Another snow day here in Massachusetts.  Along with the challenge joys of having 4 kids at home comes the joys challenge of getting everything done and food on the table while keeping them happy, stimulated and…well…fed!  Some may balk at the tasks at hand and run in sheer terror but not me.  No, not me, I stepped up my game.  

A snow day brings along that all-too-familiar craving for comfort food.  But, those beloved comforts are not so great for our health.  They promote inflammation, which is the precursor for many health issues, and help us to put on those unwelcome pounds.  So today, we transformed a typical American dinner into something healthy and delicious.

We made homemade veggie burgers on sprouted bread, baked chick pea fries and a favourite in our house, kale chips.

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This picture is proof that I am no food stylist but the meal was delicious!  My most discerning customers (my four kids) all ate it and liked it!  Here are the recipes…

Veggie Burgers

¼ cup water

2tbsp ground chia seed

5 tbsp extra virgin olive oil

1 cooking onion, chopped

2 garlic cloves, chopped

1 ½ cups black beans

1 tsp ground cumin

1 tsp sea salt

8 fresh basil leaves

2 tbsp cilantro

2 cups cooked or canned red kidney beans

¾ cup brown rice flour

Place water in a measuring cup and add ground chia. Set aside for 2-4 minutes. Preheat 1 tbsp of olive oil in a skillet on medium heat. Reserve 4 tbsp of olive oil. Add onions, garlic, black beans, cumin and salt and sauté for 3-5 minutes. Remove from heat. Place basil, cilantro, beans and ½ cup flour, along with the water and flaxseed mixture and mixture from stove into a food processor and blend until the mixture is a paste. Reserve ¼ cup of brown rice flour. Take large handfuls of the puree and roll them into balls and flatten into burger shapes. Coat both sides of burgers in remaining flour. Place on broiling pan. Brush both sides of burger with remaining 4 tbsp of olive oil. Cook under broiler for 4-5 minutes on each side.

Baked Chick Pea Fries

2 cups cold water
1 cup chickpea flour, sifted
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dill
1/4 teaspoon garlic powder
2 teaspoons olive oil
1/3 cup Italian breadcrumbs (optional)
olive oil for drizzling

Line an 8×8 square pan with parchment paper and set aside. Mix the cold water, chickpea flour, and spices in a medium sized pot with a whisk until smooth. Bring to a boil slowly over medium heat, whisking constantly. Boil for 1 minute until it is the consistency of pudding.  Spread the chickpea mixture into an even layer in the lined pan. Let cool for about 15 minutes, then cover loosely. Refrigerate for at least one hour, and up to a day (or put it in the freezer for 15-20 minutes like we did).  Turn your solidified chickpea porridge over onto a cutting board and cut into little fingers about 4 inches long by 1/2 inch wide. Gently coat the little fingers with bread crumbs (optional) for a crispier outer crust. Place on an oiled cookie sheet and drizzle/spray with olive oil to make sure they get crispy. Bake at 450f for 25-30 min, flipping once (gently spray with oil once you have flipped).

We served ours with homemade garlic aioli. 

Kale Chips

Kale, deribbed
Olive oil
Sea salt

Preheat oven to 375. Combine the debribbed kale, a drizzle of olive oil to coat and a sprinkle of sea salt in a bowl.  Toss.  Spread out evenly on a baking sheet.  Put in oven for 15-20 minutes tossing half way through.  You want these crispy, so don’t take them out to soon!


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2 Responses to Transforming an all-American meal.

  1. All I wanted to say was YUM! lol! Let’s see if this works…;-)

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