Barbecue Burgers

In the midst of our 75 degree days I'm in the mood for every kind of summer food. This weeks dinners consist of salads, burgers and chicken salad sandwiches. These burgers are delish! I bet they would be even better on a grill (sad face for not having any outdoor space). I made mine bunless to lighten it up.

Ingredients:

16 oz ground beef

1 tablespoon tomato paste

2 tablespoons barbecue sauce (plus extra for topping)

1 tsp coriander

1 tsp curry powder

1 tsp cumin

1 tbsp garlic powder

1 tbsp paprika

1/2 tsp each salt and pepper

Pinch of red pepper flakes

2 cloves garlic

1/4 cup minced red onion

1/4 cup chopped green peppers 

Optional toppings:

Green onions, chopped

Corn kernels 

Combine all the ingredients in a big bowl and mush together with your fingers until it's mixed well.

Form into four patties and put them in the fridge form at least 30 minutes (helps keep them together).

Before putting them on the heat sprinkle the outsides with a bit more salt, pepper, and garlic powder. Cook in a pan for ~5 minutes on each side. To serve, top with extra barbecue sauce. To add some color, top with green onions and/or corn.

Kelp Noodle Pad Thai

Kelp Noodle Pad Thai

I saw these kelp noodles in a recipe online and thought I'd give them a try. They seemed glassy like rice noodles so it seemed fitting to make a pad Thai-ish dish. I was a little nervous when I took them out of the bag since they were so plasticky so I rinsed them and then boiled them for a good 15 minutes. Oh, make sure you cut them before you boil them too because they are veryyyyy long. 

Ingredients:

1 bag kelp noodles, boiled for 15 minutes

I package tofu

1 cup of baby carrots

Handful of spinach

1/4 white onion, sliced

 2 cloves garlic, minced

1/2 cup peanut butter

1/4 cup soy sauce

1 tablespoon brown sugar

2 tablespoons sesame oil

2-3 tablespoons chicken broth or water

1 tablespoon coriander

1 teaspoon cayenne pepper

Salt and pepper

Crushed red pepper flakes

2 green onions, chopped

Handful of cilantro, chopped

Lime, for garnish

Sprinkle the tofu with half tablespoon coriander, cayenne, salt and pepper. Fry the tofu in a pan to make the outside crispy. I added 1-2 tablespoons oil on high heat and flipped them when they were brown. Boil the noodles while you're cooking the tofu.

In a sauce pan combine the peanut butter, soy sauce, sesame oil, brown sugar, coriander and pepper over low heat. Stir until the peanut butter melts into a creamy sauce. Thin the sauce out with the 2-3 tablespoons chicken broth or water. 

In another large sauce pan, add the carrots, onion, garlic (and whatever other veggies you have in the fridge!) and sauté in 1 tablespoon oil for 4-5 minutes on low heat. 

Now combine the noodles, tofu and veggies and spinach in the veggies pan. 

Top with the sauce and mix well. Top it all off with red pepper flakes, cilantro, green onions and lime!

Protein Pancakes

Who doesn't want pancakes every morning? Now you can, guilt free! 

I have these probably 3-5 days a week because they are so easy and healthy!

Ingredients:

1/2 banana, mashed

1 egg white

1/4 cup almond flour

1/4 teaspoon baking powder

1 tablespoon almond milk

1/4 teaspoon vanilla extract

Tiny pinch of salt

Mash the banana in a bowl and add the egg white. Wisk them together. Add the almond flour, baking powder, salt, vanilla and almond milk and mix well. It should be not thick but not watery either...ya know like typical pancake batter. Pour the mixture into a non stick pan with a teeny bit of oil or butter. Cook the pancake until the top is bubbly and the bottom is golden brown. It cooks for as long as it takes me to do my make-up :) or about 4-5 minutes. Flip it and cook for another 2 minutes.

I eat mine with a tiny pat of butter. Or, on the weekend I indulge with some real Michigan Maple syrup. 

Perfect morning....