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Recipe: Curry Spiced Chickpea Burgers

OT493683LI am often looking for a quick and easy lunch without needing to go to the store.  Since I usually have some type of canned beans on the shelf, I decided to come up with a curry spiced chickpea burger.  I have since made them with different variations, noted below.  These are delicious and a great change  up from the typical black bean burger.

Curry Spiced Chickpea Burgers
1 can chickpeas, drained and mashed
1 onion, grated
1 summer squash*, grated
2 cloves of garlic, grated
1/2 cup gluten free oatmeal
1 egg**
1-2 tsp curry powder
1 tsp garam masala
salt and pepper
olive oil
butter

Sauté the onion, squash, and garlic in a combination of butter and olive oil.
Season with salt and pepper.
Mix into mashed chickpeas and add curry powder and garam masala. Taste for seasoning. Add more curry or garam masala if necessary.
Once seasoning is right, mix in egg and oatmeal.
Form 4 patties and cook on medium heat in butter or olive oil until solid and browned.  Time will vary based on thickness.  Can also be baked in the oven if preferred.

Serve with your favorite burger toppings although chutney is an excellent topping.

* Can use zucchini, potato, or carrot, all grated instead of summer squash.
** Can use a vegan egg (water and ground flax or water and ground chia) to make the recipe vegan.

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Recipe: Coconut Lime Cauli-rice

dinnerfreeThis recipe came as courtesy of Meatified.com. I like cauliflower rice, however I really get bored of it quickly. So finding new flavor combos is essential. I did some roasted garlic cauliflower mash that was outstanding – but that’s a story for another day. I was making an asian inspired fish and it was just begging for a rice side, so this one came out of hiding. I do omit the cilantro as neither Paul nor I like it. I sub in green onion, but feel free to play around with this to complement whatever you are making. This recipe is Whole30 and AIP compliant.

Coconut Lime Cauli-Rice

Ingredients
• 1 tbl coconut oil
• 1 1/4 lb cauliflower florets (4 packed cups once “riced”)
• 1 can full fat coconut milk
• 1 cup shredded coconut
• 1/4 cup lime juice (about 2 limes)
• 4 tsp lime zest (about 2 limes)
• 1/2 cup fresh cilantro, minced

Instructions
1. PREP: Add the coconut oil to a large pan over low-medium heat. While it is warming up, use the S blade of your food processor to “rice” the cauliflower by pulsing the florets into rice-sized pieces. You will need to do this in at least 2 batches so that you don’t get mush at the bottom of your bowl.
2. FRY: Add the riced cauliflower to the pan and stir through to coat with the coconut oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.
3. SIMMER: Stir in both the coconut milk and shredded coconut. Add about three quarters of the lime juice. Bring to a simmer and turn the heat down slightly so that the pan doesn’t come to a boil. Simmer until tender and the liquid has been absorbed, about 10 minutes.
4. SEASON: Pour in the last of the lime juice, along with the lime zest and fresh cilantro. Season to taste with salt. Stir through and cook until the lime juice has been absorbed.

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Recipe – Chocolate Banana Protein pancakes

I woke up today and had this insane craving for pancakes. I got thinking about what I wanted in the pancake, and discovered a *very* ripe banana on the top of the fridge. So I thought some banana pancakes. The flaw? Besides being grain-free, I’m also egg-free..

Most Paleo recipes call for a ton of eggs and/or almond butter. So what to do? Look up vegan paleo recipes, of course! I found a great recipe on Eat the Cookie (http://eatthecookie.wordpress.com/2011/11/13/blueberry-pancakes-vegan-and-grain-free/) for vegan blueberry pancakes. I followed this fairly close, and the modifications I made are below. Enjoy! (And yes, there was bacon on the side.)

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Chocolate banana protein pancakes

* 1/2 cup almond meal
* 1/4 cup (scant) flax meal
* 1/3 cup chocolate protein powder
* 1 ripe banana
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/8 tsp stevia powder or 1 tbsp maple syrup
* 1/4 tsp salt
* 4 Tbsp full fat coconut milk
* 1 tsp vanilla extract
* Olive oil (for the pan)

To cook:

Dump all the ingredients in the food processor and spin until combined well.

Heat up a bit of olive oil in a skillet over medium heat. Once the oil shimmers, your pan is ready.

Use a ladle or measuring cup to scoop out some batter. Pour it onto the skillet and allow to cook for a few minutes, flip when the bottom is set.
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Feel free to top with whatever you like, however, we left them plain. These did pass the Mini Test. He loved them!

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Recipe: Paleo pancakes, two ways

One of the things I sort of miss being Paleo is waking up to a nice lazy Sunday breakfast. Remember those? Pancakes, bacon or sausage, eggs, toast and juice and limitless coffee? We didn’t have them often but it was nice when we did. I woke up Easter morning wanting such a breakfast. Now this gets interesting, as I don’t eat grains, limit sweets in the AM and have the egg allergy. So what’s a cook to do?

Go to Google, of course. 🙂

I found this great recipe from Eat the Cookie for vegan blueberry pancakes. Now I had some problems with the recipe as written (mostly my fault) but it’s a sound recipe. The writer gives a vegan, and non vegan version. I took it a step further. I decided to make them with chocolate protein powder and banana to see if I could make them closer to what I wanted in a pancake (lighter). Still no egg and these turned out extremely good. We ended up with roughly 8 pancakes, using a 1/4 cup scoop. Your servings may vary.

Vegan Blueberry pancakes (as written on the blog)

1/2 cup almond meal
1/4 cup (scant) flax meal
1/3 cup protein powder or coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp stevia powder or 1 tbsp maple syrup
1/4 tsp salt
2/3 cup warm milk of choice
1/2 tsp almond extract
1 tsp vanilla extract
1 cup frozen blueberries (keep ‘em frozen until i say!)

method:
1. combine all wet ingredients in a small bowl.-not the blueberries!
2. separately, combine all dry ingredients in a large bowl. -not the blueberries!
3. combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour. -still, wait on the blueberries.
4. heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.
5. use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and top with a small handful of blueberries. allow to cook for a few minutes, flip when the bottom is set.
these will turn out a beautiful, crisp on the outside, moist and crumbly on the inside pancake.
6. top with hot blueberries, coconut cream, and maple syrup.

Now for the modified version:

Chocolate Banana Protein pancakes

1/2 cup almond meal
1/4 cup (scant) flax meal
1/3 cup protein powder
1 Tbsp coconut flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp stevia powder or 1 tbsp maple syrup (optional)
1/4 tsp salt
1 really ripe banana
2/3 cup warm milk of choice (I used canned full fat coconut milk)
1 tsp vanilla extract

method:
1. combine all wet ingredients in a small bowl. Banana counts as a wet ingredient here.
2. separately, combine all dry ingredients in a large bowl.
3. combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour.
4. heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.
5. use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and allow to cook for a few minutes, flip when the bottom is set.
6. Plate up and top as you wish.

Serve with some additional protein to make a complete Paleo breakfast.

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Recipes: Paleo Energy Bars and Raw Vegan Brownies

This post is for all you NE Spahtens heading up to the ORTC VT event and to Blizzard Blast and will need some quick energy either before, during or after the race.  I’ve made these many times, and I can vouch for them both being really good, and both provide a decent energy boost. The brownies are more of a treat but are still decent on the energy front.

Paleo Energy Bars

The first recipe comes from Turtlewoman on Hubpages. I’m a huge fan of dates and these really work well. Now I tend to take these to a different level personally. I use protein powder mixed with some melted coconut oil to make these stick together better, and to bump up the protein.  I’ve chopped the chocolate bar up as written, but I’ve also melted it to drizzle over the dates and nuts/seeds. If you melt the chocolate bar, it gives these more of a decadent vibe. (If you want to cut out the refined sugar from the chocolate bars, combine melted coconut oil and cocoa powder for drizzling). Either method works well.

1 cup whole natural almonds
 12 to 14 Medjool dates, de-pitted
 ½ of a 88% dark chocolate bar
 ¼ cup raw pumpkin seeds
  1. Pulse the almonds in food processor until you get small bits, but not paste. Empty into mixing bowl.
  2. Do the same with the dark chocolate.
  3. Process the dates in the food processor until smooth. They will tend to come together in a ball. Add to nut/chocolate mixture. Add the pumpkin seeds whole.
  4. Line a 9 x 9 pan with parchment paper or plastic wrap. Mix the ingredients in the bowl. I usually just smoosh all of the ingredients together well with my hands. Then smoosh the mixture firmly into the pan.
  5. Cut into bars.

I have no idea where I found the inspiration for this one, but these were a surprise hit with me. The avocado may seem weird, but it’s a great source of healthy fats, and with the cocoa powder, is actually really lush and masks the flavor of the avocado well. You need really ripe avocados for this, otherwise you get chunks in the frosting. This can be done with walnuts, but as I’m allergic, I use almonds or seeds replace them. Feel free to use any of them or even none. I’ve made these successfully with no nut or seed at all. Again, you can bump up the protein factor with chocolate protein powder for the frosting part, but you still need the cocoa powder for the brownie part.

Raw Vegan Brownies

brownie:
 1 cup almonds
 1 cup dates
 ¼ cup cocoa powder

 icing:
 2 avocados, ripe
 ½ cup honey or maple syrup
 ¼ cup cocoa powder
 2 tablespoons coconut oil
 1 tablespoon vanilla extract
 dash salt
 dash cinnamon

  1. Place the brownie ingredients in a food processor and pulse the ingredients until blended and dry chunky. Press into a small pan.
  2. Icing: put all icing ingredients into blender or food processor and blend on high till smooth.
  3. Spread icing over brownies and pop in freezer to set for 1 hr. then cut and put in snack sized baggies.

Good luck to everyone this weekend!!