Three Ingredient Burger

Everyone loves a good burger..but everyones loves a good, healthy AND affordable burger…This three ingredient burger will leave you speechless and fueled for summer!

Ingredients;

1 Can kidney beans

2-3T sriracha or hot sauce

1/3-1/2 cup pasta sauce

1 cup oat flour

Garlic, salt and pepper to taste

Method;

Step 1.) Process beans in a food processor until smoothish

Step 2.) Combine oat flour, beans, hot sauce, and pasta sauce in a bowl

Step 3.) Form 1/2 inch thick patties and in a greased skillet over medium heat cook on each side for 3-4 minuets until crispy 

Step 4.) Enjoy your burger alone or over a salad!  

 

burger

Fresh Tomato Bruschetta

The lovely combination of ripe tomatoes, garlic, a bit of lemon and basil make the best little appetizer for any party. This is my go-to when entertaining friends.

Ingredients

1 fresh baguette
2 ripe vine tomatoes, cubed
2 garlic cloves, minced
2 tbsp. red onion, minced
juice from half a lemon
about 4 basil leaves
a pinch of salt and pepper
½ tbsp. olive oil


Instructions:

Preheat a medium sauté pan with the olive oil over medium- high heat.
Meanwhile combine the chopped tomatoes, minced garlic and onion, lemon juice, basil, and salt and pepper. Stir well and set aside so the flavors can marry.
Slice the baguette all the way down into about 2 inch pieces. Place each slice into the heated pan and sear each side until slightly brown, about 1 minute per side.
Remove bread from pan and top with tomato mixture. Serve immediately or store at room temperature until ready to serve.

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Asian Cucumber and Sea Vegetable Salad

Who would have guessed that cucumbers and seaweed could be such good friends? One grows up high on the vine, while the other is born on the mean streets of the ocean floor. This salad is refreshing: crunchy and light with a subtle, tangy punch. It makes the perfect side dish to complement heavier fare.

FOR THE DRESSING

3 tablespoons brown rice vinegar
2 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon evaporated cane sugar
1 tablespoon pickled ginger, finely chopped
1 teaspoon dried minced onion
½ teaspoon sea salt
2 teaspoons sesame seeds, plus more for garnish


FOR THE SALAD

¼ cup dried wakame seaweed
2 hothouse cucumbers, cut into ¼-inch-thick rounds
½ cup shredded carrots

Instructions:

  1. To prepare the dressing, whisk vinegar, lemon juice and zest, sugar, ginger, dried onion, sea salt, and 2 teaspoons sesame seeds together in a small bowl. Set aside.
  2. To prepare the salad, soak wakame in warm water for 3 to 5 minutes to rehydrate. Drain and chop, if desired. Place in large serving bowl. Add cucumbers and carrots.
  3. Add dressing to vegetables and toss. Serve right away, garnished with additional sesame seeds.

Chef’s tips:

  1. If you have a food processor, use the slicing blade attachment for the cucumbers and the shredding attachment for the carrots to make preparation go lightning fast.
  2. Replace the wakame with scallions if sea veggies aren’t your thing.

Photo by Kate Lewis.

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Mango and Black Bean Tacos

The cornerstone of every Blue Zones diet in the world? Beans. There are at least 70 varieties of beans to choose from and an infinite number of ways to prepare them. Here’s one delicious recipe to spark your bean-spiration.

INGREDIENTS:

2 mangos, diced
½ red onion, diced
1 red bell pepper, diced
Juice of 1 lime
Handful of cilantro, chopped
2 avocados, diced
1 (15-ounce) can black beans, drained and rinsed
Salt to taste
10 to 12 (6-inch) corn tortillas
Mango salsa and/or choice of hot sauce

Instructions:

  1. Place mango, red onion, red bell pepper, lime juice, chopped cilantro, avocado, black beans in a medium bowl. Mix well.
  2. Add a few generous pinches of salt. Taste and adjust seasoning. Chill until ready to use.
  3. Char (or warm) your tortillas. Place about ½ cup of the filling in the center of each tortilla. Fold and serve with salsa and/or hot sauce.

Photo by Green Evi.

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