Guilt-free treats: Burgers, shakes and cookies

Holistic nutritionist and guilt-free goodie advocate Peggy Kotsopoulos is back with energy boosting recipes. The author of “Must Have Been Something I Ate” prepares savory quinoa bean burgers and calcium-packed tahini chocolate chip cookies – filled with flavor and nutrition.

Bean & quinoa burger

Ingredients

  • Bean and quinoa burger

    • 1 cup cooked black beans
    • 1 cup cooked white kidney beans
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon ground chia seeds mixed with 3 tablespoons water
    • 1/2 cup red onion, diced
    • 1/3 cup fresh cilantro, steams removed and chopped
    • 3 garlic cloves, minced
    • 1 cup quinoa flakes (or 100 percent pure rolled oats)
    • 1 cup cooked quinoa
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
  • Creamy chipotle sauce

    • 1/2 cup goat cheese, softened
    • 1 teaspoon adobo (from can of chipotles)
    • 1/4 chipotle, finely chopped
    • 1 tablespoon cilantro leaves, chopped
    • 2 teaspoon yacon syrup
  • Cabbage slaw

    • 2 cups shredded cabbage
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon cumin, ground
    • Sea salt and pepper to taste

Preparation

Baking Directions:

For burger:In a small bowl, mix chia with water until a let sit for a minute or two until a gel forms.  In a food processor, add beans and puree until smooth.  Then add chia mixture, cilantro, onion, oil, garlic, salt, chili powder, cumin, sea salt and pepper and pulse until combined. Mix in quinoa and quinoa flakes (or rolled oats) until the mixture is sticky and holds together. Divide mixture into four patties. Grease a grill pan with coconut oil and cook on high for about 8 minutes each side. For chipotle sauce:Add all ingredients into a bowl and mix until well combined.  For cabbage slaw:Mix extra virgin olive oil, apple cider vinegar, cumin, sea salt and pepper until well combined then mix into slaw. 

Strawberry banana shake

Ingredients

    • 1 frozen banana
    • 1 cup frozen strawberries
    • 1 cup coconut milk
    • 1 cup water
    • 1 cup sunflower sprouts
    • 1 tablespoon chia seeds

Preparation

Baking Directions:

Add all ingredients into blender and blend! Serve immediately. 

Tahini chocolate chip cookies

Ingredients

    • 1 cup tahini (or almond butter)
    • 1/2 teaspoon cinnamon
    • 1/2 cup coconut sugar
    • 2 tablespoon ground chia, mixed with 1/3 cup water
    • 1 cup 100 percent rolled oats
    • 1 cup coconut flakes, unsweetened
    • 1/4 cup raisins
    • 1/4 cup cacao nibs
    • 1/4 cup chocolate chips
    • 1/3 cup walnuts, chopped
    • 1 pinch sea salt

Preparation

Baking Directions:

Pre-heat oven to 350 degrees Fahrenheit. In a large bowl, mix tahini, chia mixture, cinnamon, coconut sugar and pinch of sea salt until well combined, then mix remaining ingredients. You might want to get in there with your hands to ensure it’s well combined and dough-like consistency is formed. Roll into golf-size balls in your hands, then press flat on cookie sheet lined with parchment paper or greased with coconut oil. Smooth top and form into rounds. Bake until golden, about 20 minutes. Let cool completely before eating.

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