Black Bean Burger

Black bean burgers are a staple in most vegetarian diets but I’m sick of frozen patties and tired of restaurants either serving the frozen patties or creating a black bean burger that’s completely dried out, crumbly and tasteless.  I’ve tried making black bean burgers before and they are extremely hard to do and easy to mess up.  Until I stumbled upon this healthy version HERE and thought I can make that and make it fix approved!  The biggest difference between this recipe and all the other recipes is that you remove the water before mashing it all together, it seems like such common sense but I’d never thought to do that!  The flavor is incredible and while mine was a little dry, the added avocado on top made it creamy and delicious!

Black Bean Burger 21 day fix approved
Black Bean Burger 21 day fix approved

Black Bean Burger

Serves: 4 burgers

Ingredients:

  • 15oz can of black beans, rinsed, drained and dried
  • 1/2 onion, cut in to medium chunks
  • 1/2 red bell pepper, cut into medium chunks
  • 1 egg
  • 1 Tbsp Cumin
  • 1 Tbsp chili powder
  • 1 tsp garlic salt
  • 1/2 cup oatmeal

Directions:

  1. Heat up your grill to medium
  2. Mash you black beans, I did this in the little strainer I washed and dried them in and it worked pretty well but you could use a medium bowl, set aside
  3. Puree your oatmeal in a blender or food processor, I used a blender some chunks are ok, pour into a small bowl
  4. Puree your onion and red pepper until broken up but not mush, a few pulses, remove and place in bowl and remove the excess water!  I used a paper towel and blotted forever to get all that water out but this is so important so don’t skip it! Mix it in with the black beans.
  5. Beat the egg in a small bowl and add the spices until mixed.
  6. Add the egg mixture to the black bean mixture
  7. Add the oatmeal crumbs to the black bean mixture until mixture is sticky but holds together.  You may need to add a little more oatmeal to really get it to stick!
  8. Pack the black bean mixture into a 1/3 cup measuring cup, scoop out with a spatula and form patties on a plate, this should make 4 burgers
  9. Grill for about  8 minutes per side, you may need to place them on a piece of aluminum foil so they don’t fall between the cracks of your grill, I didn’t need to but better safe than sorry.

NOTES:  Serve over a bed of lettuce or favorite bread.  Top with whatever toppings you have but trust me when I say guac pairs super well with this! If you add toppings it may changes the nutritional value and containers. Other toppings to consider:  hummus, sliced cheese, feta cheese, salsa or tomatoes.

21 day fix containers: 1 yellow

Carrot Cake Shakeology

I know a liquid carrot cake doesn’t exactly sound appealing but trust me.. it’s creamy and delicious!!  The cinnamon masks the flavor of the carrots and I was pleasantly surprised by how much I liked this.  Will definitely be making again!

IMG_20150817_115903

Carrot Cake Shakeology

Ingredients:

  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup steamed diced carrots
  • 1 scoop vegan tropical strawberry shakeology
  • 1 tsp peanut butter/almond butter
  • 1/4 tsp cinnamon
  • ice

Directions:

  1. Add the almond milk, steamed carrots, shakeology, peanut butter, cinnamon and add ice to make it the consistency you want (I like 5-6 cubes)
  2. Blend and enjoy!

21 day fix:  1 red, 1/2 green 1 tsp

Soy Ginger Shrimp (or chicken) Grilled Kabobs

So, I adapted this recipe from Autumn Calabrese new cookbook, Fixate.  Which offers wonderful beginner based cooking recipes around the 21 day fix but really can be used for any healthy lifestyle!  So, I stumbled upon this recipe and we love kabobs and grilling in the summer so I thought it would be worth a shot.  There aren’t many ingredients in the marinade so I was a little skeptical but they were delicious and I will definitely make these again! If you try it let me know what you think!  The original recipe called for less vegetables, canned pineapples and used chicken.

IMG_20150804_205825

Soy Ginger (or chicken) Grilled Kabobs

Serves 4 (2 skewers each)

Ingredients

  • 8 bamboo skewers (soak in water for 30 minutes so they don’t catch on fire)
  • 1 lb shrimp (or boneless/skinless chicken cut into 1 inch pieces)
  • 1/4 cup reduced sodium soy sauce
  • 2 tso extra virgin olive oil
  • 2 tsp fresh grated ginger
  • 2 cups fresh pineapple chunks
  • 2 medium red or yellow pepper cut into 1 inch chunks
  • 1/2 large onion cut into 1 inch chunks
  1. Place shrimp or chicken in resealable bag, add soy sauce, oil and ginger.  Seal the bag and shake gently to mix.  Refrigerate at least 30 minutes.
  2. Preheat grill on medium heat
  3. Put pepper chunk, pineapple, onion and shrimp/chicken onto a skewer.  Repeat so that skewer has 2 pieces of each.  Repeat until all of the skewers are full.  Throw away the marinate/bag.
  4. Grill the skewers for 5-7 minutes on each side
  5. Serve immediately!

NOTES:  This would go great over brown rice or a salad and you could reheat the next day for lunch but typically I don’t eat fish more than 2 days after I’ve cooked it.  Plus the pineapple was a little weird the second day.

21 day fix:  1 red, 1/2 green, 1/2 purple, 1/2 tsp