Happy for Tuesday and the rain.
Today i wanna share a few recipes i wanna try that look delectable and are still healthy!! I have done ok with my eating fell a little yesterday but back on track today!! I read an article earlier today about changing the way we feel about the way we talk to ourseleves!
Changing from I Can’t to I Don’t
The minute i tell myself i can not do something guess what is the only thing on my mind?? You got it, whatever it was i said i couldn't do. I think it is just our nature. Now think about it this way, I don't want! Now we have the control of the situation. So next time you think "Oh shucks, i can't have a piece of that cheesecake!" Say instead, "Wow i don't want that cheesecake, i will only feel bad after." Try it. let me know how it works for you!!
I will try these soon (I hope) and let you know whai i think!! Maybe even post a pic or two of my actual creations lol. i got these super yummy recipes (and pictures) from a great blog http://www.zainsaraswatijamal.com/site/!! Check it out!!
Now to the recipes!!!
FEAST YOUR EYES ON THIS!! (wipe your chin your drooling)
Zain’s Homemade Veggie Burger & Chunky Parsnip Fries
So we are just over a week into the New Year and I am sure that you are holding steadfast to your resolutions of health and fitness. After all of the indulging over the holidays it can be difficult to make the switch to simpler tastes and salad based meals.
I wanted to share a super healthy and delicious recipe that you can sink your teeth into without worrying that it will mess up all of your hard work, not to mention, this recipe is one that you can prepare in advance, freeze or refrigerate and heat up to take for your packed lunch the following day.
Zain’s Homemade Sweet Potato & Nut Veggie Burger
Ingredients:
*Makes 4 Burgers, Takes 20 Minutes
14oz Can Unsalted Pinto Beans (I use Eden Organics)
8oz Baked Yam (skin removed)
32g Walnuts (finely chopped, roasted)
4 Tbsp Sunflower Seeds (roasted)
Dash of Bragg’s Seasoning
1 Whole Egg (slightly beaten) OR 2 Tbsp Egg Replacement
1/4 White Onion (diced)
1/2 Tsp Ground Cumin
1/16 Tsp Ground Cinnamon
1/8 Tsp Onion Powder
1/8 Tsp Garlic Powder
1/8 Tsp Cayenne Powder
1/4 Tsp Baking Powder
Optional Toppings:
Iceberg Lettuce (chopped), Tomato (sliced), Avocado (sliced), Sprouts, Whole Grain Mustard, Clean Ketchup (1/2 Cup tomato paste, 1 Tbsp Apple Cider Vinegar, 1/4 Tsp Garlic Powder, 1/4 Tsp Onion Powder, 11/2 Packets Stevia, Salt to taste), Low-Sodium Pickles
Directions:
1. Preheat oven to 350. On a sprayed baking sheet, roast walnuts and sunflower seeds with Bragg’s seasoning, for 7-9 minutes or until golden. Set aside
2. Mash pinto beans with fork or in food processor and mix with baked yam, walnuts, sunflower seeds and egg or egg replacement. Add all spices and baking powder and mix well.
3. Roll mixture into balls and flatten with hands into 4 patties.
4. Heat and spray pan or grill and cook the burgers until golden and slightly crispy on each side. Meanwhile, prepare mango chutney by mixing all ingredients together well and allow to chill until serving.
5. Wrap in 2-4 large lettuce leaves (rather than buns) and top with mango chutney.
Zain’s Chunky Parsnip Fries
5 Large Parsnips
2 Tsp Olive Oil
1 Sprig Fresh Rosemary Or Dill (optional)
Himalayan Crystal Salt & Ground Pepper
Directions:
1. Preheat oven to 350 degrees.
2. Toss parsnips with oil, rosemary, salt, and pepper.
3. Roast on top rack for 25-30 minutes or until golden brown.
So we are just over a week into the New Year and I am sure that you are holding steadfast to your resolutions of health and fitness. After all of the indulging over the holidays it can be difficult to make the switch to simpler tastes and salad based meals.
I wanted to share a super healthy and delicious recipe that you can sink your teeth into without worrying that it will mess up all of your hard work, not to mention, this recipe is one that you can prepare in advance, freeze or refrigerate and heat up to take for your packed lunch the following day.
Zain’s Homemade Sweet Potato & Nut Veggie Burger
Ingredients:
*Makes 4 Burgers, Takes 20 Minutes
14oz Can Unsalted Pinto Beans (I use Eden Organics)
8oz Baked Yam (skin removed)
32g Walnuts (finely chopped, roasted)
4 Tbsp Sunflower Seeds (roasted)
Dash of Bragg’s Seasoning
1 Whole Egg (slightly beaten) OR 2 Tbsp Egg Replacement
1/4 White Onion (diced)
1/2 Tsp Ground Cumin
1/16 Tsp Ground Cinnamon
1/8 Tsp Onion Powder
1/8 Tsp Garlic Powder
1/8 Tsp Cayenne Powder
1/4 Tsp Baking Powder
Optional Toppings:
Iceberg Lettuce (chopped), Tomato (sliced), Avocado (sliced), Sprouts, Whole Grain Mustard, Clean Ketchup (1/2 Cup tomato paste, 1 Tbsp Apple Cider Vinegar, 1/4 Tsp Garlic Powder, 1/4 Tsp Onion Powder, 11/2 Packets Stevia, Salt to taste), Low-Sodium Pickles
Directions:
1. Preheat oven to 350. On a sprayed baking sheet, roast walnuts and sunflower seeds with Bragg’s seasoning, for 7-9 minutes or until golden. Set aside
2. Mash pinto beans with fork or in food processor and mix with baked yam, walnuts, sunflower seeds and egg or egg replacement. Add all spices and baking powder and mix well.
3. Roll mixture into balls and flatten with hands into 4 patties.
4. Heat and spray pan or grill and cook the burgers until golden and slightly crispy on each side. Meanwhile, prepare mango chutney by mixing all ingredients together well and allow to chill until serving.
5. Wrap in 2-4 large lettuce leaves (rather than buns) and top with mango chutney.
Zain’s Chunky Parsnip Fries
5 Large Parsnips
2 Tsp Olive Oil
1 Sprig Fresh Rosemary Or Dill (optional)
Himalayan Crystal Salt & Ground Pepper
Directions:
1. Preheat oven to 350 degrees.
2. Toss parsnips with oil, rosemary, salt, and pepper.
3. Roast on top rack for 25-30 minutes or until golden brown.
Zain’s Coconut Banana & Date Breakfast Muffins
***Gluten-Free and Option for Vegan***
3/4 Cup Almond Flour, Coconut Flour or Other Gluten-Free Flour (Bob’s Red Mill gluten-free flour works great)
3/4 Cup Uncontaminated Oats
1 Large Banana (sliced)
2 Tbsp Coconut Butter
1/4 cup Unsweetened Almond Milk
1/4 Cup Organic Light Coconut Milk
2 Whole Eggs OR for Vegan substitution - 11/2 Tbsp Flax Seeds in warm water (allow to sit for 5 minutes until gelatinous)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Cup Unsweetened Coconut
10 Medjool Dates (chopped)
1 Tsp Cinnamon
1/2 Tsp Vanilla
60-75 Drops Vanilla Creme Stevia
2 Scoops Vanilla Protein Powder of Your Choice (optional)
Directions:
1. Preheat your oven to 400 degrees and line muffin tins with paper cups (or grease them really well with coconut oil)
2. In a food processor, combine the oats and gluten-free flour of your choice and blend to a powder consistency, then add all of the remaining ingredients - except banana, dates and coconut - and blend to a thick batter consistency.
3. Stir in banana, dates and coconut by hand into the batter.
4. Fill muffin cups 3/4 full and cook for 15-20 minutes or until a toothpick comes out clean! Serve warm OR store in an airtight container for up to 6 days.
***Gluten-Free and Option for Vegan***
3/4 Cup Almond Flour, Coconut Flour or Other Gluten-Free Flour (Bob’s Red Mill gluten-free flour works great)
3/4 Cup Uncontaminated Oats
1 Large Banana (sliced)
2 Tbsp Coconut Butter
1/4 cup Unsweetened Almond Milk
1/4 Cup Organic Light Coconut Milk
2 Whole Eggs OR for Vegan substitution - 11/2 Tbsp Flax Seeds in warm water (allow to sit for 5 minutes until gelatinous)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 Cup Unsweetened Coconut
10 Medjool Dates (chopped)
1 Tsp Cinnamon
1/2 Tsp Vanilla
60-75 Drops Vanilla Creme Stevia
2 Scoops Vanilla Protein Powder of Your Choice (optional)
Directions:
1. Preheat your oven to 400 degrees and line muffin tins with paper cups (or grease them really well with coconut oil)
2. In a food processor, combine the oats and gluten-free flour of your choice and blend to a powder consistency, then add all of the remaining ingredients - except banana, dates and coconut - and blend to a thick batter consistency.
3. Stir in banana, dates and coconut by hand into the batter.
4. Fill muffin cups 3/4 full and cook for 15-20 minutes or until a toothpick comes out clean! Serve warm OR store in an airtight container for up to 6 days.
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