Hungry Runner

veganizzm:

Cumin-dijon chickpea salad that’s perfect for a patio or cookout. Recipe.

Tags: recipes

the-exercist:

Sweet Potato and Chickpea Burger from Produce on Parade:

  • Flax Eggs:
  • 3 Tbsp. ground flax seed
  • 1/4 cup cold water
  • Veggies:
  • 1 large sweet potato, sliced and steamed
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 1 15 oz. can of white beans, drained and rinsed
  • Aromatics:
  • 1 Tbsp. olive oil
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 5 garlic cloves, minced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. Italian herb seasoning
  • 1 tsp. garlic powder
  • 1 tsp. ground paprika
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/8-1/4 tsp. chipotle chili powder or cayenne pepper
  • Conclusion:
  • 2 cups old-fashioned oats, dry
  • 1/4 cup fresh parsley, chopped
  • 1 Tbsp. olive oil
  • 12 hamburger buns

Notes: If you have a large food processor (10 cup or larger), you might be able to fit all the ingredients into the bowl at once to process. I had to do mine in batches of different ingredients. I cooked up 12 patties and froze the leftovers in saran-wrap separately, then in a large plastic ziplock bag for later! These burgers probably do best on the stovetop as opposed to grilling. Adapted from Peas And Crayons.

Start by whisking the ground flax seed and the water together in a small bowl. Place in the fridge until ready for use. 

Steam the sliced sweet potato for about 10 minutes, until fork tender. Remove and set aside. Drain and rinse the chickpeas and white beans and set aside. 

In a large frying pan, heat the oil over medium-low. Add the aromatic ingredients and saute until fragrant and the bell pepper is browned, about 10 minutes. Remove from heat.

Meanwhile, in a food processor pulse the dry oats until they are a bit finer in consistency. They don’t need to be ground to a flour though. Transfer to a very large bowl. 

Now, pulse the chickpeas and white beans until they are mashed, scraping down the sides as necessary. They don’t need to be perfectly processed.

When the aromatics are done sauteing, add them to the processor along with the sweet potatoes and pulse as well. Transfer the mixture to the bowl with the oats. 

Add the flax egg and the fresh parsley to the bowl and mix very well, with exceptionally clean hands. It’s really the only way to do it. Place in the fridge to rest for 30 minutes. 

After the mixture has rested, heat 1 Tbsp. of olive oil in the large frying pan over medium. Form a veggie patty with your hands that’s about the size of your palm. These won’t shrink at all when cooked so form them exactly as you’d like them to be on your burger. Cook about 3 minutes on each side and repeat with remaining patties. 

Serve hot on a hamburger bun with BBQ sauce or ketchup and arugula or spinach.

Cook as many as you’d like to fit in one pan. My pan held four at a time. I cooked the leftover patties and then froze them to use later!

Tags: want food recipes

healthier-habits:

"OMG Chicken" Just mix Sour Cream or Yogurt (1/2 c) and parm cheese (1/4 c). Spread over chicken breast in a baking dish, sprinkle italian bread crumbs on top and bake for 20-30 minutes. (AKP: I wonder if it would work with FF or RF yogurt or sour cream?)
Click here for full directions!

healthier-habits:

"OMG Chicken" Just mix Sour Cream or Yogurt (1/2 c) and parm cheese (1/4 c). Spread over chicken breast in a baking dish, sprinkle italian bread crumbs on top and bake for 20-30 minutes. (AKP: I wonder if it would work with FF or RF yogurt or sour cream?)

Click here for full directions!

(via theunstuffedpepper)

Tags: recipes

yummyvegan:

Healthy Strawberry Oat Squares with Homemade Jam
Ingredients
For Oat Base
1.5 cups regular oats
1 cup whole-grain Kamut flour (or mix of white and whole wheat)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup Sucanat sugar (or brown sugar)
1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)
1/2 cup + 2 tbsp Earth Balance, melted
1/4 cup pure maple syrup
2 tbsp almond milk
1 tbsp sesame seeds (for topping only)
For Strawberry Jam
2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam
3-4 tbsp sugar, to taste
1 tbsp chia seeds
Directions
1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.
2. In a small bowl, mix the chia or flax egg and set aside.
3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.
4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.
5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.
6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm

yummyvegan:

Healthy Strawberry Oat Squares with Homemade Jam

Ingredients

For Oat Base

1.5 cups regular oats

1 cup whole-grain Kamut flour (or mix of white and whole wheat)

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup Sucanat sugar (or brown sugar)

1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)

1/2 cup + 2 tbsp Earth Balance, melted

1/4 cup pure maple syrup

2 tbsp almond milk

1 tbsp sesame seeds (for topping only)

For Strawberry Jam

2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam

3-4 tbsp sugar, to taste

1 tbsp chia seeds

Directions

1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.

2. In a small bowl, mix the chia or flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.

4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.

5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.

6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm

(Source: ohsheglows.com)

veganizzm:









EASY LUNCH! Combine 2 cups quinoa + 4 cups veg stock or water and cook 15 minutes. In a pan, sauté chopped ramps, fresh or canned tomatoes, and chopped spinach. Add the veg to the quinoa, mix in chopped cashews, and season with curry powder and hot sauce.

veganizzm:

EASY LUNCH! Combine 2 cups quinoa + 4 cups veg stock or water and cook 15 minutes. In a pan, sauté chopped ramps, fresh or canned tomatoes, and chopped spinach. Add the veg to the quinoa, mix in chopped cashews, and season with curry powder and hot sauce.

Tags: recipes yum

Healthy Dinner Recipe: Roasted Red Pepper Pasta with Peach Salsa
When I shared this meal on Instagram two days ago, I wrote: “Think I May have to put this dinner up as a recipe on the blog! There’s one super secret ingredient in here that made this one of the best meals I’ve made in a while!”
So now here I am, sharing this meal that I made on a total whim with all of you! The funny thing is, my secret ingredient was a total impulse buy. Trader Joe’s always gets me.
Continue reading…

Healthy Dinner Recipe: Roasted Red Pepper Pasta with Peach Salsa

When I shared this meal on Instagram two days ago, I wrote: “Think I May have to put this dinner up as a recipe on the blog! There’s one super secret ingredient in here that made this one of the best meals I’ve made in a while!”

So now here I am, sharing this meal that I made on a total whim with all of you! The funny thing is, my secret ingredient was a total impulse buy. Trader Joe’s always gets me.

Continue reading…

(Source: hungry-runner.com)

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