Remember how last week I was writing about how excited I was to finally share some family favorite healthy recipes this month? These Turkey Veggie Mushroom Burgers with Goat Cheese and Sautéed Shiitakes are definitely one of those recipes!

I first made these burgers this past summer after being inspired by a Food52 article about half-veggie half-meat burgers. I like to occasionally reduce the amount of meat at meals for environmental and cost reasons so I made burger patties using ground turkey, sautéed mushrooms, brown rice and quinoa before topping them with goat cheese, sautéed shiitakes and balsamic glaze.

We were so obsessed with these burgers after one bite that I posted my dark dinner photo of them on my Instagram feed, missing bun and all since I had forgotten them at the store! I think I can fairly say that these are the most moist burgers I’ve ever made, thanks to the mushrooms and grains, which usually is not something said about turkey burgers. They are also one of the most flavor-packed burgers and you could definitely skip the bun if you wanted to since they taste great either way.

Part of what makes the flavor so good is that I use a Seeds of Change brown rice and quinoa with garlic packet. This isn’t sponsored, but as I mentioned in my Sheet Pan Chicken Fajita Bowls post, the brown rice and quinoa is fluffy and tastes awesome. Mix that together with the ground turkey, some sautéed cremini mushrooms, shallot and garlic and you have a winning burger.

When I make these I like to make a few extras and freeze the uncooked patties for future dinners. I always defrost them before grilling, but you might be able to cook them straight from frozen. I will be sure to try it out next time I freeze some of the patties. I hope you all enjoy these for (almost) Meatless Monday!

Turkey Veggie Mushroom Burgers with Goat Cheese and Sautéed Shiitakes

 

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Yield: 4 servings

Ingredients

• 3 tablespoons olive oil, divided
• 10 ounces whole cremini mushrooms, stems removed and finely chopped
• 1 shallot, minced
• 1 garlic clove, minced
• 8 ounces ground turkey
• 1 cup Seeds of Change Quinoa and Brown Rice
• 1 tablespoon Dijon mustard
• 5 ounces sliced shiitakes
• 4 burger buns, optional
• Goat cheese, for topping
• Balsamic glaze, for topping
• Salt and pepper

Directions

1. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the chopped cremini mushrooms and season with salt and pepper. Sauté for 4 minutes. Add the shallot and garlic, continue to cook for 1-2 minutes. Remove from the heat, put in a medium mixing bowl and let cool.
2. Place a piece of plastic wrap or wax paper on a dinner sized plate. Once the mushroom mixture has cooled slightly, add the ground turkey, quinoa and brown rice and dijon mustard. Use your hands to combine the mixture, but do not over-mix. Form the mixture into 4 patties and place each patty on the prepared dinner plate. Put the patties in the fridge to firm up for about 10-15 minutes.
3. Heat your grill or grill pan, being sure to lightly grease the grill pan. Once hot, cook the patties for 7-8 minutes per side, or until they reach an internal temperature of 165 degrees F.
4. While the burgers are cooking, sauté the shiitake mushrooms. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season with salt and pepper and sauté the mushrooms for 6-8 minutes.
5. When the burgers are done, place on the buns, if using, then top with the sautéed shiitakes, goat cheese and a drizzle of balsamic glaze.

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Lauren Uncategorized 2 Comments

It’s our second healthy breakfast Friday! Last Friday’s breakfast was all sweet, but today we’re all about the sweet and savory combo breakfast. Do you have a preference of sweet breakfasts or savory breakfasts? I can never decide since I love them both so I love doing these combos, especially with toast. I’m not sure if you’ve seen them on Instagram over the last year, but there’s a new toast in town: sweet potato toast!

Slice a sweet potato into 1/3-inch thick slices before baking them until cooked and crispy. Then you’re ready to top them with whatever you want! One of the reasons these toasts are so great is that you can make a bunch of them ahead of time and then when you’re ready to eat them for breakfast you just reheat the sweet potato toasts in your toaster oven or toaster like regular toast. Genius!

I already knew I liked sweet potatoes for breakfast, but I love having them as toasts because it’s way more fun and there’s so much room for toppings. The savory sweet potato toast is topped with some spinach, a soft boiled egg and Trader Joe’s Everything but the Bagel seasoning. The yolk in the soft boiled egg is the perfect jammy texture and the seasoning adds just the right amount of salt and flavor.

I had never made soft boiled eggs before starting to make them for sweet potato toasts and now I’m hooked! If you’ve never made them before they’re actually very easy and similar to hard boiled eggs. You bring a pot of water to a boil then add the eggs in their shell for six and a half minutes. Carefully place them into an ice water bath for two minutes then peel and eat. Even better, you can make them up to three days ahead of time and just reheat them before eating; more details are in the notes section of the recipe.

Okay, on to the sweet toast! Have you ever had almond butter or peanut butter with sweet potato? If not, you are seriously missing out! Spread on some nut butter then top with strawberries, or your berry of choice. Yum! You can eat these toasts with a fork, but mine were crispy enough to pick them up, toppings and all, and eat them like a regular piece of toast. Enjoy and happy Friday, everyone!

Sweet and Savory Breakfast Sweet Potato Toasts

 

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Yield: 1 serving

Ingredients

• 1 sweet potato
• 1 egg
• Everything but the bagel seasoning, for topping
• ⅓ cup spinach or greens
• 1 tablespoon almond butter
• 3 strawberries, stems removed and cut in half

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
2. Cut off the ends of the sweet potato so that you can stand it up steadily. Carefully cut the sweet potato into ⅓-inch thick slices, which should get you roughly 6 “toasts.” Place on the baking sheet and bake for 30 minutes, flipping them halfway through.
3. To make the soft boiled egg, bring a small saucepan with enough water to cover an egg to a boil. Once boiling, add the egg in its shell and cook for 6 minutes and 30 seconds. While the egg is boiling, fill a medium bowl with ice and cold water. When the time is up on the egg, carefully remove it from the saucepan and place in the ice water for 2 minutes. After the 2 minutes, remove from the ice water, dry, gently peel and carefully cut in half. Sprinkle everything but the bagel seasoning over top.
4. When the toasts are out of the oven, place 4 of them on a plate. Save the other 2 for later (or eat all 6 now if you’re extra hungry!). Top 2 of them with the spinach and then place 1 half of the soft boiled egg on each spinach toast. For the other 2, divide the peanut butter between them and spread on top. Top with the halved strawberries.

Notes

Sweet potato toasts can be made ahead and then reheated in the toaster or toaster oven.
Soft boiled eggs will keep unpeeled in the fridge for 3 days. When ready to eat, reheat in boiling water for 1 minute then peel or peel then microwave for 15-20 seconds.

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Lauren Uncategorized 0 Comments

Every week for the last couple months I’ve been saying to Matt, “Listen to all the awesome recipes I have coming up in January!” and then I make him listen to me read them all for the bajillionth time because I’m just so excited about them. Yes, the last couple months because I’m a planner so I’ve had these in the works for quite some time. All the recipes I’m posting this month are indicative of how Matt and I eat when we’re at home. Sure, we have the occasional pasta night or indulgent meal, but recipes like the Sheet Pan Honey Mustard Roasted Salmon and Broccoli and today’s Baked Barbecue Chicken Egg Rolls are how we eat 90% of the time we’re home.

Even though I keep talking about healthy meals and posting healthy recipes in January, we don’t really look at them as health food. To us they’re just really delicious meals we love that happen to be good for us, too. My excitement stems from finally sharing all these recipes that have been made over and over in our kitchen last year; whether we make them once a month or whether I just came up with it and made it four times in a row because we got hooked. These Baked Barbecue Chicken Egg Rolls fall into the latter category.

I had this idea to combine two of our favorite new meals from last year: the Barbecue Chicken Stuffed Sweet Potatoes and the Southwest Turkey Baked Egg Rolls. Shredded cooked chicken gets tossed in barbecue sauce (I recommend my homemade refined sugar free recipe, which I’ve posted in the recipe below) and some chopped steamed spinach before being rolled up in the egg roll wrappers with some sharp cheddar cheese. They only take 16 minutes to bake and the outside gets really crispy, while the cheese inside gets gooey. I’m literally drooling as I’m typing this – sorry folks!

Matt loves barbecue sauce so he proclaimed that he likes these even more than the Southwest Turkey Baked Egg Rolls. I don’t think I could choose because it depends on what I’m in the mood for, but these definitely win in their simplicity of the filling. Another reason we’ve had these egg rolls so much recently is because they freeze so well. We’re big fans of freezing meals so we have something quick instead of succumbing to takeout and I freeze these after they’ve been baked and cooled. To reheat, I just put them on the toast setting of our Breville Smart Oven or you could bake them at 375 degrees F for ten minutes.

I love having ranch dressing with barbecue sauce so I was excited to see so many healthier ranch dressings made with Greek yogurt at the grocery store! I got one from Hidden Valley Ranch and it’s so good with these egg rolls, but with way less calories and fat. I hope you all try these soon!

Baked Barbecue Chicken Egg Rolls

 

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Yield: 7 servings (3 rolls per serving)

Ingredients

for the egg rolls

• 1 pound boneless skinless chicken breasts, cooked and shredded
• 1¼ cups barbecue sauce
• ½ cup steamed and strained spinach
• 3 tablespoons chopped red onion
• 21 egg roll wrappers, see note
• 1¼ cups shredded sharp cheddar cheese
• Greek yogurt ranch dressing, for dipping

for the barbecue sauce

• 1 small can tomato paste, about 6 ounces
• 1 cup water
• 2 tablespoons apple cider vinegar
• 4 teaspoons molasses
• 4 teaspoons Worcestershire sauce
• 4 teaspoons maple syrup
• 2 teaspoons dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Directions

for the egg rolls

1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
2. In a medium bowl, combine the shredded chicken, barbecue sauce, spinach and red onion until fully coated.
3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 3 tablespoons of the chicken mixture and place it near the bottom corner of the wrapper. I like to adjust the mixture so it’s more of a log shape then a big mound. Place a tablespoon of the shredded cheese on top. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls then coat all the rolls with cooking spray.
4. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the ranch dressing.

for the barbecue sauce

1. Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.

Notes

I use Nasoya egg rolls wrappers. In Whole Foods I find them in the refrigerated section near the hummus and guacamole. In Wegmans I find them in the refrigerated section near the tofu and blocks of cheese.

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Lauren Uncategorized 6 Comments

Happy Monday, everyone! I hope you all had a great weekend. Matt and I spent the weekend visiting family and we had a food-packed day in Philadelphia on Saturday. If you saw my stories on Instagram then you will know just how much food we consumed! Whenever I have a few days of heavy eating I immediately start craving a salad. The key is that the salad needs to be satisfying enough that you can eat it as your meal and not feel like you need to dive into a bag of chips after.

This Italian Kale Salad is loaded with all kinds of delicious toppings and the dressing packs the perfect balsamic punch. Along with the kale and radicchio, there’s chickpeas, artichoke hearts, roasted red peppers, red onion and Parmesan.

I first came up with this salad in December to post for the healthy January we’re doing here and we loved it so much that I served it at Christmas dinner as well. I’ve also made it almost every week since first making it because we just can’t get enough. I actually just ate some for lunch with a soft boiled egg on top for some protein!

I love kale salads because you can dress them ahead of time and the greens never taste wilted; in fact they often taste even better after sitting for a bit. The key with kale salads, which I talked about previously in my Strawberry Kale Salad with Goat Cheese and Pecans post, is that you need to tear and scrunch the leaves for about five minutes to break the greens down and get rid of their natural bitterness. My Dad and Diane have always said they don’t like the taste of kale, but I am happy to report that they were both fans of this salad at Christmas.

You could serve this Italian Kale Salad along with dinner or have it as a main dish with some grilled chicken or shrimp on top. I hope you all love this one as much as we do and I cannot wait to share Wednesday’s recipe with you all!

Italian Kale Salad

 

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Yield: 4 servings as a main dish

Ingredients

for the salad

• 8 ounces kale, thick stems removed
• 1 cup chopped radicchio
• ¾ cup chickpeas, drained and rinsed
• ½ cup canned artichoke hearts, quartered (about 2 artichoke hearts)
• ⅓ cup chopped roasted red pepper
• ¼ cup thinly sliced red onion
• Fresh grated or shaved Parmesan, for topping

for the dressing

• 3 tablespoons olive oil
• 1½ tablespoons honey
• 1½ tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon Italian seasoning
• Salt to taste

Directions

for the salad

1. Make sure all thick ribs and stems are removed from the kale. If the kale isn’t already chopped, roughly chop then place in a large bowl. Tear and massage the kale for about 5 minutes. To massage the kale scrunch it up with both your hands, release, and scrunch up some more, tossing and tearing as you go. This helps tenderize the kale and reduce its bitterness by breaking down the cellulose structure.
2. Add the radicchio, chickpeas, artichoke hearts, roasted red pepper and onion. Toss to combine. Add the dressing and toss to completely coat. Top with the Parmesan. If you aren’t serving right away, cover and refrigerate until serving. Toss again before serving.

for the dressing

1. In a small bowl or liquid measuring cup, whisk together the olive oil, honey, balsamic vinegar, mustard and Italian seasoning until combined. Season with salt to taste.

Notes

To roast the red pepper: Spray a baking sheet or aluminum foil covered baking sheet with nonstick cooking spray. Wash and dry the red pepper then place on the baking sheet. Bake at 400 degrees for 20 minutes, flip the pepper over then bake for 20 more minutes. When the pepper is cool enough to handle, remove and discard the skin, stem and seeds. You need roughly 1 whole red pepper for this recipe.

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Lauren Uncategorized 3 Comments

It’s the first Friday of 2019 and we’re celebrating with four new recipes! Here on Lemon & Mocha not only is this January all about healthy recipes, but every Friday is going to feature a healthy breakfast dish. My go-to breakfast is usually a Greek yogurt and some fruit, but it’s not the most filling breakfast and it definitely gets boring after a while. One of my favorite discoveries in 2018 was Birch Benders Protein Pancake Mix. This post is not sponsored; I just wanted to share a product I’ve been loving for a while now.

The mix is packed with 16 grams of protein per serving and every time I have this meal I stay full all the way until lunchtime. The pancakes are fluffy and the best part is you only need to add water to make them! After making them a few times and getting my little routine down, I can get my three pancakes on the table at the same time Matt is just sitting down with his coffee. I typically have them plain and top them with 88 Acres Dark Chocolate Sunflower Seed Butter and fresh berries, but I have been experimenting with the base mix so today I’m sharing my four favorite variations.

First up is pumpkin spice pancakes topped with spiced apples and vanilla yogurt. The apples gently cook down in a small skillet with some ground cinnamon and pumpkin pie spice and are done by the time the pancakes are ready.

Next up, we have lemon pancakes! I love lemon so it wasn’t long before I added some lemon zest and juice to this mix to bring out my favorite flavor, which also happens to be delicious with fresh berries.

Blueberry pancakes topped with warmed berries are one of my favorite variations. The berries get slightly cooked down with a little maple syrup and ground cinnamon. I put blueberries in my pancakes, but you could use any berry you prefer.

Last, but definitely not least, we have peanut butter chocolate pancakes. Look how fluffy these got! Don’t forget the drizzle of peanut butter and mini chocolate chips on these because it definitely makes them. Which one do you think you’ll try first?

I’ve found the best price for this pancake mix to be Amazon or Target, but you can also find them on the Birch Benders website, Whole Foods, Wegmans and probably lots of other grocery stores. If you don’t have the Birch Benders Protein Pancake Mix, you could always use the variations below as inspiration to experiment with your favorite pancake mix.

Extra Tips:

• Do not over-mix the batter. Over-mixing any pancake or waffle batter makes them lose their fluffiness.
• Do not put too much water in the batter. For each of the recipes below, the batter should be thick and scoop-able, not liquid and runny. If it’s too runny, add a little more mix and use less water next time.
• I use a 1/4 cup measuring cup to scoop out 1/2 cup of the pancake mix; it fits more easily into the bag of mix and then I have it ready to use for the water I need to add. I stir the batter with my regular sized Wilton batter spoon then use that same spoon to scoop it into the pan to cook them. Side note: I love the Wilton batter spoons for pancakes, cupcakes and muffins!
• I use a tablespoon of ground flaxseed meal in my pancakes because they add some omega-3s and fiber. If you want to skip the flaxseed meal, just add slightly less water.

Pumpkin Spice Pancakes with Spiced Apples

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• 1 apple, cored and small diced
• 1 teaspoon pumpkin pie spice, divided
• ½ teaspoon ground cinnamon
• ½ cup Birch Benders Protein Pancake Mix
• ⅓ cup pumpkin puree
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• ¼ cup nonfat vanilla yogurt

Directions

1. Spray a small skillet with coconut oil spray (or other oil spray of choice) and heat over medium-low heat. Once hot, add the diced apples. Sprinkle ½ teaspoon of the pumpkin pie spice and the ground cinnamon over top. Let cook until soft, about 6 minutes, stirring occasionally. Remove from the heat when done.
2. While the apples are cooking, prepare the pancakes. In a bowl, lightly mix together the remaining ½ teaspoon of pumpkin pie spice, the pancake mix, pumpkin puree, water and flaxseed meal. Make sure to add one tablespoon of the water last to make sure it needs it. The dough should not be runny, but instead thick.
3. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the vanilla yogurt and the apples.

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Lemon Pancakes

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup water
• 2 tablespoons lemon juice
• 1 tablespoon golden flaxseed meal
• Zest from ½ a lemon, plus more for topping
• Berries, for topping

Directions

1. In a bowl, lightly mix together the pancake mix, water, lemon juice, flaxseed meal and lemon zest. The dough should not be runny, but instead thick.
2. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the berries and more lemon zest, if desired.

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Blueberry Pancakes with Warmed Berries

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ¾ cup fresh berries
• ½ teaspoon pure maple syrup
• ¼ teaspoon ground cinnamon
• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• 3 tablespoons blueberries
• ¼ cup nonfat vanilla yogurt

Directions

1. Heat the fresh berries, maple syrup and cinnamon in a small saucepan over medium-low heat. Let cook until berries start to lightly burst, about 6 minutes, stirring occasionally. Remove from the heat when done.
2. While the berries are cooking, prepare the pancakes. In a bowl, lightly mix together the pancake mix, water and flaxseed meal. Make sure to add one tablespoon of the water last to make sure it needs it. The dough should not be runny, but instead thick.
3. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Place a tablespoon of blueberries on top of each pancake. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the vanilla yogurt and the cooked berries.

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Peanut Butter Chocolate Pancakes

 

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Yield: 1 serving, 3 medium pancakes

Ingredients

• ½ cup Birch Benders Protein Pancake Mix
• ¼ cup plus 2 tablespoons water
• 1 tablespoon golden flaxseed meal
• 1 tablespoon cocoa powder
• 1 tablespoon peanut butter, plus more for topping
• Mini chocolate chips, for topping

Directions

1. In a bowl, lightly mix together the pancake mix, water, flaxseed meal, cocoa powder and peanut butter. The dough should not be runny, but instead thick.
2. Spray a medium skillet with coconut oil spray and heat over medium-high heat (I put the dial on my gas stove between medium-high and medium). Scoop the batter into the pan to make 3 pancakes, trying to not let them touch. Cook for 3-4 minutes, then flip and cook for 2-3 minutes. Remove from the heat. Top with the mini chocolate chips and a drizzle of peanut butter.

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Lauren Uncategorized 4 Comments