In No Excuses Detox, Megan Gilmore presents a collection of satisfying, family-friendly recipes developed with speed, convenience, and/i>/b>/b>
In No Excuses Detox, Megan Gilmore presents a collection of satisfying, family-friendly recipes developed with speed, convenience, and optimum digestion in mind. Because enjoying what you eat on a daily basis is crucial to maintaining health goals, these recipes for comfort food favoritesfrom Freezer Oat Waffles, Butternut Mac n’ Cheese, Quinoa Pizza, Loaded Nacho Dip, and Avocado Caesar Salad to Frosty Chocolate Shakes, No-Bake Brownie Bites, and Carrot Cake Cupcakes—taste just as good as their traditional counterparts, but are healthier versions packed with nutrients. Megan Gilmore sharply identifies many of the reasons people fail to stick to a healthy diet—too busy, budget conscious, cooking for picky eaters, concerns about taste or fullness, and more—addressing them head on and offering simple solutions.
This beautifully packaged and artfully photographed book gives readers no excuse to not eat well year-round.
|Product dimensions:||7.40(w) x 8.40(h) x 1.00(d)|
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speedy black bean burgers
MAKES 6 TO 8 PATTIES | $0.53 TO $0.71 PER SERVING
The Quinoa & Mushroom Burgers in my first book have been a big hit with my readers, but they are a bit time-consuming to prepare, so this burger recipe is my speedy alternative! It’s loaded with fiber and protein from black beans and lots of flavorful veggies, to truly earn the name of a “veggie” burger. I prefer the texture of these burgers when they are pan-fried, but I bake them more often because you can finish cooking the whole batch in less than 30 minutes. Feel free to double this recipe and freeze the extras for a quick and easy weeknight meal.
1-1/2 cups cooked black beans (see page 78) or 1 (15-ounce) can, rinsed and drained
1 cup gluten-free rolled oats
1. teaspoons fine sea salt
1 carrot, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 red bell pepper, diced
1/4 red onion, diced
1/2 cup loosely packed fresh flat-leaf parsley, chopped
Coconut oil, for frying (optional)
6 to 8 high-quality buns or butter lettuce leaves
Your favorite toppings such as arugula, avocado, and red onion
1 Preheat the oven to 350°F (if you plan to bake them) and line a baking sheet with parchment paper.
2 In the bowl of a large food processor fitted with an “S” blade, combine the beans, oats, salt, carrot, cumin, chili powder, garlic powder, bell pepper, onion, and parsley and process until a uniform mixture that sticks together is created. The mix shouldn’t be supersmooth and may even resemble the texture of ground beef.
3 Use a 1 ⁄3-cup measure to scoop the burger mixture and use your hands to press into patties about . inch thick, making 6 to 8 evenly sized patties. Arrange in a single layer on the prepared baking sheet.
4 To bake: Bake for 15 minutes, then gently flip with a spatula and bake for 10 minutes more. The patties are done when the outside is dry and crisp, but the inside is still tender.
5 To pan-fry: Heat a small amount of coconut oil in a cast-iron skillet over medium heat and place a patty in the center of the pan. Cook for 4 to 5 minutes, until the spatula easily slides under a crisp side, then flip and cook the other side for another 4 to 5 minutes. Repeat with the remaining patties, greasing the pan as needed to prevent sticking.
6 Serve warm with toppings on a bun or in a lettuce wrap. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. (Be sure to place parchment paper between each patty to prevent sticking.) To reheat, simply heat the burgers in a skillet on both sides until the centers are warm.
Table of ContentsCONTENTS
1 NO MORE EXCUSES 1
2 SPEEDY SHAKES & MORNING FAVORITES 29
3 SALADS & DRESSINGS 53
4 SOUPS & SIDES 75
5 GAME-DAY APPETIZERS & SNACKS ON THE GO 93
6 COMFORT FOOD & CASSEROLES 117
7 SKILLETS & STIR-FRIES 143
8 SWEET TREATS 159
9 HEALTHIER HOMEMADE STAPLES 181
measurement conversion charts 191
nutrition facts 194