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As promised, this chicken dijon marinade is our second week of recipes for the BBQ or grill. We put this one in the fridge overnight to marinate, along with last week’s Garlic Herb Marinated Vegetables. The dijon flavor totally permeated the chicken and the flavor was amazing, the chicken very tender and juicy.
We found this recipe in Dr. Joel Fuhrman’s “Eat Right America – Food Scoring Guide”. You can find it on the Eat Right America web site.
We love roasted vegetables, especially in the winter and this recipe is great tasting with a zesty orange sauce. I’ve used three of our favorite root vegetables here but I’ll often mix it up and put in sweet potatoes, rutabaga, or even chopped up winter squash like butternut. Feel free to add onions if you’re so inclined also.
These lentil burgers with kale, walnuts and flax are a convenient food for us around our house. The flax seeds and kamut flour hold the burgers together without egg or other unhealthy options while kale is one of the 10 most nutritious foods you can eat. More often than not, we make a triple batch of these, cook them all and then store them to be re-heated later or used as the filler in a wrap along with avocado, fresh greens and Franks Red Hot sauce.
Each lentil burger is roughly 7.5 grams of fiber or more (depending on how much you use for each burger), so they are both filling and nutritious.
1 Tbsp ground flax seeds
2 Tbsp Braggs
1/2 cup walnut pieces
3/4 cup cooked green lentils, well drained
1/4 cup grated onion
1/4 cup minced green kale
1/3 cup kamut flour
Celtic sea salt and freshly ground black pepper to taste
In a large blender, combine the flax seeds and Braggs, blending until viscous and then set aside.
In a food processor, pulse the walnuts to a coarse mixture. Add the lentils, onion, kale, kamut flour, flax mixture and the salt and pepper. Process until well combined but with some texture remaining. Shape the mixture into patties and place on a platter. Refrigerate for 30 minutes.
Have a cup of green tea.
Heat a small portion of coconut oil in a large skillet over medium heat, add the patties, cook until browned on both sides – about 4 minutes per side.
Serve hot, or if you make a large amount, store them in a container in the fridge to be reheated later or to be used as filler in a veggie wrap.
We found that no oil is required in these lentil burgers lowering their fat content even further. 1 cup of cooked lentils has less than 1 gram of fat in it so the only fat in this recipe comes from natural sources, the walnuts and flax seeds, both a good source of essential omega fats.
Serve with steamed Swiss chard and a salad, to add even more of the desired greens into your menu plan. Pictured here is Quinoa Salad from a few weeks ago.
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Ultimate Green Lentil Vegetable Burger Photo Credit: Her View Photography
Lentils are a delicious and nutritious food — high in protein, minerals, and fiber — that can be easily used as a substitute for other staples such as meat, pasta, or potatoes in soups and stews. Unlike dried beans, they require no soaking and cook relatively quickly.
