Food Babe’s Quinoa Masala Burgers

Food Babe’s Quinoa Masala Burgers

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Serves: 4

Ingredients

• ½ cup quinoa dry (cooked to package instructions)
• 1 baked sweet potato with skin removed
• 1 egg slightly beaten or 1 tbsp flax seed mixed with 2 tbsp water
• a few springs of fresh cilantro diced
• 1 small onion diced
• 2 inch piece of ginger minced
• 1 garlic clove minced
• ½ tsp sea salt
• ½ tsp garam masala
• ½ tsp curry powder
• ¼ tsp mustard seed
• ⅛ tsp cayenne pepper
• melted coconut oil for brushing burgers

Instructions

1. Preheat oven to 400 degrees
2. Combine all ingredients and mix in a large bowl
3. Form mixture into 8 patties
4. Place patties on a large baking sheet covered with parchment paper
5. Brush top of burgers with a small amount of coconut oil
6. Bake for 15 mins, then flip burgers and coat with coconut oil again
7. Bake for another 15 mins or until golden brown

Notes

***Please buy all organic ingredients if possible*** 

credit for the recipe

Almond Thins

Makes 3 Dozen

Ingredients

3/4 c. (3 oz.) Almond Flour
1 Egg White
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
3/8 tsp. Celtic Sea Salt
Directions

Mix all ingredients well in a small bowl.
In between two pieces of parchment paper roll out dough until about 1/8 inch thick.
Score with a pizza cutter into squares.
Bake at 325º for 12-15 minutes, or until golden brown.
Recipe Tips

When measuring almond flour, I use a spoon and fill the measuring cup. DO NOT PACK, but level with a knife. If using a kitchen scale, it is 3 oz. Pictured below is a double recipe, rolled out thin, and placed directly on the rack in my oven on doubled-up parchment paper.

Credit for recipe

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps
Skinnytaste.com
Servings: 6 • Serving Size: 1 lettuce wrap • Old Points: 2 pts • Points+: 3 pts
Calories: 102.7 • Fat: 3.1 g • Carb: 9.6 g • Fiber: 0.9 g • Protein: 8.4 g • Sugar: 4.6 g
Sodium: 344.1 mg




Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes.  
Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes. 
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6.
http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html