Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado



Please enjoy another great recipe from the Real Foods E-book, compiled by Health Coaches at IIN.

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
(VEGETARIAN) (can be made Gluten-free with substitutions)

Ingredients

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes

2 bulbs of roasted garlic

1 cup cannellini beans (rinsed and drained, if canned)

2 garlic cloves, minced

1/3 cup panko bread crumbs (gluten-free, if desired)

1/3 cup garbanzo bean flour (or allpurpose, wheat, etc)


1 large egg, lightly beaten (or egg whites)

1-1/2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cumin

2-3 tablespoons olive oil

1 avocado, sliced

2/3 cup plain Greek yogurt or sour cream

1 teaspoon maple syrup (I used agave syrup)

extra salt and pepper for seasoning yogurt/cream

4 whole wheat buns (or gluten-free buns)

Instructions

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave.

Microwave for 5 minutes, then flip and cook for 5 minutes more. If not using a microwave, boil potatoes in pan of water until soft. Fork should easily be inserted into potato.


Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour.

Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot.

Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes.

Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes.


Toast buns if desired. Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.

recipe by: Ashlie Sykora, USA
Ashlie is a health coach

Curb Your Child’s Sugar Craving

jumprope girl

Do you know a highly active child that seems to have an endless supply of energy? The behavior of these children can be frustrating and confusing. Parents may even fear that there is something “wrong” with their child. However, high levels of activity are typical of many children! Almost every child is very active in some circumstances, and some may fit this description more frequently than others.

These children do not necessarily have a disorder such as Attention Deficit
Hyperactivity Disorder (ADHD). It is also important to note that an inattentive
child doesn’t necessarily have Attention Deficit Disorder (ADD), which is
similar to ADHD but without hyperactivity. In many cases, diet may be a major
factor in highly active children.

Linking sugar and other ingredients with very active behavior in children is a
theory which began in the early 1970s by Dr. Benjamin Feingold. Parents who
perceived that their children become more active after consuming sugar-filled
foods have since furthered this theory.

Five easy ways to reduce sugar consumption:
1. Swap out sugar-covered cereals with an item that has five ingredients
or less – and keep sugar fewer than 10g or less.
2. When you pack a lunch – focus on whole grains, vegetables, and fruit.
3. Replace sugary sport drinks, soda, and juices with naturally-sweetened water, teas, or milk.
4. Skip the ice cream and serve icy snacks like homemade fruit sorbets and frozen bananas.
5. Switch out candies, cookies, and cakes with wholesome snacks and fruits (apples with peanut butter,
peaches and plain yogurt, whole wheat crackers and cheese etc.)

How you can calculate your sugar consumption?
One small cube of sugar is equal to four grams. Grab a box of cereal, a fruit juice, or a box of cookies from your refrigerator or pantry. Find the amount of sugar in grams in this item, and divide that number by four. The number you see is the amount of sugar cubes for just one serving of that item. Most often, we consume more than one serving and those sugar cubes quickly add up. This method will allow you to see exactly how much sugar you, or the small mouths you may feed, are consuming on a daily basis.

Want to learn more?
1. Recipes for kids: Have fun with healthy eating. Mayo Clinic. 2013.
2. The Feingold Overview. Feingold Association. 2013.
3. Smart Snacking. The Nemours Foundation. 2013.
4. Ways to Enhance Children’s Activity & Nutrition. National Heart, Lung, and Blood Institute. 2013.
5. Liquid Candy. Center for Science In The Public Interest. 2013.

rewritten with permission © Integrative Nutrition

Real Food E-book by Health Coaches

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As a student at the Institute for Integrative Nutrition, I have had the honor of “meeting” many amazing people who are all interested in promoting health & wellness.  Through our combined efforts we have compiled several recipes meant for sharing.  I will be uploading the comprehensive free e-book which has over 100 pages.It is truly amazing and a great resource for anyone looking to try new healthy options.  Just to give you a sampling of some of the great recipes. I will be posting individual recipes which include the name and contact information of the author should you wish to find more recipes in that person’s specialty.

Enjoy!  Please tell me what you think!

Kelly Haigh, RN, BSN, HHC

cut-pumpkin

Pumpkin-Ginger Immunity-Mood Smoothie

VEGETARIAN, SUGAR-FREE, EGG-FREE, NUT-FREE, SOY -FREE, CORN-FREE

Ingredients:

1/2 cup organic pumpkin purée

1 cup almond or nut milk

1/2 banana (frozen or fresh)

1/2 cup gluten-free rolled oats

1-2 tbsp flax seed or ground flax (optional)

1/2” piece fresh ginger (more or less to taste)

1 tbsp maple syrup (or more if you like it sweet)

1 tsp maca powder (optional)

1 tsp camu camu powder (optional)

1 tsp ashwagandha powder

1 tsp bee pollen

Cinnamon & nutmeg to taste

Add ice if you like it super cold

Instructions:

Add all ingredients to a blender & blend until smooth and creamy. Remove & enjoy!

recipe by: Jenipher Minnaar, Fort Lauderdale, Florida, USA

Wellness Architect

www.JenipherMinnaar.com

Jenipher is a holistic health coach who helps busy women create their own personal “Blueprint for Exceptional Health & Living” so that they can ditch the diet dogma, effortlessly lose those last few pounds, reduce stress and feel energized and balanced.

from a FREE publication, Real Food e-book compiled of delicious whole food recipes from the Health Coaches at IIN.

for additional information check out: Institute for Integrative Nutrition

This is produced for distribution without charge and meant for sharing.  Please pass it on.

Healthy Taste of Mexico

Real Food E-book Recipes Series

Recipes from the talented Health Coaches at the Institute for Integrative Nutrition.

Institute for Integrative Nutrition

A Healthy Taste of Mexico

 (VEGAN, GLUTEN-FREE, NUT-FREE)
photo credit: flicker
 Ingredients

4 cups cooked organic brown rice

1 large organic bell pepper, chopped (color of choice) 

1/2 organic seedless cucumber, chopped

1 cup organic chopped tomatoes

1/4 cup organic chopped red onion 

1 can organic black beans or kidney beans 

1 bunch organic fresh chopped cilantro 

1 organic ripe avocado chopped 

Fresh lime juice 

Salt and pepper to taste

 Instructions

Wash and soak brown rice. Cook as directed ( I use vegetable broth w/ cumin, paprika, and garlic powder for added flavor instead of water). Chop all fresh ingredients in bite sized pieces and place on top of rice. Add beans, avocado and cilantro with a squeeze of lime juice. For added flavor and fun, you can add regular or vegan shredded cheese, sour cream and hot sauce.

Somie Robles

Northern Virginia, Va. USA

www.livelifepure.net

Somie is a Health Coach and Master Esthetician

Grow Your Own Food Summit

You’ve probably seen my invitation to attend the Grow Your Own Food Summit this week. If you’ve attended, you’re already one of tens of thousands of people in 100+ countries who are learning how to care for their soil, compost and grow their own food–not necessarily all of their own food, but something, because growing one thing reduces pollution and transportation, as well as builds community and self-confidence.

These are wonderful things. Which is why I encourage you to join us any time through Monday, July 14th–there are amazing talks going on every day for free.

Click here to register for free and learn something today:
Register Here

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Feel like you missed it? Don’t worry! All 34 of the Grow Your Own Food Summit talks are also available for purchase, giving you the freedom to listen to the audios or watch the videos on your computer or mobile device. Your purchase includes the complete transcripts so you can study them and make a plan to start growing something today.

The Grow Your Own Food Summit package gives you
step-by-step information to build or improve your garden,
and that act, large or small, can change the world.

If you learn even one fact from one expert that changes your life, it will be worth it! And I guarantee you will learn, at least, one thing!

Click below to learn more about owning the Grow Your Own Food Summit. It also comes with FREE bonus gifts, like eBooks, videos, coupons and much more (over $300 in bonuses for FREE)!
Own your own copy of the Grow Your Own Food Summit

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Healthy Banana Cookies

Another great recipe from Real Food e-book, a free publication of recipes from the holistic health coaches at IIN.

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Banana Cookies
(VEGAN, VEGETARIAN, GLUTEN-FREE, DAIRY-FREE, EGG-FREE, NUT-FREE)
Ingredients:
2 ripe bananas (mashed)
1 cup old fashioned oats
1 scoop vanilla protein powder
1 teaspoon vanilla
1/3 cup uncooked millet
1/3 cup cacao nibs
1/3 cup dried dates or raisins (or any dried fruit)
Instructions:
Preheat oven to 350 degrees. Mix all the above ingredients.
Scoop out 6-8 cookies onto cookie pan.
Bake for 12 to 14 min till cookie tops turn light brown.
Eat immediately.
Any leftovers store in an airtight container and keep in refrigerator for up to one week.

recipe by: Nikki Cleary, Sarasota, FL, USA,
Nikki’s Nutrition and Health Coaching,
Connect with me: 
http://www.nikkicleary.blogspot.com
http:// www.facebook.com/NikkisNutrition
Nikki is your connection between food and your health.

Metabolism Boosters

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Metabolism is the process your body uses to convert food into energy. If your weight loss has plateaued, it could be a sign that your metabolism is in need of a boost. Learn what to eat and drink to turbocharge your metabolism and shed unwanted pounds fast.

See this clip from Dr.Oz
Metabolism Boosters

Wilted Organic Baby Spinach with Garlic Chickpeas

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Wilted Organic Baby Spinach with Garlic Chickpeas
Ingredients
4 Tbsp organic olive oil
2 cloves finely minced garlic
1 can organic cannellini beans, rinsed and drained
16 oz organic baby spinach
1/2 fresh squeezed lemon
Sea salt and black pepper to taste

Directions:
1. Heat olive oil and garlic in a large skillet over medium-high heat.
2. Add beans to skillet and toss with oil and garlic about 3 mins. 20140426-152228.jpg
3. Add baby spinach which will overflow pan. Squeeze lemon over spinach. 20140426-152243.jpg
4. Cover with lid to wilt the spinach. Remove lid occasionally to stir so spinach cooks evenly and beans don’t burn. 20140426-152728.jpg
5. Season with salt and pepper to taste and more lemon if desired.
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