Chocolate Coconut Sweet Potato Muffins {Paleo, Gluten-Free}

Sorry for the lull in posting, everyone. We recently moved and, as I’m sure you can all appreciate, it sucked up a lot of my time. Now that we’re more settled, you can look forward to many delicious recipes and informative blog posts to come. And the coming recipes will have a theme…

SWEET POTATOES!

After getting 10 pounds (no joke) of sweet potatoes from my CSA, I have been dreaming up many different sweet potato recipes — both savory and sweet.

As an inaugural recipe, I thought some sweet potato muffins would do the trick (and set the bar high for a series of delicious sweet potato dishes).

These sweet potato muffins are amped-up with coconut and chocolate chips. In case you didn’t know, chocolate chips make any baked good better. This is especially true when you’re trying to lighten up a recipe. A little pinch of chocolate chips goes a long way, my friends.

coconut_chocolate_sweet_potato_muffins

These muffins are inspired by this month’s Recipe ReDux theme:

Creative Quick Breads: The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

For those that are paleo, gluten-free, grain-free or trying to cut down on sugar, these muffins are for you. They are made mostly from a variety of coconut products (oil, flour and shredded coconut), plus sweet potatoes, eggs, maple syrup and seasoning. Literally — that’s it. Oh, and chocolate obviously.

So with the colder/snowy weather (at least in Chicago) here, it’s time to get your baking on!

chocolate_sweet_potato_muffins

Chocolate Coconut Sweet Potato Muffins

These muffins are perfect as a better-for-you-dessert, or for a breakfast treat, pair one of these with a protein shake. They are grain-free, gluten-free, dairy-free, paleo and contain very little sugar. Enjoy!

Yields 12 muffins.

Ingredients:

  • 1 large sweet potato, cooked (baked or microwaved) and peeled
  • 3/4 cup coconut flour
  • 3/4 cup virgin coconut oil
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup + 2 Tbsp. maple syrup
  • 5 eggs
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1 tsp baking soda
  • 1 tsp. sea salt
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Mash cooked and peeled sweet potato in a large bowl.
  3. Add all remaining ingredients EXCEPT for chocolate chips and mix well.
  4. Add paper liners to muffin tin (or grease). Then, add 1/3 cup scoop to each muffin tin. Top each muffin with 1 Tbsp. chocolate chips. Then press chocolate chips into tops of muffins.
  5. Bake for 25-50 minutes, or until tops of muffins bounce back.

paleo_sweet_potato_muffins

Quick breads make a great gift — who doesn’t love a delicious, “Baked With Love” present? To see more delicious quick breads, whether you want them all to yourself or you’re willing to share with loved ones, check out the link below.

Spiced Beef Stew {Recipe ReDux}

When the weather cools down, there’s nothing I love more than stew. Okay, maybe I love pumpkin more, but I digress.

Not only is stew fool-proof, but it allows for creativity. Have carrots? Peppers? Onions? Eggplant? Great! Now throw in some meat and seasoning and you’re good. You can change up the protein or vegetables or spices and create a completely new and delicious stew.

The true beauty of stew, though, is the leftovers! Make a big batch and freeze the leftovers in individual containers for a quick meal when you get home late from work or just don’t feel like cooking.

The whole make-extra-and-freeze-for-later principle was the theme for this month’s Recipe ReDux:

Fantastic Freezer Meals:

Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

My freezer meal is the aforementioned stew, but with a spiced Moroccan twist.

The key ingredient here is grass-fed beef, which provides a rich, slightly gamey taste that I absolutely adore. Look for 100% grass-fed beef because it, along with all 100% grass-fed meats, contains conjugated linoleic acid (CLA), which is the plant form of omega-3 fatty acids. In other words, grass-fed meat has a healthier fat source, not to mention it means the animal had a happier, freer life.

lamb chili

Spiced Beef Stew

Top this stew with a little quinoa or some sauteed potatoes and you’ve got a hearty, filling meal. Make a big batch of the quinoa/potatoes and you’ve got another side ready to go for later eating. 

Ingredients:

  • 1 Tbsp. coconut oil (virgin)
  • 1.5 lb. grass-fed beef cubes (such as sirloin)
  • 1 onion, diced
  • 10 carrots, sliced
  • 1 small eggplant, cubed
  • 2 cans diced tomatoes, preferably no salt added
  • 2 tsp. curry powder
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. cardamom

Directions:

  1. Heat coconut oil in a large pot. Add onions and saute for 2-3 minutes, then add beef. Saute beef for 5 minutes, making sure to sear all sides of the beef cubes.
  2. Add remaining ingredients, and bring to a boil, then simmer for 25-30 minutes, or until carrots and eggplant are tender.

For more amazing freezer meals, check out the link below! 

Zesty Heirloom Tomato Taco Salad {Sponsored Recipe ReDux}

One of the best parts of summer is the amazing produce that’s available in Chicago — especially fresh-from-the-garden tomatoes (or fresh-from-the-CSA in my case).

Top those tomatoes with deliciousness in the form of taco-seasoned lean ground beef (plus some other goodies), and you’ve got a light summer meal.

heirloom_tomato_taco_salad

By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.

Now, I am not a chicken breast all day, every day kind of girl. I love beef, whether it’s a perfectly-grilled steak, juicy burger, tacos, meatballs or meatloaf, beef frequents my table.

Beyond the delicious flavor of beef, it’s got loads of nutrition. First off, let’s talk protein. A 3-ounce serving of lean beef provides 25 grams of protein and 10 essential nutrients.

Emerging research indicates that evenly distributing daily protein intake at meals and snacks throughout the day (~20 to 30g/eating occasion) may potentially contribute to benefits for body weight management and appetite control.

On a related note, protein-packed foods — like beef — promote satiety which can help cut down on mindless eating. I’ve found that my clients who eat more high-quality protein and fats are better able to cut down on sweets and snacking throughout the day.

I especially love grass-fed beef, as it contains a better fat ratio (more conjugated linoleic acids, which function similar to omega-3s). You can find great grass-fed options at most grocery stores and your local farmers market.

To find out more about grass-fed and grain-fed beef, check out the Beef Checkoff’s infographic.

zesty_heirloom_tomato_taco_salad

The Beef Checkoff program also offers a great interactive Butcher Counter where you can learn all about the cuts of beef, including which options are considered lean.

Zesty Heirloom Tomato Taco Salad

Salads don’t have to be made with greens! Top fresh tomatoes with all the toppings for a nice, light dinner. Heirloom tomatoes are super-delicious here, but cherry or regular tomatoes would also work great.

Serves 4

Ingredients:

  • 1 lb. lean ground beef (90% or better), preferably grass-fed
  • 1/2 tsp. cumin
  • 1/4 tsp. ground pepper
  • 1/4 tsp. chili powder
  • 4 tomatoes, preferably locally-grown (because they taste soooo much better)
  • 1 avocado, washed, peeled, seeded and cubed
  • 1 green onion, sliced (white and green parts)
  • 1 Tbsp. each lemon and lime zest
  • 1 lime, quartered
  • 1/4 tsp. sea salt
  • Plain Greek yogurt (optional)

Directions:

  1. Add lean beef to medium skillet and sprinkle with cumin, ground pepper and chili powder. Saute until cooked through.
  2. While beef is cooking, wash and core tomatoes, then cut into 8 wedges. Prepare avocado, green onions, lemon and lime zest and cut lime into 4 wedges.
  3. Lay tomatoes onto four separate plates, then sprinkle cooked ground beef over tomatoes, and garnish with avocados, green onions and zest. Sprinkle with sea salt and squeeze a lime over each serving. Add a few dollops of optional plain Greek yogurt if desired.

zesty_tomato_taco_salad

For more awesome lean beef recipes, check out the link below! 

Miso Mustard Green Beans {Recipe ReDux}

If you follow me on Instagram (@danaartinyanRD), you know that I’m kind of obsessed with my CSA from Green Acres. It’s organic, locally grown and always exciting to see what treasures I’ll get in the week’s haul. I especially love all the weird exotic stuff, e.g. nettles (have to wear gloves when you handle them/cook them so that you don’t get a rash), Scarlet turnips, all colors of carrots and Swiss chard — though I guess that’s not so exotic, depending on who you ask.

I have a special place in my heart for vegetables that are “abnormal” in color: yellow cauliflower, purple asparagus, red carrots and so on. Growing up, my mom always made a point to make sure our meals were colorful, which I’ve carried into my own cooking. So the crazy-colored veggies fit in perfectly. Last week, I got these rainbow green beans and was thrilled to use them in this month’s “Fresh From the Garden” Recipe ReDux:

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

rainbow_green_beans

I can thank a former Recipe ReDux for my love for miso paste. It lends a savory flavor complexity that I get really geeked about. A couple months ago, I was cooking with friends and made some roasted green beans with a miso-mustard sauce, so this recipe is a play on that. It might sound simple or maybe even strange, but trust me, you will be DREAMING about these miso mustard green beans for days. You’re welcome.

miso_green_beans

Miso Mustard Green Beans

Try these with chicken, steak or grilled tofu. If you don’t have green beans, I’m pretty sure this sauce would be amazing on whatever you put it on, so not to worry. I especially recommend cruciferous vegetables and sweet potatoes.

Ingredients:

  • 1 lb. green beans (multi-color if available), preferably locally-grown and organic
  • 3-4 large carrots
  • 1 Tbsp. virgin coconut oil
  • 1 Tbsp. miso paste (I used a chickpea-based, soy-free version from Miso Master)
  • 1 Tbsp. grainy mustard
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. local honey

Directions:

  1. Wash green beans and carrots well. Cut ends off of green beans and carrots. Julienne carrots (into small matchsticks).
  2. Heat oil in a medium skillet for 2-3 minutes. Add green beans and carrots and saute for 10-12 minutes, or until desired level of char is reached.
  3. While the vegetables are sauteeing, add remaining ingredients to a bowl and whisk until well-combined.
  4. Toss vegetables in miso mixture and serve warm.

miso_mustard_green_beans

Who else is obsessed with their CSA? What’s your favorite CSA treasure thus far?

For more great locally-grown recipes, click the link below!

Mediterranean Shepherd’s Pie {Recipe ReDux}

When I say PIE, you say…

Shepherd’s Pie (??)

To be honest, I’ve never actually had Shepherd’s Pie until today, but when the ladies of Recipe ReDux tasked us with showing our “Pie Love,” I wanted to go savory. And that’s where Shepherd’s Pie comes in.

I have been taking more of a paleo approach to my eating as of late, and eating more healthy fats and less carbohydrates. Most importantly, though, I’ve been trying to cut sugary foods out of my diet. At one point in my life, I was very addicted to sugar, and felt that I had to have dessert after every meal, with my snacks and really any time I could get my hands on sweets. While I still like sweeter foods, I’ve been working to cut junk out of my diet and eat real foods — e.g. fruit instead of cookies and donuts. I found that when I stopped eating a low fat/high carb diet and learned to embrace healthy fats, my sugar cravings naturally improved.

Thus, this is less of a traditional “pie” and more of a meal that you can eat time and time again, switching up the protein, seasoning, or mash (in this case, an amazing sweet potato-parsnip mash that is delicious in its own right).

mediterranean_shepherds_pie

Mediterranean Shepherd’s Pie (Gluten-Free, Paleo)

Grass-fed lamb adds a delicious flavor, and is pure perfection when combined with the natural sweetness of raisins and the freshness of mint, then topped with a delicious sweet potato-parsnip mash. Enjoy!

Ingredients:

  • 1 large sweet potato
  • 3 parsnips
  • 1/4 cup olive oil, preferably cold-pressed, unfiltered
  • 2 Tbsp. grass-fed butter, such as Kerrygold
  • 3/4 cup beef stock
  • 1 tsp. cumin
  • 1 tsp. dried rosemary
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. olive oil, preferably cold-pressed, unfiltered
  • 2 lbs. grass-fed lamb
  • 1 white or yellow onion, diced
  • 3/4 cup canned tomatoes
  • 1/2 cup raisins
  • 1/4 cup chopped fresh mint
  • 1/4 cup sliced green onions

Directions:

  1. Preheat oven to 425 degrees. Wash sweet potato and parsnips well and cut into ~1/2″ cubes. Toss with 1/4 cup olive oil, and roast (I roasted mine in a cast iron skillet) for 35-40 minutes, or until tender.
  2. Add roasted sweet potato and parsnips to a food processor, add butter (it should melt from the heat of the roasted vegetables) and process 2-3 minutes. Add beef stock and seasoning (cumin, rosemary, sea salt and black pepper) and process until smooth. Set aside.
  3. Turn oven down to 350 degrees.
  4. In an oven-safe skillet, such as a cast iron skillet, add 1 Tbsp. olive oil and heat for 1 minute. Add diced onion and saute for 3-5 minutes. Add the lamb and saute until the cooked through. Add in the canned tomatoes and raisins and cook for about 5 minutes, or until the mixture begins to thicken.
  5. Turn the heat off, and stir in the mint. Level out the lamb mixture.
  6. Spread the sweet potato-parsnip mash in a thin layer over the lamb, making sure the mash reaches the sides of the skillet. If desired, use a fork to make a design or write a message in the mash. Sprinkle the green onions around the outside of the skillet and press them into the mash slightly.
  7. Bake for 30 minutes, or until the top starts to brown.

paleo_shepherds_pie

This is a great dish to make when you’re having company (a set and forget kind of thing) or as a part of meal prep, for a satisfying dish that will last you the whole week! Serve with green veggies, such as sauteed green beans or spinach, and you have yourself a complete meal!

For more PIE LOVE, click the link below!

Toasted Coconut Cashew Butter {Recipe ReDux}

Wow! I can’t believe it’s already May 21. That means t-minus one week until yours truly’s birthday AND it’s Recipe ReDux time! This month we were tasked with showcasing kitchen staples that we now make from scratch – but in the past purchased.

For me, that’s got to be nut butters. Ever since discovering how easy it was to make nut butter thanks to my Homemade Nutella recipe from a previous Recipe ReDux, I’ve been making a new type of nut butter weekly.

And I literally have to make a new jar weekly. The boyfriend likes to eat massive spoonfuls straight out of the jar, so we go through nut butters pretty quickly in our household. [I also eat it straight from the jar but in much smaller, daintier bites.]

coconut_cashew_butter

After making some bomb almond butter (#nerd) and delicious peanut butter, it was time for the big dog: CASHEW BUTTER.

This started out as one-ingredient cashew butter, but as the butter was “churning” in my food processor, the evil genius in me came out and I felt compelled to elevate the butta’ with, what else but unsweetened shredded coconut. Because coconut is delicious and full of healthy fat (yes, saturated fats can be healthy too). And because I’ve been wanting coconut in everything lately.

Whatever you do, please, pleeaasseee don’t be intimidated by “homemade nut butter” — it’s super-easy and while it takes about 10 minutes to get all dreamy and creamy, it only takes about 2 minutes of hands-on time and the flavor combinations are endless. Add some cinnamon, smoked sea salt, ginger or go savory with paprika, curry or rosemary. This is your nut butter party and you’ll add what you want to.

Toasted Coconut Cashew Butter

This really is amazing straight out of the jar, but is also fantastic drizzled over Greek yogurt, as a dip for fruit (pears are especially delicious) or as part of the most insane-good cashew butter and jelly sandwich known to man.

Ingredients:

  • 16 oz. raw, unsalted cashews
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp. sea salt

Directions:

  1. Preheat oven to 375 degrees. Lay cashews on a baking sheet and toast for about 10 minutes, or until fragrant. toasted_coconut_cashew_butter
  2. Let cashews cool for about 15 minutes (or longer) — they get hot in the food processor so the cooler they are, the better.
  3. Add to food processor and process for about 10 minutes, or until it forms a creamy butter. See stages of nut butter chart below.
  4. Once cashews form a creamy butter, add coconut and sea salt and process another 2-3 minutes.

stages_nut_butter

STAGES OF NUT BUTTER

  1. Intact Nuts
  2. Nut Meal/Flour
  3. Giant blob of nut butter (it helps to smash this apart a couple times)
  4. Creamy, dreamy nut butter

Check out more amazing homemade creations from the talented Recipe ReDuxers by clicking the icon below. Enjoy!

Homemade Nutella {Recipe ReDux}

It doesn’t have to be Valentine’s Day for me to want chocolate.

In fact, every day is a chocolate day. Just like I need coffee every morning, I enjoy a square of dark chocolate every night. It goes really well with the red wine that I drink every night, but that’s a different blog post. [insert red wine emoji here]

clean nutella

Even though Valentine’s Day has passed, that doesn’t mean I can’t be smitten with the ladies behind Recipe ReDux. They clearly know the way to my heart with this month’s theme — CHOCOLATE!

Favorite Chocolate Matches
Does your chocolate need a friend? This month’s posting will be after Valentine’s Day, so you may have a bit of extra chocolate around. What’s your favorite chocolate match? Be it traditional peanut butter or something more exotic like cayenne + chocolate. Show us your favorite healthy chocolate combo recipe.

I do love cinnamon + chocolate + cayenne à la Mexican Hot Chocolate and will gobble up pretty much anything with chocolate and peanut butter.

homemade nutella

But once Nutella comes into the picture, ALL BETS ARE OFF.

Nutella is like candy, though. In fact, the first — AKA main — ingredient in brand-name Nutella is sugar, then palm oil.

nutella_ingredients

No thanks.

I’ve been wanting to make my own Nutella using REAL ingredients, and this seemed like a sign from the gods that now was the time.

This Chocolate Hazelnut spread’s number one ingredient is………..

DSCN0707

HAZELNUTS! Then comes chocolate. Who would guess that the first two ingredients in a chocolate-hazelnut spread are hazelnuts and chocolate?

Well, now you can feel a little better about smothering this stuff on everything — or just eating straight, which is my preferred method of ingestion. This “Nutella” contains only 7 ingredients, is a clean recipe, contains only 2 Tbsp. of maple syrup as a sweetener and is super-chocolately thanks to 72% dark chocolate.

Homemade Nutella {paleo, gluten-free}

You’ll think that the hazelnut “powder” will never turn into a smooth, dreamy hazelnut butter, but have patience young grasshopper and stand and watch as it slowly becomes smoother and creamier.

Ingredients:

  • 2 cups hazelnuts
  • 3.5 oz. dark chocolate (70% or higher is best)
  • 1/2 cup coconut milk (the one in the carton, not the can)
  • 1/4 cup dutch cocoa powder
  • 2 Tbsp. virgin coconut oil
  • 2 Tbsp. maple syrup (or more if you want it a little sweeter)
  • 1/2 tsp. sea salt

Directions:

  1. Preheat oven to 375. Toast hazelnuts for 10-15 minutes, until they are fragrant and start to look toasty.
  2. Wet a large cloth and pour toasted hazelnuts on top of the cloth. Fold the cloth over and keep rubbing until most of the hazelnut skins have come off (don’t worry if you feel like there’s still a lot on — I did too and my Nutella still turned out super smooth and creamy)
  3. Add toasted, skinned hazelnuts to food processer and process for about 10 minutes, until “butter” forms.DSCN0709
  4. While hazelnut butter is forming, melt dark chocolate in the microwave.
  5. Add melted dark chocolate and remaining ingredients and process until well-blended.

DSCN0710

Enjoy with bananas, apple slices or straight out of the jar. I’m not a big bread-eater, but if that’s your thing, this would be delicious spread on toasted bread.

paleo nutella

For more chocolatey deliciousness, follow the link below.

Kale and Sweet Potato Niçoise Salad

Ever since eating my first Niçoise salad, I’ve been hooked. The perfect green beans. The Kalamata olives (my favorite). The potatoes, which give just the right amount of sustenance to the salad. And of course, the seafood. Throw in hard-boiled eggs and a delicious dressing, and you’ve made the classic.

Well, last week, the urge for a Niçoise salad hit and it hit bad. Since I didn’t have all of the ingredients on hand for the classic, I decided to mix it up a bit and do my own take. Leftover sweet potato subbed for white potatoes, kale subbed for lettuce, capers subbed for olives and sardines subbed for tuna/anchovies. Plus some fresh basil from my beloved Farmed Here and black garlic — a new obsession — to add a little more flavor. Top it off with a 3-ingredient Dijon vinaigrette and I was in Niçoise heaven (or at least my improvised version of it).

Nicoise_salad

Oh and no offense to the Niçoise peeps, but I feel my version is quite possibly tastier and most definitely packed with more nutrients than the original — from the “superfood” status of kale to the omega-3 content (it’s high, folks) of sardines to the antioxidant power of fresh herbs.

Recipe: Kale and Sweet Potato Niçoise Salad

Trader Joe’s just started carrying fermented black garlic, which is where I bought it. If you live near an Asian market, however, you will most certainly find it there. Fresh rosemary or thyme would also be delicious in place of the basil.

Image

Yields: 1 salad

Ingredients:

  • 3 cups fresh baby kale (love the Earthbound Organic pre-washed Kale)
  • 1/2 large sweet potato
  • 1, 6 oz. can water-packed sardines
  • 1 cup cooked green beans
  • 1/4 cup fresh basil, cut into ribbons
  • 1 Tbsp capers, juices drained
  • 1 clove fermented black garlic, sliced

black_garlic

  • 1 Tbsp Dijon mustard
  • 1 tsp olive oil, preferably organic, cold-pressed
  • 1 tsp apple cider vinegar
  • Pepper to taste

Directions:

Poke holes in sweet potato and microwave for 3-5 minutes, until potato is soft. You can also use a leftover baked sweet potato if you have one on hand. Cut the sweet potato into large wedges.

Assemble salad: Lay kale on top of a large plate. Top kale with cut sweet potato, can sardines (drained), cooked green beans, capers, sliced black garlic and fresh basil. Grind black pepper over the salad.

Make dressing: Mix Dijon mustard, olive oil and apple cider vinegar in a small bowl. Pour over salad.

dijon_vinaigrette_nicoise

Warning: this salad is best enjoyed in the comfort of your own home. Your coworkers will not be very pleased if they have to smell sardines and garlic over the cube wall. Just sayin’…

Cauliflower and Black Bean Burgers

Another cauliflower post, I know. I apologize…it’s just that after so many years of hating cauliflower, I have somehow fallen fast and hard for it (I attribute to better cooking methods). Alas, my cauliflower kick lives on; this time in the form of a “burger.” Something else you should know about me – specifically my cooking – is that my inspiration comes from my fridge. I take inventory over its contents (I HATE wasting food) and think of how I can prepare the almost-bad veggies in the drawer or re-purpose my leftovers into something new and delicious.

So, when I saw a head of cauliflower in my fridge alongside a big container of black beans I had just cooked up, I figured I should combine them. And whenever I have random ingredients that I want to meld into one dish, I generally start to think of a burger/fritter concoction. It is one of the easiest ways to incorporate lots of different foods (and sneak in veggies) into something delicious that can be served on a bun, over a salad, with a side of veggies or just on its own.

Quick tangent: I have found a revolutionary way of cooking beans, thanks to the Paupered Chef blog. I kid you not, they have discovered a method for cooking beans that requires no pre-soaking and takes 90 minutes start to finish. 90 minutes!! I used to think two hours was good (not including the overnight soaking). Check out the Pauperd Chef’s extreme ingeniousness here.

If using canned beans for this recipe, just make sure you rinse them well to remove all the slimy stuff they’re canned in (or if cooking dried beans yourself, be sure to rinse them when they’re done). That “slimy stuff” contains raffinose and stachyose, two complex carbohydrates that are difficult to digest, and thus cause gas. Rinsing the beans not only makes them less gas-inducing, but also removes about 1/3 of the salt from the beans. And we all could use less salt in our diets.

Cauliflower_Burger_with_Ketchup

Yes, that’s ketchup on top. And yes, I still love ketchup like a 5 year old.

Cauliflower and Black Bean Burgers

Ingredients:

  • 2 cups grated cauliflower (about 1/2 head) – I used a box grater for this
  • 3/4 cups cooked or canned black beans
  • 1 egg
  • 1/2 tsp pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 2 Tbsp olive oil (for cooking)

Directions:

Combine all ingredients through chili powder in bowl and mix until clumpy (mixture will still be somewhat loose, but will still stick together). Heat olive oil in large pan. Form cauliflower mixture into patties and transfer to pan (again, they will fall apart a little but you can re-shape them into patties once they’re in the pan). Cook for 4-6 minutes on each side, or until browned.

Pictured above with a kale salad with mustard vinaigrette and topped with…ketchup. Don’t judge. I just love ketchup.

Would also be good with salsa and avocado, or even crumbled into a taco.