Chickpea Cauliflower Burgers

Chickpea Cauliflower Burgers

These homemade veggie burgers are full of fiber and nutrients, and delicious!

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Chickpea Cauliflower Burgers
Chickpea Cauliflower Burgers
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Rating: 5
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Chickpea Cauliflower Burgers
Votes: 1
Rating: 5
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Instructions
  1. Rinse chickpeas well, and blend with the egg (don't blend too well, you want to leave a few bigger chunks of chickpeas).
  2. Add chopped onion, and remaining ingredients, mix well.
  3. Form into 6 patties, and bake at 350 for ~25 minutes.
  4. Fry in olive oil for ~2 minutes per side before serving.
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Black Bean Burger

Black Bean Burger
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Black Bean Burger
These Black Bean Burgers will win over meat lovers and vegetarians alike. A great source of protein and fibre. One of my meal prep go-to's... I like to make two batches and freeze half by wrapping in tin foil and placing in a large zip lock bag.
Black Bean Burger
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Black Bean Burger
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Instructions
  1. 2 cups black beans
  2. 1 cup oats
  3. 1 cup carrots
  4. small onion
  5. 2 cloves garlic
  6. 1/4 cup cabbage
  7. 1 tomato
  8. spices (s&p, cayenne, smoked paprika)
  9. Blend in food processor
  10. form into patties and cook in med skillet at medium heat 5 min. on each side.
  11. 💚 Top with roasted red pepper, lettuce or avocado in a whole grain thin bun.
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Stuffed Breakfast Peppers

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Stuffed Breakfast Peppers
You can't go wrong with stuffed breakfast peppers!
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Instructions
  1. 1 small diced onion
  2. 1 cup chopped mushrooms
  3. 1/2 red pepper diced
  4. 3 cups spinach in 1/2 tsp olive oil
  5. Season with mrs dash and some salt
  6. Distribute mixture evenly into 9 pepper halves
  7. Add 2 tbsp egg whites
  8. Bake in oven at 375 for approx 45 min or until eggs are set
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Chicken Parmesan Crockpot Soup

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Chicken Parmesan Crockpot Soup
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Instructions
  1. In a crockpot, add everything in except the dry rice. (I kept a bit of parmesan cheese aside to add in later, but if you want extra just make sure to track it)
  2. Cook on low for 7 hours or high 4 hours
  3. Around the last hour or two, remove chicken and shred it, then place the rice in. If you notice the rice is absorbing all the liquid add in more chicken broth.

    * You have the option of using a pasta noodle here as well.
Recipe Notes

Total Calories - 214
Carbs - 19 grams
Fat - 5 grams, Protein - 25 grams
Fibre - 3 grams

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