Delicious Veggie Burger!

If you're looking for a burger makeover, then this recipe is for you!  Amazing is all I can say about this burger. To make, I simply grabbed spinach, onion, parsley, and mushroom from the refrigerator and a rosemary clipping from my garden.  While figuring out the recipe I wasn't sure what to expect as I was putting it all together, but after tasting the finished product its a keeper! The flavor resembles that of stuffing mix but better.  Perhaps because of the rosemary and parsley.  I'm sure you'll find the flavor well pleasing.    

In a large bowl, add quinoa, vegetables, walnuts and rosemary.  Tossed until well mixed.  In a separate cup beat 3 eggs until well mixed.  Pour over vegetable and quinoa mixture.  Add salt & pepper. Stir until well mixed.

Heat skillet or griddle and add the olive oil.  Turn temperature to medium-low.  Place a large spoonful of the vegetable mixture in your hand and shape into a patty.  Mixture will be loose.  Place patty on heated surface.  Heat one side until golden brown and then turn to cook the other side.  Patty will be firm and well meshed together when done.

Delicious Veggie Burger!

Ingredients:

2 cups of cooked Rainbow Quinoa
2 cups freshly chopped Spinach
1 cup of fresh parsley, chopped
1/4 cup finely chopped walnuts
1/4 cup of ground flax seed
1 small Vidalia onion, chopped
1 cup of fresh baby bella mushrooms, finely chopped
3-4 inch clipping of fresh Rosemary, finely chopped
3 eggs
1 tablespoon olive oil

 Makes about 8-10 patties

Vegetable Frittata

A frittata is an egg-based Italian dish similar to an omelette or crustless quiche, but is cooked in a skillet or pan on top of the stove.  With a frittata, you can just about anything to it that you want.  From meat, to veggies, to whatever else you can think of or have a taste for.  Today's taste was an all veggie frittata.

First add 1 tablespoon of olive oil to a skillet.  Heat and coat the pan with the oil.  Add your vegetables and saute' until the vegetables become transparent.  Below are diced celery, green onion, carrot, peas and corn.  In a separate bowl beat 2 eggs until well mixed.  Pour over vegetables.  Add kosher sea salt and pepper, and cover skillet with lid.  Turn heat to very low and allow to slowly cook until the center is cooked.

When the center is cooked, remove skillet from heat and sprinkle with cheese or not.  The cheese is optional.  Cover for 2-3 minutes to allow steam to melt the cheese.  Using a turner or spatula, loosen edges and underneath.  Place frittata in dish of your choice and Enjoy!

Chia Pudding, Seeds, Nut, & Fruit

In a mason jar, add 2 cups of vanilla-flavored unsweetened almond milk, 1/4 cup chia seeds, 2 tablespoon agave nectar, 1 teaspoon pure vanilla extract.  Stir to mix well.  Cover and refrigerator overnight. Consistency will be gelatin like when ready.

Top with strawberry and peach slices (about 1/2 cup), 2 tbsp pumpkin seeds, 1 tbsp hemp seed, and 2 tbsp pecan pieces. Enjoy!

Dr. Hyman's Black Bean Salad

Dr. Hyman's Black Bean Salad

Ingredients
2 c. red onion
2 c. yellow onion
1 jalapeno pepper
5 garlic cloves
¼ c. carrots
⅓ c. celery
2 green onions or scallions (white parts only)
1 can (16 ounces) organic black beans
For the dressing
4 tbsp. lemon juice
¼ tsp. cumin
½ tsp. fresh oregano
¼ tsp. cayenne pepper
3 tbsp. olive oil

Directions:
Julienne the red and yellow onions. Mince the jalapeno and garlic. Peel and dice the carrots and celery. Thinly slice the green onions. Drain and rinse the black beans.

On medium heat, in a sauté pan, heat a small amount of the olive oil. Add the red and yellow onions and sauté for 4–5 minutes.  Add the jalapenos, garlic, celery, and carrots and cook for 5 additional minutes. Cool mixture.

In a large bowl, mix thoroughly the beans, and sautéed onion mixture.

Dressing: In a small bowl, add the lemon juice, cumin, oregano and cayenne pepper. Slowly whisk in olive oil. Pour dressing over black bean mixture. Gently mix until dressing thoroughly covers all beans.
Makes: 4 servings; Prep time:10 minutes; Cook time: 30 minutes

Dr. Hyman's 10-Day Detox Diet Meal Plan

Breakfast:  Dr. Hyman's Whole Food Protein Shake
This shake will power you through the hardest and longest of days.  It is 100% whole, fresh, real food, with  a spotlight on healthy fats and potent antioxidants from the blueberries.


1/2 cup frozen wild blueberries
1/2 cup frozen cranberries
1/2 lemon lemon with rind (optional)
1 tbsp almond butter
1 tbsp pumpkin seeds
1 tbsps chia seeds
1 tbsp hemp seeds
2 walnuts
1/4 avocado
1/2 tbsp extra virgin coconut butter
1/2 cup unsweetened almond milk
1/2 cup water

Combine all of the ingredients in a blender.  Blend on high speed until smooth, about 2 minutes.  If the shake is too thick, add more water until you reach a thick but drinkable consistency.  Makes one shake.

Lunch:  Dr. Hyman's Super Salad Bar

• Choose a green base: arugula, spinach or mixed salad greens
• Choose 3 vegetables: red, green or orange bell pepper, celery, mushroom, snap peas, jicama, carrots, radish, broccoli, cauliflower, cabbage, onion, roasted peppers, artichoke hearts, parsley, dill, cilantro, mint.
• Choose one healthy fat: 1/4 avocado, 2 tablespoons nuts or seeds (walnuts, almonds, pumpkin or sunflower seeds), 2 tablespoons olives (Kalamata)
• Choose one serving protein (4 ounces): salmon, sardines or shrimp (wild, fresh, or canned), diced chicken or turkey, cubed tofu or tempeh
• Choose your dressing: 2 tablespoons tahini with lemon juice, 1 tablespoon olive oil with lemon juice, 1 tablespoon olive oil with lemon juice or apple cider vinegar

Dinner: Nourishing Entrees with Aromatic Greens

•  Choose a green base: Broccoli, asparagus, arugula, spinach, kale or chard.  Steam or lightly saute' with some garlic and oil.
• Add 4-6 ounces of protein (choose from below)

Protein Options: Chicken, turkey, salmon, shrimp, scallops, grass-fed meat, canned salmon, sardines or herring, hard boiled omega-3 eggs, tofu or tempeh.

Snacks: Quick Creamy or Nutty Snacks

• Choose either: Creamy tahini, hummus or tapenade with sliced raw veggies of choice (see salad bar options for ideas)
• Or: 1/4 cup mixed nuts (raw if possible) like almonds or walnuts.

ALLOWANCES

  
Unlimited Non-Starch Vegetables Allowed:
Arugula, artichoke, mushrooms, Swiss chard, asparagus, dandelion greens, mustard greens, tomatoes, bean sprouts, eggplant, onions, turnip greens, beet greens, endive, parsley, watercress, bell peppers (yellow, red or green), fennel, radishes, celery, broccoli, garlic, radicchio, chives, Brussels sprouts, ginger root, snap beans, collard green, cabbage, green beans, snow peas, jalapeno peppers, cauliflower, hearts of palm, shallots, kale, summer squash, zucchini, spinach, and lettuce

Approved to cook & season meals with:
Coconut oil, olive oil, nut butters, nuts & seeds, (hemp, chia, flax, pumpkin & sesame), coconut milk, unsweetened almond milk, balsamic vinegar & apple cider vinegar,  low-sodium vegetable broth, Dijon mustard, sea salt & black pepper, turmeric, cayenne, thyme, rosemary, chili powder, cumin, sage, oregano, onion powder, cinnamon, coriander, cilantro, paprika and parsley

  

Chef Salad with Pumpkin Seed Viniagrette Dressing

Did you know that using a variety of colors when planning a meal can be very appealing to the eyes, but including a variety of taste will satisfy the body? The rainbow of colors in this meal creates eye appeal and will get your taste buds churning.  This meal contains the six tastes that will help to create balance in the body and mind according to Ayurveda.   A core concept in the ancient Ayurvedic healing system is the six tastes: sweet, sour, salty, pungent, bitter, and astringent.  Ayurveda teaches that ideally, we should include each of the six tastes in every meal to balance the body and ensure that we are ingesting all the nutrients we need. Including all six tastes in each meal also helps eliminate cravings, so that we won't find ourselves snacking on chips or sweets a couple of hours after a meal.

Chef Salad
Ingredients: 1/2 avocado (sliced), 1/2 tomato (diced), 1/4 cup red onions, 3 inch cucumber (peeled & diced), 1/2 cup black beans, 1 hard boiled egg (chopped),3 cups Sweet Butter lettuce

Pumpkin Seed Viniagrette Dressing
1/2 cup pumpkin seeds
1/4 cup balsamic vinegar
1/4 section of lemon with rind
2 teaspoons coconut sugar
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/2 cup water

Directions:
Add all ingredients except the olive oil into a a high powered blender (nutribullet, vita-mix, ninja, etc).  Mix until smooth.  Add additional water if needed.  Mixture should be creamy  Stir in olive oil.
Makes about 2 - 3 servings

Red Delicious Grapefruit

There are so many wonderful benefits of eating fresh grapefruit!  Deep red varieties pack the biggest punch because they have higher levels of antioxidants and vitamins.  The properties in grapefruit fight again sore throat and other ailments from the common cold.  The pectin has been known to reduce plaque deposit along arterial walls.  Grapefruit also has fat-burning enzymes that aid in weight loss and can absorb and reduce the starch and balance sugar levels in the body.  There is one caution though.  Grapefruit may increase the potency of some prescription drugs, so be sure to check with your doctor before consuming.