Cooking with Boost

Moroccan Veggie Burgers These great ''burgers'' are as good as regular veggie and meat burgers, and healthier too. These are best served with my lemon rosemary sauce and a gluten-free roll. 1 can of chickpeas, mashed and drained 1/2 cup dill 1 cup of grated carrots 1/2 tablespoon lemon juice Pinch salt and pepper In a bowl, combine the mashed chickpeas, dill, carrots, lemon juice, salt, and pepper until smooth. Heat a large skillet with olive oil on medium heat. Make medium-sized patties with the chickpea mixture, and fry the patties till crispy. Serve warm.

Watermelon Chia Shake Served with my Chocolate Bread on a Saturday morning, this really is delicious. 2 slices of watermelon 1 cup of chia seeds Cut the watermelon into 4-inch squares. Put the watermelon squares in a blender and add chia seeds. Blend on high for 45 seconds and serve. Chill in the refrigerator for later. Enjoy!

Rosemary Garlic Fried Tomatoes This dish, a perfect appetizer, is to-die-for. I usually serve it topped with a fried egg. 3 slices of tomato 2 cloves of garlic 1 handful of fresh rosemary olive oil Drizzle a pan with olive oil, and put it on medium heat. Add the garlic and let it sit in the pan for 1 minute. Add tomatoes and rosemary, and cook for 5 minutes, or until the tomatoes are slightly browned. Serve hot.  Enjoy!

Peach mint smoothie This is super easy to make and it's delectable! 1 peach, diced 1 handful of mint leaves 1/4 cup of water In a blender, blend together the peach cubes, mint leaves, and water till smooth. Drink! 

Healthy School Lunches School's right around the corner! Want some ideas for your lunch? -Tuna Salad Sandwich with GF bread -Cucumber sticks with my Super Easy Homemade Hummus -Rice flour garlic crackers -Grainless granola bars -Peach mint smoothie