Lentil Burgers

Discouraged after many attempts at veg-friendly mushroom meatballs, I turned my attention to a similar goal of making a substantial meal out of meat- and soy-free ingredients. I worked on these lentil burgers during my 5-day cleanse (full meal plan and tips coming soon, I promise!) so they had to be gluten- and dairy-free as well, and made from easy-on-the-bod ingredients.

This is still a work in progress; like the meatballs, I think my lentil burgers would incite more lip-smackin’ if I were more generous with the oil. Feel free to tweak the following recipe at your leisure–but only if you share your thoughts and suggestions!

Ingredients (makes 6 smallish burgers):

1 small white onion, chopped

2 cups finely chopped carrots (or about 1-1/2 cups shredded)

3 cloves garlic, crushed or minced

1-1/2 cups cooked black lentils*

1 egg

1/4 tsp. cumin

salt and pepper to taste

olive or canola oil for cooking

*Check your local Trader Joe’s; I bought a package of pre-cooked black lentils at mine that were perfect for this recipe!

1. Combine all ingredients in your food processor (if your machine is small, you may need to do this in two batches.)

2. On a cutting board, form balls with the batter. You’ll want them to be small enough that when you flatten them in the pan, they’ll be smaller than hamburger patties.

3. Warm a few drops of oil in the frying pan over medium heat. Add the first batch of lentil burgers and flatten them a bit with the back of your spatula. Cook the same way you’d cook pancakes–until each side is lightly browned.

4. Serve your burgers with slices of avocado and tomato and a side of sauteed veggies. I ate mine with garlicky kale–yummy!

Chilled Melon Soup for Summer


I’m proud to bring you another recipe from my mom–radical babe, inventress, and maker of fantastic eats (like Scrambled Tofu with Portabellas.) This refreshing summer soup is perfect for a leisurely outdoor brunch or as a quick meal on a hot day. I love the simplicity of the dish–it’s a breeze to make and to transport, but can also make an elegant addition to a dinner party or luncheon. Mama says:

“This soup can only be as good as the melons–they must be very ripe! Tap on the melon with your fingertips; it should sound like a hollow thump. Honeydew should be very pale green with hints of yellow.”

Ingredients
Yield: about 5 1/2 cups; 5 (or 6 small) servings.

1 large honeydew or cantaloupe melon, peeled & cut into small chunks*

Grated rind of 1 lime

Juice of 1 lime

1/2 cup non-fat Greek yogurt

1 Tblsp finely chopped mint leaves

*My preference is to use 1 ½ recipe, using a whole honeydew & ½ cantaloupe.

1. For optimal presentation, choose individual serving bowls that can be chilled in the freezer, & store them there for a couple hours before serving.

2. In a food processor or blender, process melon chunks until smooth; use a low setting to avoid building up froth.

3. Add remaining ingredients and blend until well mixed.

4. Chill thoroughly and scoop into frozen bowls, garnished with sliced blueberries and mint sprigs if desired; serve immediately while bowls are frozen. Best served within 24 hours.

Latest Obsession: Egg in a Quinoa Nest


This concoction is the result of my search for easy-to-digest, wheat-, dairy-, soy- and meat-free sources of protein to eat during my cleanse. The best thing about this dish is that it’s easy to assemble quickly if you have a batch of cooked quinoa in the fridge. On second thought, the best thing about this dish is its TOTAL DELICIOUSNESS. When I fall in love with a food, I want to eat it all the time, and that’s exactly what’s been happening with this bowl-o-goodness–I’ve had to force myself to eat anything else! It’s easy to transport sans egg, which makes this concoction a perfect weekday lunch.

For a lighter breakfast or a super-energizing afternoon snack, follow the recipe below. For a heavier meal, increase the amounts of quinoa and black beans and add a second egg. I prefer to use poached or over-easy eggs; the gooeyness really pulls everything together! If you’re trying to cut fat and calories, scrambled egg whites make a good substitute.

I’ve included the nutrition facts below (calculated to the best of my knowledge using product labels and internet sources) to give you an idea of how well-rounded this dish is! Besides being super high in protein and fiber, quinoa is also a great source of B vitamins, iron and zinc.


Ingredients (one serving):

1/2 cup cooked quinoa
1/4 cup black beans, drained
1/4 cup hummus
1/2 cup thawed frozen spinach or steamed fresh spinach
1 egg, poached or over-easy
black and crushed red pepper to taste
additions: roasted corn, chopped avocado and tomato

1. Stir quinoa, spinach, black beans and hummus together in a bowl. Create a nest in the center of the mixture for your egg.
2. Heat water in a small saucepan. When water begins to boil, stir from the center to create a whirlpool. Drop eggg into the whirlpool and allow it to cook for about one and a half minutes.
3. Drop egg into the center and marvel at how cute your breakfast is. Add seasoning to taste. Mix everything together and enjoy!

Nutrition facts:
Calories 364; Fat 16.5 g; Saturated fat 1.5 g; Cholesterol 215 mg (71% RDV); Carbohydrates 45 mg (13.5%); Fiber 10.6 g (41%); Protein 21 g; Vitamin A 21%; Vitamin C 9%; Calcium 17%; Iron 27%

The Fatigue Continues…

Even my bones feel exhausted this week. Is it just the caffeine withdrawal, I wonder, or am I missing some essential energy-boosting nutrients? My protein intake has been lower than usual, so today I’m going to eat plenty of egg whites, lentils and beans, and see if that makes a difference. Hooo boy, am I looking forward to my cup of Reward Coffee on Friday morning!

Death by Coffee Deprivation


I have to be honest: I was not expecting a week of no caffeine to be so horribly miserable. I began my cleanse on Sunday morning, with a long day ahead of me. Getting through the morning was the easy part; I felt like I was on sedatives. It wasn’t until late afternoon that the caffeine withdrawal headache began, and I felt icky all evening. I mentally repeated my mantra: “this headache is the toxins leaving my body.” When I finally got home, I melted into bed. After almost ten hours of sleep, I was still so exhausted from caffeine withdrawal that I could barely haul myself out of bed on Monday morning! Willpower is not my forte, so I am giving myself mad props on my third day of coffee deprivation. It’s becoming easier, ever so slowly, but I still feel exhausted. Kombucha, while an expensive splurge, has been a delicious and natural aid for my fatigue. If you’ve never tried this delish tea fermented from a mushroom-type organism, you should give it a try; the health claims, which date back to early Chinese dynasties, include digestive, metabolic, and cleansing properties. Though it is caffeine-free, I feel a gentle kick in my step after I drink a bottle!

Cleanse Your Bod with Healthy Girl!

The whirlwind that has been my life over the past two months has not been kind to my body; I’ve been taking advantage of my free shift meals at work (which generally involve an abundance of meat and cheese, with hardly a vegetable in sight,) hardly finding time to exercise and sleeping restlessly. I need to get back on track, and the best way to do so is to give my body a break from the insanity I’ve been putting it through. This means avoiding everything that takes hard work to process: wheat, dairy, soy, meat, caffeine, alcohol, and preservatives and other chemicals. What does that leave, you ask? Fruits, vegetables, beans and legumes, nuts, eggs and quinoa. You’d be surprised how much variety you can squeeze out of this list!

Make no mistake: the Beyonce lemonade-and-cayenne-pepper “cleanse” is not my style. This regimen has gained a lot of popularity lately, much to my dismay. Supposedly, drinking nothing but water with lemon, maple syrup and cayenne can flush out toxins; I know people who have done it for a week or longer and swear by it. I can’t get beyond the scientific fact that when you don’t consume enough calories, your body goes into emergency mode to conserve its resources. How is telling your body that you’re dying a cleanse?? No, no, I can’t get behind that at all; it looks far too much like anorexia to me. My cleanse is about achieving satiety from the highest-quality, easiest-to-digest foods. Consuming organic, locally-produced food is always best, of course.

This week I’ll be sharing my notes as I collect ideas for cleansing recipes and meal ideas. Next week, I’ll create a week-long meal plan and shopping list that you can follow if you want to do your own cleanse. I’d love to hear all your thoughts and questions about cleansing!

Two-Minute Berry Banana Smoothie


If I was a lady who embroiders, I would make a plaque to hang in my kitchen that says “Smoothies are made from angel’s kisses and god’s love.”There are plenty of imposters out there masquerading as your best smoothie friend; if you read between the lines at any smoothie joint, you’ll realize that the primary ingredient in these jokers is sugar, and synthetic ingredients often make a guest appearance. Making your own smoothie at home is so simple, and you can control exactly what goes into the mix. This is one of my favourite combos. It’s great with fresh berries, but I like to use frozen because they’re so easy to keep around and they make my smoothie nice and cold.

This is my go-to breakfast or post-workout snack when I’m in a hurry. I’m always running late no matter how much time I leave myself, so having this smoothie ready to go is a big help. I like to fill the blender with the ingredients and leave it in the fridge–you can even do this the night before–that way, all I need to do is give it a whirl, and I have something sustaining to sip on while I get ready!

Protein powders have become a popular smoothie addition since I was a kid, but I’m wary of them; the ingredient list is too long and complicated for my comfort level. Besides, unless you’re training to be Miss Muscles USA, you don’t need to eat 100 grams of protein a day; 50-60 is just fine for most people (check with your doctor to confirm your personal nutritional needs.) One of these giant smoothies, which packs two servings of fruit, also contains about 20 grams of protein from the yogurt and milk–natural sources that I feel confident feeding my body!

One final note: when choosing yogurt, always check the sugar content. An unassuming, single serving container can pack as many as 30 GRAMS! I always use fat-free plain or Greek yogurt, which contain the lowest amount of sugar; if these are too bitter for you, try adding a squeeze of honey!

Ingredients (one giant smoothie):
1 banana
3/4 cup fresh or frozen berries*
1 cup fat-free plain yogurt
1/2 cup skim milk

*If you’re using fresh berries, you may want to start off this recipe by crushing some ice cubes in the blender to make your smoothie nice and cold!

Combine all ingredients and blend. Voila!

Baked Halibut with Pineapple-Black Bean Salsa


I have a fish-crush on halibut. Its lower-mercury content and potatssiumy goodness on top of its versatility makes me <3 it. I had hoped to use halibut in my dad-inspired recipe for Pomegranate Almond-Encrusted Flounder, but alas, the fish counters were bare. When I stumbled upon some steaks in the frozen food aisle of Trader Joe’s last week, you can only imagine my delight! (I later learned that “steak” means “you will have to pick bones out of me,” so I suggest you use fillets if possible!) This dish is not only yummy and super easy to make, components also make it absolutely fantastic for you! Black beans add to the very lean protein in the halibut and provide a solid dose of your heart’s best friend, fiber. An extra exciting nutritional tidbit: a cup of this salsa contains about half of your daily allowance of manganese, a mineral in pineapple that is essential for healthy skin.

This salsa is very easy to make. Feel free to make adjustments; I used some ingredients from my pantry and fridge that were handy. Avocado would make an interesting and heart-healthy substitute for black beans, and mango could easily replace (or add to?) the pineapple component. If you don’t have any shallots, you can use red onion for a more pungent kick. And finally, a fresh jalepeno would work just fine (if not better!) as a substitute for the canned green chilis I grabbed from the pantry.

I served my halibut absolutely smothered in salsa; I couldn’t get enough! A side salad rounded out the meal nicely, but a little brown rice would make a nice addition too!

Ingredients (serves 2):

2 halibut steaks, or about 2/3 lb. filets
1/2 a fresh pineapple, or an 8-oz. can
1 cup black beans
1 red or orange bell pepper, coarsely chopped
1 shallot, chopped
2-3 TBSP canned green chilis or minced jalepenos
juice of one lime
1-2 tsp olive oil & lemon slices for baking
salt & pepper to taste

1. Preheat oven to 350º. Place fish on a baking sheet and dot with olive oil. Place a lemon slice on top of each piece, and sprinkle with salt and pepper. The baking time will depend on the thickness of your fish; 20 minutes worked well for my steaks, but you’ll need 15 or so for fillets.
2. While the fish bakes, mix pineapple, black beans, shallot, pepper, and jalepenos. Squeeze lime over your salsa and mix well.
3. Top fish with a big ol’ serving of salsa and enjoy! If you have leftover salsa, cover the bowl and refrigerate–the flavors will be even better tomorrow, and you can add it to a salad or turkey sandwich!