Feeds:
Posts
Comments

Posts Tagged ‘burgers’

Another wonderful meal, thanks to The Whole Life Nutrition cookbook.  All 3 recipes came from this cookbook.  I’m always looking for new ways to cook the gluten-free grains, and I have to be honest, millet isn’t exactly my favorite. These patties were really good though! The BBQ Navy Beans, super yummy! Spicy with a little sweetness, really good, so yes you MUST buy the cookbook, because, again, I’m not putting the recipe here. I have made the cabbage salad before.

Advertisements

Read Full Post »

These were some of the best burgers I have ever eaten! They were so yummy!  BUT I’m not going to give you the recipe, you HAVE to buy the cookbook, The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN.  I have posted some of their recipes, and I don’t want to give away the whole cookbook. This is such a great book, especially if you have any food allergies or sensitivities or intolerances, or even if you don’t. It’s full of healthy tasty recipes, plus lots of nutrition information.

I served these YUMMY burgers with roasted potatoes and a mixed green salad. 

Read Full Post »

Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

Read Full Post »

These were really good, and I am definitely going to make them again!  I actually experimented with tuna as well. If you want to use tuna, add about 1-2 tsp of lime juice to the food processor so they will form patties. This recipe is adapted from The Whole Life Nutrition Kitchen.

3-4 green onions, ends trimmed

1 large handful fresh cilantro

1 tsp adobo sauce (from a can of chipotles in adobo)

1-2 tsp lime zest

salt and pepper

2 – 6oz cans wild caught salmon (boneless, skinless)

1 cup cooked quinoa

Place the green onions, cilantro, adobo, lime zest, and black pepper into the food processor and process until smooth. Add the salmon and quinoa until fairly smooth, taste for salt. Form into patties.

In a medium to large skillet heat about a tablespoon of oil over medium high heat. Cooks patties until nice and crispy on each side (about 3 minutes per side). Don’t crowd the pan!

I served these with sautéed kale and roasted parsnips, YUM!

If you’ve never had roasted parsnips you really have to try them. It’s very simple and so tasty. A little olive oil, salt and pepper, about 15 minutes at 400F, until crispy and caramalized.

Read Full Post »