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Goldys favorite meatless recipe... Mushroom soup recipe

5-Veggie Burger Recipe

Make the hamburger tray a little easier on veggie kids (and their parents!) with these oh-so-good 5-veggie hamburgers!

1 large sweet potato (about 450 g)
2 tsp butter
2 green onions, finely chopped
2 clovea garlic, finely chopped
2 cups frozen green peas, cooked
and drained
11⁄2 cups grated zucchini (1 small)
11⁄4 cups grated carrots (2 medium)
2 eggs, beaten
1⁄2 tsp salt
11⁄2 to 2 cups dry, whole-grain bread crumbs
2 tbsp olive oil

Directions: Peel sweet potato, halve and cook in boiling water until just tender, but still firm, about 15 min. Cool for a few minutes, then grate. You will need 1½ cups.

In a small skillet, warm the butter over low heat. Add the green onions and garlic, and cook until tender, about 2 min.

In a large bowl, mash peas. Add the green onion mixture, grated sweet potato, zucchini, carrot, eggs, salt and 1 cup of the bread crumbs. Combine well (your hands may be the best tools here!). Add more bread crumbs if the mixture is too wet.

Shape mixture into patties and lightly coat with remaining bread crumbs. You can make large 31⁄2-in. patties for adults and/or small 2-in. patties for children.

In a large skillet, heat the olive oil over medium. Add the patties and cook until lightly browned, about 3 to 4 min per side. Serve on whole-grain buns with preferred toppings.

Makes 8 31⁄2-in. patties or 24 2-in. patties.

Adult burger: 209 calories, 7 g protein, 7 g fat, 30 g carbs, 6 g dietary fibre, 75 mg calcium, 2 mg iron, 56 mcg folate

Child burger: 70 calories, 2 g protein, 2 g fat, 10 g carbs, 2 g dietary fibre, 25 mg calcium,1 mg iron, 19 mcg folate Mac and Cheese All Purpose Gluten Free Flour

  • 1 Cup White Rice Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Cornstarch


    Oven Fried Chicken Nuggets
    • 2 large whole boneless skinless chicken breasts
    • 1/2 Cup Bob’s Red Mill All Purpose Flour*
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 teaspoon paprika
    • 2 eggs
    • 2 tablespoons water
    • 2 Cups Gluten Free corn flake crumbs**
    • 1 Jelly Roll Baking Sheet
    • 1 oven-proof Wire Cooling Rack
    Place cooling rack inside of the jelly roll baking sheet and set aside. Preheat oven to 350 degrees.Rinse chicken and pat dry. Cut chicken into bite-sized, about 1 1/2 inch, pieces. Combine flour, paprika, salt and pepper in a flat pan. In a second pan, beat eggs and water together, and in a third pan place the 2 cups of corn flake crumbs.

    Toss the chicken pieces in the flour, then dip them into the egg mixture, (be sure they are well covered in egg), then into the corn flake crumbs. Arrange chicken pieces on the cooling rack baking sheet. Being sure that they don’t touch each other. Bake at 350 degrees, for 30 to 45 minutes until juices run clear and coating is crispy.

    The key to these being crispy is baking them on the wire cooling rack. It allows the heat and air to circulate all around the chicken and the juices to drip into the pan instead of the chicken getting soggy in the juices. This recipe can also be used on a whole broiler/fryer chicken for the whole family. follows.
    Banana Ice Cream anyone?
    1 Bananas & Cream Protein Shake
    3 medium very-ripe bananas
    Mini chocolate chips
    Place bananas and Bananas & Cream Protein Shake in a food processor or high-powered blender, blend until creamy.
    Transfer the mixture to an airtight container and place it in the freezer for about 4 hours. If the mixture gets too hard, let it soften for about 10 minutes.
    Top with mini chocolate chips.

    peanut-butter-fudge Recipe

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