The Perfect Veggie Burger

The Perfect Veggie Burger! There are a few things I look for in a veggie burger, they are: * The burger must be structurally sound * The flavor must be better than just good * The burger must hold together while cooking and * The burger must be soft and tender and act like a burger Well, here it is. Lucinda has out done herself. This is the best veggie burger ever. Give it a try The Real Deal Veggie Burger Healthy Solutions               Makes 14 burgers Featured Platinum Cookware:  The Large Skillet and  Platinum Grill Pan Mix up 2 flax eggs (2 Tbs. ground flax seed + 6 Tbs. water) in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients. 1 can black beans, drained and roughly mashed with a fork or other mashing tool 1 small  sweet onion, diced 1/2 large red bell pepper, diced 1 8 oz package fresh mushrooms, diced 1 large clove garlic, minced 2 medium carrots, finely grated 1 cup oat flour* 1/2 cup almond flour* 2 tsp Mexican Seasoning blend In Platinum large skillet on medium heat, sauté the onions, red bell pepper, mushrooms and garlic until veggies are soft.  If the veggies have too much moisture place the lid on an angle to allow some air flow .  Place all ingredients in order listed into a large mixing bowl and stir very well so that the spices are evenly distributed.  Add the flax eggs and mix very well. At this point the mixture can be placed...

Zuddles

ZUDDLES ANYONE? In the past, you’ve needed to purchase a $50 spiralizer to create this wonderful taste treat. Now, use your Platinum Food Cutter and cone #2. Just hold a zucchini (the long way) against the cone and turn the handle. You’ve now created nice long spaghetti like pasta, Zuddles! Place your zuddles in your desired Platinum Pan, sprinkle with fresh garlic, cover, then set stove temperature at medium heat. When the TempAlert Knob reads 80 C, turn stove temp to low or off and cook for 10-12 minutes. Plate, then pour your favorite spaghetti sauce over the top and there you have it, a meal everyone will love. And, it’s gluten free! A Special Thank You goes out to Teankum Conway for showing us how to make Zuddles using the Food Cutter.                          ...

Grilling Plantain Bananas With No Oil!

PLANTAINS! What is that big banana? It looks really rugged, not very appetizing and over ripe. Displayed in the fruit area next to the regular bananas, why would anybody buy that old looking thing? Wow! What a Treat! We were introduced to the Plantain Banana by Q and Elvia A. They purchased the Platinum Cookware and just LOVE IT. They shared this recipe with us and I can’t get enough Plantains. They are sweet, firm and really, really good. The old way to prepare them was frying them in oil.  The new way…grilling them in the Platinum Grill Pan with no oil!. No More harmful deep fried oils clogging up the heart. It’s More Heart Healthy! Here are the grilling instructions: Plantains in the Platinum Grill Pan Healthy Solutions Plantains are ready to grill when they have turned dark brown. The yellow ones have not yet reached the sweetness we’re looking for. If you have purchased yellow looking plantains keep then on your kitchen counter until they have reached ripe perfection. Heat the grill pan on medium heat with the lid on. Open a fully ripe plantain by removing the peel and slice on the diagonal 1/2 cm thick slices. Lay out on the cutting board and spray each slice with a bit of coconut oil spray. When temperature reads 50C on the TempAlert Knob, place the slices, sprayed side down in the grill pan. Replace the lid and leave it 10 minutes. If the temperature hovers at 80 C that is perfect. If it starts to pass 80 remove the lid and turn the slices over. They should show some...

Mac and Squash

Ever want a healty version of Mac and Cheese, Well, here it is.  It’s even Gluten Free Mac and Squash Serves 4-6 Featured Platinum Cookware:  Platinum 4 Quart and 1.8 Quart 1/2 package Goldbaum’s Gluten Free Penne Rice Pasta 1/2 can Sprouts Organic Pumpkin 1/2 can Pacific Friend Coconut Milk 1/4 tsp Sprouts Organic Curry powder, salt free Bring 4 cups purified water to boil on medium heat in Platinum 4 qt.  Add pasta and stir.  Cover.  Set timer for 3, stir, cover, set for another 3 minutes.  Turn heat off.  Stir and cover.  Set timer for 15 minutes.  Drain. Sauce:  mix  the remaining ingredients in Platinum 1.8 qt.  Cover.  On medium-low heat bring the temperature to 30C.  Pour over drained pasta.  Mix gently.  Serve warm with a green salad. Costco carries the pasta.  Reams carries the Coconut milk.  Sprouts carries the other two.  This recipe is a respectable replacement for traditional Macaroni and Cheese; all of the assets, none of the liabilities.  Whole grain, gluten free, dairy free, salt free, chemical free...

Simple Portabella Mushroom Pot Roast

Simple Portabella Mushroom Pot Roast                                          Healthy Solutions Serves 4 Start on medium heat, bring the grill pan to 60C.  Place cut mushrooms in pan, place lid on and keep heat at medium.  Turn over after 6 minutes; grill other side 5 minutes.  Remove the cooked mushrooms to a holding utility bowl, cover.  Repeat the process with remaining mushrooms.                           Ingredients: -24 oz. Portabella mushrooms.  I used the small size, cut in 1/2 inch thick slices, stems removed.  The large ones would work too. -large sweet onion, chopped in 1/2 inch size pieces -4 medium potatoes, scrubbed but not peeled, cut up #3 cone -4 medium carrots, scrubbed but not peeled, cut on wavy slicer #5 cone Sauté the onion in the grill pan after the mushrooms are removed still on medium heat until they soften and become transparent.  They should caramelize slightly, now combine the mushrooms with the onions in the grill pan.  Add the seasoning/seasonings of your choice.  I used 2 teaspoons of dry rosemary.  Now add the potatoes and then the carrots on top of the potatoes.  Garnish with a little more seasoning if you like.  Place lid on top, still on medium heat.  When temp reaches 80C again turn heat to 1 (just above low) and set timer for 30 minutes.  Temperature gauge should hover around 95C. Serve with a fresh green salad on “Meatless Monday” or anytime!  ...

4 Reasons You Should Really Learn To Cook

Here is a news feed I read on Fox 13 in Salt Lake City.  This supports everything we are teaching people. Eat Healthy Have More Energy, Feel Better and Live Longer and of course Prepare your Foods In Platinum Cookware to Retain over 90% of the foods nutrition.  My addition… Here’s The Story! When clients ask nutritionist Joy McCarthy for one easy diet change, her answer is always the same: Start cooking your own food. “It’s completely transforming,” McCarthy said, author of Joyous Health: Eat and Live Well Without Dieting. “I often tell people, ‘Do you want to feel better? Do you want to have more energy?’ Because great health starts in the kitchen.” “There are so many reasons… ,” celebrity nutritionist Kimberly Snyder said before launching into a long list. Here are the four big ones: You’ll make better choices Vegetables look much more appetizing when you’re standing in the middle of the farmer’s market than when you’re staring at a fast-food menu. Instead of being led by hunger — and glossy hamburger photos — you’ll choose more often what’s best for your body. “That step of picking up your own food will cut out more and more processed foods,” Snyder says. And healthier choices at the grocery store lead to healthier meals at home. People who cooked meals at home at least six days a week consumed fewer calories than those who frequently ate out, a study published recently in the journal Public Health Nutrition found. “When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not...