Healthy meal

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.]

BLT Chopped Salad.jpg

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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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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Grilled Chicken Bruschetta

Bruschetta is one of my favourite appetizers, and it's one of the few things I can actually contribute to our home-cooked meals (even though my husband typically makes it himself anyway - but hey, at least I know HOW to make it, right?! Hehe...).

So when I found this delicious Grilled Chicken Bruschetta recipe from Skinny Taste, I was excited - it takes all the flavourful elements we love about bruschetta bread, and instead has them as toppings on grilled chicken - switching the carbs to protein, and the portion from appetizer to actual meal-sized.

All while showcasing fresh tomatoes, garlic, onion, and basil! 

Photo source:  skinnytaste.com

Photo source: skinnytaste.com

Grilled Chicken Bruschetta

INGREDIENTS:

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
  • 1.25 lbs (8 thin sliced) chicken cutlets

DIRECTIONS:

  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
  3. Toss in the cheese when ready to serve. 
  4. Season chicken with salt and fresh pepper.
  5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
  6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.


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