• FIXATE WEEK: WASABI CREAM CHEESE SALMON BURGERS

    SERVES: 4
    Prep Time: 20 min.
    Cooking Time: 26 min.
    CONTAINER EQUIVALENTS (salmon patty, bun, wasabi cream cheese, and arugula):
    YELLOW – 2
    GREEN – 1
    RED – 1
    OILS – 1

    INGREDIENTS: 
    FOR WASABI CREAM CHEESE:
    3 Tbsp. whipped cream cheese
    ½ tsp. prepared wasabi
    FOR PATTIES:
    1 lb. raw wild-caught salmon fillets, boneless, skinless, cut into 1-inch chunks
    Finely grated peel (lemon zest) of 1 medium lemon
    Juice of ½ medium lemon
    1 Tbsp. Dijon mustard
    1 large egg white (2 Tbsp.)
    1½ tsp. finely chopped fresh dill
    1½ tsp. finely chopped fresh chives
    ½ tsp. fine sea salt (or Himalayan salt)
    ¼ tsp. ground black pepper
    Parchment paper
    Nonstick cooking spray
    FOR BUNS:
    1 Tbsp. dried minced garlic
    1 Tbsp. dried minced onion
    2 Tbsp. cold water
    4 gluten-free hamburger buns
    1 large egg white (2 Tbsp.) +
    2 Tbsp. cold water
    ½ tsp. poppy seeds
    ½ tsp. sesame seeds
    ¼ tsp. coarse sea salt (or Himalayan salt)
    1 Tbsp. olive oil
    4 cups baby arugula or Dill Cucumber
    Salad (see separate recipe for Dill
    Cucumber Salad)

    DIRECTIONS:
    1. To make wasabi cream cheese, combine cream cheese and wasabi in a small bowl; mix well. Cover and refrigerate until ready to use.
    2. To make patties, place salmon, lemon peel, lemon juice, mustard, egg white, dill, chives, salt, and pepper in a food processor; pulse in approximately three 5-second pulses, or until finely chopped, but not so
    fine that it becomes a paste.
    3. Cut out four 5-inch x 5-inch squares of parchment. Arrange on a baking sheet; lightly coat with spray.
    4. Spray your hands with spray; form salmon mixture into four 2-inch balls, pressing each one into a patty atop a piece of sprayed parchment.
    5. Cover patties with plastic wrap; refrigerate at least 1 hour to set.
    6. Preheat oven to 375º F.
    7. To make buns, combine garlic, onion, and 2 Tbsp. water in a microwavesafe bowl; mix well. Microwave on high for 30 seconds. Set aside.
    8. Line a baking sheet with parchment. Arrange buns, top side up, with equal space between. Set aside.
    9. Combine egg white with 2 Tbsp. water in a small bowl; whisk to blend.
    10. Brush top of each bun with egg white mixture; sprinkle with garlic mixture, poppy seeds, sesame seeds, and salt. Don’t worry if a little bit falls off the
    buns.
    11. Bake for 12 to 15 minutes, or until topping is golden brown. You can save this step until just before serving if you want warm buns to serve on.
    12. Coat cast iron skillet with oil; wipe out excess oil with a paper towel, leaving just a thin layer (about ¼ tsp.) on the surface.
    13. Heat skillet on medium-high for 2 to 4 minutes, or until oil just begins to smoke.
    14. Place patties onto the skillet by using the parchment paper to pick up, invert them onto skillet, then gently peel off the parchment. Cook for 2½ to 3 minutes on each side, or until golden on the outside. Do not move
    patties until they have cooked the full 2½ minutes per side for the mixture
    to set. A thermometer should read 145º F.
    15. Spread each bottom bun with 1 tsp. wasabi cream cheese. Top with salmon patty, 1 cup arugula, and finish with top bun. Enjoy!

    TIPS:
    • The Dill Cucumber Salad is the perfect side salad for these burgers. Add an additional GREEN container for 1 cup of the salad.
    • Patties can also be grilled on an outdoor barbecue.

    VARIATIONS:
    • Serve salmon patty open-faced (1/2 of a bun) with wasabi cream cheese
    CONTAINER EQUIVALENTS (per serving): YELLOW – 1 RED – 1 OIL – 1
    • Serve salmon patty atop 1 cup arugula and 1 cup Dill Cucumber Salad
    CONTAINER EQUIVALENTS (per serving): GREEN – 2 RED – 1

    GROCERY LIST: 

    FRUITS
    1 lemon, medium
    VEGGIES
    1 package baby arugula
    1 bunch chives, fresh
    1 bunch dill, fresh
    DAIRY
    1 (8 oz.) container whipped cream cheese
    BAKED GOODS
    1 package hamburger buns, gluten-free
    NUTS/SEEDS
    1 jar sesame seeds
    PROTEINS
    1 carton egg whites or 2 large eggs
    1 lb. wild-caught salmon, boneless
    ESSENTIALS
    1 jar black pepper, ground
    1 jar Dijon mustard
    1 jar minced garlic, dried
    1 jar minced onion, dried
    1 bottle olive oil
    1 jar poppy seeds
    1 jar sea salt (or Himalayan salt)
    1 tube wasabi, prepared
    BAKING SUPPLIES
    1 can nonstick cooking spray
    1 roll parchment paper

  • FIXATE WEEK: VEGAN ORANGE CHERRY MUFFINS

    These muffins hit the sweet spot for me…I love the combo of orange and cherry together. SO yummy!

    SERVES: 12 (1 muffin each)
    Prep Time: 10 min.
    Cooking Time: 20 min.
    CONTAINER EQUIVALENTS (per serving):
    PURPLE – ½
    YELLOW – 1
    BLUE – ½
    OILS – 1½

    INGREDIENTS: 
    Nonstick cooking spray
    1½ cups all-purpose gluten-free flour, sifted
    ½ cup almond flour, sifted
    2 tsp. baking powder
    ½ cup chopped raw walnuts
    1 tsp. sea salt (or Himalayan salt)
    ¼ cup extra-virgin organic coconut oil
    2 Tbsp. all-natural peanut butter
    ¾ cup pure maple syrup (preferably Grade B)
    1 Tbsp. finely grated orange peel (orange zest)
    ¾ cup fresh orange juice (approx. 1 to 2 medium oranges)
    2 tsp. ground flaxseed
    1 cup thickly sliced banana, very ripe (approx. 1 large banana)
    1 tsp. pure vanilla extract
    ½ cup chopped fresh cherries

    DIRECTIONS:
    1. Preheat oven to 375º F.
    2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
    3. Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
    4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
    5. Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
    6. Add cherries; fold until just mixed.
    7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
    8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
    9. Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!

    TIPS:
    • Not all brands of all-purpose gluten-free flour are vegan, so be sure to check the label.
    • Grade B maple syrup has a very strong, intense flavor that can be similar to molasses, and is perfect for baking

    GROCERY LIST:

    FRUITS
    1 banana, large, very ripe
    6 oz. cherries, fresh
    1 to 2 oranges, medium
    NUTS/SEEDS
    1 bag ground flaxseed
    1 bag walnuts, raw, chopped
    ESSENTIALS
    1 jar all-natural peanut butter
    1 bag all-purpose flour, gluten-free
    1 bag almond flour
    1 can baking powder
    1 bottle extra-virgin organic coconut oil
    1 bottle maple syrup, Grade B
    1 jar sea salt (or Himalayan salt)
    1 bottle pure vanilla extract
    BAKING SUPPLIES
    1 can nonstick cooking spray