Portobello Mushroom Burger

Portobello Mushroom Burger

(recipes from foodiecrush & pepinyourstep)

 

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

servings: 2

Ingredients:

2 large portobello mushrooms

1/8 cup balsamic vinegar

1 tbsp olive oil

 ½ tsp dried parsley

 ½ tbsp minced garlic

salt and pepper

1 red bell pepper, sliced into ¼ inch rings

½ red onion, peeled and sliced into ¼ inch rings

large handful of fresh spinach

Avocado Aoli

Extra virgin olive oil

kosher salt and freshly ground black pepper

1 avocado, peeled and pitted

3 cloves garlic, peeled

1 tbsp olive oil

¼ cup flat leaf parsley leaves

¼ cup cilantro leaves

juice of 1 lemon

pinch of red chili flakes

1 teaspoon red wine vinegar

2 pieces flatbread pitas or 2 soft burger buns

Smoked mozzarella cheese, optional

Instructions

Preheat oven at 450F

Rinse mushroom caps, remove the stems and place face up in a shallow dish

In a small bowl, mix the balsamic vinegar, olive oil, dried parsley, garlic, salt and pepper

Pour the mixture over the caps and let sit for 15 minutes

Add the mushroom caps and place the cookie sheet in the top/middle rack

Bake for 10 minutes, flip the "burgers" and grill for another 5-7 minutes

Once the burgers are cooked, let them set to soak up the flavour.

Meanwhile, add a drizzle of olive oil to the red bell pepper and red onion and season

with kosher salt and freshly ground black pepper. Heat a large non stick skillet on medium heat and cook the red bell pepper and red onion stirring occasionally for 10-15 minutes or until softened and lightly browned.

Spoon the avocado into a blender or food processor with the garlic, olive oil, parsley, cilantro, lemon juice red wine vinegar and chili flakes. Season with a pinch of kosher salt and freshly ground black pepper. Blend for 30 seconds to 1 minute.

Warm the buns or flatbread on the grill or grill pan. Slather the avocado mixture on the bottom bun or piece of flatbread then layer with the mushroom cap, half of the spinach, red bell pepper and onions. Top with the bun and serve.

I at my burger with bullseye BBQ sauce, chipotle mayo, the cooked pepper and onion, tomatos, spinach and the avocado aoli.

Buffalo Chickpea Veggie Burgers

Buffalo Chickpea Veggie Burgers
(recipe from peas and crayons)

yields 4

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Ingredients

•                1 + 1/2 cup old-fashioned rolled oats (not instant)

•                1 (15 oz) can of chickpeas, drained + rinsed

•                1 jalapeño pepper

•                1/3 cup diced/minced bell pepper

•                1/3 cup diced/minced onion

•                1/2 cup shredded carrot, chopped

•                1-2 TBSP green onion, chopped

•                1/2 TBSP oil (avocado or olive) plus extra to cook the burgers in

•                1/4 cup TBSP Frank’s Red Hot t sauce, or equivalent

•                1/2 tsp garlic powder

•                1/2 tsp red pepper flakes

•                1/4 tsp dried oregano

•                1/4 tsp salt

•                1 egg or flax egg (1 TBSP ground flax + 3 TBSP water)

•                FOR THE SLAW

•                1 heaping cup cabbage, finely chopped/shredded

•                1/2 a fresh jalapeño, sliced thin

•                a drizzle of avocado (or olive) oil

•                splash of white wine vinegar

•                a pinch of salt

•                AVOCADO SMASH:

•                1 ripe avocado

•                1/4 tsp garlic powder

•                salt and pepper, to taste

•                TOPPINGS + EXTRAS (choose your favorites)

•                Burger buns

•                Leafy greens of your choice

•                Frank’s Red Hot sauce or Buffalo Sauce for drizzling

•                Ranch Dressing

•                Cheddar cheese

Plus add any veggies +/or toppings that float your boat - have fun with it!

Directions:

Combine oats and chickpeas in a food processor and pulse a few times to roughly chop the

chickpeas and oats. Mixture should look slightly chopped but not be paste-like or wet/mushy.

Set aside and grab those veggies!

Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less heat, remove them entirely.

If you haven't already, dice/mince your bell pepper, onion, and carrot, and green onion.

Sauté onion, peppers, and carrot in your favorite healthy oil until tender.

Season with Frank's Red Hot sauce (or buffalo sauce equivalent) then add garlic powder, red pepper flakes, oregano, and salt.

Add the freshly sauteed veggies to your chickpea mixture, then add your egg or flax egg.

Stir to fully incorporate and roll mixture into four balls.

To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they won't hold their shape.

To help the burgers set, cover and refrigerate as you prep your buns or (lettuce wraps!) and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.

READY TO EAT?

Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!

Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's business.

A tip for perfectly shaped veggie burgers: While sizzling away in the skillet, I nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!

Slather your buns with extra hot/buffalo sauce to taste, pile them high with lettuce, and top each burger with slaw, cheddar, and any and all of your favorite burger toppings. You can even lightly toast the burgers on the pan after you cook your veggie burgers - it's a tad awesome! Enjoy!

TIP: I ate these burgers with just the patty, bread, and avocado smash and they were great!

I also ran out of buns and had it as a wrap the next day, with a pita, avocado smash and a tomato, and it was even better than the burger! ;)

Caramelized Cauliflower & Mushroom Casserole

Caramelized Cauliflower & Mushroom Casserole
(recipe from the iron you)

Ingredients

Serves 6

1 lb / 453 gr brown mushrooms (or white button), cleaned and chopped

1 medium cauliflower head, washed, trimmed, cored and cut into florets

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 ½ tablespoons olive oil

1 tablespoon coarse sea salt

½ teaspoon fine grain sea salt

ground pepper

2 large free-range organic eggs

⅓ cup / 1.5 oz / 42 grams dubliner (or sharp cheddar cheese), shredded

½ cup / 5 oz / 140 gr Greek yogurt (or sour cream)

⅓ cup / 0.6 oz / 16 gr Parmesan cheese, grated

handful fresh parsley leaves, chopped

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.

Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.

In the meantime, in a large skillet over medium-high heat saute’ the mushrooms in ½ tablespoon of olive oil sprinkled with a couple of pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 to 5 minutes until translucent. Stir in the garlic, cook for another minute and remove from the heat.

When the cauliflower is ready, add to the skillet and stir until combined.

In a large bowl combine eggs, cheese and Greek yogurt. Add cauliflower mushroom mixture, stir until well combined and turn out into your prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.

Lower oven temperature to 350°F (175°C).

Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges.

Sprinkle with chopped fresh parsley before serving.

Nutrition facts

One serving yields 165 calories, 7.85 grams of fat, 11.5 grams of carbs and 11.2 grams of protein.

21 Day Fix Pasta with Broccoli & Chicken Sausage

21 Day Fix Pasta with Broccoli & Chicken Sausage

(recipe from carrieelle.com)

Ingredients:

•               1 small head of broccoli

•               1 9oz package of fresh pasta (I used Fusilli)

•               1 small onion, diced

•               1 package of sweet Italian chicken sausages, sliced into rounds

•               2 cloves of garlic, minced

•               1/4 cup of grated Parmesan cheese

•               1/4 cup of fresh parsley, chopped

•               Himalayan pink salt (or sea salt) to taste

•               Freshly ground black pepper (to taste)

Instructions

Chop the broccoli into florets and steam for 3-5 minutes until vibrant

green but not mushy. Remove from the pot and set aside.

Fill the same pot of water and bring to a boil. Cook the pasta according to

the package directions. Drain and set aside.

Meanwhile dice the onion, mince the garlic, and slice the chicken sausage

into small rounds.

Heat the olive oil in a large skillet over a medium heat.

Add the onion and cook for 5 minutes until translucent.

Add the chicken sausage and cook for 6 minutes, stirring halfway through

to flit the sausage so it browns on each side.

Add the garlic and the steamed broccoli to the pan. Cook for 1 minute

until the garlic becomes fragrant.

Add the cooked pasta.

Top with grated Parmesan cheese and fresh chopped parsley. Season

with salt and pepper according to your taste.

Serving size: 1.5 cups

21 Day Fix Containers (equivalents for a 1.5 cup serving): 1 red, 1 green, 2 yellow, 1 blue, 1 spoon

21 Day Fix Beef and Broccoli Stir Fry with Red Bell Pepper

21 Day Fix Beef and Broccoli Stir Fry with Red Bell Pepper

(recipe from The Beachbody Blog)

Total Time: 20 min.

Prep Time: 10 min.

Cooking Time: 10 min.

Yield: 4 servings, 1 cup each

Ingredients:

¼ cup reduced-sodium soy sauce

6 Tbsp. water, divided use

2 Tbsp. corn starch, divided use

1 Tbsp. raw honey

1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces

1 tsp. coconut oil

4 cups broccoli florets

2 medium bell peppers, cut into 1-inch cubes

2 cloves garlic, chopped

1 thin slice fresh ginger, peeled, finely chopped

Preparation:

1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

3. Heat oil in large skillet over medium-high heat.

4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

21 Day Fix Containers: 1 Green, ½ Yellow, 1 Red

21 Day Fix Chicken Parmesan Wrap

21 Day Fix Chicken Parmesan Wrap
(recipe from jessdukes.com)

Ingredients  (Recipe makes two wraps)

1.5 cups of shredded chicken (I boiled 2 chicken breasts and then shredded)

3/4 cups of pureed tomatoes (make sure tomatoes are the only ingredient)

2 tsp of Italian seasoning

1 tbsp fresh basil, chopped

1/2 cups of Italian shredded cheese

1 packet of stevia (optional - most marinera sauce has added sugar and is sweet, if you prefer a sweeter sauce, the stevia is great!)

Salt and pepper to taste

Two tortillas - I used gluten free Mission Tortillas

2 tsp olive oil

Directions:

In a bowl, combine chicken, tomato puree, Italian seasoning, fresh basil, stevia, Italian cheese and then salt and pepper to taste. This can be stored for a few days in the refrigerator.

Cook mixture in the microwave before filling tortillas for 45 seconds, or until warm. Doesn't need to be piping hot since they will be cooked.

Put half of the mixture into each tortilla and then fold up like a burrito, folding in two sides and then the other two sides. Brush the outside with a tsp of olive oil,

Preheat frying pan over medium high heat. I sprayed mine with Pam cooking spray too.

Cook wraps for 2 minutes on each side, or until golden brown.

Enjoy!

21 Day Fix Containers for 1 tortilla + half of the mixture: 1 Yellow, 1 Red, 1 Blue and 1/2 Green

21 Day Fix Turkey Sausage Muffin

21 Day Fix Turkey Sausage Muffin

(recipe from The Beachbody Blog)

Yield: 1 serving

Ingredients:

1 whole-grain English muffin, split

1 oz. part-skim mozzarella cheese (sliced)

1 turkey sausage patty, warm
I also added chipotle mayo on the muffin to add a little bit of flavour

Preparation:

1. Preheat broiler or toaster oven to high.

2. Top one muffin half with cheese and place on baking sheet.

3. Broil for 2 to 3 minutes, or until cheese melts.

4. Top muffin with a sausage patty and the other muffin half.

21 Day Fix Containers:  1 ½ Yellow, 1 Red, 1 Blue/Orange