Health Foodie Chucking the Burger for a Veggie (and liked it….)

Health Foodie Chucking the Burger for a Veggie (and liked it….)

 

Like most people,  I love a great burger.  I am rather picky about this comfort food because I hate grease.  It’s a texture thing.  Generally, I opt for ground turkey or bison or an occasional frozen veggie burger.   In a veggie burger craving moment this past week,  I wanted fresh and relatively effortless.   I pulled it off! A vegetarian comfort meal with tons of nutrition to fuel and taste to savor.   I chose an egg plant switch out because they do not have a strong flavor, are cost effective (bought one for a dollar), and come packed with vitamins.  They are great for three B vitamins (nerve health! metabolism booster!) and potassium (muscle/heart muscle health!).  I am a potato loving girl but had sweet potatoes lying around.  Sweet potatoes are incredibly versatile and make delicious chips.  Side done. They are great for eye, bone, nerve health plus metabolism boosting vitamins.

By the time it take you sit down and order a burger, you could make this deliciousness.

Ingredients & Prep

  • Egg plant sliced no more than 1/2 inch thick
  • Bun of choice- me GF bun
  • 2 Sweet potatoes thinly sliced
  • Cooking oil of choice ( I prefer Olive oil but canola or avocado oil works too)
  • Gluten Free Hack GF breading: eggs, milk, white rice flour, bread crumbs, oil

Cooking

  1.  Step one is easy as a pin and doesn’t have to be gluten free. You can substitute the bread crumbs for any bread crumbs or panko.  White rice flour can be switch for all purpose flour.  This step can be taken further to make extra egg plant patties for a second dinner.  Throw some pasta sauce and mozzarella cheese on them with thirty minute oven time at 350 – egg plant parmesan.

Gluten free freading

2.  Step two is making sweet potato chips.  I would start making the chips before burgers as they take a while in the oven.  Preheat the oven to 375 degrees.  Then drizzle oil on a sheet pan and lay out sliced sweet potatoes.  Depending  on how crispy you like your chips, bake in the oven for 30- 45 minutes.

The best part of this meal is it’s kid and husband approved.  No one complained it was meatless.  It satisfied our cravings and hunger.  Plus, for the effort of one meal, you get two excellent meals.   If you want more future healthfoodie ideas, subscribe to this blog as we chase cravings with healthy twists.  Invest in your body and mind with nutrition then feed comfort to your soul.

Namaste and nourish wellness

 

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