Spinach Feta Burgers (Baked)

Nobody in my family is a vegetarian. Nor are any of my friends. 

And then I met my boyfriend’s vegetarian friends- who were hosting a Memorial Day BBQ. 

And this put me in an internal dilemma: what about the ribs? Sausages? Mostly importantly, the hamburgers?!? 

Yet I persevered through (aren’t I such a trooper?). And I even contributed by bringing spinach burgers (which I keep calling “pretty patties” in my head- Spongebob, anyone?). Although I prefer the meat, this was the prefect alternative for the occasion (and maybe this 4th of July weekend too!) 

Spinach Feta Burgers  

Ingredients:

1 (16oz) bag chopped spinach (thawed and well drained)

2 eggs 

1/2 c onion, diced

1/2 cup green bell pepper, chopped 

1/2 cup feta cheese

1/4 cup tapioca flour 

3 tbsp BBQ sauce 

1 tsp garlic powder

salt and pepper, to taste 

1 and 1/2 tbsp pine nuts

Directions: 

Preheat the oven to 425 degrees. Line a baking pan with foil and spray with cooking oil. Combine all the ingredients and form patties. Place on the pan and bake for 12 minutes. Flip and bake for another 12 minutes. Let sit patties sit for 10 minutes to firm up before serving. 

 

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Chinese Cauliflower Bites

I’ve found that I really like catching people off guard with impulsive decisions. It keeps life interesting. Especially when people don’t expect it of you.   

For instance, I recently got around to telling some of my family that I’m going to India. As someone who rarely leaves a 10 mile radius around her house, I think I shocked them (and possibly gave some heart attacks).

A few weeks ago, I then made a big leap and went for certification to become a spinning/cycling instructor (I found out I passed yesterday!)  

And then this week, I made a snap decision to get my hair dyed for the first time in my life (Dark red- take that friends who thought I was bluffing!)  

And yesterday, I surprised my mom with these Chinese Cauliflower Bites! There was just leftover cauliflower calling my name… and chicken sounded so boring all of a sudden…

Yeah, I know, not the most extreme surprise, BUT she did mistake it for chicken at first. 

Yup, I’m just full of surprises lately 😉 

Chinese Cauliflower Bites 

Ingredients: 

1/4 cup coconut flour 

1/4 cup tapioca flour/starch 

2 tsp garlic powder 

salt and pepper 

2/3 cup water 

1 head cauliflower, chopped into bite-sized florets

           ——–

3 tbsp soy sauce

3 tbsp honey 

1 tsp sesame seeds 

1/2 tsp crushed red pepper flakes 

1/2 tsp garlic powder 

1/2 tsp ginger powder 

salt and pepper 

Directions: 

Preheat the oven to 450 degrees and grease a baking pan. Combine coconut flour, tapioca starch/flour, garlic, salt, and pepper together. Add in water and stir until thickened. Add and toss in cauliflower until coated. Spread onto pan and bake for 20 minutes. 

Meanwhile, combine soy sauce, honey, sesame seeds, pepper flakes, garlic, ginger, salt and pepper together. Once cauliflower is done, slowly pour sauce over cauliflower and return to the oven to bake for 10 more minutes.  

 

 

Banana Ice Cream

So most people know this trick by now, but I figured with summer and the heat, it was worth posting! Honestly, I’d take this stuff over regular ice cream any day. And it’s even healthy enough (depending on your toppings) for breakfast! 

Little tip though: let the bananas defrost for about 10 minutes before blending- I did the mistake of blending right away and the frozen bananas jammed and broke my blender 😦 

Which is why I got a food processor to begin with… just making the best of a bad situation!

(The blender is still on my counter by the way. Since nobody else makes anything in my house, they haven’t discovered it’s broken. I broke it 3 years ago now… Shhhhh!) 

Banana Ice Cream 

Ingredients: 

3 frozen SLICED ripe bananas 

1/4 cup black coffee or almond milk 

1-2 tbsp nut butter

1 tsp vanilla extract

1/8 tsp salt

cocoa powder (optional)

Toppings: cocoa nibs/chocolate chips and coconut cream (featured above), and/or coconut flakes, nuts, fruit, berries… get creative!

Directions: 

Take banana slices out of the freezer and let defrost for 10 minutes. Place in a food processor, pour over with coffee/milk, and blend until mostly creamy (it’s okay if there’s still some frozen banana chucks). Add in the rest of ingredients and blend until smooth and ingredients seem evenly distributed. Scoop into a bowl with an ice cream scooper for an authentic ice cream look. Add on toppings and dig in! 

 

 

Artichoke Stuffed Mushrooms

You know, I really should eat more stuffed mushrooms. Each mushroom is like its own personal pizza. Just add on the toppings and there you go! All customized to your liking. 

And what do I like? 

Okay, maybe that’s too broad of a question… perhaps a better would be ‘what do I not like?’… 

Anyways, one thing I really like is the combo of artichoke, feta cheese, and dill. Yup, I could eat it for days (and I have!)  

Artichoke Stuffed Mushrooms 

Ingredients:

3 large portobello mushrooms, stems and gills removed (As best as possible. If the mushroom breaks, no worries! You’ll just have mini “pizza bites”! )

Olive oil 

1 can artichokes (squeezed of excess water/marinade and chopped) 

1 egg

1/3 cup feta cheese (goat cheese also works nicely!)

1/3 cup chopped onions 

1 tbsp dried dill (do not omit!!!)

1 tbsp dried parsley 

1 tsp thyme 

salt and pepper, to taste 

Directions:

Place portobellos on a baking pan and give each a quick drizzle of olive oil. In a bowl, combine the rest of the ingredients and pack on top of mushrooms. Bake at 350 for 20 minutes.