Oh Em Gee Veggie Burgers from my new cookbook!

originally from: http://ohsheglows.com/2016/08/31/oh-em-gee-veggie-burgers-from-my-new-cookbook/


Hubba, hubba, now that’s what I call a veggie burger glam shot! Served with rippled sweet potato chips and a dill pickle, what else could you want in life?!

Today I’m so excited to share one of my favourite recipes straight from my new cookbook, Oh She Glows Every Day! The countdown to the release is onnnnn…this Saturday September 3rd in Canada (including Indigo, Costco, and more!), and Tuesday September 6th in the US. I honestly can’t believe it’s almost here, and I can’t thank you enough for all your support and excitement.

Don’t forget, if you order online or pick up a copy in-store before September 13th, 2016, you can snag my OSG Every Day Bonus Recipe Bundle which has 7 brand-new recipes (not found in the book or blog), and 4 preview recipes from the book. So much recipe goodness going down!

I’m also hosting a fun Insta giveaway for a signed copy of both Oh She Glows Every Day and The Oh She Glows Cookbook! One lucky winner will receive a signed copy of both cookbooks, mailed straight to their doorstep as a special gift from me. Please see my Instagram post for all the deets.

Okay, now let me talk about these veggie burgers for a hot second. They are my newest veggie burger addiction. I tested a ton of them for this second book (you know I take my veggie burgers seriously) and these are the ones that everyone—kids, husbands, veggie-burger skeptics—loved. I hope you’ll gobble them up, too!






Oh Em Gee Veggie Burgers
Vegan, soy-free

Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps. This recipe is from Oh She Glows Every Day. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.

11 or 12 patties

Prep Time
40 Minutes
Cook time
25 Minutes
Total Time
1 Hour, 5 Minutes

For the burgers:1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds2/3 cup (95 g) finely chopped onion3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)Two (14-ounce/398 mL) cans black beans, drained and rinsed2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste1/4 to 1/2 teaspoon fine sea salt, or to taste1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice2 tablespoons (17 g) gluten-free oat flourTopping suggestions:Homemade Vegan Mayo (p. 269) or this one, or store-boughtEasy Barbecue Sauce (p. 255), or store-boughtSliced avocadoSliced red onionSliced tomato

Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix). In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.) Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!  Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.


Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.


A couple quick notes:

This recipe hasn’t been posted to the Oh She Glows Recipe App yet since I have to shoot a new photo for it, but it will be coming soon!

Also, just a heads up that there won’t be a Friday FAQ post going up this week. Unfortunately, my little one is quite sick so I don’t think I’ll be able to get to it. Thanks for your understanding.

I’d like to wish you a wonderful, safe, and delicious Labour Day weekend! (Did I really just type Labour Day weekend? I can’t even.)

Photography credit (top photo): Ashley McLaughlin; all other photos: Angela Liddon

Comments (15) | function fbs_click() {u=location.href;t=document.title;window.open(‘http://www.facebook.com/sharer.php?u=’+encodeURIComponent(u)+’&t=’+encodeURIComponent(t),’sharer’,’toolbar=0,status=0,width=626,height=436′); return false;}Share on Facebook | Tweet | Pin It | Snapchat© copyright 2016 Oh She Glows. All Rights Reserved.

Gluten Free Chocolate Zucchini Muffins – Paleo

originally from: https://simplygluten-free.com/blog/2016/08/gluten-free-chocolate-zucchini-muffin-paleo.html

Post image for Gluten Free Chocolate Zucchini Muffins – Paleo

How do you get kids (or grown-ups who eat like kids) to eat their vegetables? Make them taste like chocolate!

If you are the typical gardener (i.e. not me whose zucchini plant committed suicide by imploding) you probably have a bunch of zucchini growing in your garden right now – here’s a recipe that will help you use some up.

These chocolate almond zucchini muffins are packed with protein thanks to almond flour and cage free eggs ( I use Nature’s Yoke), free of grains and dairy, are low carb, and just so happen to taste great!

A note on sweetener for these muffins: Since almond flour is pretty high in calories I use a combination of 1/3 cup erythritol (which is an almost calorie free sweetener) and 2 tablespoons of maple syrup. You can use the sweetener of your choice here; maple syrup, honey, agave, or even plain old sugar. I would start with 1/3 cup and then taste to see if you need more.

A note on using the food processor – I like to use my food processor when working with almond flour, I find it helps the texture be a tad finer. If you don’t have one, no worries, just mix the dry ingredients in one bowl, the wet in another, add the we ingredients to the dry and stir in the zucchini.

One more note – make sure you really grease the muffins tins very, very well; these muffins tend to stick. You can use paper cupcake liners if you like but they will stick to the paper. That’s ok if you don’t mind.


Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Chocolate Zucchini Muffins

Gluten free non-stick cooking spray or coconut oil
2 cups almond flour (not almond meal)
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
4 large cage free eggs
¼ cup almond milk
1/3 cup erythritol (or use sweetener of choice – see note in blog post above)
2 tablespoons maple syrup – omit if using a sweetener other than erythritol
2 teaspoons pure vanilla extract
1 large zucchini (about ½ pound), grated with the large holes of a box grater
¼ cup sliced almonds


Preheat oven to 325 degrees. Grease a standard muffin pan well with cooking spray or coconut oil.

Place the almond flour, cocoa powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Process a few seconds to combine. Add the eggs, almond milk, erythritol, maple syrup, and vanilla and process until fully combined, scraping down the sides of the bowl as needed. Remove the blade from the food processor and stir in the zucchini.

Divided the batter evenly among the muffin tins. Sprinkle some sliced almonds on top of each muffin. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool and let the muffins cool for about 15 minutes before removing them from the pan.


A gluten free recipe that serves 12 people

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The ‘Simply’ in Simply … Gluten-Free Quick Meals doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare.” – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes” -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Wink Frozen Desserts: The 100 Calorie Pint+

originally from: http://www.godairyfree.org/product-reviews/wink-frozen-desserts

Just prior to trialing it, I read many mixed reviews online about Wink Frozen Desserts. As I soon discovered, the varying opinions were for good reason. Which is why I’ve opted to skip a star rating on this review. Instead, I’ll provide enough details about Wink Frozen Desserts to help you decide if these pints […]

The post Wink Frozen Desserts: The 100 Calorie Pint+ appeared first on Go Dairy Free.

News Roundup

originally from: http://www.discount-supplements.co.uk/blog/news-roundup-august/


Well, it looks like August has been and gone; I’m not sure quite how this happened, since I’m almost certain it was like, February when I last checked the calendar. Anyway, sadly, this probably means that our summer* is nearly over, and the nights will start drawing in. Still, there’s plenty of good stuff happening throughout September and beyond, so watch this space!

*Definition of the British summer: a few, sunny days, interspersed with lots of rain, and constant moaning, regardless.

Let’s take a look over what’s been going on in the world of health and fitness this past month!

Olympic Games Rio 2016, Team Great Britain!

I think we all felt a sense of glory when watching the Olympic Games this year. Collectively, Team GB took home a magnificent 27 gold medals, 23 silver, and 17 bronze. Their outstanding athletic performance resulted in an overall second place on the Medals Table, beaten only by the US.

The highlights undoubtedly include gymnast Max Whitlock; not only did he win two gold medals, but made history by becoming the first British gymnast to win a gold medal at the Olympic Games!

Then of course, there was British diver Chris Mears, who was awarded a gold medal in the men’s synchronised 3m springboard, along with fellow contender Jack Laugher, also coming first place in this category. He also bagged a silver medal in the men’s 3m springboard!

British flyweight boxer, Nicola Adams, scored one for the girls (WOOOH!), adding a further gold medal to Team GB, and made her country proud by being the first Brit to retain the Olympic championship since her predecessor, Harry Mallin, back in 1924!

We also want to give a special mention to Wimbledon champion twice over, and winner of two gold medals in the 2016 Olympic Games, Andy Murray. The hockey team’s gold medal was a glorious moment; in fact each and every participant of Rio (there are so many) made it the phenomenal event it was. Team GB – you did us proud!

Happy Birthday Optimum Nutrition!

Industry favourite Optimum Nutrition have turned 30 (just like yours truly!). This milestone Birthday is a marker of success by the company who brought us Gold Standard Whey, along with a host of other, remarkable supplements that have truly raised the bar over the years in terms of quality. We have more to come on this, so keep your eyes peeled… but for now, we just wanted to wish ON a very Happy Birthday, and continued innovation on the health and sports nutrition front!

Brand Ambassadors

Our DS ambassadors are health and fitness enthusiasts/professionals who are passionate about all areas of training, nutrition and supplements, and want to join us in helping others to achieve their personal goals. We’re expanding our arsenal of such individuals; at the beginning of August, we asked for individuals who matched this description to get in touch. Your contribution will be rewarded with a monthly allowance on products, and plenty of exposure via our various marketing outlets. The response has been amazing, so we thank everyone who took the time and effort to contact us via social media. If you feel you fit the bill, don’t delay in letting us know here, because we’re making our selections as I type!

Joe Wicks: The Body Coach Launches on Channel 4

Personal trainer and online nutrition coach Joe Wicks, 30, has been described as a sort of hybrid of Jamie Oliver and Essex’s own Russell Brand (is this a bad thing?). Though he might be a bit of an acquired taste, I’m going to score him a few Brownie points! Here’s a man who’s passionate about building a lean body using the healthiest, most functional methods possible. Personally, I find his energy and enthusiasm refreshing.

Creator of the 90 Day SSS, the 30 Day SAS, and the Lean in 15 recipe/fitness books, it’s Joe’s mission to get people to shun ‘dieting’ and focus on results, using acute but realistic time frames. He’s now got his own TV programme (surprisingly) called Joe Wicks: The Body Coach, which aired on Monday 29th August. Tune in to pick up useful meal prep/nutrition tips – great for beginners, or those just looking to broaden their scope a little when it comes to eating cleanly.

NEW Product Arrivals

Our in-house personal trainer, Scott Riches, provides honest, tried-and-tested reviews of the latest product arrivals. Earlier this month, we saw the launch of PhD Amino Drive, an intra-workout/BCAA blend, along with Pro Pane, the most recent pre-workout addition from CNP.

Also on the list is PS Whey by Pro Supps, which is a fairly new range to our website. Scott reviews the Glazed Donut flavour; this company are renowned for having a slightly wacky stance on their products, including the aptly named pre-workout, Mr Hyde!

Click on the images below to read the full reviews!

PhD Amino Drive - Discount SupplementsCNP ProPane - Discount SupplementsProSupps PS Whey - Discount SupplementsProSupps Mr Hyde - Discount Supplements

See you next month!



August favourites: gluten free chicken kievs, pizzas, pies and cake!

originally from: https://theglutenfreeblogger.com/2016/08/31/august-favourites-gluten-free-chicken-kievs-pizzas-pies-and-cake/

I can’t quite believe August is over already – and yet here we are with another round of monthly gluten free  favourites! It’s been a pretty stressful month so I’m sad to say my blogging has lacked a little – as has, you can probably tell from this, my healthy eating.

But life is too short to eat boring food, and I have really been enjoying trying all these yummy new gluten free goodies as well as trying to sneak the *odd* training session in here and there – though it’s been difficult.

Here are some of the treats I’ve discovered this month…

Sainsbury’s gluten free chicken kievs

gluten free chicken kievs sainsbury's

This was possibly my most exciting gluten free discovery this month! Sainsbury’s rebranded their free from range earlier this year – but last week I noticed some new treats in the freezer aisle. As well as some new gluten free pizzas (see next item below!), cocktail sausages and some new frozen Genius gluten free pastry products, were gluten free chicken kievs! I remember Sainsbury’s selling these a looong time ago and I snapped them straight up. They must be popular because they’ve pretty much sold out every week and they are DELICIOUS. Get out there and buy them now – you won’t be disappointed!

New Sainsbury’s gluten free pizzas

sainsbury's gluten free pizzas

I won’t lie – Sainsbury’s gluten free pizzas used to be really horrid. Cardboardy and tasteless, but when I saw these newly packaged ones I had to try them. And they are SO GOOD. The margherita pizza is delicious, with a soft base and plenty of cheese. And the pepperoni one has LOTS of topping – as does the vegetable one. They were all so delicious and I think these might be one of my new favourites – apart from the fact they are quite small.

Marks and Spencer mini chocolate, hazelnut and praline cakes

FullSizeRender 4

Seriously, what is this wizardry? Moist (shudder, least favourite word) chocolate cake, thick, sweet frosting, crunchy hazelnut – this is pure wickedness in it’s most decadent, chocolate form. I saw someone post about these gluten free cakes on Instagram and I had to find them. Amazingly my local M&S had them and they were worth the trip – this was some seriously good cake.

Perkier snack bars


Perkier are one of my favourite gluten free companies and although I am still mourning the loss of their amazing gluten free rocky road and tiffin slices (PLEASE bring them back!!) these ‘healthier’ snack bars are a treat too. I loved the texture of the quinoa bars and their crunch, and thought the flavour combinations worked really well. They certainly gave me a boost of much-needed energy to move Steve’s gym equipment round the other weekend!

Gluten free rhubarb and ginger crumble

gluten free rhubarb crumble credit The Gluten Free Blogger 530

I was very proud to be features by Wayfair UK in their ‘inspiration’ section of their website among some other very talented bloggers. My dad gave me some rhubarb from his garden and paired with ginger, it makes one of my favourite crumbles. Sweet, tangy and gluten free, you can find the recipe here alongside some other fab free from creations.

Gluten free pies from Pieminister

GLUTEN FREE pieminister pies 52

I was very lucky to be sent some delicious gluten free pies from Pieminister to try. There were two varieties – the Moo pie and the Heidi pie. The Moo pie is as expected – chunks of steak and a thick gluten free ale gravy. It’s delicious and perfect served hot with some mashed potato. The Heidi pie was my favourite, with a filling of goat’s cheese, sweet potato and spinach. It’s sweet and creamy and so tasty hot or cold. The pastry is gorgeously flaky and golden – these gluten free pies are a real triumph.

Tales of a Wooden Spoon


Tales of a Wooden Spoon is a local (Ilfracombe, North Devon) based company to me which specialises in gluten, dairy and refined sugar free treats. I have been dying to try her bakes and was very excited to hear Tommy G, the sandwich man who swings by my work every day, is now selling them. I picked up this peanut butter and jelly gluten free flapjack and it was so good – I can’t wait to try some of her other cakes!

What have you favourite gluten free products been this month? Have you tried any of these free from goodies? Comment below and let me know your August favourites!

Filed under: Monthly favourites