Recipe

Spicy Corn & Chickpea Burgers

I love me a good veggie burger. But they are definitely not all created equal. I've had some that are sooo good, and then I've had others that have zero flavour and the consistency of sawdust. Typically, restaurants serve a pretty good veggie burger, while frozen grocery store patties just don't do it for me.

But since this spicy corn & chickpea burger recipe comes from well-known chef, Jamie Oliver, I think it's safe to say it'll be delicious. Not to mention that he serves this burger up with a side of sweet potato wedges - yum!

Spicy Corn & Chickpea Burgers.jpg

Spicy Corn & Chickpea Burgers
(with a side of Sweet Potato Wedges)

Ingredients

  • 800 g sweet potatoes
  • 2 teaspoons smoked paprika
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • 1 lemon
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns
  • extra virgin olive oil

Directions

  1. Packed with spices, herbs and a hit of lemon zest, these vegan burgers ensure you get all the joy of tucking into a burger – all those beautiful contrasting textures. Making these veg-packed beauties gives us two of our 5-a-day, and because they’re only full of the good stuff, they’re super-healthy, but seriously satisfying, too. This recipe makes four burgers, so get your patties made at step 6 and freeze any remaining depending on how many mouths you’re feeding. If you’ve got any salady bits and bobs hanging around, serve them up alongside your burger.
  2. Preheat the oven to 200ºC/400ºF.
  3. Scrub the sweet potatoes clean, then halve and cut into wedges. Sprinkle over a pinch of sea salt and black pepper and 1½ teaspoons of paprika (save the rest for the burgers). Drizzle with ½ tablespoon of olive oil, toss to coat and spread in one layer onto two baking trays.
  4. Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
  5. While your wedges are cooking, drain the chickpeas and sweetcorn and place in a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. If you don’t have a food processor, place in a bowl and mash with a potato masher or fork.
  6. Add the spices, flour and a pinch of sea salt, grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. If you don’t have a food processor, combine with a fork, then scrunch with clean hands.
  7. On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.
  8. Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
  9. Click off 4 nice lettuce leaves, then finely slice the tomatoes horizontally.
  10. Halve the burger buns, then squeeze a large dollop of ketchup onto the base of each one (toast them if you like), then top with the burgers.
  11. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
  12. Chop the remaining lettuce with any leftover tomato, drizzle with a little extra virgin olive oil, add a squeeze of lemon juice, season, toss to coat and serve up with the burgers and sweet potato wedges.

 

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15 Healthy & Easy Salad Recipes

When I was meal prepping like a boss when I worked in corporate, I had a mason jar salad pretty much every day for lunch - but it was always the same. 

If I would have found these easy and healthy salad recipes (well, most of them are healthy, hehe) from Damn Delicious, I would have been way more inspired to mix it up!

I found it was just easier to make a salad I knew - and loved - but now I can have 15 more salads I know and love! From kale to quinoa to pasta, and toppings like avocado, bacon or mandarin oranges, you'll definitely be able to find a few new faves for yourself.

Here's to mason jar salads, if you're on the go, or making them at home when you've created the freedom and flexibility for yourself to be a #BossLady and fulfill your entrepreneurial dream working from home!

15 Healthy & Easy Salad Recipes

BBQ Chicken Salad – This healthy, flavourful salad comes together so quickly, and it is guaranteed to be a hit with your entire family. [GET THE RECIPE.]

BBQ Chicken Salad.jpg

Harvest Cobb Salad – The perfect fall salad with the creamiest poppy seed salad dressing. So good, you’ll want to make this all year long. [GET THE RECIPE.]

Harvest Cobb Salad.jpg

Bacon and Avocado Macaroni Salad – Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing. [GET THE RECIPE.]

Bacon and Avocado Macaroni Salad.jpg

Whole Food’s California Quinoa Salad – A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version. [GET THE RECIPE.]

Whole Food’s California Quinoa Salad.jpg

Asian-style Cobb Salad – This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette. [GET THE RECIPE.]

Asian-style Cobb Salad.jpg

Greek Salad – This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette. [GET THE RECIPE.]

Greek Salad.jpg

Quinoa Fruit Salad – This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint. [GET THE RECIPE.]

Quinoa Fruit Salad.jpg

Taco Salad – All the flavours of a taco in a healthy salad with a refreshing, tangy lime vinaigrette. [GET THE RECIPE.]

Taco Salad.jpg

Chinese Chicken Salad – Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier. [GET THE RECIPE.]

Chinese Chicken Salad.jpg

Kale Salad with Meyer Lemon Vinaigrette – Perfect as a light lunch or even a meatless Monday dinner option. [GET THE RECIPE.]

Kale Salad with Meyer Lemon Vinaigrette.jpg

Asian Quinoa Salad – A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavours, loaded with tons of veggies. [GET THE RECIPE.]

Asian Quinoa Salad.jpg

Shrimp Cobb Salad – A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette. [GET THE RECIPE.]

Shrimp Cobb Salad.jpg

Caprese Avocado Salad – A refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction. [GET THE RECIPE.]

Caprese Avocado Salad.jpg

BLT Chopped Salad – All the goodness of a BLT in a healthy salad form with a refreshing lime vinaigrette. [GET THE RECIPE.]

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Southwestern Chopped Salad with Cilantro Lime Dressing – A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing. [GET THE RECIPE.]

Southwestern Chopped Salad with Cilantro Lime Dressing.jpg

All photo credit to: Damn Delicious

 

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Easy Cheesy Macaroni

Who doesn't love a good mac and cheese?! And with this recipe being so easy - only seven ingredients and a couple pots - even I can make it (and I'm no cook), haha!

Plus, this only takes 30 minutes to prepare, so it's a quick, simple dinner before a busy night on the go - or you can cozy up in your pjs and bring a bowl of easy cheesy macaroni over to the couch and just Netflix and chill.

Props to Genius Kitchen for creating this recipe - sharing is caring!

Photo by:  Genius Kitchen

Photo by: Genius Kitchen

INGREDIENTS

  • 16 ounces elbow macaroni
  • 1⁄4 cup butter
  • 1⁄4 cup flour
  • 1⁄2 teaspoon salt
  • 1 dash black pepper
  • 2 cups milk
  • 2 cups shredded cheddar cheese or 8 ounces cheddar cheese

 

Directions

  1. Cook macaroni according to package directions.
  2. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  3. Cook and stir until bubbly.
  4. Stir in cheese a small amount at a time until fully melted.
  5. Drain macaroni; add to cheese sauce; stir to coat.

 

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How to Grow Vegetables from Food Scraps

Rather than sharing a recipe this week, I wanted to help you get prepared for spring gardening (you know, once this snow melts) - by harvesting the scraps of food you buy at the grocery store or market.

I got into this last year and we grew our own green onion and lettuce. I'm not gonna lie - it was pretty badass getting to go outside and snip our own fresh green onion to use in salads, omelettes and anything else we wanted to top with green onion.

You get a cool sense of satisfaction and excitement from growing your own food - and it can all start simply by saving your food scraps!

This guide from EatingWell gives tips and tricks to get you started on grow your own little garden this spring!

Instead of tossing those veggie stems, butts and seeds into the compost bin, give them new life by regrowing them into plants. 

Celery.jpg

Celery

Remove roughly 2 inches from the base of a bunch of celery and place in a shallow bowl with water, spraying the top daily to keep it moist. Replace with fresh water every couple of days until a new root system emerges, then transplant into the ground.

 

Herbs.jpg

Herbs

Most herbs will propagate through cuttings - snip at a node (where sections of the plant merge), and place the cut portion in a jar of water on a windowsill. Replace the water every one or two days until roots emerge, then transplant to a container or into the ground.

 

Garlic.jpg

Garlic

Garlic is one of the easiest foods to grow from kitchen scraps - simply take cloves and place them pointy-side up in the ground, 4-6 inches apart. Plant them outside in fall before the first frost, and enjoy fresh garlic the following year. Plant them inside in a container any other season and enjoy garlic greens, but not a full head.

Ginger.jpg

Ginger

If you've ever bought the exact amount of ginger you need for a recipe, you're our hero. If you're like most of us and always have some left over, give it new life by planting it and growing more! Soak the root in warm water overnight, then plant it sideways in a container; cover with soil and place in a sunny spot. Keep the soil consistently moist, and within several months you'll have enough ginger to harvest.

Green Onion.jpg

Green Onion

If you're only using the green part of the onions, retain the white part with a small amount of pale green and place it in water on a sunny windowsill. Refresh the water regularly and use green portions as they grow, or transplant the plant into a pot with soil for more extended use.

 

Lettuce.jpg

Lettuce

If you typically throw out the base of a head of lettuce, cut it away from the leaves and place it in a bowl of water instead. Replace the water every one to two days, and within two weeks you'll have enough fresh new leaves for a sandwich or side salad. Note: This will not regenerate a new full head of lettuce, but it will help extend the life of what would have otherwise become compost or trash.

Photos by: EatingWell

 

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Asian Sesame Zucchini Noodles

If you're looking for a healthy lunch idea with a super quick prep time, then you're going to love this Asian Sesame Zucchini Noodle recipe, compliments of Good Housekeeping.

I'm a pasta lover - spaghetti is one of my favourite meals. But it's nice to switch out the carbs with something a lot lighter on the tummy, especially when it's lunch time.

When I was in corporate, 2pm was when the afternoon hot a brick wall. I'd get sleepy and my brain would slow down - and I can only imagine how much worse it would have been if I had eaten a heavy lunch of pasta!

That's why my lunches tend to be lighter, with lots of vegetables. In fact, both my breakfast AND lunch are typically vegetarian.

Which makes this easy 7-ingredient Asian Sesame Zucchini Noodle recipe a great healthy lunch choice for you!

Photo by:  Good Housekeeping

Asian Sesame Zucchini Noodle

Ingredients

  • 1/4 c. packed fresh cilantro, finely chopped
  • 3 tbsp. seasoned rice vinegar
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic, crushed with press
  • 2 tsp. crushed red pepper
  • 2 tsp. sugar
  • 3 medium zucchini, spiralized

 

Directions

  1. In a large bowl, whisk cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
  2. Add zucchini; toss until well-combined. Serve immediately.

Easy peasy!

 

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Chocolate Guinness Cupcakes

I've made these chocolate Guinness cupcakes before and they are SO GOOD; such a crowd pleaser - and I don't even like beer (trust me, you can't even taste the beer in them).

When I made them, I did chocolate Baileys frosting, rather than cream cheese frosting, but either one works!

Plus, this recipe came from Martha Stewart, so you know these cupcakes are fancy as fuck - just look at the gorgeous photo below! I feel like my attempt to make those St. Patrick's Day shamrocks would turn out as an epic Pinterest fail, but it would still be fun trying, haha.

If you're looking for an amazing chocolate treat, you gotta try these - and remember, since this recipe makes two dozen cupcakes, you can totally freeze them too, and just thaw one occasionally to "treat yo self" (any Parks & Rec fans here?!), hehe.

Photo credit:  marthastewart.com

Photo credit: marthastewart.com

Chocolate Guinness Cupcakes

INGREDIENTS

Cream-Cheese Frosting

  • 16 ounces cream cheese
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Cupcakes

  • 2 cups unbleached all-purpose flour
  • 2 cups plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 1 bottle (11.2 ounces) stout, such as Guinness (about 1 1/3 cups)
  • 2 large eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 lime
  • 96 chocolate gold hearts 

DIRECTIONS

  1. Cream Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.

  2. Cupcakes: Preheat oven to 375 degrees. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt.

  3. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream.

  4. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.

  5. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into 1/8-inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into 1/2-inch-long pieces.

  6. Spread cupcakes with 2 cups frosting (reserve remaining for another use). Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

 

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Buffalo Chicken Stuffed Shells

I don't know what it is lately, but I've been on a buffalo chicken kick! I'm not usually one for spicy foods, but there's something about the tangy spice of Frank's Red Hot that I enjoy paired with chicken - even when it makes my nose runny, haha!

This recipe is simple enough, and has pasta too (Italian food is my favourite), so I figured the pairing of flavours and textures would be something enjoyable to share with you!

So here it is, compliments of AllRecipes.com - buon appetito (that's Italian for "have a nice meal" - look how fancy we are)!

Buffalo Chicken Stuffed Shells

Ingredients

Photo credit:  AllRecipes.com

Photo credit: AllRecipes.com

  • 1 pound ground chicken
  • 1/4 cup butter
  • 1 cup Frank's® RedHot® sauce
  • 1 (16 ounce) container whipped ricotta cheese
  • 1 (16 ounce) package jumbo pasta shells
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • Salt and ground black pepper to taste

 Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.

 

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Peppermint Black Bean Brownies

I love when classic recipes are flipped upside down by making them with some interesting substitute; thus enter Peppermint Black Bean Brownies - made with (you guessed it) black beans instead of flour, and honey instead of sugar!

Ummm... healthier brownies? Yes, please!

Also, I was recently introduced to the magical world of doTERRA essential oils, and their recipe calls for 2-4 drops of Peppermint oil - which is perfect because I happen to have that on hand (I typically use Peppermint oil in my diffuser, as well as topically on my temples to soothe a headache - if you haven't experienced the wonder of doTERRA and you're interested to learn more, let me know and I can totally hook you up). 

So here we are, with a kickass brownie recipe that is less than 10 ingredients total! 

You're already drooling, right?

Me too - let's dive in!

Photo Credit:  dōTERRA Essential Oils

Peppermint Black Bean Brownies

Ingredients

  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 large eggs
  • ¼ cup cocoa powder
  • ⅔ cup honey
  • ⅓ cup coconut oil
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2–4 drops Peppermint oil
  • ¾ cup chocolate chips, divided

 

Directions

  1. Preheat oven to 350° F.
  2. Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth.
  3. Pour batter into large bowl and stir in ½ cup chocolate chips.
  4. Pour into greased 8x8-inch pan and top with ¼ cup chocolate chips.
  5. Bake 30–35 minutes or until toothpick comes out clean.

 

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7 Kick Ass Salad Dressings

I thought I'd mix it up a bit and instead of offering a recipe for a meal this week, I'll give you seven kick ass salad dressings that you can make at home. These are perfect for the mason jar salads you meal prep to make life easier.

So here they are, compliments of Honest Cooking.

7 Kick Ass Salad Dressings

1. Spicy Garlic Salad Dressing

2. Southwestern Avocado Salad Dressing

3. Cilantro and Lime Salad Dressing

4. Citrus Shallot Salad Dressing

5. Sweet Vidalia Onion Salad Dressing

6. Lemon Dijon Salad Dressing

7. Maple Balsamic Dressing

Which one will be your new favourite salad dressing?

1. Spicy Garlic Salad Dressing  Photo Credit:  ThisSillyGirlsLife.com

1. Spicy Garlic Salad Dressing
Photo Credit: ThisSillyGirlsLife.com

2.  Southwestern Avocado Salad Dressing Photo Credit:  BunsInMyOven.com

2. Southwestern Avocado Salad Dressing
Photo Credit: BunsInMyOven.com

3.  Cilantro and Lime Salad Dressing Photo Credit:  SimpleAwesomeCooking.com

3. Cilantro and Lime Salad Dressing
Photo Credit: SimpleAwesomeCooking.com

 

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Chicken 'n Waffle Casserole

Chicken. Waffles. Maple syrup. This recipe is inspired by my husband, who loves chicken and waffles. And the best news it that it's so easy, anyone can make it - even me, haha!

Thanks to Delish, maybe I can give my husband a night off from cooking and step up my wife game by tackling this simple dish for him.

Is it healthy? Not really.

Will he love it? Yep!

Photo Credit:  Delish

Photo Credit: Delish

Chicken 'n Waffles Casserole

INGREDIENTS

  • 10 toaster waffles
  • 6 eggs
  • 3/4 c. milk
  • 1/4 c. maple syrup, plus more for drizzling
  • 2 tbsp. melted butter
  • kosher salt
  • Freshly ground black pepper
  • 2 c. chopped breaded chicken

 

DIRECTIONS

  1. Preheat oven to 350°. Divide waffles between two large baking sheets and bake until crispy, 7 to 10 minutes. Remove from heat and let cool slightly before cutting into big chunks.
  2. In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with salt and pepper.
  3. In a large casserole dish, combine waffles and breaded chicken, then pour the egg mixture on top. Grind pepper on top. Bake until the waffles are crispy, about 45 minutes.
  4. Serve warm with more maple syrup.

 

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