Quinoa Falafel Burger

Let me tell you this: I LOVE Mediterranean food. LOVE. IT. It is fresh and full of herbs, so light and clean, and I truly never get sick of it. I often have serious cravings for this type of food and try to recreate as many Mediterranean dishes as I can at home, which led me to the creation of this delicious quinoa falafel burger. I had a craving, looked in my fridge to see what I had to work with, and created something that will now be one of my go-to-dishes. It's incredibly healthy but doesn't seem to be because of the insane amounts of flavor, and you won't miss the bun, I promise!

Quinoa Falafel Burger

(Makes 2 patties)

1 1/2 cups of cooked quinoa

2 tbs. chopped flat leaf parsley

2 tbs. chopped cilantro

1 clove of garlic, finely minced

1/4 tsp. cumin

1 egg white

1 tbs. coconut flour

1 tsp. extra virgin olive oil

1 tsp. pink Himalayan sea salt

1/2 tsp. cracked black pepper

1 tsp. lemon zest

1 tsp. fresh lemon juice

 

Combine cooked quinoa with minced garlic, cumin, cilantro, parsley, lemon zest, salt, and pepper in a bowl. Slowly add in the egg white, fluffing with a fork to incorporate. Add in the coconut flour, fluffing with the fork to keep your mixture light. You are looking for the mixture to come together but not be gummy. Form two patties with the mixture and place them on a plate. If you find it difficult for your patties to hold together, lightly sprinkle more flour into the mixture and combine before forming back into patties.

Add your olive oil into your skillet on medium heat. After allowing the oil and pan to heat (a hot pan is key!) add in your patties, one at a time. Although the quinoa is already cooked, you want to cook the egg white and create a nice crust before flipping. Allow patty to brown for 3-4 minutes on each side. Drizzle lightly with lemon juice before serving.

Serve your patty over homemade roasted garlic eggplant puree, top with my creamy homemade hummus (recipe up on the blog), and fresh veggies of your choice. Seen in the photo above: sliced cucumbers, sliced serrano peppers, fresh tomatoes, sliced white onion, and garnished with fresh parsley and cilantro. Bursting with flavor, this recipe will be one of your favorites!

 

Soba Noodle Chow Mein

We love Chinese food, but we rarely eat it because of the high amount of sodium and fat. We also don't indulge in pasta or noodles too much because it is so heavy, but these buckwheat noodles are light and super healthy! If you are ever craving carbs along with something sweet, salty, and spicy, this is your dish! Not to mention that it only takes about 30 minutes to prepare...

Soba Noodle Chow Mein

Serves 2

4 oz. of Soba noodles, cooked

8 large shrimp, peeled and devained

1/4 cup carrots, roughly chopped

1/2 cup mushrooms, sliced

1/2 cup of snap peas

2 tbs. chopped green onion

2 tbs. mint, chopped

2 tbs. basil, chopped

2 tbs. cilantro, chopped

2 tbs. garlic, chopped

2 tbs. sesame oil

1 tbs. low sodium soy sauce

1 tbs. chili sauce or sambal (sriracha okay)

2 tbs. white wine

1 lime, juiced

Zest of one lime

Salt and Pepper to taste

NOTE: Soba noodles cook quickly! Keep them on the al dente side, as they will continue to cook once you strain. To stop the cooking, shock noodles with cold water immediately after removing from hot water.

1. Bring pot of water to a boil seasoned with a pinch of salt. Add noodles and cook for 5-6 minutes or until al dente. Remove from pot and immediately rinse with cold water to stop cooking.

2. Saute mushrooms and snap peas with 1 tablespoon of garlic and 1 tablespoon of sesame oil on medium heat in large saucepan. Allow veggies to lightly brown by keeping the stirring to a minimum and cooking for 4-6 minutes. Season with salt and pepper to taste, then remove from pan and set aside.

3. Season shrimp with salt, pepper, and 1 teaspoon of lime zest, then cook shrimp on medium heat. Allow 2-3 minutes on each side, then remove from pan to join mushrooms.

4. Add remaining garlic and sesame oil in sauce pot, along with soy sauce, lime juice, remaining lime zest, white wine, and chili sauce. Bring to small boil and add noodles. Coat noodles in sauce, then add shrimp, mushrooms, snap peas, carrots, and green onions. Stir to combine the sauce with all of the ingredients and to reheat. Add chopped herbs to finish.

 

Light + Tasty Chicken Paillard

I was creating my menu for an at-home date night with my hubs and thought, "What can I make that is a showstopper but also quick enough so I don't spend date night in the kitchen the whole time?" I then spotted one of my favorite ingredients, figs, and the light bulb went off. I give you, Chicken Paillard a la' Miss Lyss.

Chicken Paillard with Roasted Figs

Serves 2

3-4 chicken breasts, boneless, skinless, pounded thinly

2 cups of Arugula

1 cup of Figs, halved

1/4 cup of Parmesan cheese, shaved

4 tbs. high quality olive oil

1 lemon, juiced and 1 tbs. of zest

1 tbs. White Balsamic (optional)

1 small clove of garlic, finely grated

1. tbs chopped basil

Salt and pepper to taste

NOTE: To pound chicken at home, place chicken breasts in a plastic bag (one at a time). Make sure all of the air is let out of the bag before zipping up. Take a rolling pin or skillet and begin pounding out the chicken evenly. Pound until the chicken is thin, about 1/2 inch thick, and set aside.

1. Set oven to 475 degrees. On a baking sheet, place sliced figs and drizzle one tablespoon of olive oil on the figs. Sprinkle with fresh cracked pepper (to taste) and place in the oven for 20 minutes. Remove from the oven when figs begin to caramelize and lightly brown on the edges.

2. Heat one tablespoon of olive oil in a pan on medium heat. Season chicken with salt and pepper, then place in skillet. Cook chicken for 4-5 minutes per side, allowing the chicken to brown. Place cooked chicken in a large bowl, and toss with half of the lemon zest and grated garlic to coat.

3. In a separate bowl, toss arugula with one tablespoon of olive oil, lemon juice, white balsamic (optional), figs, chopped basil, salt, and pepper.

4. To plate, place chicken on a large platter. Top with arugula and fig salad, then place pieces of shaved Parmesan framing the salad on the plate. Lightly drizzle remaining olive oil and finish with freshly cracked pepper and remaining lemon zest.

Enjoy!