February 13, 2017 – Cooking with Chris Carter – Recipes

February 13, 2017 – Cooking with Chris Carter – Recipes

Black Bean, Kale, and Sweet Potato Veggie Burgers from Let Them Eat Kale! by Judith Mueller


2 14-ounce cans black beans drained and rinsed

1 1/2 cups sweet potato, roasted and chopped / lightly mashed

2 cups finely chopped kale leaves, stems removed

1/2 cup brown rice flour

1/4 cup green onions, chopped

egg substitute equivalent to one egg

1 tablespoon barbecue sauce(we used salsa sauce)

1/4 teaspoon sea salt

1 1/2 teaspoon smoked paprika

2 teaspoons chili powder

1/2 teaspoon garlic powder

Pinch cayenne pepper

1 to 2 tablespoons olive oil for cooking

Serving suggestions: serve over a bed of spring greens along with sliced red onion, avocado and spiral sliced beets. Drizzle dressing over burger and fresh veggies.


1. Place one can of black beans in food processor and pulse a few times to mash the beans but leave them slightly chunky.  Pour this mixture into a mixing bowl.  Add the remaining ingredients to the mixing bowl and stir to combine.

2. Heat a cast iron skillet to medium-high heat and add enough oil to coat the bottom of the pan.

3. Form patties out of the biggie mixture.  Place patties on the hot skillet and cook until the sides begin to firm up, about 3 to 4 minutes.

4. Carefully flip the patties and cook until the patty is firm when poked.  Both sides of the patty should be crisp.

Note:  This patties hold up well for grilling, too!  Sometimes I freeze them for a short time prior to grilling.

Power Grab Cranberry Orange Protein Bars inspired by the basic recipe from POWER HUNGRY by Camilla V. Saulsbury


1 cup rolled oats

1 1/3 cup almond milk

1/2 cup sunflower butter

2/3 cup Arbonne vanilla protein shake mix

2/3 cup Arbonne protein boost powder

3 teaspoons orange zest

3/4 cup chopped dates

1/2 cup dried cranberries

3/4 cups rolled oats in addition to the 1 cup finely ground rolled oats

1/2 cup coconut flakes

fistful of pipits (pumpkin seeds)

fistful of sunflower seeds

shredded coconut for the topping


1. Line an 8″ square baking pan with parchment paper

2. Place the 1 cup of oats in a food processor or vitamin and grind to a fine powder

3. Add milk, sunflower butter and orange zest to the processor bowl. Process, using on/off pulse, until the mixture is blended and smooth, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula.

4. Add the protein powders to bowl; process using on / off pulses until all of the protein powder in incorporated, stopping to scrape the sides of the sides and bottom of the bowl once or twice with a rubber spatula.

5. Scoop the mixture into a large bowl.  Add the remaining ingredients except for the shredded coconut.  Mix well. Spoon into the baking pan lined with parchment.  press firmly into the pan.  Top with shredded coconut and press the coconut firming into the mixture.  Refrigerate overnight or until firm.  

6. Lift out of pan and cut into squares. Store in the refrigerator or freezer.