Posts tagged ‘Flaxseed Meal’

June 25, 2012

As of Late…

Whenever I go a week or so without blogging, it’s hard to start back up or know where to even begin, regardless of the circumstances. Today is one of those days, however a little out of the ordinary. All weekend, as I’ve had some time to mull over recent events, I’ve tried to come up with an eloquent way to deliver some kind of inspirational message regarding counting your blessings or seeking the good out of every situation but I’ve struggled. As I mentioned a little while ago, two members of my family have been battling cancer. Unfortunately, my grandmother succumbed to her illness earlier this month, her service was on Tuesday, and then Friday (which ironically would have been my grandmother’s birthday…) my uncle passed away. I hate to ever be dismal or depressing on my upbeat platform here but it was an elephant in the room I needed to quickly address.

 
 
 

While things have been a bit rough, especially on my father who lost his mother and remaining brother in just a matter of weeks, I have never experienced the love and support our close friends and family have enveloped us in. From poolside and barbecue distractions to heartfelt, handwritten cards, words cannot begin to explain my gratitude for simple but monumental gestures. I’ve also never felt more committed to leading the clean, healthy lifestyle I strive to live. So to make light of such a not-so-fun post, I wanted to share some pictures of recent positives or “the good” in all of this. Sailing with the boyf and his father has been a treat, as was trying my first raw oyster — a daunting and slimy but beneficial experience, nonetheless. Watching my dad bring a brie burger to life (brie inside two thin patties, grilled for ooze-tastic results) after seeing them on the Food Network recently was also pretty fun. “Grill B!tch,” as we jokingly refer to him as, succeeds again! I’ve also been Instagramming lots of green smoothies, filled with superfoods like chia, bee pollen, spirulina, flaxseed meal, goji berries and cacao powder. Yes, it tastes a lot better than it looks. I swear. Perfect for all the heat we’ve been experiencing. So yeah, that’s what’s been going on. If it’s any consolation, I received some amazing news in terms of my professional life so that is one thing that calls for a bit of a celebration! I’m itching to get started, although my start date isn’t until late August. I guess I’ll just have to kick back and enjoy the summer while I have the chance, right? Well, thanks for listening today. I hope to finally post my homemade Larabars and cauliflower pizza crust adventure this week.

Sprinkled with Love,
Lauren

June 14, 2012

Salmon Black Bean Burger

Canned salmon has become one of my favorite protein sources. I often add it to a big bed of greens, make cold salmon salad with a spoonful of hummus, chopped celery and green onion (perfect on top of crackers and cucumber boats!) or sometimes even eat it as is with a drizzle of apple cider vinegar and a squeeze of lemon. It may seem strange but all I could think about after making pesto the other day was a burger of some sort (i.e. veggie or turkey), envisioning a generous dollop of the herb-aliciousness on top. So that’s precisely what I decided to make, naturally experimenting with a new creation. A black bean burger has been something I’ve wanted to tackle for some time now, however after a successful  weight training and ab sesh at the gym in the morning, I wanted more of a protein boost so turned to the last can of salmon in my pantry. What happened from there was tremendous. Let’s just say I gave myself a huge pat on the back after eating every last bite.

Ingredients
(Yields 2 patties)
5 oz. can of skinless & boneless pink salmon
1/3 cup black beans, slightly mashed
1 tablespoon chia/3 tablespoons water
1 tablespoon onion, chopped
1 tablespoon flaxseed meal
Juice from 1/4 lemon
Cayenne pepper (I used 1/2 teaspoon for a kick!) and salt to taste 

Start by combining the chia and water. Let this sit for 10-15 minutes, allowing it to form into a gel. In the meantime, chop up the onion and open/drain the cans of salmon and black beans. Be sure to rinse the beans before using a fork to mash them into a chunky consistency.

Once the chia is ready, mix together all the ingredients and form into two patties. Place the burgers in a olive oil-coated skillet or pan over medium heat. Cook until each side is lightly browned. I kept mine more cake-like but if you like it crispy, smoosh ‘em down so they are thin and keep on cookin’!

So there you have it! Eggless, gluten and guilt-free burgers! Not your traditional recipe but healthy and divine. Like most things I create, this “salmon cake” concept can be altered easily. No flaxseed meal? Breadcrumbs or ground oats can be used. An egg can substitute the chia gel, too. Want more veggies in there? I bet chopped spinach or grated carrot would be fabulous, alongside fresh herbs. I might even try using a variety of beans and some portobello mushrooms next time. GO WILD! With a generous slather of pesto and a few slices creamy avocado, this burger was a great addition to my barbecue repertoire. That’s for sure!
Any fun, untraditional burger recipes to share? 

Sprinkled with Love,
Lauren

October 28, 2011

Natural Pumpkin Oatmeal “Cuffins”

I recently stumbled upon Raw Is Sexy, the fabulous blog of a Californian raw chef and plant based wellness coach who transforms everyday favorites into natural, vegan recipes. When I saw her Pumpkin Oatmeal Cookies, I couldn’t resist and whipped up a batch right away with a few tweaks.

After a long day, these little buggers were just what the doctor ordered. Is it just me or are cookies the best medicine? I wasn’t alone in my love for this culinary creation. My roommates and friends raved about them…I had too many leftovers lying around and although these are guilt-free I simply HAD to give some away before I ate the entire batch! Taylor coined the name “cuffins,” based on the fact that they taste like healthy muffins in cookie form. The name stuck. 

Ingredients
1/2 cup of water
2 cups flaxseed meal
2 cups rolled oats
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 whole avocado
1 cup of pitted medjool dates
1 1/2 cups of pumpkin puree
1 1/2 ripe bananas, mashed
Dash of stevia, and vanilla extract
Option additions: chocolate chips, nuts, etc.
*Next time I will experiment with using more pumpkin puree and less bananas because the flavor wasn’t as predominately pumpkin as I had wished

To start, place the avocado, water and medjool dates in the food processor. Blend until smooth.

Next, combine your dry ingredients. 

Mash up your banana and add it to your the avocado mixture with the pumpkin puree. Fold in the dry ingredients.

Time for the fun part! Roll into balls and place onto a lightly sprayed cookie sheet. I may have eaten a spoonful or two of the batter in the process…

Set the oven to 350°F and bake for 10-15 minutes before indulging!

Quick, easy and delicious. Go ahead, have two or three. They’re healthy! Pumpkin Oatmeal “Cuffins” are great days later heated up in the toaster oven, too. Add a cold glass of soy milk and you have yourself a great afternoon pick-me-up. I even crumbled one up on top of my Pumpkin Pie Baked Oatmeal the other morning. Doesn’t get much better than that! Healthy cookies with no added sugar, eggs, butter or flour? Yep, that just happened. Enjoy!

Sprinkled with Love,
Lauren

October 16, 2011

Pumpkin Pie Baked Oatmeal

I’m a big breakfast person but lately my favorite meal of the day has been routinely consisting of two scrambled eggs and a banana smeared with natural, chunky peanut butter. Although delicious and healthy, I needed a little extra umph the other morning before a tough exam. Enter Pumpkin Pie Baked Oatmeal (inspired by this recipe on Family Fresh Cooking). Believe me, it tastes just as good as it sounds. If not better. Between the whole grains and protein-boost, I had the energy I needed to power through midterm’s week. This recipe is a keeper, perfect for a crisp autumn morning!

Ingredients
1/2 cup rolled oats
1/4 cup flaxseed meal
1 scoop vanilla soy protein powder
1 cup soy milk (I used Silk Vanilla)
1 egg
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
Dash of baking powder, salt and all spice
Sweetener of your choice (i.e. stevia, agave nectar, honey)
Optional toppings: bran cereal flakes, mashed ripe banana, pumpkin seeds, dried fruit, nut butter, etc.

To start, preheat the oven to 350°F and coat a small (8×8) baking pan with cooking spray. In a medium-sized bowl, combine the dry ingredients (including the spices and sweetener of your choice).

In a separate bowl, mix together the wet ingredients (whisk the egg before adding) before slowly folding in the oat blend.

Pop in the oven and bake for about 15 minutes or until the oats are fully cooked. I sprinkled bran flakes on top for some more healthy carbs. Beware, the lovely aroma wafting from your oven is almost as amazing as my autumn must-have candle scent, Yankee Candle’s Frosted Pumpkin. Mmmm…

Spoon into a bowl and add in toppings of your choice. I garnished my oatmeal with an extra spoonful of pumpkin puree and some pumpkin seeds, as well as a mashed, ripe banana. Holy cow this was so delish. I can’t wait to make it again!
What’s your favorite pumpkin dish? 

Sprinkled with Love,
Lauren

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