Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

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Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

After being away for most of the month of May, it was nice to return home to warm weather and BBQ season! I love spending a lazy Sunday lounging around with friends, firing up the grill, and soaking up the afternoon sunshine.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

In the spirit of the barbeque, I’ve put together a turkey burger full of the flavor of Thanksgiving – because when I think of turkey I want all the fixings! My thick and juicy turkey burger is both sweet and savory, inspired by the classic Thanksgiving dressings of cranberry sauce, mushroom gravy and cornmeal sage stuffing. The burger is topped off with some sweet potato hummus and a kale brussels sprouts slaw, three of my favourite vegetables to make for holiday side dishes. The crunch of the slaw is a nice contrast to the creamy hummus and hearty burger, and together they make a perfect rustic, summer meal.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Rating: 51

Total Time: 1 hour, 30 minutes

Yield: 4 burgers, 2 cups of hummus

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Ingredients

    For the sweet potato hummus:
  • 1 medium sweet potato
  • 1 540ml can chick peas drained, rinsed
  • ¼ yellow onion, peeled and roughly chopped
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, peeled & smashed
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon toasted fennel seeds
  • ½ cup cold water
  • For the turkey burger
  • 1 pound ground turkey
  • 1 cup cornmeal
  • 1 large egg
  • 3/4 yellow onion, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 white mushrooms, wiped, stems removed and finely diced
  • ¼ cup dried cranberries
  • 8 large sage leaves, finely chopped
  • handful chopped fresh parsley
  • 2 cloves garlic, peeled and finely diced
  • 1 tablespoon unsalted butter
  • ½ teaspoon sea salt
  • ½ teaspoon dried sage
  • ½ teaspoon all spice
  • freshly ground black pepper
  • extra virgin olive oil or grapeseed oil for cooking
  • 4 x crusty burger buns or gluten free bread
  • For the kale brussels sprout slaw
  • 8 kale leaves, de-stemmed and thinly sliced
  • 8 brussels sprouts, stems removed and thinly sliced
  • ½ cup dried cranberries
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard

Instructions

  1. Cook sweet potato in microwave on potato setting approx. 8-10minutes.
  2. Heat butter in a sauté pan over medium and sauté onion, celery and mushrooms until translucent approx. 5 minutes. Let cool in a large mixing bowl.
  3. Place hummus ingredients in a blender. Slice cooked sweet potato in half and scoop out cooked potato into the blender. Process until smooth, adding a bit more cold water if hummus is too thick.
  4. Add remaining burger ingredients to the mixing bowl with the onions, celery and mushrooms. Mix meat with hands and shape into 4 large burgers, forming a small concave on top to hold the toppings.
  5. For the BBQ:
  6. Heat grill on high or a charcoal grill until the charcoals glow bright orange. Brush turkey burgers with olive oil and grill 5 minutes per side until golden.
  7. For the stovetop:
  8. Heat grapeseed oil in sauté pan or cast iron skillet on high. When the oil begins to smoke, turn down the heat to medium-low. Place burgers, two at a time in hot pan and cover with aluminum foil. Cook for 7 minutes, add a bit of water and flip. Cook for another 7 minutes then place on a plate and cover with foil. Let sit.
  9. While the burgers cook, assemble the slaw. Place all the ingredients in a salad bowl and massage the kale with your hands for 1 minute.
  10. To assemble the burger:
  11. Cut buns in half and place open faced on a place. Spread hummus on the top bun and place the turkey burger on the bottom bun, topping with some more hummus. Scoop a generous spoonful of slaw on the top side of the burger. Eat open faced or cut in half and hold together with a skewer.
http://iseehungrypeople.net/2015/05/30/thanksgiving-turkey-burger-w-sweet-potato-hummus-kale-brussels-sprout-slaw/

 

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Vegan Gluten Free Coconut Power Pancakes

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Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes

Featuring Cocozia Coconut Water

When I was growing up, on Mother’s Day I would treat my mom to some homemade pancakes in bed. The sweet, fluffy stack of pancakes drenched in maple syrup was the perfect special breakfast.  These days, my family is trying to eat healthier, and my mom especially needs to watch her sugar intake, so I had to come up with a new Mother’s Day breakfast, but still keep the pancake tradition alive.

My vegan gluten free coconut power pancakes are a delicious and healthy way to say thanks to your mom this Mother’s Day! Full of sweet coconut flavour, these pancakes are also high in protein to give you a good boost of energy for your Mother’s Day activities.  This post was sponsored by Cocozia Coconut Water, which I used instead of regular water in this recipe.  Smooth, light and 100% organic, Cocozia Coconut Water added a subtle flavour to the pancakes and was a refreshing drink to wash them down, a great way to rehydrate in the morning!

The key to cooking gluten free pancakes is to work over very low heat. Otherwise they will burn and leave the insides mushy. These pancakes do take a bit longer to make than regular pancakes, but the effort is well worth it!  They taste even better the next day and will fill your house with the tropical scent of coconut.  Your mother will appreciate another day off from breakfast duties, that is if you can resist the urge to eat them all in one sitting!

 

Vegan Gluten Free Coconut Power Pancakes

Rating: 41

Total Time: 1 hour, 15 minutes

Yield: 10 pancakes

Vegan Gluten Free Coconut Power Pancakes

Ingredients

  • 1 cup Cocozia coconut water
  • 1 cup unsweetened almond milk
  • 1 ripe banana, smashed into 1 inch pieces
  • ¾ cup Bob’s Red Mill Gluten free flour
  • 1/3 cup coconut flour
  • ¼ cup shredded unsweetened coconut + some for topping
  • 2 tablespoon protein powder (I use President’s Choice Vegetarian Protein Powder)
  • 1 tablespoon baking powder
  • 1 tablespoon raw honey
  • ¾ teaspoon sea salt
  • ½ teaspoon xantham gum
  • ½ teaspoon vanilla extract
  • coconut oil for frying
  • coconut butter * does contain traces of dairy
  • real maple syrup

Instructions

  1. Whisk together all the dry ingredients into a large bowl – both flours, the shredded coconut, protein powder, baking powder salt and xantham gum. Add the smashed banana, honey and vanilla extract and mix well with a wooden spoon.
  2. Pour the coconut water and almond milk a half cup at a time into the dry ingredients, whisking vigorously after each addition. The batter will be thick but light.
  3. Heat two non stick medium fry pans over medium heat. Add a teaspoon a coconut oil and turn down to medium low. Using a wooden spoon, drop two large dollops of the dough into the hot oil, quickly spreading them out to ½ inch thick. Flip once the pancakes move around the pan easily and are golden brown, approximately 7-8 minutes per side. Flatten with spatula and cook other side of pancake for another 7-8 minutes. Repeat until pancake batter is finished. Keep pancakes warm in a toaster oven set to low.
  4. Top with some coconut butter or shredded coconut and real maple syrup.
http://iseehungrypeople.net/2015/05/08/vegan-gluten-free-coconut-power-pancakes/

Vegan Gluten Free Coconut Power Pancakes

Vegan Gluten Free Coconut Power Pancakes

Chocolate Avocado Smoothie

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Chocolate Avocado Smoothie

Chocolate Avocado Smoothie

Many blenders later, I still religiously kick off my workday morning with a fresh and filling smoothie. When I had my first naturopath appointment over a decade ago, I learned to avoid isolated fructose (sugar that is not in its whole form like fruit) as the sugar slows down the immune system and increases hunger cravings – not a good way to start a busy day! While whole fruit still contains sugar, the fiber and micronutrients makes us feel full by slowly absorbing the sugar into our system and minimizing spikes in our blood sugar levels. I’ve added maple syrup to my smoothie, however maple syrup along with raw honey and stevia are some of the best sweeteners to use because they are the least processed. Maple syrup also has some antioxidants about equal to that of carrots, and has higher levels of potassium than honey. The potassium in the banana is also beneficial in the morning to help regulate our body’s fluid levels, and aids with waste removal.

Chocolate Avocado Smoothie

Chocolate Avocado Smoothie

This smoothie seems like a treat because we get to have chocolate in the morning! But the raw cocoa is not a sugar, contains many antioxidants (that can only be absorbed without dairy) and helps improve digestion when consumed with high levels of fiber, which can be found in the avocado. I was inspired to combine avocado and cocoa after trying the Goop Chocolate Love Smoothie. The cocoa blended with the avocado creates a rich, chocolate creaminess and I added the nibs for a bit of crunch. Avocadoes are full of healthy fats and are a fantastic food to eat during a detox. I also added L Glutemine to help repair and maintain muscle, as I’m a runner and can lose muscle mass quickly. So this chocolate-y, soothing smoothie also makes a fantastic recovery snack as well.

Chocolate Avocado Smoothie

Rating: 51

Total Time: 5 minutes

Yield: 1 smoothie

Calories per serving: 347

Chocolate Avocado Smoothie

Ingredients

  • 1 ripe banana, peeled
  • 1 cup unsweetened almond milk
  • ½ cup cold, filtered water
  • ½ ripe avocado
  • ½ scoop protein powder (I use President’s Choice Vegetarian Protein Powder)
  • 1 tablespoon unsweetened raw cocoa powder
  • 1/2 tablespoon raw cocoa nibs
  • 1 teaspoon real maple syrup
  • ½ teaspoon L Glutemine
  • ¼ teaspoon cinnamon
  • 2 ice cubes

Instructions

  1. Combine all the ingredients into a blender and blend until smooth. Add a bit more water as per thickness preference.
http://iseehungrypeople.net/2015/05/01/chocolate-avocado-smoothie/

Chocolate Avocado Smoothie

Chocolate Avocado Smoothie