Yesterday I started adding some muscle stretches to my activity level. I discovered that the little bike is still out of the question because it hurts sharply when I bend my knee, but stretching just plain feels good ! I think I can actually move into some yoga activity now. Not every position, but a select few to help gain strength and flexibility. This will ultimately help with the range of motion I have with the knee.
It was also the beginning of the final push of choir rehearsals before Christmas. Hard to believe that it is so close now ! Colored lights on the tree make me think about getting colors on a plate, and I think that was the reason why I chose to make this meal. It's basically a simple sandwich and salad, but with the right compnants and care, that becomes so much more !
Purple cabbage and broccoli slaw with Roast Veggie Meatloaf burgers on Honey Whole Wheat Rolls- colorful and I think the burgers could fill an army ! I cut the recipe in half, split it into three burgers instead of four and found it to be more than I could eat! Next time I will make em smaller and freeze a few.
Purple Cabbage and Broccoli Slaw
( small pieces reminds me of KFC Coleslaw- one of my favorite things !)
* 1 small purple cabbage or half of a medium purple cabbage
* 2 Cups baby carrot
* 1/2 red onion
* 1 medium head of broccoli,
* 1/2 Cup dried cranberries
* 4 Tbsp sugar
* 1/2 tsp salt
* 1 tsp celery seed
* 2 Tbsp white balsamic vinegar
* 6 oz plain yogurt
* 1/4 Cup slivered almonds
Using a food processor, shred the cabbage, carrots, red onion, broccoli. Toss together along with the cranberries in a big bowl.Mix together the sugar, salt, celery seed, vinegar and yogurt.Combine the yogurt mixture with the vegetables. Top with almonds.Refrigerate until ready to eat.
Roasted Vegetable Meatloaf Burgers with Balsamic Glaze:
For the Burgers:
* 2lbs Ground Beef
* 1 Yellow Zucchini
* 1 Green Zucchini
* 1 Small Onion
* 1 Red Bell Pepper
* 3 Cloves of Garlic
* 1 Teaspoon Sea Salt
* 1 Teaspoon White Pepper
* 1 Teaspoon Italian Seasoning
* 1 Teaspoon Parsley
For the Glaze:
* 1 Cup Ketchup (No Sugar Added)
* 1/2 Cup Balsamic Vinegar
* 1/8 Teaspoon Red Pepper Flakes
Take your zucchini and garlic and grate.
Very, very finely chop onions and red bell pepper.Add to a pan with a little bit of cooking oil on medium heat.
Mix together and add spices.
Continue cooking, stirring frequently. It is VERY important to cook until all of the water is eliminated.When finished cooking, place onto plate lined with a paper towel to drain any remaining water. Set aside.
Take the ketchup and balsamic vinegar and put into a pot.
Combine. Add spices.Bring to a simmer and then turn off heat.
In a large bowl combine meat, half of balsamic mixture (reserving other half for later use) and vegetables.Form into patties. I used a measuring cup (3/4 Cup Size) as a guide.
Place onto a baking rack (under the rack I have a tin foil lined baking sheet for easy clean up) and brush with remaining balsamic glaze.
Place into the oven at 400 degrees.
Cook for about 25-30 minutes.
Place on Bun and if you wish top with grated extra sharp cheddar cheese.
Soaked Honey Whole Grain hamburger Rolls
Mix well, and let sit covered at room temperature overnight :
7-9 cups whole grain flour
1 cup buttermilk
1 cups water
1/3 cup melted butter or coconut oil
The next day dissolve
1/4 cup warm water
1 Tbsp active dry yeast
1/2 tsp honey
Combine with soaked dough and add
1/2 cup honey
2 tsp sea salt
additional all purpose flour to make a non sticky , elastic dough
Knead 10 minutes or till dough springs back ( gluten forms). Place in a greased bowl, cover and set in a warm place and let rise till double in bulk. Punch down and let rise for a second time. Punch down and shape into buns. Let rise and bake at 350 for 25-30 minutes. ( Note- you can use half of the dough to form rolls and freeze the other half to use as a pizza crust another time)