Tag: gluten free

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{RECIPE} Black Bean Burgers – Vegan, Gluten Free, Nutritarian

CleanEatingMama

Black Bean Burgers are a staple in my home. They are versatile, filling and family friendly! Use different herbs and veggies to change the flavor profile. They freeze well, also. Wrap them individually in plastic wrap and store them in a freezer bag, and just take out and thaw when you want one.

Black Bean Burgers – Makes 4-6 patties depending on size
– 2 cans (or about 3 cups) of black, pinto, or garbanzo beans NOTE- Garbanzo beans are not the greatest option as they are harder than black or pinto
– 3 cups whole rolled oats
– 1/2 cup chopped red onion
– 1/2 cup chopped red bell pepper
– salt, pepper, garlic powder
– optional – add fresh herbs like cilantro or basil to change the flavor profile

Drain and rinse beans if you are using canned. Place the beans in a large bowl and add oats. Use your hands to squish the beans and oats together. I have tried using an utensil but nothing compares to my hands. I used 1 can of black beans and one can of garbanzo beans and I found the garbanzo beans were not soft enough to mash. I would use garbanzo beans sparingly… maybe 1/2 cup to 1 1/2 cups of black/pinto. You can add water sparingly to make the mixture a bit more gummy.
Now add your seasonings and veggies to the mixture. Use your hands or a large spoon to mix.
Take a handful of the mixture and form into patties. They will not shrink when baking so feel free to make them as large or small based on your preference.
Bake at 350 degrees F on parchment paper for 15 minutes on each side. They will be crispy on the outside and soft on the inside.
Serve on top of a salad, in a bun, in a wrap or eat on their own with a side of veggies!

Bean Burger on top of greens with hummus drizzled on top

clean eating, dinner, gluten free, Maninis, recipe

Rigatoni with Turkey Meatballs

CleanEatingMama

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You all know that I eat fairly simple. I do like to add several spices to jazz up my dishes but the ingredient list is normally small and to the point. This dish is not only simple but it’s family friendly, clean and satisfying.

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This recipe can be created to your liking. When I create my turkey meatballs and turkey burgers I don’t really measure my ingredients – it’s been one of those things that I make so often that I know how it’s supposed to look so I just eye ball it. Just remember that they need to be moist and full of flavor!

Turkey Meatballs:

I combine Organic ketchup, Organic mustard, basil flakes, garlic powder, dried oregano, sea salt and fresh ground pepper. Mix until well combined. ( I used the leanest grade of turkey so I added a bit of olive oil to a large pan to cook them in. )  Roll meat in to small meat balls – about 1-2 inches. Cook until well done.

Sautéed Vegetables:

In a sauté pan, add a tablespoon  of olive oil. Once hot, add a cup of diced yellow onion, sliced bell pepper ( I used an entire orange bell pepper ) and 4 cloves or minced garlic. Add a pinch of sea salt and some fresh ground pepper. Sautee until the veggies are soft. At the very end, add a few handfuls of baby spinach leaves and cook until soft and wilted.

Maninis Gluten Free Rigatoni:

In a large pot, bring water to a boil. Add your rigatoni and cook for 3 minutes. Drain. in a large bowl toss pasta with dried basil, a pinch of sea salt and a teaspoon of olive oil.  Add your sautéed vegetable mixture and toss thoroughly.

Now you are ready to dish! Simple, clean and very family friendly! I love cooking with turkey as it is very versatile and takes the place of greasy hamburger and sausage.

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