Black Bean Burger

Oops she did it again, no not Britney Spears I’m talking about Chef Jen Welper! I discovered this easy, but delicious recipe for those warm summer days when you’re ready to start grilling outside. Enjoy!

Kiss that boring burger goodbye and check out this recipe for a healthy and flavorful black bean burger. Make sure to add this to your holiday weekend menu!

INGREDIENTS:

1/6th piece Firm tofu

½ cup Black beans, cooked

1 tsp. Olive oil

1 each Shallots, large, chopped

¼ cup Zucchini, chopped

¼ cup Carrots, minced (can use food processor on these)

1 each Egg

2 each Egg whites

¼ tsp. Cumin, ground

¼ cup Sharp cheddar cheese, 2%, shredded

½ cup Black beans, cooked

¼ tsp. Salt

PREPARATION:

Cooked black beans as directed (need 1 cup of cooked black beans for recipe).

In food processor, puree tofu and ½ cup of black beans (need smooth texture, but doesn’t need to be completely pureed).

Heat a large saute pan to medium high heat. Once heated, add ½ tsp. of olive oil and swirl. Add chopped shallots. Cook 2-3 minutes until translucent.

Once shallots are done, add to black bean mixture and pulse.

Remove black bean mixture from food processor and add to a mixing bowl. Set aside.

In separate bowl, crack eggs as needed (1 whole and 2 whites). Mix well w/ fork.

To the black bean mixture add zucchini, carrots, eggs, cumin, cheddar cheese and the remaining ½ cup of cooked black beans.

Mix well and season with salt as necessary.

Once burgers are formed (recipe makes 4 burgers, ~1/3 cup each), re-heat the large saute pan and add remaining ½ tsp. of olive oil. Swirl.

Sear the burger on each side. Could finish burger in oven if desired, but it should be done after cooking on each side for about 4 minutes (~8 minutes total).

Enjoy on ½ of whole wheat sandwich thin, lettuce and sliced red or yellow tomatoes.

June 2, 2017
by Debra K Leave a comment

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Need a vacation? Well it is not exactly a trip to the beach, but thanks to Red Mountain Resort you can have a little tropical in your own home. Hope you enjoy it as much as I did!

Ingredients for the tuna

‍4 -four oz. pieces of Ahi tuna
Cajun spice (see recipe)
1 cup pineapple, diced small
1/4 cup pineapple juice
2 Tbsp. red bell pepper, diced small
1 Tbsp. red onion, diced small
1 Tbsp. fresh basil, minced
2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

‍1 Tbsp. white pepper
1 Tbsp. black pepper
1 Tbsp. cayenne pepper
1 Tbsp. granulated garlic
1 Tbsp. oregano
2 Tbsp. paprika
1 Tbsp. salt

Directions

‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
Pre-heat a grill. (A cast iron skillet can be substituted if you don’t have a grill.)
Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
Continue sautéing until the pineapple is charred on the outside.
Add the pineapple juice to deglaze the bottom of the pan, and reduce.
In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released – about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.

May 30, 2017
by Debra K Leave a comment

TURKEY APPLE WRAP

I discovered this recipe looking for easy lunch recipes that are both healthy and delicious. Thank you Canyon Ranch!

Ingredients

½ lb cooked chopped turkey breast

2 Tbsp chopped red onion

¼ cup chopped celery

¼ cup chopped apple

⅛ cup chopped dried cranberries

½ tsp garlic granules

3 Tbsp canola oil mayonnaise

1 Tbsp nonfat sour cream

½ tsp Dijon mustard

1 Tbsp white distilled vinegar

Pinch dried thyme

Pinch sea salt

Pinch freshly ground black pepper

1½ cups spinach

6 whole-wheat flour tortillas (or a GF option), about 9-in diameter

Instructions

In a large bowl, combine all ingredients except for spinach and tortillas and mix well.
Place turkey mixture in a food processor and pulse for 2 to 3 seconds at a time until mixture is finely diced.
Lay each tortilla on a flat surface and spread ¼ cup spinach on top. Place ¼ cup turkey mixture on top of spinach. Roll up tortilla burrito style.

March 31, 2017
by Debra K Leave a comment

Comforting Curry Noodle Bowls

Happy Friday! I can’t wait to start the weekend. Plan a cozy night in with the recipe for Comforting Curry Noodle Bowls. Complete this dish with your favorite veggies or meat. You can’t go wrong with a yummy bowl of noodles – Happy Cooking and Enjoy!

Comforting Curry Noodle Bowls

Ingredients

8 ounces uncooked thin rice noodles
1 pound jumbo shrimp*, peeled and de-veined
Kosher salt and freshly-cracked black pepper
2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
1 small white onion, peeled and thinly-sliced
1 large red bell pepper, cored and diced
1 large carrot, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons Thai red curry paste
2 (15-ounce) cans coconut milk (regular or light coconut milk)
2 cups chicken or vegetable or seafood stock
1/2 teaspoon ground ginger
optional: 1-2 red Thai chiles**, thinly-sliced
toppings: chopped fresh cilantro, thinly-sliced red onions

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven? You can follow Gimme Some Oven on social media: Facebook, Twitter, and Instagram.

WATCH NOW ON PBS – The Journey into Wellbeing’s ‘Senior Moments”

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.” Debra K

Our valuable partnerships make this show possible. A special thanks to;

Exclusive apparel partner – Anatomie – Exclusive make-up partner – La Bella Donna – Exclusive skin care partner – Skin Authority

March 24, 2017
by Debra K Leave a comment

Coconut Lime Chicken Curry

Now that Spring has officially arrived, it’s time to incorporate lighter and brighter dishes in your menu. It is no secret that I’m a fan of easy and healthy dishes. This Coconut Lime Chicken Curry looked too scrumptious not to make! An essential part of this recipe is Almond Milk. If you’re looking to cut out dairy from your diet, Almond Milk is the perfect alternative. Go one step further and ask for it next time you indulge in a latte! As you make the curry, feel free to incorporate any veggies you have on hand. This is the perfect recipe to be a little creative in the kitchen. Happy cooking and enjoy!

Coconut Lime Chicken Curry with Rice Noodles

Ingredients

1/2 sweet onion, quartered
2 stalks lemongrass, roughly chopped
1 red fresno pepper, seeded
1 inch piece fresh ginger, peeled
2 cloves garlic, chopped
2 tablespoons peanut or sesame oil
1 pound boneless chicken breasts, cut into bite size pieces
2-3 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk Blend
2 tablespoons fish sauce
1 bunch broccoli, ends trimmed
8 ounces rice noodles
juice of 2 limes
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped, plus more for serving
2 persian cucumbers, sliced
sprouts, shredded coconut, shredded carrots, for serving

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest? You can follow Half Baked Harvest on social media: Facebook, Twitter, and Pinterest.

WATCH NOW ON PBS – The Journey into Wellbeing’s ‘Senior Moments”

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

Our valuable partnerships make this show possible. A special thanks to;

Exclusive apparel partner – Anatomie – Exclusive make-up partner – La Bella Donna – Exclusive skin care partner – Skin Authority

March 17, 2017
by Debra K Leave a comment

Wholesome Carrot Muffins

Wake up to a wholesome breakfast! If you love carrot cake, you will love this recipe for Wholesome Carrot Muffins. Though it feels indulgent, this recipe takes a healthy spin on the most important meal of the day. Even better, you can freeze these muffins for up to two weeks! My recommendation: double the batch so you can keep these yummy muffins on hand. To glaze or not to glaze – it’s up to you! The powdered sugar icing is totally optional. Happy Cooking and Enjoy!

Wholesome Carrot Muffins

Ingredients:

For the muffin:

1 1/4 cups white whole wheat flour (or all-purpose flour)
1 cup old-fashioned oats
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 tsp each ground nutmeg, ground ginger, salt
2 large eggs
1/2 cup plain Greek yogurt
1/2 cup Wholesome Organic Honey
1/4 cup avocado or olive oil
2 teaspoons vanilla extract, homemade or store-bought
1 1/2 cup grated carrot
optional 1/2 cup raisins

For the icing:

1 cup Wholesome Organic Powdered Sugar
1 tablespoon Wholesome Organic Honey
1-2 tablespoons milk (of any kind)

WATCH NOW ON PBS – The Journey into Wellbeing’s ‘Senior Moments”

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

Our valuable partnerships make this show possible. A special thanks to;

Exclusive apparel partner – Anatomie – Exclusive make-up partner – La Bella Donna – Exclusive skin care partner – Skin Authority

March 10, 2017
by Debra K Leave a comment

Mango Avocado Soba Noodles with Sesame Salmon Poke

Spice up your weekend with this delightfully colorful dish! In my kitchen, I love experimenting with new flavors. If you love everything that is fresh, healthy and tasty, you will love this dish too! Serve your family these Mango Avocado Soba Noodles with Sesame Salmon Poke. It will have you longing for summer! Happy Cooking and Enjoy!

Mango Avocado Soba Noodles with Sesame Salmon Poke

Ingredients

Salmon Poke

1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 inch fresh ginger, grated
1 clove garlic, minced or grated
1 pound sushi grade salmon cut into chunks

Soba Noodles

12 ounces soba noodles
3 tablespoons sesame oil
4 green onions, chopped
1/4 cup tahini
juice of 1/2 a lemon
2 tablespoons oyster sauce
1 mango, cut into matchsticks
1 cup snap peas
1 avocado, diced
sprouts, sesame seeds, and or hot chili sauce for serving

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest? You can followHalf Baked Harvest. on social media: Facebook, Twitter, and Pinterest.

WATCH NOW ON PBS – The Journey into Wellbeing’s ‘Senior Moments”

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

Our valuable partnerships make this show possible. A special thanks to;

Exclusive apparel partner – Anatomie – Exclusive make-up partner – La Bella Donna – Exclusive skin care partner – Skin Authority

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Traditional Recipes Redone…Healthier

Category Archives: Main Dish

Black Bean Burger