I'm trying to watch my carb intake (still planning on writing about that later), so this lunch is my attempt at getting enough protein without upping the carb count. After trying collard greens and iceberg lettuce, I've decided that romaine makes the best "wrap" by far. It tastes better than collards, doesn't break as easily as iceberg, plus- it's a darker green color, so it's better for me. I rounded out my lunch with a 1/2 cup of 1% fat cottage cheese, and a really yummy Cucumber Pear Salad.
Greek Chickpea Burger (makes 8 patties)
2 cans of Chickpeas, drained and rinsed
1/2 cup 0% fat Greek yogurt (I use Fage)
1/4 cup grated carrot
1/4 cup chopped roasted red pepper
1/4 cup chopped onion (I used white, but any onion would do)
1 tsp each: turmeric, paprika, cumin
1/4 ground flaxseed
2-3 sprigs of dill, chopped
1. Heat oven to 350°. Spray baking sheet with fat free spray.
2. Mash chickpeas in a large bowl (my pastry cutter worked perfectly).
3. Add the remaining ingredients and mix well.
4. Form into 8 balls, and then press into flat patties. Bake for 12 minutes on each side (until slightly browned and crispy).
This is roughly the nutritional information (per 1 burger):
Tzaziki (makes 6 servings)
1 cup 0% Greek yogurt (I use Fage)
1/2 cucumber, peeled, seeded and finely diced
juice from 1/2 lemon
1 tsp chopped garlic
1-2 sprigs of dill, chopped
salt and pepper to taste
Mix all ingredients together and store in fridge.
Cucumber Pear Salad (makes 4 servings)
1 cucumber, halved and seeded and chopped (you can keep the skin on)
2 pears, peeled and chopped
6 T rice wine vinegar
1 tsp low-sodium soy sauce
1 tsp sugar (I used 2 packets of Nectresse)
dash (or two) of red pepper flakes
Mix all ingredients in a bowl- will store in fridge for up to 5 days.