Delicous Chickpea Burgers by Jillian Michaels

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn and peas and maybe add a bit of feta for additional flavor. 

You can top this burger with so many toppings:  shredded carrots, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.


Ingredients:

 

19 oz chickpeas; rinsed
4 scallons
1 organic egg
2 tablespoons flour
1 tablespoon Fresh oregano; chopped
1/2 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 6in whole wheat pita
1/2 cup low fat plain yogurt
2 tablespoons Sesame tahini
1 tablespoon Fresh lemon juice
1/3 cup parsley, flat leaf; chopped
1/4 teaspoon salt

Original recipe makes 4 Servings 

Directions:

Place chickpeas, scallion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a course mixture forms that holds together when pressed. Form into 4 patties. Heat oil in a skilled over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook.

Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

What about you?  Any good vegetarian burgers on your grill lately?

1 tablespoon olive oil
4 medium carrots, peeled,halved lengthwise, and sliced on bias
1 medium onion, halved lengthwise, cut crosswise into 1/2-inch wedges
1 (14-ounce) can light coconut milk
1/2 cup golden raisins
2 tablespoon curry powder
salt, to taste
pepper, to taste
1 cup chickpeas
2 cups vegetable broth
1-1/3 cups dry couscous
2 tablespoon chopped cilantro - See more at: http://vegweb.com/recipes/curried-couscous-chickpeas#sthash.KuZdPxiy.dpuf

Pin It Now!

Chili Black Bean Burgers by Jillian Micheal

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn, carrots, peas any or all and maybe add a bit of feta or blue cheese for additional flavor.  I also don't think the agar powder is a necessity but I added it anyway.  I will keep you posted  once I make this dish again. 

You can top this burger with so many toppings:  cheese slice, tzakiki,hummus, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

 

Serve on whole grain buns, lettuce wrap, pita, high fibre wrap.

 

1 teaspoon olive oil
1/2 cup minced red onions
1/2 cup chopped and seeded organic Roma tomatoes
1 - 3 teaspoon minced jalapeno peppers (more if you like it hot)
1 clove garlic, minced
1 teaspoon ground chili powder
1 - 15 ounce can low sodium black beans, rinsed and drained*
1/2 cup dry whole wheat breadcrumbs
2 tablespoons low sodium barbecue sauce
1 tbsp plain agar powder (available from health food stores/Chinese stores etc) with 1 tbsp water

 

Heat oil in nonstick skillet over medium heat. Add to the pan the onion, tomato, jalapeno, garlic and chili powder and sauté 5 minutes.

 

Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 table- spoons of the barbecue sauce and agar powder and water.

Shape mixture into four 1/2-inch-thick patties.

 

If grilling, oil the rack or spray grill rack with nonstick spray, then heat up coals to medium heat. If cooking on stove top, heat a 1 teaspoon olive oil over medium heat. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Weight Watchers Point +4

 

Per Serving: 175 Calories; 3g Fat (12.8% calories from fat); trace Saturated Fat; 9g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. 

What about you?  Any good vegetarian burgers on your grill lately?

Pin It Now!

Jillian Micheal's Stuffed Quinoa Peppers

Oh how I heart Jillian Micheal's.

This is one of HER recipes.  I have copied it exactly. Why you might ask?  Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

This one is a keeper.  I only made three peppers because that is all I had on hand at the time.  They kept in the fridge for about 4 days, when I devoured the last one.  The peppers make a perfect little bowl that you can't over stuff .  I cheated a little and skipped the marinara sauce but added a little bit of feta cheese to the finished product.

This one is from her Ripped in 30 Vegan Eating Plan.

3/4 cups uncooked quinoa4 large red, green or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
3 ounces cremini or button mushrooms, sliced (about 1 cup)
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon tomato paste
1 medium zucchini, halved lengthwise and thinly sliced crosswise
14 ounces diced tomatoes, drained
1 tablespoon fresh oregano, chopped, or 1 tsp dried
1/4 teaspoon salt
1/4 teaspoon black ground pepper
2 cups marinara sauce, for serving

Preparation

Preheat oven to 350°F.
In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

Enjoy!

Makes 4 servings.
Prep Time: 5 mins
Cook Time 1 hr
Total time: 1 hr 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 297.9
Total Fat: 7.9 g
Sodium: 563.9 mg
Total Carbohydrate: 49.1 g
Protein: 9.7 g

Pin It Now!