Can’t Beet this veggie burger!

If you love veggie burgers like I do then you are constantly on the hunt for the next best, freshly created burger.  If not, you opt to create you own.  The thing about great veggie burgers is they are mushy, messy and typically very hard to maintain in burger form which is ironic they are called a burger.  However, the point is that these delicious variations take some prep time and its certainly not something you want to make on a Monday night after work for dinner.  This is more of a weekend project where you have time, are ready to make a mess and stock up for the weeks ahead.

The wonderful things about pepping these burgers is you can freeze them and save them for months.  I have a constant stock in my freezer to take out at any given time.  I like to always have something available for a very quick meal on the go or a late dinner after a long day.  The other great thing is they are filled with so many veggies and beans they literally provide all of the essential nutrients and macros in one patty that you would need to create for an entire meal.  It makes it easy to everything at once on the go!  Now, who can resist making these after hearing that?  I mean, there’s no downside except the prep!

cooked burgers.PNGburger.PNG

These veggie burgers are also gluten free, vegan and all freaking natural just the way I like them!  Now, get ready to make you kitchen and hands a mess!  Have fun!!

  • 3 medium roasted red beets
  • 1 large roasted parsnip
  • 4 roasted Jerusalem artichokes
  • 2 large roasted carrots
  • 2 cups chopped kale
  • 1/2 cup kidney beans
  • 3/4 cup brown rice cooked
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1/2 cup old fashioned oats
  • 1/4 cup chickpea flour
  • 2 cans black beans
  • 1-2 tsp paprika
  • 1 tbsp olive oil
  • 2 tsp brown mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp Spiceologist Greek Freak
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • sea salt
  • black pepper

First, roast the beets, carrots, parsnips & artichokes at 400 degrees for 50-60 minutes.  Set aside and cool.

Meanwhile, bring approx 2 cups of water to a boil and add brown rice.   Set aside and let drain and cool.

Begin sauteing garlic, onions and kale with olive oil.  this shold soften the onions and kale but shouldn’t be charred just golden brown.

Peel and chop the roasted veggies and set aside.

Drain and rinse the beans.

Add all of the veggies, oats and beans to the food processor.  You may have to process half the mix and then the second half.  Once you have processed lightly for about 5-10 seconds then combine in large bowl.  Add the brown rice, spices, egg & flour.

Heat a large pan with a generous amount of olive oil.  form mix into patties the size of your palm.  They  will more look like balls but that’s ok!  They don’t form right way and take a minute to simmer in the olive oil to form and brown.  Let simmer on each side for approx 5-8 minutes.  Make sure both sides are brown/charred and carefully continue flipping until the patties have hardened enough to remove from the pan.

Once you remove from pan, move immediately to parchment paper to cool.  Let set for approx 5-10 minutes and they are ready to eat!  If you are planning to store them, let cool for 30-45 min before packaging.  I like to keep them in the freezer and heat in the microwave whenever needed.

I hope you enjoy!!!  Until next time, I’d love to hear feedback or tag me in your pictures if you try the recipe @AngieRHart1 on Instagram!!

 

 

Gluten Free Chocolate Chip Banana Muffins

Experimenting today with the ripened bananas I have left in my kitchen and decided to experiment with a few different ingredients to see how delectable and nutritious I could make these little muffins.  Given I had a craving for chocolate today, I decided to spice up the typical banana muffins and add in some more flare and protein.

These guys came out quite delicious and was a fairly quick and simple baking process with no more than 15-20 min prep time and 15-20 min baking time.  I decided to add protein because I’m always looking for ways to incorporate more protein into my diet.  These were the perfect delivery method for a grab and go breakfast or snack.

I first mashed the bananas and started mixing and whipping the liquid ingredients.  Second, I added the dry ingredients of coconut flour, oat flour, plant protein powder, baking powder, baking soda, cinnamon, nutmeg, hemp seeds and mixed it till the mixture was very thick and smooth. I ended up adding some coconut milk to the mixture to keep the consistency moist for pouring into the muffin tins.

After mixing very well I added about a cup of chocolate chips to the mixture. Depending on your love for chocolate or your craving for the day,  you can add more or less but I prefer to have a multitude of chips in my cookies and muffins!

Makes approx 12 medium-large muffins.

Directions:

Preheat oven to 350 degrees

Grease and line your muffin tin and set aside

In medium mixing bowl, mash your bananas and add in your honey, vanilla, coconut oil, applesauce, eggs, coconut milk and almond butter.

Mix in your coconut flour, baking soda and oat flour and allow to sit for 2 minutes to thicken up. The mix will look runny at first but as the coconut flour absorbs the liquid the consistency will become more like a cake batter. 

Add in the chocolate chips and mix so the chips are evenly distributed.

Pour your combined mixture into your muffin tins and bake for 15-20 minutes or until the muffins start to rise and the top wills start to develop a golden brown color.  The muffins should be dense and fully cooked at this point.  You may want to do the fork test to ensure the muffins are cooked all the way through.  

Let cool for 5-10 minutes and enjoy!

Ingredients:

Liquid Ingredients:

  • 2 1/2 -3 ripened bananas
  • 3 tbsp honey or agave
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 1/4 cup coconut milk
  • 3 tbs melted coconut oil or butter
  • 3 eggs
  • 1 tsp vanilla
  • 1/4 cup almond butter

Dry Ingredients:

  • 1 cup coconut flour
  • 1 cup oat flour
  • 1 scoop of plant protein (I used plant fusion)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp hemp seeds or chia seeds (optional)
  • 3/4 cup chocolate chips

Here’s the end result!

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I hope you all enjoy!!

 

 

Raw Green Smoothie

This is my ultimate favorite pre-workout protein packed smoothie!  I thought I would share the recipe for everyone to enjoy!

For the base, I really love to eat my breakfast with a spoon and like it a bit thicker.   However, you can make it in more of a smoothie form and drink it.  Whichever consistency you choose, its simply delectible.  Below are the ingredients.

Raw Green Protein Smoothie

Smoothie Base:

1 Frozen Banana (I peel, cut and put these into freezer bags so I can quickly access them during the week)

2  Handfulls of fresh organic spinach leaves

1 tbsp maca powder

1 scoop of RAW protein powder or your favorite protein powder.

1/2 – 1 Cup of Unsweetend or vanilla almond milk (depending on how thick you want the consistency)

1-2 Ice cubes to add thickness to the consisency

Topping: Fresh Berries + my RAW Chocolate Granola mix

Angie’s RAW Chocolate Granola

In a saucepan mix the following to a liquid state:

2 tbsp organic coconut oil

2 tbsp organic natural peanut butter

1 tbsp raw cacao powder

1 tbsp organic brown rice syrup

Add in the dry ingredients:

2 tbsp shelled hemp seeds

1 tbsp chia seeds

2 tbsp raw unsweetened shredded coconut

2 tbsp RAW protein powder or Nutrilite All Plant Protein powder

3/4 cup organic oats

*Add a sweetener of your choice.  You can use Stevia or I prefer Raw Agave syrup and I use about 1-2 tbsp depending on how sweet you like it.

Mix it all together and put in a pan or tupperware and freeze about an hour.  You can crumble pieces off as needed to add to your shakes or just break off and eat alone.  Either way, its delicious and packed with superfoods and protein.

The end result is simply delectable as a pre-workout/post workout or just a snack!  I hope you all enjoy!