Almost Meatless Sloppy Joe's

It's been a long week. I just finished Day 6 of my Extreme workout program and I feel AMAZING! Tired and sore but also stronger and better. Even something as simple as bending down and putting in a load of laundry I could actually feel my shoulder and back muscles working. They do actually exist. Who knew? One day I might even find my ABS!





Independence Day was a fun day spent with my sister and her cute family. My 4 little nieces came over and we all swam and BBQ'd and then swam some more. Then we had a banana split party complete with cherries, star sprinkles, chopped walnuts, strawberries, chocolate fudge and of course lots of whip cream. I only had a couple of bites...... mostly banana, honestly.

Anyhooo, since I've been working out I've found myself hungry all of the time. Literally starving. I've been lifting weights and doing interval training and so my body is building lots of lean muscle which really revs up your metabolism. Good thing I planned ahead and had lots of healthy foods around like hummus and crudites, cottage cheese and fruit, nuts and lean cheeses and chicken and broccoli.



I have found myself craving meat for the very first time ever, well except for when I was pregnant with baby #2.  I still don't really like to sit and eat a big pile of meat however and would rather incorporate a small amount of it into my meals so it's more balanced with veggies and good carbs.

Summer Supper!

The finer you grate cabbage, the sweeter it is.
 I used bagged cabbage this time which isn't nearly as sweet.
Serve with baked sweet potato fries tossed very lightly with corn starch and flour. 

These sloppy joe's really hit the spot and the husband and kids loved them! The sauce was really the key and they tasted just like the original deal. Just a small amount of lean ground beef added that beef flavor instead of just tasting like beans, which I love but get bored with them sometimes.

These are really and truly a perfect weeknight meal, so stinking simple!

recipe adapted from Mark Bittman

• 
  
• SERVES  4      TIME   40 MINUTES TOTAL
• You Will Need:
• 2 tablespoons olive oil
• 1/2 cup finely chopped white onion
• 1 tablespoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces lean ground beef or ground sirloin
• 1/2 cup grated carrot (adds sweetness)
• 2-3 teaspoons chili powder
• 1 teaspoon brown sugar

• 1 teaspoon dried oregano
• 1/4 teaspoon ground red pepper
• 2 cups canned crushed tomatoes
• 1 (15.5-ounce) can low-sodium red beans, rinsed, drained, and divided
• 4 (2-ounce) whole-wheat sandwich rolls, split and toasted
• 4 (1/4-inch-thick) red onion slices, separated into rings
• shredded cabbage to top on sandwich
• 
  
• Putting it all together:
• Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
•  Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
•  Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice, shredded cabbage and top half of roll.

Nutritional Information

Amount per serving

• Calories: 405
• Fat: 14.4g
• Saturated fat: 3.2g
• Monounsaturated fat: 7.5g
• Polyunsaturated fat: 2.3g
• Protein: 19.4g
• Carbohydrate: 53.3g
• Fiber: 10.4g
• Cholesterol: 28mg
• Iron: 5.1mg
• Sodium: 633mg
• Calcium: 148mg

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Black Bean and Cranberry Burgers with Chipotle Hummus

Who needs meat when these sweet and spicy burgers are just minutes from your kitchen table? Made from everyday pantry staples these burgers can be thrown together in minutes and will satisfy meat eaters and picky kids alike. My kids loved them (minus the spicy chipotle sauce).  I think that the dried cranberries, sweet corn and grated carrots are to credit with the fact that my kids gobbled them up right before my eyes. 

I recreated this burger from one of my all time favorite places to eat, Pita Jungle. My husband won't go there with me so every so often I just so happen to find myself alone, stranded and starving  at the mall   in the middle of no where except for this lone Pita Jungle with a cute little patio and a fantastically healthy Mediterranean food selection, my fav.  Lucky me.

While I don't mind eating out by myself every once and a while, the bill even being solo can still add up. So in an effort to save money and because I realllllly crave these burgers quite often, I had to figure out how to make them for myself.  

And I did.

Score!

Big time.

To satisfy your sweet tooth, have a few naturally sweet strawberries with your dinner instead of sugar laden cakes 

or ice cream.

I honestly think I could give Pita Jungle a run for there money on these babies. They were totally right on the money..... even better IMHO, sorry Pita, no disrespect.



Paired with the chipotle hummus instead of fattening mayo and with a side of spring lettuce, bean sprouts and salt and pepper  Organic fingerling potatoes this is a perfect healthy meal. You will leave the table with your taste buds and belly satisfied, I promise!

Did You Know That Potatoes Can Help You Get A Good Nights Sleep?

When the sugars from potatoes enter the bloodstream, insulin surges, soaking up all amino acids except for tryptophan. This in turn becomes a fuel for serotonin, the neurotransmitter that produces melatonin. Melatonin is the amino acid that controls how drowsy we feel and regulates the sleep cycle.

For the best results, try eating potatoes 3 hours before bedtime.

Black Bean and Cranberry Burgers with Chipotle Hummus

These really are super easy! Don't be intimidated by the list of ingredients, in fact, I don't measure anything, I just eye it but I listed some general measurements for your convenience. 

Ingredients:

2 cans black beans, drained

1 cup home made bread crumbs ( I use sprouted bread and pulse in my coffee grinder)

1 free range egg

1 cup frozen petite sweet corn

1/2 cup finely chopped bell or sweet peppers

2 cloves minced garlic

1/3 cup grated carrots

1/3 cup dried cranberries

1/2 teaspoon sea salt (I use Himalayan Pink or French Grey for the minerals)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric (optional. I use for health benefits, doesn't have much flavor)

1 TBSP extra virgin olive oil

6 whole grain Kaiser buns

Condiments:

sliced tomatoes

sliced purple onion

lettuce

sprouts

For Chipotle Hummus:

1 cup plain or garlic hummus (home made or store bought) 

1 6 oz. can of chipotle peppers in adobo sauce

Mix the hummus with a tablespoon or so of the adobe sauce (not the chipotle peppers). Reserve chipotles for another use.

Putting it all together:

In your coffee grinder or mini food processor, finely grind 2-3 pieces of sprouted or whole grain bread. Set out on a plate to dry out a bit while you put everything else together. TIP: I make a big batch of bread crumbs and freeze in a mason jar for convenience.

Pre-heat oven to 425F

In a large bowl, combine all ingredients, beans through turmeric.

Lightly oil a heavy baking pan such as a broiler pan. You can also fry these on a grill pan if you wish.

Using your hands, scoop a big handful of the bean mixture into a ball and then gently shape into a thick patty.

Place on oiled grill pan. Repeat until all of the mixture is gone.

Bake at 425F for 12-18 minutes until slightly crispy and hot.

Put burgers on kaiser buns spread with chipotle hummus and layered with freshly sliced tomatoes, onion, lettuce and sprouts. 

If you are making potatoes as a side dish, rinse and dry potatoes. Drizzle with extra virgin olive oil, sprinkle with sea salt and cracked pepper to taste. Layer on a heavy baking dish {I use a stone baking dish} and bake with the burgers. You may need to put the potatoes in first depending on how big they are. Check with a fork for doneness.

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