summer recipe

Salmon Zucchini Burgers

August 7, 2014 by Bethany And Rachel 5 Comments

Cookouts are the one of the best things about summer! Juicy burgers, the sunset, the warm weather! I love it all, besides the unhealthiness of the burgers. Most burgers have tons of protein, but a lot of unhealthy fat to go along with it. Thats why I made this burger. Salmon is packed with protein plus healthy fats that are important in maintaining over all health. Why the zucchini you might ask? It gives the burger a nice moist flavor, just like it does in zucchini bread. The result? A delicious satisfying burger you won’t feel guilty about!

Salmon Zucchini Burgers

makes 6 burgers

1 3/4 cup canned salmon, drained
1 egg
1 zucchini, shredded
1/2 medium onion, finely chopped
salt and pepper

Preheat oven to 350 degrees.
In a medium bowl combine zucchini, onion and salt and pepper, mix well.
In a food processor, combine salmon and egg. Blend for about 10 seconds, or until salmon resembles texture of ground meat.
Add Salmon to zucchini. Mix well using a large spoon or your hands.
Spray cooking spray on a cooking sheet and form salmon into 6 burgers.
Bake for about 30 minutes, or until burgers are done.
Place burgers on a bun, or what ever you would like.
Enjoy!

Health Benefits

Protein
Healthy fats
Fiber
All natural
No preservatives
No added sugar
No artificial ingredients
Vitamins
Minerals
Antioxidants
100% clean
Paleo
Whole 30
Gluten-free
Dairy-free
Nut-free

Spinach and Garlic Potato Stuffed Portabellos

June 24, 2014 by Bethany And Rachel 2 Comments

Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

Spinach and Garlic Potato Stuffed Portobello Mushrooms

6 portabella mushrooms, stemmed and washed
2 potatoes, cooked and skins peeled off
1 cup spinach
2 garlic cloves, chopped
2 Tbsp. fresh parsley, chopped
salt and pepper
1 small tomato, sliced
shredded mozzarella cheese, or vegan cheese (optional)

Heat oven to 350 degrees. Place mushrooms on cooking sheet and spray with cooking spray. Cook for about 20-25 minutes, or until mushrooms are tender.
While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor. Blend for about 1 minute, or until mixture is smooth.
Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
Bake an additional 15 minutes.
Enjoy!

Health Benefits

Paleo
Vegan
Gluten free
Vitamins and minerals
Antioxidants
Low Calorie
No preservatives
Low fat
All-natural
100% clean

Low Cal Summer Treat: Frozen Watermelon Lemon Cream Tarts

June 24, 2014 by Bethany And Rachel 7 Comments

It’s officially watermelon season, well, according to me at least! Who doesn’t love watermelon and it’s juicy and refreshing taste? Well I decided I wanted to make something really refreshing since it’s been so hot out, and that watermelon in the fridge was calling my name! I also made a lemon cream mixture to place on top of the watermelon “sorbet” to create a truly creamy, refreshing, satisfying and healthy summer treat! Plus these babies are so low in calories (40 calories per tart!!!) and perfect for “clean eaters.”

Frozen Watermelon Lemon Cream Tarts

2 cups watermelon
1 cup plain fat free greek yogurt ( can sub in coconut or soy yogurt if vegan)
1 1/2 Tbsp. honey
zest of one small lemon
2 Tbsp. lemon juice
2 Tbsp. chopped almonds

In a food processor,blend watermelon for about 20 seconds, or until smooth.
Divide watermelon equally into muffin tins lined with cupcake liners. Freeze for 30 minutes.
Mix greek yogurt with lemon zest and juice divide into cupcake liners on top of watermelon, top with chopped almonds and freeze for at least an hour.

Makes 10 tarts

Health Benefits

Protein and calcium from greek yogurt
lycopene and other vitamins from watermelon
antioxidants from lemon
healthy fats from nuts
no sugar added
all natural
low calorie
low fat
Gluten-free
No preservatives
100% clean
vegan if coconut yogurt is used

Frozen Raw Vegan Coconaner Cream Sandwiches with Strawberry Sauce

June 22, 2014 by Bethany And Rachel 1 Comment

You are all probably looking at this post right now with a scrunched up face thinking, “what the heck is a coconaner cream sandwich, I don’t get it.” Well no more confusion here friends, Coconaner is short for Coconut and Banana, I know, I know, pretty smart, eh? But anyways this right here is the perfect summer treat! Incredibly refreshing and oh so tasty! Plus they have a crunchy and sweet oat filling! I was looking through my freezer and found Ice cream sandwiches and was shocked to find they were loaded with 20 grams of sugar each! Not to mention artificial ingredients that I couldn’t even pronounce! Enough said! These clean frozen treats have no preservatives and the only sugar coming from honey, making them naturally sweet and delish! Go ahead and make them, and eat them before they are all gone!

mmmmm that strawberry sauce just completes these little sammys. Oh so good!

Frozen Coconaner Cream Sandwiches with Strawberry Sauce

1 ripe banana
Coconut Cream from a can of coconut milk (the fluffy stuff on top)
1/2 tbsp honey
3 tbsp dry oats
1 tbsp honey
1 tsp vanilla extract

1. Blend the banana, coconut cream and 1/2 tbsp honey in a food processor until smooth. Divide mixture into a cake pop pan and freeze for about 2 hours, or until hardened.

2. Mix oats with honey and vanilla extract. Place oat mixture in between 2 coconaner creams and make the “sandwiches.”

just look at those melting away….. are you drooling now?

Strawberry Sauce

4 whole strawberries
1/2 tbsp honey

1. Pulverize strawberries and honey until smooth

2. Drizzle over Coconaner Cream Sandwiches

They are melting in the hot summer sun, a refreshing treat!

Health Benefits

Raw Vegan
No added sugar
All natural
100% clean
No preservatives
Fiber
Antioxidants, vitamins and minerals
Healthy fats
Low calorie

Okay, you get it with the pictures, just make these now! 🙂

What is your favorite frozen healthy treat?

Microwave Salted Caramel and Banana English Muffin

June 18, 2014 by Bethany And Rachel 9 Comments

So it happened again, I got a little too carried away made another english muffin. They are just so easy quick and delicious that I could not help myself! But this time I made a more unique flavor. Bananas + Salted Caramel = HEAVEN! Add some natural peanut butter and the rest of the banana, and you got yourself a beautiful, fiber-filling, tasty breakfast in a mere 4 minutes!

1/3 cup oat flour (1/3 cup pulverized oats)
1/2 small banana
1 egg white (2 Tbsp. applesauce for a vegan option)
1 prune
4 whole unsalted cashews
1/8 tsp. baking soda
1/8 tsp. flaked salt
1/8 tsp. vanilla extract

Add all ingredients into a food processor and pulverize for about 30 seconds (or until ingredients are fully mixed.
Spray cooking spray in a mug and add mixture.
microwave for about 2 1/2 – 3 minutes (or until fully cooked).
Top with natural peanut butter and the other half of banana, if desired.
Enjoy!

Health Benefits

Fiber from the oats and prune
Vitamins B, E, and K from oats
Protein from egg white
Potassium and natural sugars from banana
antioxidants
all-natural
no sugar added
100% clean
no preservatives

summer recipe

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