Top 10 BBQ Dishes That Won't Make You Bust Out of Your Bikini - Get Your Salt Fix and Eat Your Veggies Simultaneously

Get Your Salt Fix and Eat Your Veggies Simultaneously

Sesame mirin kale chips

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Get Your Salt Fix and Eat Your Veggies Simultaneously

The scoop: Kale chips are so easy to make -- all you really need is fresh kale and a little oil and salt -- but using different spices is an easy way to add variety. Try garlic powder or chili powder or just follow this Asian-inflected recipe.

Makes 1 large bowl

Ingredients:
6 ounces kale leaves
2 tablespoons melted extra virgin coconut oil
1 tablespoon mirin or rice vinegar
1/2 teaspoon unrefined sea salt
4 tablespoons hulled sesame seeds

Directions:
Preheat oven to 350 degrees Fahrenheit. Rinse the kale leaves and pat dry with towel or paper. Tear the leaves into bite-size pieces. Discard the thick stem in the middle. Take the biggest bowl you have and put the pieces of kale leaves in there. Add the rest of the ingredients to the bowl and mix and massage thoroughly so that the pieces of leaves are covered everywhere with oil and spices. Spread the pieces of leaves on a baking sheet lined with parchment paper so that they touch each other as little as possible. Bake for 10-13 minutes, or until crispy and not too brown. Let cool and serve.

 

Burgers That Won't Instantly Clog Your Arteries

Black bean and flaxseed veggie burgers

Burgers That Won't Instantly Clog Your Arteries

The scoop: Black beans and flaxseeds are heart-healthy and protein-heavy. This recipe is also low in sodium, flavored instead with garlic and spices. To make these burgers gluten-free, use certified gluten-free oats, tamari and breadcrumbs.

Makes 8 servings

Ingredients:
1/2 cup onion, diced
1 large garlic clove, minced
Flax "eggs": 2 1/2 tablespoons ground flax and 1/2 cup warm water, mixed in bowl
1 cup oats, processed into a flourlike texture
1 1/2 cups breadcrumbs
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, chopped (toasted if preferred)
1/2 cup sunflower seeds, (toasted if preferred)
1 tablespoon extra virgin olive oil
1 tablespoon tamari (soy sauce)
1 1/2 teaspoons chili powder
1 teaspoons cumin
1 teaspoons oregano

Fine grain sea salt and black pepper, to taste (I used about 1/2 teaspoon salt or a bit more)

Directions:
Preheat oven to 350 degrees Fahrenheit (if baking). In a large skillet, sauté onions and garlic in 1/2 tablespoon oil. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.

Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about five minutes on each side. For the barbecue, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.

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