TBP Bean Patties

I got this recipe from Team Body Project, where Emily and I work out. I love them. Not gonna lie--they're a bit of work, but delicious and healthy! Sharing here so I won't lose the recipe again :)

TBP Spicy Bean Patties
1 1/2 tbsp Olive oil
1 tsp ground coriander
1 tsp turmeric
2 chopped cloves garlic
1 chopped small red chilli
75g chopped red onion (1/2 c.)
60g grated carrot (shy 1/2 c.)
60g grated zucchini (shy 1/2 c.)
50g fresh or frozen sweetcorn (1/3 c.)
250g/1 can black eyed peas rinsed and drained
1 tsp Himalayan sea salt
1 tbsp chopped fresh cilantro
50g quick oats (1/4 c)
Cornmeal for coating
Coconut oil or sunflower oil for sautéing


Heat the oil in a non stick saucepan, adding onion, ground turmeric, coriander, garlic and chilli. Sauté until softened. Add a small splash of water if looking dry.

Add grated carrot, zucchini and sweetcorn. Sauté until softened. Add beans and pinch of salt for a further 2 minutes.

Transfer into a mixing bowl add chopped cilantro and quick oats. when cool form into 8 small burgers kneading mixture to break down beans.

Preheat oven 325 degrees.

Heat oil in frying pan. Coat each burger in cornmeal and cook burgers in batches 2 minutes each side until golden. Transfer onto baking tray and cook in oven for a further 20 mins.

Serve with avocado and fresh salsa on a bed of lettuce. 

Spaghetti Squash Bolognese---from Bob Harper!

You guys. YOU GUYS! This is good. You know how you sometimes make healthy stuff and it tastes healthy, but not in a great way? This isn't that stuff. It tastes so good!  Try it. Really really.

Spaghetti Squash Bolognese
(Adapted from Bob Harper)

Ingredients
16 ounces ground turkey breast
1 cup sliced celery
1 yellow onion, finely chopped
1 24-26 oz. jar of spaghetti sauce (I used Ragu)
4 cups spaghetti squash strands--or just use one large-ish spaghetti squash
5-6 cups chopped fresh spinach (Really, just use as much as you'd like)

Directions
Cut your spaghetti squash lengthwise and scoop out the seeds. Place both pieces cut side up on a dinner plate. Cover with plastic wrap and microwave on high for 8 minutes. Let them steam/cool for another 5-10 minutes. Then use a large spoon to scrape out the strands into a large bowl. Set aside. (You can even do this step in the morning and leave it in the fridge)

Combine turkey, celery, and onion in a large pot on medium-high heat. Sauté for 8 minutes, stirring occasionally to break the turkey apart.

Add the spaghetti sauce and simmer for 20 minutes. Mix in the spaghetti squash (which will warm through from the heat of the sauce). Turn off the heat, add the spinach, and stir until wilted.

We served it with some bread on the side. Delicious!

Easy Brazilian Cheese Bread

These are DELICIOUS and so easy to make!!!!  It has some kind of crazy cheese listed on the ingredient list . . . We have tried cheddar, Mexican, Italian, a combination of these things, etc. I think we decided that we like Italian the best.

Larger photo

Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.

• Prep time: 5 minutes
• Cook time: 15 minutes

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
• 1 teaspoon of salt (or more to taste)

Special equipment recommended:

• One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Yield: Enough batter for 16 mini muffin sized cheese breads.

From this website: Simply Recipes http://www.simplyrecipes.com