Coconut Curry Burgers

This is absolutely one of my all time favorite recipes!  I usually serve mine on a flat bread bun, with a bit of red pepper jelly and fresh butter blend greens!  Perfection!

Prep Time: 15 Minutes
Cooking Time:  15 Minutes
Yield:  4-6 Burgers, depending on the size

Ingredients:
1 Small Onion, chopped
½ Green Bell Pepper, chopped
1-15 oz Can of Chickpeas, drained and rinsed
2/3 Cup Unsweetened Coconut
2 Eggs, lightly beaten
½ Cup Rolled Oats

Spice Mixture:
1-½ Tsp Sea Salt
1 Tsp Coriander
1 teaspoon tumeric
1 Tsp Cumin
½ Tsp Mustard Seed
½ Tsp Ground Ginger
¼ Tsp Cayenne Pepper
Pinch of Cinnamon

In a large pan, heat oil over medium heat and add onion and peppers.  Cook for about 5 minutes or until somewhat softened.  In a small dish, combine all spices for the spice mixture, then stir that into the onion/pepper mixture until well combined.  Let that cook for another two minutes.  Remove from heat and set aside.  In a large bowl, combine chickpeas, coconut, eggs, and rolled oats.  Using your hands or a potato masher (or a food processor, if you’re just not in the mood for this—but don’t stir in the coconut until afterward), mash mixture until almost all chickpeas are squashed.  The more smashed they are, the easier it will be to form the burgers and make them stick together.  Reheat the large pan over medium flame with a tablespoon or two of oil.  Once hot, form mixture into small burger patties with your palms and then place into the hot pan.  Cook on each side, undisturbed, for 4-5 minutes or until well-crisped.  Serve.     




















Cherry Vanilla Almond Protein Balls

So I made a modified version of the Key Lime recipe that was posted earlier this week into a Cherry Vanilla Almond flavor.   SO good!!  Enjoy!

Ingredients:

• 2 Cups of Raw almonds
• 1 Cup of Pitted Dates
• 3 Scoops of Protein Powder ( I used Whey Gourmet Vanilla Ice Cream)
• 1 Tbsp Vanilla Extract
• ¼ Cup Ground Flax
• Juice of 1 Lemon
• 1/3 cup Dried Cherries
• ¼ Cup Water

Directions:

1. Add your two cups of almonds to your food processor and blend until it is flour.
2. Add your 3 scoops protein powder and pulse until blended.
3. Add your ground flax and pulse until blended.
4. Add the vanilla extract, lemon juice, dates, dried cherries and water. Blend until dough texture.
5. Remove the dough from the food processor and place in a bowl. Begin rolling protein balls into 1 inch balls.
6. Roll protein balls in coconut, flax meal, flax seesd, nuts etc. until completely covered. (I prefer to toast the coconut)
7. Place balls on a plate or in a container, cover and place in the fridge.

I keep mine in the freezer.

Makes 32.

Per Ball:
Calories:  87
Carbs:  7.7 g
Fat:  5 g
Protein:  4.2 g

**note:  this wold be awesome next time with the seeds scraped from a vanilla bean pod**






Flax meal, toasted coconut and ground almonds.