This week’s organic vegetable delivery box had tomato, zucchini, sweet potato, baby mixed lettuce, green onion, carrot, celery, parsley, watermelon, and snow peas.
The 3 tomatoes were perfect for a tomato salad. The sweet potatoes became BBQ veggie burgers. Together they become a great lunch or casual dinner.
Zucchini, green onions, and carrots were just grilled in long slices with a little olive oil.
The dogs and I shared the watermelon and snow peas.
This is such a simple salad. It’s packed with great nutrition and powerful flavors. It is creamy and crunchy and fresh tasting. Great for spring.
Changes I Made:
Instead of Roma tomatoes, I used the 3 that came in my box. They were well over a pound.
I used flat leaf Italian parsley instead of cilantro.
Changes I Made:
I used more sweet potatoes.
I added a flax egg (1 T ground flax seeds + 3 T water) for all the good stuff in flax and it helps hold the burgers together even more.
Using the flax egg gives you room to play with the ingredient proportions more because it will still hold together.
I baked 6 little sweet potatoes I had at 375 for 30 minutes.
I make quinoa with 1 part quinoa and 2 parts water. Cover and bring to a boil and then turn off the heat. It will turn out perfect. Just let it sit until the sweet potatoes are done.
I didn’t have coconut aminos so I left those out.
Make sure to use the mushroom stems because there’s lots of good nutrition in them.
I used 1/3 cup walnuts instead of 2/3 c pecans. I didn’t have pecans and the amount seemed excessive.
If your proportions are different, you could end up with a different number of burgers.
I use a 1/3 cup measuring cup for all veggie burgers. They all come out the same size then and I just push them down a little bit to make the patties.
Depending on how many I have, I either use a cast iron skillet or a bigger grill that covers 2 burners on my stove so I can do them all at once.
Once they are cooled, I freeze them individually in little bags inside a ziplock.
I let it thaw and then heat it up in a pan for a few minutes to make it crunchy on the outside.
I use spring greens, tomato, and avocado on whatever kind of sandwich I have for lunch each day.
Together these two recipes make a nice lunch for the weekdays you don’t want to have to think about what to eat.
Check out some other recipes you may like:
Health and nutrition are a big passion of mine because, without your health, all the success you can achieve is meaningless. In 1981 I started seriously studying health, nutrition, and the mind/body connection. I stopped eating meat in 1990 for health reasons and compassion for animals. In 1999 I was diagnosed with breast cancer. In 2005, the day after Christmas, I lost my mother at the age of 69 to lung cancer. Since then, helping others to regain their health by making simple changes has become a driving force in my life.
Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.
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With over 40 years in sales and marketing, along with 45 years studying human behavior, Lynn Pierce, “The Voice of Women Empowered to Create an Ageless Body, Mind & Soul After 50” mentors soul-based entrepreneurs to reach your own personal version of success and an ageless lifestyle. Tell Lynn what the life of your dreams looks like, and she’ll create the blueprints to get you there, along with the sales system to fund it. Lynn is the author of, “Breakthrough to Success; 19 Keys to Mastering Every Area of Your Life”. Claim your free special report, “What Do You Stand For” here