Coconut Protein Patties With Cantaloupe & Blueberry Kale Salad

I wanted to share with you some of the awesome meals we created and enjoyed over our long weekend!

As I mentioned in my previous post it's important to relax, unwind and do things that are good for the soul in general but especially over a long weekend. But nothing feels worse than over-stuffing yourself and overindulging Friday night-Monday night. It's just as important to take care, hydrate, move your body and eat clean, nourishing foods in the midst of your long-weekend fun. It's all about balance, right?! We have a few more long weekends ahead of us this summer and I really hope you remember my words. Bookmark my blog and keep some of these recipes handy - you and your body will thank me for it!

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Coconut Protein Patties

Yields 8 large patties or 12 small patties

Recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan *

1 cup cooked quinoa

2 zucchini, grated

1 carrot, grated

1 cup almond flour

1/4 cup shredded unsweetened coconut flakes

1/4 sweet onion, fine dice

1 stalk celery, fine dice

1 tbsp lemon juice

1 clove garlic, minced

The following dried spices: 1/4 tsp basil, 1/4 tsp marjoram, 1/4 tsp oregano, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp mustard, 1/4 tsp cumin and 1/4 tsp smoked paprika

pinch of cayenne

1/2 tbsp turmeric

2 eggs or * 2 chia eggs (2 tbsp ground chia combined with 6 tbsp warm water. Stir and allow it to sit for 10 min)

1 tsp sea salt and pepper

1-2 tbsp coconut oil for frying

Directions

  1. Cook quinoa.
  2. Allow grated zucchini and carrot to sit in a colander and drain while you prepare everything else. You may even need to squeeze any excess water out of them using a tea towel.
  3. Mix all ingredients in a bowl.
  4. Take some of the mixture and form into patties in your hand. Continue this until mixture is finished.
  5. Heat coconut oil in a large frying pan over medium heat. Cook patties 3-5 minutes on each side or until golden brown.

Cantaloupe & Blueberry Kale Salad With a Citrus Dressing

3 cups Tuscan Kale, cut into ribbons

1 endive, thinly sliced

1/2 cup blueberries

1 cup cantaloupe, cubed

1/4 cup raw walnuts

pinch of salt

Directions

  1. Combine all ingredients in a salad bowl with a pinch of salt.
  2. Toss with salad dressing and enjoy.



Citrus Dressing

1 orange, zested & juiced

2 tbsp apple cider vinegar

1.5 tbsp raw honey

1 clove garlic, minced

3/4 cup olive oil

3/4 tsp sea salt and black pepper

Directions

  1. Blend, whisk or vigorously shake in a mason jar.
  2. This recipe makes plenty. Store the remaining dressing in a mason jar for up to one week.

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