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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Cowboy Burgers

 The credit for this recipe goes to The Fat Burning Man – Abel James.  If you visit the website and subscribe you can download a 30 day meal plan for the wild diet.  This is one of the recipes in the booklet.  However I have modified the original recipe.  I made the burger and placed it on a bed of mixed greens with tomatoes.  I skipped the sweet potato bun.  

The recipe makes extra which is meant to be used later in a recipe called Burger Burrito with Avocado & Cilantro.


Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Instructions
  1. Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
  2. Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
  3. Use a heavy skillet to cook the burgers. Place the skillet on the stove and and heat the pan. Add the burgers and cook 4-5 minutes on each side to your preferred amount of donness.
  4. To assemble the burger dress 1-2 cups of greens with 1 tsp of oil and vinegar, salt and pepper. Slice the tomatoes and pickle and place on a plate. Add the burger, add some spicy brown mustard and top with the sauted onions,
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Curried Chicken Salad

This recipe makes 1 serving and serves up a powerful punch of protein – 47 g, 280 calories, 5 g of fat, 14 g and 4 g of fiber.  Slow cook a whole chicken, shred up the meat and portion into 5 ounce servings.  

 

To slow cook a whole chicken, rinse and add chicken to the crock pot, season with salt, pepper, onion powder, garlic powder and paprika or lemon pepper.  Cook on low about 8 hours or high 5-6 hours.  You will know it is ready when meat is falling off the bones.  Save the bones to make bone broth by freezing them or add the bones to the crock pot with about 12-16 cups of water, celery stock, carrot, 1/2 onion sliced into 4 and 1 Tbsp of cider or white vinegar and cook on low about 24 hours.

Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Ingredients
Servings: Person
Instructions
  1. Rinse the peas under cold water until thawed.
  2. To the shredded chicken add the mayonnaise, onion, curry powder and peas to a bowl and gently mix all ingredients.
  3. Serve over a bed of mixed greens dressed with a tsp of olive oil and unlimited balsamic or red wine vinegar.
  4. For another sweeter version of this salad, use 1/2 cup diced red grapes in place of the green peas.
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Black Bean Burgers

Are you looking for some make ahead freezer friendly ideas for your weekly meal prep? This recipe freezes well and you have clean healthy ingredients all packed into a burger and ready to go when you need a quick meal or hearty snack. Plus these burgers are full of flavor, vegetarian and could be plugged into your meatless Monday menu. You can use black beans in a can but it is really easy to cook black beans that have been dried and much more economical.  I cook a whole bag in my pressure cooker and then freeze 1 cup portions so I have them ready when I need them.


Black Bean Burgers
Print Recipe
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Black Bean Burgers
Print Recipe
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Burgers 5 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Burgers
Instructions
  1. Combine all the ingredients in a bowl. Mash and blend together.
  2. Mold into 4 burgers.
  3. Heat frying pan until really hot. Add the oil and the burgers. Cook 2-3 minutes per side.
  4. If I am freezing them I could just until lightly brown as these will brown further when you reheat them.
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