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Portobello Bean Burger…It’s What’s for Dinner!

Posted on September 11, 2012 by kissmybroccoli

What’s up guys and gals?

As promised, I have a DELICIOUS recipe to share with you today, but FIRST…

We’ve got some partying to do!

That’s right, it’s already time for another What I Ate Wednesday…AND the perfect time to check in on those good habits that we’re “falling” into! Be sure to head on over to
Peas & Crayons, thank our lovely host Jenn for giving us reason to grab the party hats AND see what kind of deliciousness everyone’s been getting into this week! 😀

I’ve had a can of pumpkin burning a hole in my pantry for weeks now, so when I got off work the other morning and the weather was cool and crisp, I KNEW it was time to break it out. Still, I just wasn’t feeling a big bowl of oats…so I made something a little different!

Although not very photogenic, I assure you my pumpkin omelet stuffed with cottage cheese and topped with warm raspberry sauce and granola was EVERY bit of the fall-flavored deliciousness that I thought it would be!

Hit.the.spot!

Lunch was supposed to be Laura’s Lemon Thyme Salmon cakes, only we had some problesm…

Salmon crumblies, anyone?

But they didn’t stay that way for long!

If necessity is the mother of invention then ricotta cheese and Edamame Spinach Pesto are the parents of this beautiful love child!

I literally sighed after the first bite of this! I thought I’d try to make the cakes again tomorrow, but after tasting this, I’m not so sure! 😉

Since I’ve been trying to reach for veggies more when it comes to snacks, I picked up a package of organic celery hearts at the store the other day…

And then the dip-aholic in me was unleashed!

I know, I have problems…

But getting my veggies in ain’t one of them! 😉

Now, what you’ve all been waiting for…

DINNER!

After spotting these beauties on Pinterest the other day, the wheels got to turning…I’ve been craving a good bean burger for a while now, and how could I resist one with the meaty flavor of portobellos?

Obviously I can’t follow a recipe to save my life (see salmon “crumblies”) so I got to work on something of my own…

Portobello Black Bean Burger

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients (Serves 2)

1 large portobello mushroom, stemmed and chopped
1/2 cup black beans, rinsed and drained
1/4 cup diced onion
1 Tablespoon dijon mustard
1 Tablespoon ground flax
1/3 cup whole wheat bread crumbs
1/2 teaspoon of your favorite salt-free seasoning
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon pepper

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.

In a food processor, combine all ingredients and process until well combined.

Transfer mixture to a bowl and form into 2 medium-sized “burger” patties.

Bake for 10-12 minutes or until patties start to crisp.

And I have to say it was pretty darn delicious!

With rocking nutritionals!

And…if I could go so far?

Just as good, if not BETTER than a meat version!

Seriously guys, go make this NOW!

Posted in Breakfast, Entree, What I Ate Wednesday | Tagged beans, dip, eggs, mustard, pesto, pumpkin, recipe, ricotta, salmon, veggies | 53 Comments

E is for Eeeee-talian!

Posted on September 10, 2012 by kissmybroccoli

Hey guys!

I hope you all had an amazing weekend! Thank you so much for all the sweet comments on yesterday’s Mint Chocolate Chip Protein Pancakes…and IF you didn’t see them, go now…print them, Pin them, but most importantly, MAKE them! They are absolutely delicious and you will NOT be disappointed!

FYI, if you’re not too fond of mint, just leave it out!

I may or may not have forgotten to add on the first batch I made the other day…the most mint-less mint chocolate chip flavor I’ve ever tasted…but hey, it’s still chocolate! 😉

And if that wasn’t enough green for you, I’ve got another lean, mean, and GREEN recipe for you today!

Raise your hand if you like pesto!

Ok, how about if we take that pesto, subtract some of the fact, add some fiber, and maybe a little protein?

It’s time for another Meatless Mondays from A- Z hosted by the lovely Heather at Better With Veggies and today I’m going to show you that pesto is DEFINITELY something that is better with veggies…and beans! 😉

When I realized this week would feature edamame as the main ingredient in our weekly recipe roundup, the wheels IMMEDIATELY started turning…only not how you would think. Most people think of the soy bean as (protein-rich) vegetarian ingredient in Asian cuisine, but I thought, why not cross over that border, skip over a few seas and get cozy with our Italian friends?

Edamame Spinach Pesto

By: Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: N/A

Ingredients (Makes 10 Tablespoons)

1/2 cup shelled edamame, thawed from frozen
1 cup fresh spinach
1/2 cup basil leaves
1 tablespoon extra virgin olive oil
3 tablespoons water
1 teaspoon salt-free Italian seasoning
1/4 teaspoon garlic powder
salt & pepper to taste

Instructions

Combine all ingredients in food processor and blend until creamy.

Nutritional Stats per 1 TBSP serving:

Not bad, right? I really wanted to keep the fat content down in this. I love pesto, but let’s be honest, I’m a VOLUME eater and all that fat from the oil, the nuts, AND the cheese just weighs me down. But now? Now I can have a little pasta with my bowl of pesto!

Imagine me waving my little basil leaves as a sign of victory! 😉

Smear it across a toasty slice of bread, or go gluten-free and pair it with a nice warm bowl of spaghetti squash, or you could…

Slather some on top of a Vegan Mushroom Bean Burger!

But you’ll just have to wait until tomorrow for that one…

Have you ever tried edamame?

If you have, what is your favorite way to eat it?

Now head on over to Better with Veggies and get some ideas for your next meatless meal featuring EDAMAME!

Posted in Meatless Monday, Vegan, Vegetarian | Tagged basil, dip, edamame, pesto, protein, recipe, sauce, spinach | 25 Comments

Mint Chocolate Chip Protein Pancakes

Posted on September 9, 2012 by kissmybroccoli

Oh yeah, you read that right!

I told you you hadn’t seen the last of the mint!

We can’t be letting the parfaits have all the fun now, can we? 😉

Just like the mouth-watering layer of mint and cream that was a breakfast highlight of mine for not one, not two, but THREE breakfasts over the last couple of weeks, these pancakes are now my newest mint obsession!

Especially when drizzled with my HEALTHY chocolate sauce!

Mint Chocolate Chip Protein Pancakes

By: Heather Powers

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: fry breakfast pancakes high protein high fiber whole wheat pastry flour chocolate mint spinach Pancake Sunday

Ingredients (Serves 1)

For the Pancakes

1/4 cup whole wheat pastry flour
1 scoop vanilla protein powder
1 tablespoon coconut flour (or more protein powder)
1/2 teaspoon sodium-free baking powder
1/4 cup water
1 cup spinach, packed
5-7 mint leaves (or 1/8 teaspoon mint extract)
1/2 teaspoon vanilla extract
5-7 drops liquid Stevia (or other sweetener)
1 large egg white, whisked
1 Tablespoon mini chocolate chips

For the Chocolate Drizzle

1 tablespoon cocoa powder
1-1 1/2 tablespoon water
5-7 drops liquid Stevia (or other sweetener)

Instructions

For the Pancakes

1. Preheat skillet or griddle to medium heat.
2. In a bowl, combine flour, protein powder, coconut flour (if using), and baking powder.
3. In a blender, combine water, spinach, mint leaves (or extract), vanilla extract, and sweetener. Blend until liquified.
4. Add spinach mixture and whisked egg white to dry ingredients and stir until flour is incorporated.
5. Fold in chocolate chips.
6. Spoon batter into skillet forming 3 medium-sized pancakes and cook approximately 5 minutes per side

For the Chocolate Drizzle

1. Combine cocoa powder, water, and sweetener. Whisk until smooth and then drizzle on top of pancakes.

Linked as #powermealaweek on Powercakes

Nutritional stats including 1/2 tablespoon chocolate chips, 1 tablespoon of “cream”
(fat-free ricotta), and healthy chocolate sauce!

All under 400 calories with 35g of protein AND 11g of fiber!

Feel free to use any “cream” of choice…cottage cheese, Greek yogurt, or even a non-dairy alternative…but please don’t leave it out!

Because where’s the fun in eating cookies for breakfast without a little cream in the middle?…or um, smashed and stirred around to make one big chocolately creamy mess on top!

I won’t tell anyone if you lick the plate when you’re done! 😉

Happy Pancake Sunday!

How are you celebrating the last day of the weekend?