White bean, sundried tomato and herb veggie burger

If you’re tired of bland veggie burgers, give this vegan, gluten free white bean burger a taste.  The sundried tomatoes add a touch of sweetness while the parsley and especially thyme add a fresh, herbed flavor.  I had mine on an Ezekiel English Muffin with roasted red pepper vegan mayo spread (I included the recipe for that as well), but you could opt for a low carb option and serve this over a huge green salad with lots of veggies. The Ezekial English Muffin adds an extra 8 grams of protein.

White Bean, Sundried Tomato and Herb Veggie Burger

Vegan, gluten free white bean burger with sundried tomatoes and herbs. 

  • ½ Vidalia onion (, chopped)
  • 1.5 teaspoons minced garlic
  • ¼ cup sundried tomatoes ((packed in oil))
  • 1 can small white beans
  • ½ cup plus 2 tablespoons oats ((gluten free if needed))
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • Sprinkle of fresh black pepper
  • ¼ cup breadcrumbs ((gluten free if needed))
  1. Place chopped onion, garlic and sundried tomatoes in food processor. Pulse 5-6 times. Scrape down sides and make sure no large pieces of onion remain. Pulse another 1-2 times if needed.
  2. Add remaining ingredients EXCEPT the breadcrumbs. Pulse together until a sticky mix is formed. Be careful not to over-process but it all should be well combined.

  3. Remove mix from food processor and transfer to a bowl. Fold in breadcrumbs gently.
  4. Using a 1/3 cup measuring cup, scoop out mix and form patties. Cook on medium heat about 3 minutes per side.
  5. Serving suggestion: Top with roasted red pepper mayo spread: In a blender, combine ¼ cup roasted red peppers with ¼ cup vegan mayo of choice. Blend until incorporated.

  6. Approximate calories (excluding bun and mayo)
  7. Per Serving: Cals: 93/ Carbs:18/ Fat: 1/ Protein: 5/ Sodium: 243/ S

Chocolate Banana Peanut Butter Oatmeal Recipe

recipe-chocolate-banana-peanutbutter-oatmealKids love something sweet for breakfast (and let’s be real – so do we!).  It’s time to ditch the flavored, packaged oatmeal that can be loaded with sugars, sweeteners, artificial colors and other junk.   It’s so easy to make your own, homemade flavored oatmeal for the kids and yourself!

Here’s a recipe we made this morning to satisfy our craving for something sweet (at 6:30am!)

All Natural, Chocolate Peanut Butter Banana Oatmeal – No Sugar Added

Ingredients:

  • 1/4 cup quick cook oats
  • 1/2 cup water
  • 1 tablespoon all natural peanut butter
  • 1 teaspoon cacao powder (or cocoa for kids- the cacao powder may be too bitter)
  • 1/2 banana sliced

Just combine the oats and water first and zap it in the microwave for 55 seconds.  Then add the rest of the ingredients. I also added a splash of almond milk to mine.

No sugar, no additives, no crap.  All natural goodness that tastes good and is good for you!

Gluten Free Quinoa Peanut Butter Brownies

These gluten free brownies are made with quinoa and peanut butter.  Just made them tonight and right now I’m fighting back the urge to go eat the entire tray!  They came out really moist and delicious and even passed a taste test from Eddie – the typical caveman who loves meat and potatoes!
gluten-free-browniesThere is NO sugar or oil in these brownies and being that they are made without gluten- they won’t cause the roller coaster of inflammation that occurs in your body from eating sugar, gluten, wheat, white flour, etc.

Enjoy!

(this recipe was originally from Melissa King’s MyWholeFoodLife.com but I modified it slightly to swap out the almond butter for peanut butter- check her out for other great recipes!)

Ingredients:

  • 1 1/4 cup cooked quinoa
  •  1/2 cup cocoa powder
  • gluten-free-brownies1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup all natural peanut butter
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil
  • 1/2 cup chocolate chips
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350.
  • Put all ingredients in a blender except chocolate chips.
  • Blend until smooth.
  • Pour mixture into a parchment lined or greased baking dish. I used an 8×8 dish. Sprinkle chocolate chips on top.
  • Bake for about 30-40 minutes.
  • Wait until the brownies have completely cooled before removing them from the pan and cutting into squares.

Store these gluten free quinoa brownies in the fridge in an air tight container. They should last 7-10 days. They can also be frozen for longer storage. Enjoy!