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chicken

Gluten Free Chicken Burger Patties

Gluten Free Chicken Burger Patties

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When my Mom was over two weeks ago, she bought me staple foods and things for my freezer, which was pretty amazing. She got us a ton of rice, quinoa, oats, etc., and also four different kinds of chicken cuts, including ground chicken. Usually, I love making spaghetti sauce with ground chicken, but with 30 degree + weather, I did NOT want to be slaving over the stove for hours. That’s when I thought: why not make burgers? To be fair, I know most of my recipes are vegetarian or vegan friendly, but I’m only a part-time vegetarian, and my sous-chef is a carnivore, so I can’t always force her to eat what I like. Making chicken burgers is apparently easy when you can eat eggs and gluten, because you can either use breadcrumbs or eggs to make the patties stick. But when you can’t have either, it gets complicated. I do have a solution for you: gluten free chicken burger patties. Breton recently came out with gluten-free options for their cracker line, with four flavours to date: regular with flax, regular with garlic, black bean with garlic and onion, and white bean with salt and pepper. I’ve tried all four, and by far my favourite is the black bean type. This is great because I was starting to get tired of the rice crackers I was eating.

Why do I mention the crackers? Well breadcrumbs and crackers are similar, as in both dry, crumbly and coarse when crushed, so why not attempt to replace breadcrumbs by gluten-free crackers? It worked! These gluten free chicken burger patties were surprisingly delicious and so easy to make!

Gluten free egg free chicken burgers - Perfect for summer BBQ season! // The PumpUp Blog

Gluten Free Egg Free Chicken Burger Patties

Ingredients

  • 1 box of gluten-free Breton crackers (regular with flax), 2 cups crushed, divided
  • ¼ of a white onion, grated
  • ½ cup skim or 1% milk
  • Spices of your liking
  • 1 pack of ground chicken
  • 1 tbsp. of olive oil

Gluten free egg free chicken burgers - Perfect for summer BBQ season! // The PumpUp Blog

Instructions

Start by crushing your crackers in a mixing bowl, aiming for a breadcrumb consistency. Since these are crackers, they will go to dust quickly, so don’t be too hard on them. Set 1 1/2 cup of the crushed crackers aside.

Get a clean plate out for your burger patties, as you want to have everything on hand and ready.

In your mixing bowl, mix in your onion, milk, spices, ½ cup of crushed crackers and chicken. It will be quite soupy, but deal with it!

Once everything is combined, form the mixture into patties, and coat them with the leftover cracker crumbs, then place them on your plate. You may need another plate, or a plater to place everything on it, depending on the size of your patties.

Heat up a frying pan on medium heat, and add your olive oil. Fry your patties about 5 minutes per side, until they are completely cooked through. Place the cooked patties on a different plate, so you don’t transfer bacteria.

There you have it! Moist, delicious egg free and gluten free chicken burger patties! Freeze the rest for a quick lunch or dinner option.

This gluten free chicken burger recipe is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp (@zoedesborough) and on her blog

Chicken Mango Avocado Wraps

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Chicken, Mango, Avocado wraps

This is a recipe by PumpUp member @dashdoze, an aspiring dietitian with a passion for healthy living. Find her blog here.

As a new years resolution, I’ve been trying to limit the amount of processed foods I include in my healthy lifestyle. They’re often full of excess sodium and sugar, which often only makes me crave more!
For example: wraps are perceived as healthy, but are often filled with plenty of additional and sometimes unidentifiable ingredients. Instead, I decided to use lettuce leaves as an alternative, because they provide a great ‘crunch’ and freshness.
Chicken and mango are two of my favorite ingredients to wrap together, so I decided to change up my go-to wrap recipe by adding avocado. I had previously never tried it and was delighted at how great the combination was. With a homemade dipping sauce to compliment, it was a filling and healthy lunch.
Chicken, mango, avocado ‘wraps’:
  • Cooked, skinless chicken breast (100 grams)
  • Avocado, sliced (50 grams)
  • Mango, diced (100 grams)
  • 2 - 3 large Iceberg Lettuce leaves, rinsed (or other wrap-able lettuce leaf)
  • Cucumber, thinly sliced, seeds removed (100 grams)
Note: You can add more or less of each ingredient, these are just approximate estimates for 2 - 3 wraps. Also feel free to substitute your meat of choice for the chicken (e.g. tuna, turkey, lean beef) and add any additional vegetables or fruits.
Tangy mango dipping sauce:
  • Mango puree (25 grams)
  • Plain Greek yogurt (30 grams)
  • Lime juice (1/4 teaspoon)
  • Vanilla extract (1/4 teaspoon)
Note: If you like a sweet dip, I recommend adding a natural sweetener like honey aswell.
Directions:
  1. Combine all the dipping sauce ingredients in a small container and set aside.
  2. Place a handful of each of your ingredients on a lettuce leaf and wrap like a wrap! Make sure you also fold in the sides of the leaf to prevent any spillage.
  3. Repeat with remaining leaves and enjoy!
It really is quite simple and tasty :)

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If you don’t want to wrap all your ingredients together, simply make a salad (shown below) and drizzle your dipping sauce on top.
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I wish you all the best with your New Years Resolutions! If you try out this recipe I’d love to see it (tag me @dashdoze on PumpUp)! :)

Chicken Corn Avocado Salad

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Learn how to make this beautiful chicken corn avocado salad

If you are following me on PumpUp (@racheell) you’ll know that I love eating healthy and that I obviously love cooking. That’s why you can see so many dishes on my profile! Today I’ll share my first recipe with you, so that you can see for yourself that it isn’t hard to make your own healthy food.

This is the recipe from one of my first posts because you seemed to like it! It’s a salad with corn, grilled chicken and guacamole. I haven’t really indicated a specific amount for each ingredient; it’s that simple! I personally just prepare the amount that seems perfect for me at the moment, so you should do what seems best for you.

Ingredients:

  • Chicken breast
  • Salt
  • Pepper
  • Avocado (1/2 or 1 whole, depending on how hungry you are)
  • Red onion 
  • Cilantro - about a handful
  • Jalapeño or serrano (hot chilli)
  • Lemon 
  • Sweet corn (1 can or less should do)
  • Olive oil

For the chicken:

I like to marinate the chicken with a squeeze of lemon, salt and pepper for at least 2 hours. Once the chicken has absorbed these ingredients, preheat your skillet over medium-high heat until hot. Cook chicken in skillet, don’t add any liquid. Reduce heat to medium and cook until meat is no longer pink and the juices run clear, turning chicken occasionally, about 8-12 minutes. Remove from heat and chop into pieces. 

For the guacamole:

Smash the avocado until it looks like a paste.  Finely chop the onion and set some aside for the sweet corn. Next, chop the cilantro and the hot chilli. Add onion mix to smashed avocado, followed by a squeeze of lemon juice (as much as you like. I like to add a lot because it’s my favorite thing in the entire world) and a pinch of salt. Mix everything together. 

For the corn:

I like to use  sweet corn. Add chopped red onion to corn, a bit of olive oil, and salt and pepper, to taste. That’s it, super easy!

Presentation of the dish:

I think presentation is one of the most important things for me, it makes me feel happy and it keeps me motivated to eat a beautifully presented dish, so for this one in particular I like to use a medium bowl and put all my food together, but distribute it nicely so all that I prepared shows off.

Here is the pic, hope you all enjoy it and hope to see some pictures of your creations!

Be happy,

Rachel

 

3-Ingredient Dry Rub Chicken Wings

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This is part of a series of recipes from PumpUp member @carolinewaters35.
Follow her blog here
Hello PumpUp!

My name is Caroline and I’m a Nutritionist in good ol’ southern Athens, GA. I’m addicted to every type of workout there is; I’ve tried them all. For now, my favorites include long distance running (I’ve done 2 half marathons), yoga (even though I’m not too great at it!), PureBarre, and HIIT (specifically a class here in Georgia called BLAST).

To balance out my love for exercise, I have to fuel myself with healthy foods! I have a pretty severe gluten intolerance, so I have had to eat gluten free for 3 years now.
I have a blog called The Dank Dietitian and I feature healthy, nutritious gluten-free recipes. Here is one of my easy go-to recipes when I’m craving hearty chicken wings that are low in salt and fat and high in protein!
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3-Ingredient Dry Rub Chicken Wings
Servings: 2-3 Total Time: 1:15 Difficulty: easy

Ingredients:

  • 10 small chicken wings (I used humanely raised chicken wings from Earthfare) (or more if feeding more people)
  • 1-2 TBSP oil of choice (I used olive)
  • Good Rub seasoning: salt, sugar, spices, paprika, garlic, chili powder, onion, coffee. (or seasoning of choice)

Directions:

  1. Preheat oven to 425 degrees F and cover a large baking pan or glass dish with aluminum foil.
  2. Spray pan with nonstick cooking spray to ensure wings don’t stick to pan’s surface.
  3. Place wings in a large Ziploc bag and pour 2 TBSP of oil into bag. Mix up the wings and oil and make sure the oil covers all of the wings.
  4. Pour  seasoning into a small bowl or on a small plate. You will roll the wings in the seasoning so make sure surface is big enough for the wings.
  5.  One by one, roll wings in seasoning making sure they are covered. Cover as much or as little as you want. My boyfriend wanted these drenched in seasoning so I made sure to have every inch covered! :) Then place the wings on sprayed pan.
  6. Once all wings are on baking pan, place in oven and cook for 45 minutes. At the 30 minute mark, check wings and turn pan 360 degrees to ensure even cooking.
  7. After 45 minutes of cooking, check wings to make sure they are done. If there is still any pink whatsoever, keep cooking for ~15 minutes. If you have a food thermometer at home (I still need to buy one!) make sure the center of the chicken reads at least 165 degrees F.
  8. Once wings are finished cooking, remove from oven, let cool and enjoy!

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Follow Caroline on PumpUp @carolinewaters35