• 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

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  • FIXATE RECIPE WEEK: KID FRIENDLY KALE NACHOS

    This is a sneaky way to get some superfoods into your kids while not feeling the guilt that usually comes with a big plate of nachos!

    SERVES: 4
    Prep Time: 20 min.
    Cooking Time: 31 min.
    CONTAINER EQUIVALENTS (per serving):
    GREEN- 1  YELLOW-½  RED-1  BLUE-½ OILS 1½

     

    FOR KALE CHIPS:
    Parchment paper
    Nonstick cooking spray
    4 cups raw kale, stems and ribs removed and discarded, leaves cut into 1-inch pieces
    1 Tbsp. olive oil
    1 dash sea salt (or Himalayan salt)

    FOR TACO MEAT:
    12 oz. raw extra-lean ground beef
    1 Tbsp. FIXATE Taco Seasoning (see separate recipe for FIXATE Taco Seasoning)
    1 Tbsp. olive oil
    ¼ tsp. sea salt (or Himalayan salt)

    FOR TOPPINGS:
    2 medium Roma tomatoes, seeds removed, chopped
    ½ cup chopped onion
    1 cup canned black beans, drained, rinsed
    ½ cup shredded cheddar cheese
    1 Tbsp. fresh lime juice (juice of ½ medium lime)
    ¼ cup chopped fresh cilantro

    FOR KALE CHIPS:

    1. Preheat oven to 400º F.
    2. Cut a sheet of parchment paper into four equal squares. Lay parchment paper squares on a large baking sheet; lightly coat with spray. Set aside.
    3. Combine kale, oil, and salt in a large bowl; toss gently to blend.
    4. Evenly arrange kale, in a single layer, on each parchment paper square.
    5. Bake for 15 to 18 minutes, turning halfway through, or until dry and crispy. Set aside.

    FOR TACO MEAT:
    1. Combine ground beef and taco seasoning in a large mixing bowl; mix with clean hands until just blended. Cook’s Note: Try not to overmix as that will make the meat tough; knead just enough to combine ingredients into a uniform, homogenous mixture.
    2. Heat oil in large skillet over medium-high heat; swirling to coat pan.
    3. Add ground beef mixture and salt; cook, stirring frequently, for 6 to 8 minutes, or until lightly browned and cooked through. Drain and discard any excess fat.
    4. Top kale chips evenly with ground beef mixture, tomato, onion, black beans, and cheese.
    5. Bake for 3 to 5 minutes, or until everything is warm and melty.
    6. Carefully transfer each parchment sheet to a serving plate. Drizzle evenly with lime juice and garnish with cilantro; enjoy!

    TIP: Kale chips can be more fragile than tortilla chips, so you might want to enjoy these nachos with a fork.
    VARIATION: Substitute ground chicken breast or 93% lean ground turkey for ground beef

    GROCERY LIST:

    FRUITS:
    1 lime, medium
    VEGGIES:
    1 bunch cilantro, fresh
    1 bunch kale, fresh
    1 onion, medium
    2 Roma tomatoes, medium
    DAIRY:
    8 oz. cheddar cheese
    PROTEINS:
    12 oz. extra-lean ground beef
    ESSENTIALS:
    1 can black beans (15 oz.)
    1 bottle olive oil
    1 container sea salt (or Himalayan salt)
    BAKING SUPPLIES:
    1 can nonstick cooking spray
    1 roll parchment paper

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