Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce

I can’t believe this. I threw the kitchen sink in the food processor and look what came out!?!?!

Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce

A Thai Burger. What!? I couldn’t believe how this just came together. I rushed home with my soon-to-be three-year old (what!?!), Little Q, and had NO idea what the hell I was going to make for dinner.  I looked in the fridge and found some week old herbs, veggies that needed to be used and some Greek yogurt. With my husband away at work for the evening, I knew I could get away with vegetarian for dinner with little, to no complaints.

Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce

But what about the pantry? I needed a protein source. Thank goodness I stocked up on some organic canned chickpeas when they were on sale at the grocery store. BOOM! This burger was born. Kids love burgers and things they can dip their food into. So why not throw some ingredients you may use in a stir fry, into a food processor, make them into a patty and call it a day!

Spicy Slaw

Cool Sweet Lime Sauce

While you are in the kitchen, why not get the little ones to help? Food processors or blenders are a ton of fun for kids – just remember to unplug the appliance when you are not right there beside your child or something crazy like dark red kale smoothie may end up all over your white cupboards…just saying, they are good with buttons…

Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce

You’ll probably want to hold back on the spicy slaw for the kids but your metabolism will love you for it. Burn baby burn disco inferno…burn baby burn…wah wah…sorry, just went off singing out loud while I was in a room by myself.

I put this in the oven along with some frozen sweet potato fries and voilà, done at the same time, ready to eat an easy meal with my son! Ahhhhh, I love it when dinner comes together so easy *sigh*.

These would be great as a small appy at a party (maybe this memorial day weekend for my U.S. readers?) as it packs lots of flavour and I’m sure tastes great with a light, cold beer…gawd I can’t wait to have a beer again…Happy weekend everyone!

Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce

Thai Burger with Spicy Slaw & Cool Sweet Lime Sauce
  • 1 medium-sized carrot, shredded
  • 1 small onion, shredded
  • 3-4 cloves garlic
  • 1 - 15oz can of no salt added chickpeas, drained & rinsed
  • 1 tsp raw apple cider vinegar
  • 1 handful of fresh cilantro
  • 1 leaf of fresh basil
  • ¾ tsp ground ginger
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • shake of black pepper
  • pinch of nutmeg
  • juice from half a lemon
  • ¼ cup gluten-free oats
  • ¼ of a purple cabbage, shredded
  • 1 tsp sesame oil
  • 1 tbsp raw apple cider vinegar
  • ½ tsp of hot chili peppers (or less depending on how hot you want it)
  • ½ tsp sesame seeds
  • shake of black pepper
  • pinch of sea salt
  • 2 tbsp Greek yogurt (or vegan yogurt)
  • Juice from 1 whole lime
  • 1 inch of English cucumber, shredded small
  • ¼ tsp coconut sugar
  • pinch of sea salt
  2. Shred carrot and onion in food processor. Set aside in separate bowl.
  3. Place garlic, chickpeas, apple cider vinegar, cilantro, basil, ginger, cumin, nutmeg, salt, pepper in food processor and blend. Stop part way through and add carrots, onion & lemon juice. Add oatmeal. Pulse until it is mixed well.
  4. Preheat oven to 425 degrees. Line baking sheet with parchment paper and lightly grease with olive oil.
  5. Take burger dough in hands and form into patties. Should make about 6.
  6. Bake in oven for 10-15mins on each side.
  8. Place cabbage, sesame oil, apple cider vinegar, hot chili peppers, sesame seeds, pepper & sea salt into small bowl. Mix well until cabbage softens up a bit. Set aside until ready to dress burger.
  10. In small bowl, place yogurt, juice of lime, English cucumber, coconut sugar and sea salt and mix together.
  12. Place a couple of slices of red pepper on top of burger, stack spicy slaw, drizzle with cool sweet lime sauce & add a little more fresh cilantro. Enjoy on a gluten-free bun or a lettuce substitute like pictured.


Healthy Caesar Salad Dressing

I have to tell you something.


I’m having a love affair. I have been on a salad kick lately where I am eating some form of lettuce at almost every meal. I will look at a meal and then throw it on top of a bed of lettuce with some balsamic and call it a day! I am loving the crunch or romaine, the textures of spring mix and the freshness of a peppery arugula. I have even been eating it as my afternoon snack instead of having a piece of fruit or half an avocado – yes, you heard me right. Seems everything I pin on Pinterest is some form of a salad and I continually drool as I am looking at the pictures. This is not the norm for me – although you may think so from reading my blog. Normally I drool over some form of chocolate cake with a creamy, fluffy icing (kind of like this one) or an oozing egg on top of fresh bread with several slices of bacon…but in a classy way…bacon can be classy, right? Totally…could be the baby talking at this point…

Anyways, point is I have been eating a variety of salads. I usually keep it simple for my dressing – using just straight up balsamic vinegar or one like this Dijon lemon dressing. I have wanted to make a creamy dressing but not really feeling the heavy mayo. I could of course make a yogurt based alternative like I have done in the past with this dip but I wanted to try to kick it up a notch in how nutritious this could be with very simple ingredients. Ones that I believe all of you would have in your pantry/fridge. And would it be possible to do plant-based? What?!? AM I blowing your mind right now?!?

Enter pumpkin seeds.

Yup – that’s right. I made a dressing from pumpkin seeds that looks like traditional Caesar salad dressing (I think) and tastes just as good! Are you excited yet?!?! K, that’s alright because I know once you make this dressing you will be like “HOLY HANNAH THIS TASTES FREAKIN’ AWESOME!!!!!”…one of those ‘I can’t believe it’s not butter’ kind of moments – but in this case you can’t believe it’s not eggs.

What makes this healthy? Well, pumpkin seeds are one of the highest plant-based sources of iron – and for women we need all the iron we can get.  Pair this dressing with the fresh lemon juice (high in vitamin C) and your body will easily absorb the iron. Enjoy this nut-free, vegan, healthy Caesar salad dressing! I sure did!

Healthy Caesar Salad Dressing
  • ½ cup of raw pumpkin seeds
  • 2 cloves fresh garlic
  • juice from 1 whole lemon
  • 1 tsp capers
  • 1 tsp Dijon mustard
  • 1 tsp olive oil
  • ½ cup filtered water (or more depending on what consistency you want your dressing)
  1. In a skillet on medium low heat, slowly toast pumpkin seeds, stirring frequently so they don't burn. About 10mins (feel free to taste test - when they are done they taste richer). Remove from heat and let cool.
  2. In your food processor with the 'S' blade, place pumpkin seeds and remaining ingredients. Blend until smooth and creamy.
  3. Stir in with romaine lettuce and serve with a slice of fresh lemon!

After creating this recipe I got the idea from Healthful Pursuit to use the dressing as a marinade on some turkey I had in the freezer. I was pleasantly surprised at how good this worked on meat! So even if you are not a big fan of salads, you can try this out on some meat and add even more iron to your diet!