Recipe of the Week: The Better Burger

The Better Burger
From: Crazy for quinoa Ancient food finding modern fans
Quinoa Resolution cookbook, A recipe by Laura Langs


A meatless meat-lover’s burger, this is a full-flavoured burger with the perfect combination of toasted pecans, mushrooms, aged cheddar, herbs and of course, quinoa. These patties hold together well for freezing, making for a quick and easy meal.

• 250 ml (1 cup) water
• 125 ml (½ cup) quinoa
• 15 ml (1 tablespoon) grapeseed oil or vegetable oil
• 250 ml (1 cup) diced onions
• 500 ml (2 cups) finely chopped cremini or white button mushrooms
• 5 ml (1 teaspoon) minced garlic
• 4 ml (¾ teaspoon) dried marjoram
• 1 ml (¼ teaspoon) dried oregano
• 1 large egg
• 150 ml (2/3 cup) shredded, reduced-fat, aged cheddar cheese
• 125 ml (½ cup) toasted pecans, finely chopped
• 75 ml (1/3 cup) quick-cooking rolled oats
• 15 ml (1 tablespoon) sodium-reduced soy sauce or tamari
Preheat the oven to 180 degrees C (350 F). Lightly grease a baking sheet or line with parchment.
Combine the water and quinoa in a medium sauce-pan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside to cool.
Heat the oil in a large saucepan over medium heat. Add the onions and cook for about 5 minutes or until the onion starts to become soft and transparent. Add the mushrooms, garlic, marjoram and oregano; cook for another 5 minutes or until the mushrooms are tender. Set aside to cool.
In a medium bowl, beat the egg. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce. Scoop 125 ml (½ cup) portions of the mixture onto the baking sheet and shape into 8 or 9 patties 2.5 cm (1 inch) thick, leaving 2.5 cm (1 inch) between them. Bake for 27 to 30 minutes, until slightly browned and crispy. Serve with your favourite garnishes.

Yield: Makes 8 servings.
Tip: These burgers can also be fried in an oiled skillet or grilled on a barbeque baking sheet.
Per Serving:
• 150 calories
• 9g fat
• 7g protein
• 13g carbohydrates
• 2g fibre
• 2g sugar
• 25mg cholesterol
• 130mg sodium

By balancedmotionblog Posted in Recipes

Friday Education: What the World Eats

Happy Friday Friends!

What_The_World_Eats_Canada(courtesy of

As some of you may know we have had the privilege of hosting a Nutritional Workshop here at Balanced Motion Pilates and Yoga  with Michelle Weir ( Registered Holistic Nutritionist and Certified Live Blood Microscopist in Toronto) and are very excited to welcome her again Saturday October 4th from 10:00am-12:00pm. In anticipation of this workshop we thought a Nutrition Friday Education was in order 🙂 Click here to check out a really cool photographic report on what families from all around the world eat in a week!

Recipe Of The Week: Easy Vegetable Pad Thai

Easy Vegetable Pad Thai Recipe
adapted from

pad thaicourtesy of Google images
serves 2-3
For The Sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water
For The Noodles and Veggies
8 oz wide Pad Thai rice noodles, also called Banh Pho (or any type of noodle you prefer)
2 tablespoons coconut oil
1 crushed or chopped red pepper, as much as you like
1 crushed or chopped jalapeno pepper (or any hot pepper of your choice)
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds (or julienned)
1 heaping cup of cubed fried tofu (can buy block of tofu and cube yourself) optional
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts (unroasted works too)
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges
1. Place all the sauce ingredients in a nonstick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.
2. Put a little bit of coconut oil in frying pan and fry cubed tofu. Be careful not to overcook. Set aside.
2. Soak and drain the noodles according to package instructions. If the package doesn’t have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.
3. Heat the oil in a large wok. Add the crushed red pepper and jalapeno. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.
4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.
5. Turn off heat, and add the bean sprouts, and green onions and mix well.
6. Garnish with cilantro and peanuts. Serve with lime wedges on the side.

By balancedmotionblog Posted in Recipes

Recipe of the Week: Chocolate Zucchini Cake/Muffins

Chocolate Zucchini Cake/Muffins
From Moosewood Cookbook

Chocolate Zucchini Cake/Muffins
From Moosewood Cookbook
• 2 ½ cup spelt flour
• ½ cup cocoa
• 3 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• ¾ cup coconut oil
• 2 cups suconaut or coconut palm sugar
• 3 eggs
• 2 ½ tsp grated orange rind
• 2 cups grated zucchini
• ½ cup milk
• 1 cup ground nuts
• ¾ cup suconaut or coconut palm
• 1 tbsp orange juice
1. Combine first 6 ingredients. Set aside.
2. Cream coconut oil and sugar. Beat in eggs. Stir in orange rind and zucchini.
3. Stir in the dry ingredients mixture alternating with milk and nuts.
4. Put in greased bundt pan (or muffin pan if wanting to make muffins). Bake at 350° for 40 min.
5. Meanwhile, create the glaze by mixing orange juice, sugars above and rind. Spread on warm cake or muffins.

By balancedmotionblog Posted in Recipes