These coconut flour chocolate chip cookies didn’t stand a chance in our apartment. I think we ate them within 3 days, and we were holding back. So that’s telling you something, right? Instagram is a wonderful thing friends, because it helps me find amazing recipes […]
Tag: healthy recipes
Chickpea burgers packed with protein in under 25 minutes, whose in? These chickpea burgers were unreal. And they are Thomas approved, which is always a plus in my book.
Super easy to make and a perfect way to get some protein in without eating any meat.
They aren’t vegan, but I’m sure you could try subbing out the egg for a flax egg. It’s absolutely worth a try.
I love finding meatless recipes that work for both Thomas and I. I’m in no way a vegetarian, but I do believe we over eat meat sometimes and it’s important to find alternatives to getting protein.
- 1 carrot (medium, grated)
- 2 cloves of garlic, mined
- 1 can of chickpeas (19oz can)
- 1 1/2 teaspoons of ground cumin
- 1 1/2 teaspoons of ground coriander
- 1 teaspoon of nutritional yeast
- 1 large egg
- 2 tablespoons of flour (I used spelt flour)
- olive oil
- salt and pepper to taste
- Peel the carrot, grate it coarsely and set aside with the minced garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot and egg. Process again and slowly add in the two tablespoons of flour.
- Heat your pain with a tablespoon and a half of olive oil (or oil of your choice). Divide the mixture into 8 patties. Fry in batches for 2-3 minutes on each side until they are golden. Take them off and place them onto a plate with paper towel.
- Pair it with a burger thin, a wrap, on bed of lettuce, or just plain. I used a whole wheat wrap and stuffed it with spinach, arugula, sprouts, avocado, red onion, tomato, and paleo buffalo sauce.
Feel free to top it with any of your favorite burger toppings. Thomas used dijon mustard rather than the buffalo sauce.
Winter blues getting you down? In need of a tropical pick-me up? This grilled ginger lime salmon with avocado-mango salsa and coconut rice will cure even the worst of moods. Thomas and I hadn’t had salmon in a while and I was really in the […]
This healthy creamy tortellini soup will keep you warm during the winter season. I’ve always had a love for tortellini. Tortellini is hands down my favorite type of pasta. I wanted to incorporate it into a healthy soup. Pinterest has some awesome recipes and that’s where […]
Ever wonder how to make the perfect soft-boiled egg? I’m here to help you out! I’ve had an obsession with eggs for as long as I can remember. Omelettes, scrambled, hard-boiled, over-easy, you name it, I’ll eat it.
Last year I perfected the soft-boiled egg, which was hard for me because it was either over cooked or under cooked.
I don’t think I need to give you the ingredients, it’s just an egg and boiling water. I like to boil 2 eggs at a time.
- Place the eggs gently into the boiling water and boil for about 5 minutes.
- Take the egg out of the water and place into a bowl of ice water and let cool for about 1 minute or 2.
- Peel the shell off the egg, I rinse the egg off with a bit of water to make sure there is no shell residue.
- Place the soft-boiled egg on your favorite slice of toast or eat it as is.
My favorite way to enjoy my soft-boiled egg is over a slice of Ezekiel bread (food for life baking) toasted. I add some toppings to spice it up a little bit. Sometimes I’ll sauté up some spinach, maybe a slice of ham or turkey, but I can assure you I always pair it with avocado.
Throw a dash of red pepper flakes or sea salt on there and you’re golden! This is the perfect protein packed breakfast with a whole lot of flavor.