Remember when I said I wasn’t going to participate in WIAW link-ups unless I thought I had something to contribute? I have something to contribute. In fact, I have a few things to contribute because you see, I’ve been changing up my eats, I’ve been cooking, I’ve been creating new recipes. And lucky for you, I’m going to share!
After Saturday’s race, we went to eat at a local pub in Madison. I got their falafel wrap with hot apples, but only ate 1/2 the wrap and took the rest home. Alongside I made a giant salad with roasted brussels and a homemade dressing.
I love giant salads for dinner and finding new, easy ways to change them up and make them tasty. One way I love to do that is with the toppings and one night that meant veggie burger + lots of avocado.
Coconut Veggie Sliders
Ingredients (12 sliders)
- 1/2 cup carrot, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup celery tops, chopped
- 1/2 cup mushrooms, chopped
- 1/4 red onion, chopped
- 2 tsp Garlic powder
- 2 tsp Cumin
- Salt & Pepper
- 2 tsp Coconut Oil
- 3 tsp Water
- 1 can black beans
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup planko bread crumbs
- 1/4 cup coconut
- 1/4 cup oats
Saute carrot, red pepper, celery tops, mushrooms and red onion with some salt & pepper in a little olive oil until soft.
Put sauted veggies in a food processor with garlic powder, cumin, coconut oil, water and a bit more salt & pepper and blend until well combined.
Add the coconut flour, almond flour and panko and blend until combined.
Pulse in coconut and oats.
Take 1/4 cup of “dough” and form into small patties. You should be able to get 11-12 mini sliders.
Cook in a pan with coconut oil until browned, flipping 1/2 way through. You can also bake in a 375* oven for 20 minutes, flipping again 1/2 way through.
Happy What I Ate Wednesday! It feels good to be back!
Eat your veggies, people! Right, Jen? 😉
How have you changed up your meals this week?