FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

The Quickest, Easiest, and Healthiest BURGER you can make from The Quickest, Easiest, and Healthiest LEFTOVERS!

June8

If you saw and subsequently tried my previous post about a basic Macro Meal… you inevitably made too much. Don’t feel bad – this is a common problem with such a basic meal.  You think there’ s NO WAY in Bend that food is going to fill you up so quickly and for so long… so you overdid it.  You threw in 3 carrots instead of one.  The entire bunch of Kale instead of a few leaves and then you excitedly made 2 cups of rice because it’s so cheap – what’s the difference? Right?  Face it – you got overzealous and were feeling really good about the prospect of feeling really good.  I know how it goes…  I am always SO gung ho because we love that meal so much, and it makes us feel SO happy and healthy and wise…. then the next day… the day after that… and the dreaded day after that… I can’t bear the idea of opening the fridge to see what’s in there to eat, let alone eating leftovers AGAIN!!!! So before you let that “kids are starving all over the world” guilt kick in and then hover shamefully over the sink shoving perfectly good food down the garbage disposal, try this one out!

Deena’s “Macro Burger” in 10 easy steps.

1.)  Get out your Food Processor.
2.)  Throw everything in there – beans, rice, veggies, tofu, temphe… all of it.
3.)  Pulse.
4.)  Add olive oil if the mixture is too dry or bread crumbs if it’s too wet (you’re looking for burger consistency somewhere in the middle)
5.)  Mold it into small patties that will fit perfectly onto your whole grain organic bun (preferably one without added sugars) or toast.
6.)  Fry in a skillet with a little Safflower or Sunflower oil – An Iron skillet works great for these and there’s no worry about how long to cook them – just cook until it looks good to you and you think it’s burger worthy.  Everything is already fully cooked so you really can’t screw this part up!

  
7.)  Add whatever you would normally have with burgers ie: sauteed mushrooms and onions, avocado, tomatoes, lettuce, condiments, sauces, WHATEVER!
8.)  Don’t tell you’re family it’s leftovers.
9.)  Enjoy
10.)  (This is my favorite and most ironic part)  FREEZE the leftovers!!! The leftover burger leftovers reheat great anytime you need a quick meal!!  I often put them in my sons lunch the next day – he thinks it’s fun times.

London would not sit still for this picture. But this WAS his second burger and he was all hopped up on health.

 

Now you are the star of the kitchen and your family just ate the healthiest burger you can possibly ever have. Win win win win win! It’s like being in Vegas without the cigarette smoke.  Right?
As always I can’t stress enough – don’t be afraid… I figured this out by just throwing stuff in and giving it a literal whirl. They are slightly different burgers every time because you’ll never have the exact same ingredients twice, but they always work and they are always good.

Try it out and tell me how it goes!
D-

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star“Can I pour my Agave BBQ Sauce all over it?  Then yes, 5 stars.”
Kid Rating 5 smiley faces  “Mommy – can you make them look like Chicken Nuggets?”  He has no idea what that actually means.

Lentil Squash Soup

September18

I just made this one up from stuff in my fridge… thought I’d share it because it was literally gourmet good, super easy, super healthy, very filling, and FAST!! Please use all organic ingredients whenever possible. It’s so important for you and the world!! Okay – here you go:

Lentil-Squash Soup
1/2 cup red lentil
1/2 cup regular lentil
2.5 cups water or veggie broth
about a cup of red curry squash peeled and cubed
about a cup of acorn squash peeled and cubed
3 cloves of garlic, cut up randomly
3/4 onion (I used yellow)
dash of sea salt

throw it all in a pressure cooker and rock it on high for five minutes and then let it natural release. If you don’t have a pressure cooker than I’d say just cook it all in a pot until the veggies are all really soft and lentils are done (they cook fast anyway)
Then I pureed it (blender would work), served it with drizzled olive oil on top and finely diced chives. Salt and pepper to taste (We used Braggs Liquid Amino Acid instead of salt on the soup, and we didn’t use the pepper and didn’t miss it at all but I think it also would be good with it on top.)

Then if you REALLY want to go nuts and make it the perfect healthy meal – (also SUPER easy) serve it with a Millet Loaf instead of fattening and unhealthy bread. Zeke and I had it for lunch the next day and it was even better. You just have to thin it out a bunch when reheating. Use water or Veggie Broth. Easy.

Let me know if you try it and what you think.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Hot Steamy Bowl of Yum!”

D-

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