Submitted by Tina Mangos
Dear friends, many of you know I’m always creating new recipes for better health. So, since I returned from a wellness retreat in Florida, I got inspired to experiment in the kitchen with a “healthier” burger, but not a total veggie burger. My “hybrid burger” still has ground beef, so you get that taste of beef, but with way less fat and way more protein.
Tina’s Hybrid Burgers
- 1 pound grass fed beef – 80% or higher lean
- 1 can pinto beans, drained
- 1 box tofu (firm/12 ounces)
- 2 Tbsp nutritional yeast
- 1 C salsa (I get the Fresh Thyme organic “thick & chunky”… it has less sodium.)
- chopped onion
- 3 C cooked rice
- red pepper, garlic pepper, and any spices
Mix all ingredients by hand, and mush them into seven to eight normal-sized patties. Bake on two layers of parchment paper for 80 minutes at 375 degrees. Flip them after 50 minutes.
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Photo provided by Tina Mangos
Here’s an easy way to make sure you eat a big colorful salad every day.
Chop everything for about four to five salads ahead of time. Keep it in a plastic container in the fridge. I use shredded carrots, cucumbers, kale, whole cherry tomatoes, red pepper, celery, green onion, two cans of beans, etc. Mix everything with apple cider vinegar. It helps soften the kale and keep it fresh. Then you just add that to a base of organic greens and add dressing.
Learn more at TinaMangosArts.com.