These ‘meat-less’ burgers are so versatile! They are delicious, easy to make and healthy! Adjust them to your personal flavour / taste preference. The man – who hates chickpeas – literally gobbled them up and asked for more. I used the base recipe from My Eclectic Kitchen. Her vegan cucumber dill sauce (recipe here) is an amazing & easy addition to the recipe (but not necessary). The first time I made these burgers I mashed everything together by hand. It gave the burgers a chunky texture. The second time I used by food processor: it was significantly easier but both ways were equally delicious. Enjoy them with salad, veggies, on a wrap or in a bun; I don’t think you can go wrong.
Chickpea Burger base (makes 6-8 burgers):
- 2 x can chickpeas drained & rinsed
- 2 tbsp LSA (could also just use flax seed)
- 1 cup whole meal flour
- 6 tbsp water
- 1 cup green onions or white onions
- Cilantro or basil
- Garlic, garlic & garlic!
- Chopped capsicum
- Any other flavour you enjoy.
Mash, process or mix all ingredients together and form into patties.
Heat oil in frying pan and fry until golden on both sides.
I’m back! I apologise to everyone for my short hiatus…from a torn lumber disc in my back, to a holiday away, to a new 🙂 fiancé with a broken foot -> life has been a little hectic lately. Needless to say I am back in the kitchen and loving it!
Last week our household started a 21 day vegan challenge. We are currently on day 9 and loving it! Who knew there were so many amazing vegan recipes out there.
I thought I’d start my first blog back with one of our favourite vegan hits thus far. I didn’t create it myself – I recreated it from Vegangela. Her site has some amazing vegan recipes and have helped me keep the man (or should I say new fiance) on the vegan challenge with me this long! I made no modifications to her recipe so be sure to head to her site and check it out.
I’ve had a lovely lazy weekend around the house – post vacation recovery. With summer on the horizon (and 30 degree afternoons here for ‘spring’), I’m anticipating one hot summer coming our way. We hit the local fresh produce shop this morning and as the afternoon nibbles approached, I decided to whip up a smoothie, sit out back and read my book – what a wonderful way to end the weekend! The smoothie was delicious, fresh, healthy – so I thought I’d share. I’ve even recreated another batch, added some oats and froze it for a quick smoothy on the run tomorrow morning.
Ingredients (1 serve)
- 1 x Banana
- 1/2 cup strawberries
- 1/4 shredded coconut
- 1 tbsp chia seeds (black or white)
- 1 tbsp flax seeds
- 1 cup coconut water (or 1 cup almond milk if preferred)
- 1/4 oats (optional – added for breakfast smoothy)
- 1 scoop protein powder (optional – did not add for this photo but I use APS Nutrition IsoMorph 28 Chocolate Milkshake)
Blend. For the picture I added blueberries & granola on top and ate with a spoon. Happy Sunday!
- Healthy Chocolate-Mint Smoothie (dailyfoodstruggle.com)
- Smoothie Ideas (topsecretv.wordpress.com)
I just returned home 2 days ago from a wonderful 15 day holiday to Canada for my best friends wedding. Like most good holidays, I ate too much, drank too much and had a fabulous time. I promised myself I would indulge, and indulge I did! Unfortunately, now I’m back in Australia and the reality of my vacation indulgences smacked me in the face when I stepped on the scale. Determined to get back to pre-vacay weight, I’ve been indulging in lean protein, veggies, fruit and litres upon litres of water. My dinner creation last night was healthy, carb-free and really really yummy. The man gave it a big thumbs up – so I thought I’d share it with you.
Ingredients (Serves 2)
- 1 x small eggplant (cubbed)
- 1 x head of bok choy (sliced greens & stems seperate)
- 1/2 x green chinese cabbage (sliced greens & stems seperate)
- 1/2 x bunch of green onions (white & light green parts diced)
- 500g chicken mince
- 1/2 tbsp olive oil
- 1 tbsp rice wine vinegar
- 1 tbsp x sesame oil
- 1 tbsp organic maple syrup
- 1 tbsp water
- 1/2 teas grated ginger (I keep my ginger frozen in the freezer and grate as needed)
- 1 tbsp Siracha hot sauce (If you like it hot then I would recommend adding a bit more)
- 1 tbsp low sodium soy sauce
- Mix all ingredients togethers
- Spray medium pan with olive oil & cook chicken mince. Remove from pan.
- Using the same pan, add olive oil & cook green onions.
- Add eggplant and cook until begins to soften (about 4-5min)
- Add the stems and cook for an additional 4-5 minutes.
- Add the sauce and greens. Cook until greens begin to wilt.
- Serve with chicken mince tossed throughout the dish.
- Healthy Stroganoff (dailyfoodstruggle.com)
I am a huge fan of Vietnamese food and normally jump at the chance to eat anything remotely ‘authentic’. In terms of recreating these ‘authentic’ dishes, I normally don’t even bother. That being said, I am always on the look out for healthy ‘versions’ of these meals that mimic the flavours without the additional fat / carbohydrates.
This healthy version of a ‘Vietnamese Chicken Salad’ is a fantastic mid-week supper. It’s easy to make, requires very little time / preparation and is delicious in the lunch box the following day. I make mine using chicken mince however it is equally delicious with shredded chicken breast -> we eat a lot of chicken breast in our house so I try to add some variety with the mince.
The sauce I use for the salad is Poonsin Vietnamese Dipping Sauce. Nutritionally it is very reasonable for a ‘sauce’ and is great for a ‘grab & go’ option. I have also made my own using lime juice & fish sauce. For the sake of an easy mid-week meal, I recommend the Poonsin Sauce. You don’t need much at all.
- ½ green cabbage shredded / sliced
- 1 x cup loosely packed mint chopped
- 1 x cup loosely packed coriander chopped
- 1-2 x carrots (I use my ‘zoodle’ maker to make into spirals – see details here)
- 3-4 shallots / green onions sliced
- ¾ x red capsicum/pepper thinly sliced
- 2 x red chilli sliced
- 1 x 500g chicken mince (turkey mince would also work)
- 1 x clove garlic minced
- 1 x 2cm piece ginger grated
- 1 teas sesame oil
- Crushed peanuts (optional – to serve)
- Skinny Noodles (option – see here)
- Poonsin Sauce
- For the salad: Mix the cabbage, mint, coriander, carrots, green onions, red capsicum and 1 red chilli together
- Heat sesame oil in a frying pan; add the garlic, ginger & remaining chilli and sauté for 1 minute.
- Add chicken mince and cook thoroughly.
- Serve with crushed peanuts & extra shallots (if desired)
With warmer weather comes my smoothie obsession. In the next couple months you’ll probably experience a pleather of random (and delicious) smoothie recipes over flowing my blog. Today’s creation blew my taste buds away – and I feel the world needs to experience such deliciousness. I was heavily craving something cold, sweet & chocolaty and decided to try and create something to satisfy my desire without breaking the diet. The photograph doesn’t do it justice – I will try to make it more scenic the next time I make this smoothie but in the mean time you should try this! If you do or have a similar recipe I’d love to hear your thoughts.
- 1x banana (I used a frozen one)
- 1x cup milk (I used almond)
- 1x tbsp cacao powder
- 1x teas vanilla
- 1x tbsp flax seed
- 1x tbsp chia seed
- ½ tbsp coconut
- 6 x fresh mint leaves from my indoor herb planters (see blog post here)
- 1x scoop choc protein powder (optional – this is what I use)
Anytime I’ve over shot on the grocery list and there are extra ripe bananas laying around, my partner jumps up and down and requests I make this loaf for him. Fat Kate immediately wants to get baking because this loaf is DELICIOUS, easy to make and extremely addicting. Skinny Kate tends to hesitate because she knows when that hot banana loaf comes out of the oven – there is no stopping her!
That being said, in terms of a treat, the loaf is very healthy! It is sugar free and uses all natural ingredients such as honey, whole meal flour and quinoa flakes. Fat Kate recommends serving it with a little coconut butter (but it totally doesn’t need an accompaniment). The best part? One slice won’t break the diet; and you can’t even tell it’s ‘healthy’.
- 1.5 cups wholemeal flour
- 2/3 cup quinoa flakes
- 1/2 cup all natural honey
- 2 eggs
- 3 tsp baking soda
- 1.5 tsp cinnamon
- 1/3 cup macadamia or sunflower oil
- 1/4 cup greek yoghurt
- 3 ripe bananas
- 1/2 cup chopped walnuts
- Preheat oven to 180 celcius
- Spray tin loaf with oil and line bottom with baking sheet
- Stir flour, 2/3 of the walnuts, baking powder & cinnamon in a bowl. Add a pinch of salt.
- Stir through quinoa flakes.
- In a seperate bowl mash the bananans. Add the honey, oil, eggs & greek yoghurt and mix.
- Add the banana mixture to the flour mixtire and stir until just combined
- Spoon / pour mixture into loaf tine. Sprinkle top with remaining walnuts.
- Bake for 40-45 minutes or until skewer comes out clean
- Serve with coconut butter (if desired).
- Got Zucchini? (secondhandgardening.com)
- Chocolate Chip Banana Muffins (callahan4021.wordpress.com)
- Banana & Pecan Loaf (thegreengoddesslife.wordpress.com)