TGIF! Craving a burger? Have one! Just make a few substitutions to keep you healthy and on track. I substituted the bread buns for a baked portobello mushroom cap (bake to drain out the excess moisture), the beef patty for a vegan and protein packed quinoa and chickpea patty, and a yummy juicy pineapple slice for extra relish and sweetness! And also substituting regular potato fries with baked crispy sweet potato chips. So delicious!

I love bar food, but of course it doesn’t love my waistline, and although I believe in occasional indulgences, sometimes opting for healthier options gives me some peace

Recipe: serves 3

6 small organic portobello mushroom caps (for buns)
2/3 cups organic whole grain quinoa (cooked)
Half a can organic unsalted garbanzo beans (mashed)
1/3 cup flaxseed powder (or chia)
2 tbsp chives (chopped)
2 tbsp scallions (chopped)
3 tbsp red onions (chopped)
3 tbsp red bell peppers (chopped)
1 medium garlic clove (diced)
1 tbsp organic dijon mustard
1 tsp curry (or 1 tbsp for extra flavour)
1/2 tsp mrs dash salt free spice mix
1/4 tsp cayenne pepper
*spices/seasonings of choice
3 pineapple slices (for topping)
1 large sweet potato

First, prepare your sweet potato. Preheat oven to 400°F.

Slice your sweet potatoes into thin slices with a mandolin knife or a sharp knife. Toss with a dash of olive oil, salt and pepper and place on a baking sheet lined with parchment paper.

Place in the oven and bake for 20 minutes, flipping sides half way through.

Meanwhile, prep your chickpea quinoa batter. Combine cooked quinoa, mashed chickpeas, and remaining ingredients in a medium bowl and mix until a smooth batter forms. Cover the top of the bowl with cling wrap or a tight seal and place in the freezer for 10 minutes.

When sweet potatoes are ready, take out of the oven and set aside. Turn down the oven settings to 350°F.

Next, wash mushroom caps and scrape out the insides until clean. Place the caps in the oven for 20 minutes to dry out the excess moisture. When ready, set aside.

Next, take the quinoa chickpea batter out of the freezer (it should be solid enough to mould). Mould batter into 3 thick patties (about 1/2 an inch), and place on a baking sheet lined with new parchment paper.

Bake for 12-15 minutes, flipping sides half way through.

When ready, take patties out of the oven and let it cool for a few minutes.

Make your burger stack. Layer portobello mushroom caps with mixed vegetables, sliced red peppers, avocado, quinoa chickpea patty, and a pineapple slice. Serve with sweet potatoes and enjoy this amazing burger!

The post CURRY CHICKPEA QUINOA PINEAPPLE BURGERS WITH SWEET POTATO CHIPS (VEGAN) appeared first on My Digital Kitchen.

All I have to say is this is by far the BEST burger I have ever eaten in my entire life on planet earth!

Recipe for bun:

1/4 cup almond flour
3 tbsp coconut flour
2 organic cage free eggs +2 egg whites
1 tbsp ground flaxseed/flaxseed meal
1/2 tsp dried thyme leaves
Pinch of sea salt
1/2 tsp organic pure vanilla extract
2 tbsp organic coconut oil

Recipe for salmon

Spices of choice + 1/2 tsp organic extra virgin olive oil.

First, prep your salmon. After salmon is well spiced, place in a preheated oven (350 degrees F) and bake for 20-25 minutes (flip salmon half way through the time). Alternatively, you can also grill your salmon.

When salmon is ready, set aside and prep pancake buns. Combine pancake bun recipe in a bowl and using a medium ice cream scoop, scoop batter portions into a greased skillet (with coconut oil). Flip when brown bubbles form on the side (mine came out to 4 portions).

When ready, top with salmon and vegetables of choice. I topped mine with my sweet and sour salad dressing (recipe can be found in the “sides and others section of my blog, or just type it in the search bar), organic dark field green vegetables, 1 thick sliced tomato, salmon, cucumbers, and avocado, with a light drizzle of sriracha sauce. Yum!

The post GRILLED SALMON BURGER ON AN ALMOND-COCONUT PANCAKE BUN appeared first on My Digital Kitchen.