black bean veggie burgers

Sweet Potato and Black Bean Veggie Burgers with Avocado Mayo

I was craving veggie burgers recently and I’m just going to let these speak for themselves.

 

You Will Need:
makes 4 patties

  • 1 medium sized sweet potato
  • 1/2 cup cooked quinoa
  • 1/2 cup old fashioned oats
  • 1 cup drained and rinsed black beans 1/2 of a 15oz can
  • 1/2 small red onion, diced
  • 1/2 red bell pepper; diced
  • 1 garlic clove; minced
  • ~1/2 cup corn I used some corn on the cobb I had left over – cut it from the cobb and pan fried it in cast iron with salt and pepper
  • 1/4 cup lightly packed fresh cilantro leaves; chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne optional, but it gives them a nice heat

Instructions:

  1. Preheat oven to 400F. Roast the sweet potato by cutting it in half length-wise and placing it cut-side down on a parchment lined baking sheet. Bake for 30-40 minutes until tender. Once cooked, allow to cool before removing the skins and set aside
  2. Run your oats through a blender or food processor to break them up, but don’t grind it to flour!
  3. Combine all ingredients in a large bowl until combined; saving the oats for last
  4. If time allows, place the mixture in the refrigerator for at least an hour before shaping into patties; it helps them stay together a little better.
  5. Pan fry the patties in a skillet with olive oil over medium heat for 3-4 minutes on each side
  6. Serve on a bun with all the fixings, or without!

 

Avocados have kinda been my jam recently, too….

dancingavo

So I decided to make some fresh avocado mayonnaise to go with them!

For the Avocado Mayo You Will Need:

  • 1 ripe avocado
  • 1 tbsp mayo
  • 1 tbsp sour cream
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • ¼ tsp garlic powder
  • salt & pepper to taste
  • pinch of cayenne if you want another kick!

 

Instructions:

  1. Mash the avocado in a bowl, then stir everything else in until smooth.

nutella

Homemade Chocolate Hazelnut Spread

Nutella… you are the nectar of the gods. I love your creamy, chocolatey deliciousness.

nutella

HOWEVER. You do nothing but bad, bad things for my waistline.

Over the last few months, I’ve purchased a couple lot of different cookbooks to start experimenting with tasty alternatives to high calorie treats; like Nutella.

Chocolate Covered Katie‘s book has some amaaaaaazing desserts that I absolutely love, so when I saw her recipe for a Nutella substitute, I knew I has to try it.

Now, don’y get discouraged when your spread isn’t super silky smooth like the real stuff. Just remember how much extra processing goes into pre-packaged foods.. the extra texture lets you know it was made with L O V E.

madewithlove.gifOr something….

You Will Need:

  • 2 cups raw hazelnuts
  • 1/2 cup milk of choice I used unsweetened vanilla almond milk
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup plus 2T sweetener of choice excluding stevia
  • pinch of stevia extract or additionl 1T sweetener of choice
  • 1/8t salt

Instructions:

  1. Preheat your oven to 400F and place hazelnuts on a cook sheet to roast for about 6-8 minutes; until the skins are dark and toasty.
  2. Remove nuts from the oven and allow to cool before rubbing them together to remove the skins. Its OK if some of them are stubborn and don’t want to come off!
  3. In a food processor I used my mini KitchenAid, but a VitaMix would do wonders process roasted nuts until you reach a smooth consistency.
  4. Add remaining ingredients and continue to process until the mixture achieves a smooth texture.

Makes about 2 cups
Nutrition
Information:
per tablespoon

Calories: 40
Protein:
1g
Carbs: 1.5g
Sugar: depends on the sweetener used
Fat: 3.5g


nicecream

NOTella Banana Nice Cream Bars 

So, now that you know how to make homemade Nutella, what else can you do with it besides EVERYTHING?

I had so many ripe bananas and I needed to do something with them; without making banana bread. Don’t get me wrong, I love banana bread, but…. I wanted to try something different, so I made nice cream bars.

You can get Popsicle molds just about anywhere that sells cooking gear, Bed Bath and Beyond, Target, Wal-Mart… I ended up getting mine from my local Cost Plus World Market.

All you need is two ingredients, and a couple hours of freezing time and you’ll have a frosty, tasty treat that’s all natural and homemade!

You Will Need:

Instructions:

  1. In a large mixing bowl, mash your bananas and mix in 1 cup of hazelnut spread until smooth I used my new-to-me KitchenAid and danced around the kitchen while it did all the work for me… that’s not an exaggeration
  2. Pour your mixture into your pop mold and freeze for at least 4-5 hours until set

I had a difficult time trying to get these out of the molds.. so run them under some warm water for a few seconds to loosen them up and pull them out!

 


Laurie + MaryJanes

Kiwi’s First 4/20 in Portland

I try not to post too much about my extra-curricular activities, especially on social media because:

A) people are judgey as fuck and I know someone is going to try and tell me how to live my life; let me save you some time and tell you not to bother. I’d rather just conserve the energy.

B) I live in a legal marijuana state and I’d hate to make anyone too jealous.

smoke
I know that smoking, vaping, cooking and generally consuming marijuana is a touchy subject for a lot of people, especially after having weight loss surgery. I cannot advocate enough for responsible, ADULT usage. There are some very legitimate and scientific reasons that the legal age is 21+, so please.. if you can take one thing away from this, its to enjoy and use R E S P O N S I B L Y.

So, now that that’s out of the way, here’s what I did to celebrate!!

CANNA-BUTTER

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The basis of just about any infused edible. THC is fat soluble, so rendering it into butter, oil or lard is the best way to infuse your product. Then, by adding the infused butter into whatever it is you’re making, you’ll have some questionably dosed goodies.

The science of infusion and proper dosing is lost on me; mostly from lack of exposure to proper cannabis cooking, so please, BE CAREFUL. When making butter and other goods at home, start with half, wait an hour or two and then decide if another brownie is a good idea… k? Edibles take a lot longer to activate into your system than smoking or vaping. So give it some time and enjoy the high!

There are a couple of different methods to making cannabutter at home stovetop or in the crockpot but for both methods, the ingredients are the same.

You Will Need:

cannabutter

Instructions:
stove-top method

  1. melt butter and 1 cup of water over medium/low heat and bring to a simmer. adding water helps to regulate the temperature and prevent scorching
  2. add your ground flower and continue to simmer over low heat, stirring occasionally for 2-3 hours. Do not allow it to come to a boil!! Overheating will burn off the active cannabinoids
  3. after simmering, allow to cool slightly and drain through a cheesecloth or fine mesh sieve into a glass container to strain out the loose flower from the butter. You can discard the leftover plant pulp, but I decided to attempt a second extraction – SEE ADDITIONAL INSTRUCTIONS BELOW!!
  4. cover and refrigerate overnight or until the infused butter solidifies and you’ll be able to separate the hardened butter from the water. The water can be discarded.
  5. Allow the butter to come to room temperature to soften before using in recipes. DO NOT USE THE MICROWAVE TO SOFTEN YOUR BUTTER

crock pot method

  1. turn crock pot on low add 1 cup of water, 1lb of unsalted butter, and your ground flower
  2. simmer for 8-24 hours stirring occasionally the longer its cooked, the more infused your end product will be!
  3. FOLLOW STEPS 3-5 of the stove top instructions

 

A Second Extraction?

I decided that instead of tossing out over 100$ worth of potentially usable product, that I would try to get a second extraction from the leftover butter pulp. Anything that I got out of it is obviously less potent than the butter if infused at all, but it was worth a try!

I searched some online forums and found that someone has taken the leftover pulp, added it to their crock pot with 1lb of chunky peanut butter it helps to disguise the texture and then let it melt and congeal for 2-3 hours on low. So… that’s what I did.

 

it got a little dry at some point, but I added some infused coconut oil to it to add some moisture back to it, and it seemed fine!

Now, what can you make? Anything, really. Want to make some baked goods? Just replace what the recipe calls for with the infused product and make sure you bake UNDER 350*F

Blondies? OK..

 


Peanut Butter Cookies? Heck yeah!

Chicken? FUCK YES!!

 

Or slather some on your toast!

I can’t say it enough… enjoy responsibly!!

I hope you enjoyed a look at what I did for my first legal 4/20 in my new home in Portland! Do you partake in the greenery scenery? What are some of your favourite methods to indulge? This is a judgment free zone!!


strawberry

Chocolate Covered Strawberry Jam

I’ve adapted this recipe from the newish cookbook from Martha Stewart, A New Way to Bake

You Will Need:

  • ~1lb ripe strawberries; hulled and chopped
  • 1/2 cup coconut sugar
  • 120g chocolate chips or other chocolate; chopped or finely grated

Instructions:

  1. Combine chopped strawberries and coconut sugar in a saucepan over medium heat until bubbly and thick – about 10-15 minutes
  2. Using an immersion blender or masher, pulverize about half of the strawberry chunks, leaving the rest intact You could skip this step if you wanted bigger chunks of fruit!
  3. Add chocolate, reduce heat and stir until the chocolate is completely melted
  4. Allow jam to cool completely before storing in an airtight container in the fridge for up to a week

You can spread this on toast, bagels, top your waffles and pancakes or just eat it by the spoonful!

Makes about 1 1/2cups
Nutrition Facts: per tablespoon

Calories
47
Carbs 9.5g
Protein 0.5g
Sugar 8.6g


black bean brownies

Fudgey avocado and black bean brownies -wonderfully gluten and dairy free!

This recipe is kind of an extension of my last post of Chocolate Avocado Frosting – because I made them the same day and again, with avocados! These brownies came out so soft and fudgey it took all I had in me not to eat the whole pan… so I only had 3.

Z08GIv.gif

Unfortunately, the two cupcake recipes I had made to go with the frosting both came out HORRIBLE. SOOOOOOOO… I think if you were to top these brownies with the frosting… you’ll have something even more amazing on your hands.. and in your mouth.

This recipe is so easy and secretly healthy, you’ll seriously never know you’re eating avocados and black beans! You could even make this vegan by using flax eggs instead of real eggs. I haven’t tried it, but let me know if you do!!

 

Makes 12
You Will Need:

  • 1 (15oz) can of black beans; drained and rinsed
  • 2 eggs add a third egg if you like your brownies more like-cake. Possible to sub for flax egg if you’re vegan, but I haven’t tried.
  • 1/2 ripe avocado I only had really tiny ones so I used a whole one instead
  • 1T coconut oil; melted
  • 1/2 cup unsweetened cocoa powder
  • 1/2t baking powder
  • 1/4t baking soda
  • 1/4t salt
  • 1t vanilla
  • 1/2 cup coconut sugar you can substitute for brown sugar if that’s all you have
  • 1/3 cup chocolate chips
  • optional toppings not included in macros; get crazy and use your imagination! Frosting, more chocolate chips, chopped nuts, dried fruit, peanut butter swirls… the choice is yours!

Instructions:

  1. Preheat oven to 350F and grease an 8×8 baking pan
  2. Blend all ingredients except for chocolate chips and toppings if you’re adding them in a blender of food processor until smooth. If it gets too thick, add a tablespoon of water at a time until it’s more manageable. This batter needs to be pretty thick to be fudgey
  3. Fold in your chocolate chips and pour into prepared pan
  4. Add additional toppings if desired
  5. Bake for 20-30 minutes until a knife inserted the center comes out mostly clean.  You’ll know they’re done when the tops begin to crack
  6. Once cooked, remove from the oven and allow to cool completely on a wire rack before adding any frosting.

Nutrition Facts:
per 1 brownie

Calories: 141
Carbs:
23.6g
Protein:
3g
Sugar:
13g
Fat:
6.5g

For this batch I added walnuts, and topped it with the avocado frosting from my last post. I also tried it with a third egg, I personally prefer keeping it at two

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (: