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Sweet Potato Avocado Burger

January 29, 2014

My husband craves burgers 24/7, but as I’ve gotten older, red meat has become less appealing (gasp I know). Therefore I have been attempting to sneak in “burger substitutes” here and there. The flavors of this burger were AMAZING and I loved being able to take the patty to work the next day (I topped it with avocado slices drizzled in lime juice and cubed veggies). How Sweet It Is is one of my favorite foodie blogs, and this sweet potato burger is right on the money!

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado

Adapted from How Sweet It Is

2 large sweet potatoes/or yams
2 bulbs of roasted garlic
1 – 14.5 oz can cannellini beans (rinsed and drained)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup flour
1 large egg, lightly beaten
1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt
1 teaspoon maple syrup
buns – brioche or whole wheat

Pierce the potato with a fork and wrap it in paper towel. Microwave sweet potatoes for 10 minutes (flipping at the 5 minute mark. Slice in half and scoop out flesh once cool enough to handle.
In a large bowl, coarsely mash beans (a fork will do), then add in sweet potato and mash together.
Add in spices, salt and pepper, minced garlic, egg, panko and flour and mix until well combined.
Place bowl in the fridge for 15-20 minutes, to help set the mixture.
Make your yogurt mixture by combining yogurt, garlic, and maple syrup in a blender until smooth. Season with salt and pepper to taste.
Heat a large skillet over medium heat and add 2 tablespoons olive oil.
Remove sweet potato mixture from fridge, and form into 4-6 equal patties.
Place on hot skillet and cook about 5 minutes on each side (until side is golden). Flip and repeat.
Toast buns and top with sweet potato patty. Top with garlic cream and avocado slices… enjoy!

A great burger alternative when watching the big game this weekend!

Tasty

Farm Fresh to You

January 27, 2014

images via Farm Fresh to You

I am a big Farmer’s Market junkie. I love the idea of eating what’s in season (now that I have tasted the MAJOR difference in food straight from a garden/farm) and really enjoy going to the market and picking my produce for the week.

Unfortunately, I have realized the whole “pay with cash” thing, does not work in my favor. I am very bad at tracking just HOW much I spend on a given morning at the market – $2 here, $5 there… and after filling my bag up with goodies at a particular stand, I realized that I had spent $11 on brussels sprouts. I wasn’t buying brussels sprouts for a family of 12 – I was buying it for my little family of 2. You wouldn’t even pay $11 for a side dish of them in a restaurant! And these weren’t even cooked! Ok rant over…

Long story short(er), I realized that while I thought I was saving “some” money, I probably was doing just the opposite. Some things are great deals – but sometimes seeing $5 written in a cute font on a chalkboard, makes me feel like I’m getting a great deal on a bunch of kale, when in reality, I was probably taken to the house a bit.

After this realization, my sister brought to my attention that Farm Fresh to You (they have a stand in the Ferry Building), delivers organic produce straight from the farm to your front door! They have different box sizes and contents, starting at $25 (which will last 1-2 people a week or two!). I also love that the box is a surprise each week, containing only the freshest, highest quality produce. You have the option of deselecting items you really dislike and can log in a couple of days before to see what you will be receiving.

They make it very easy – with a vacation hold capability and an interactive scheduling portal. You even can add on a dozen cage free, organic eggs (I’m telling you – I didn’t like eggs before I crossed over to these kind!) for a few extra bucks!

This is my first week with the box and I already love it… Here is what I received:

2 D’Anjou pears
3 assorted apples
1 bunch golden beets
1 bunch broccoli
1 bunch carrots
1 bunch red leaf lettuce
1 bunch spinach
1 lb fingerling sweet potatoes

I wanted to share a few things I whipped up with the contents this week… so here we go!

Cowboy Steak with Roasted Fingerling Sweet Potatoes and a Red Butter Leaf Salad with Pecans and Dried Cranberries (used potatoes and lettuce)

Honey Sesame Chicken with Broccoli (used the broccoli)

Oven-Roasted Golden Beets over Couscous (used beets)

Then I had carrot sticks with apple and pear slices for snacks at work and used the spinach in a breakfast scramble with Italian turkey sausage and sweet potato… yum!

If you are interested in trying out Farm Fresh to You for yourself, click here to sign up and use code 6164 for to save $10 off your first order – just say Whitney Beaver referred you!

Tasty

Huevos Rancheros

January 22, 2014

The Feezor family are Huevos Rancheros addicts, but sometimes it just seems like too much work to whip up at home (hence it being a staple on our brunch outings).

Luckily, I found a way to make a relatively quick and very tasty Huevos at home. The biggest plus for me? Minimal clean up 🙂

Huevos Rancheros

Corn Tortillas
Monterey Jack cheese
Pico de Gallo
Salsa Verde (I use the TJ’s version)
Eggs
Avocado
Beans (Black or Pinto – drained, rinsed)

Brush olive oil on the inside of a custard tin (XL muffin tin/pan).
Warm corn tortillas in microwave for 30 seconds or until soft/pliable (wrap them in paper towel first!)
Push them into muffin tin and brush with oil.
Place a spoonful of beans into the bottom. You also could get creative with the step and add finely diced onion, cilantro, etc.
Grate a little cheese over the beans (to your liking).
Crack egg over bean/cheese mixture (make sure it is contained in corn tortilla shell.
Grate more cheese a top the egg (I like the egg pretty much covered).
Bake at 400 degrees for 20 minutes.
Top with pico de gallo, salsa verde, chopped avocado and cilantro!

Tasty

Lemon Miso Hummus

January 15, 2014

I love finding out that things I buy on a regular basis can be EASILY made at home for a fraction of the cost (and healthier too!). My recipe of the day? Lemon Miso Hummus. With a handful of ingredients and a food processor or blender, you can whip up a tasty snack in no time!

Lemon Miso Hummus

1 – 14.5 oz can garbanzo beans, rinsed
juice of one large lemon
1 Tablespoon Tahini
1 Tablespoon White Miso
1 clove garlic, minced
1/2 tsp ginger, minced (or grated)

Combine all ingredients in a food processor or blender until smooth. Enjoy with flat bread or veggies!

*see I told you it was simple!

Tasty

Kale Chips

January 8, 2014

Lately I have been picking up kale at the farmers market (3 bunches for $5!), but considering my hubby isn’t on the kale train yet, I’ve had to get creative as to what to do with it all. Most of it goes to this salad, but one of my favorite things to whip up with any extra leaves is this – kale chips!

It’s super easy and super healthy… Here is what you need:

Lacinato Kale (I used 1 bunch)
2 teaspoons olive oil (or flavored olive oil)
Salt (I used Maldeon)
Apple Cider Vinegar*

1. Preheat oven to 300 degrees.
2. Wash kale leaves and dry.
3. Tear leaves from stem and rip into “chip”size pieces (they will shrink once baked) 4. Toss with oil (or oil and vinegar if you are going for a “salt and vinegar” approach) until fully coated (but not soggy).
5. Bake for 15-20 until crispy and slightly golden around the edges.
6. Sprinkle with salt (and/or top with shredded Parmesan).
7. Snack away! There are so many combination possibilities… Get creative (but at the end of the day good ol’ olive oil and salt tastes great)!

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