Aloha’s Healthy Burger Dinner Menu
Burgers and fries are a classic American meal with crowd-pleasing appeal. However, their characteristic grease – and lack of complex carbohydrates – can leave you feeling queasy and cause restless sleep. As burger fans, we were reluctant to give them up entirely. So we asked our friends at Aloha, who specialize in whole food supplements, to offer some ingredient swaps. This updated spin will leave you feeling light, fresh and fulfilled.
Dunk these crisp zucchini fries into a pesto-guacamole dip for a healthy indulgence. These fries taste a bit like French fries and a bit like onion rings — super crunchy on the outside with a soft center. However, the avocado aioli really packs the punch. This vegan alternative to classic aioli is full of flavor and good-for-you fats.
- 3 to 4 zucchinis depending on size
- 1/3 cup nutritional yeast
- 1 cup bread crumbs (we used Trader Joes Organic Bread Crumbs, but you can sub gluten-free or whatever you prefer)
- 1 teaspoon smoked paprika
- 1 teaspoon basil
- 2 teaspoons dried parsley
- 2 teaspoons ALOHA Daily Good
- 1 teaspoon salt
- 2 eggs
- 1 ripe avocado
- 1/2 cup basil leaves
- 1 clove garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 teaspoon ALOHA Daily Good
- 1/4 teaspoon pepper
- 1 tablespoon plain, unsweetened yogurt or yogurt of choice
Preheat oven to 420°F. Wash and slice the zucchini into strips about two inches long and 1/4 to 1/2 inch thick. In one bowl, crack and lightly whisk both eggs. In another bowl, pour in the nutritional yeast. In a third bowl, mix together the bread crumbs, salt, paprika, basil, ALOHA Daily Good and parsley. Take zucchini slices and dip them one by one into first the nutritional yeast, then the egg, and finally the bread crumb mixture and place them on a parchment paper lined sheet pan. Place in the oven and bake for 20 to 25 minutes (no need to flip). Fries are done when the coating is brown and crispy.
While the fries are baking, make the avocado aioli by blending all the ingredients in a food processor until smooth. Serve!
This new take on a veggie burger shines the spotlight on red beets and red quinoa for a beautiful – not bloody – burger. Top it off with some Sweet Potato Chipotle Yogurt Sauce to add a savory, surprisingly healthy kick.
- 1 cup beet roots (peeled and cut into cubes)
- 1/2 cup red quinoa
- 1 1/4 tablespoons melted coconut oil
- 1 egg
- 1 onion, finely diced
- 2 garlic cloves, diced
- 4 tablespoons whole wheat bread crumbs
- 1 tablespoon flax seeds
- 2 tablespoons lemon juice
- 1/3 teaspoon chili flakes
- 1 teaspoon sea salt
Sweet Potato Chipotle Yogurt Sauce
- 1/2 boiled, large sweet potato
- 1 cup 2% Greek yogurt or unsweetened yogurt of choice
- Juice of 1 lime
- 1 tablespoon adobo sauce
- 1 teaspoon smoked paprika
- 1/2 tablespoon chipotle powder (or 1 chipotle pepper)
- 1/4 teaspoon cumin
- 1 teaspoon coconut oil
- 1/2 packet of ALOHA Daily Good Greens
- 1 cup of red spinach
- Arugula or lettuce of choice for garnish
Preheat oven to 350°F. Put the sweet potato in a saucepan, cover it with water, bring to a boil and then simmer on low. Also cook the quinoa (one cup of red quinoa with two cups of water) by bringing to a boil and then simmering until all the water is absorbed.
While your sweet potato and quinoa simmer, cut up your beets into one-inch cubes, toss them in about one teaspoon of melted coconut oil, place them on a baking sheet lined with foil and put them into the oven for about 30 minutes. Set aside to cool.
When they’ve cooled, put the beets in a food processor or blender and blend them roughly for about three long pulses (you want body to the burger, so don’t puree them). Combine with the other burger ingredients in a big bowl and mix with your hands or a spoon. Lump the mixture into four, round patties with your hands and lay them on a baking sheet. Put the patties in the oven for 20-25 minutes per side, then let them cool.
For the chipotle sauce, take your sweet potato out of the saucepan and cut it in half. Let it cool then add it to a food processor with Greek yogurt, cumin, lime juice, paprika, chipotle powder and melted coconut oil. If you are using a whole pepper, be sure to de-seed it and dice it into small pieces. Blend on high until it is a creamy, evenly blended puree. Split a whole grain bun (if desired) into two and spread both sides with the sweet potato chipotle sauce. Place your burger (reshape it if necessary) in between the buns and add your arugula and/or red spinach on top for garnish. Serve warm.
Who doesn’t love brownies? We made the venerable desert using a healthy recipe that is easy to throw together and free of any “weird” ingredients like black beans or spinach. Our version is full of protein and is dairy-free, but it still has a lovely light, moist texture. Yields one 9×9 pan.
- 1 cup oat flour
- 2 scoops ALOHA Chocolate Protein
- a pinch of salt
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup coconut sugar or sugar of choice
- 1/2 teaspoon vanilla extract
- 1 ALOHA Superfood Chocolate bar, chopped (we used Hazelnut Fig)
Preheat oven to 350°F. In a saucepan, melt the coconut oil, add the coconut sugar and mix until smooth. Remove from heat, add the maple syrup, cocoa powder and vanilla, and then stir until combined. Set aside to cool.
In a mixing bowl, whisk together the oat flour, ALOHA Chocolate Protein and salt. Once the chocolate saucepan mixture has cooled down, mix in the eggs and whisk until smooth and glossy. Pour the wet mixture into the dry and whisk until just combined. Add the chopped up chocolate bar.
Coat your pan with coconut oil, spread the mixture in the pan, and cook for 20-30 minutes. You will want the brownies to be slightly under-baked because they will keep cooking after you pull them out. Let sit for 20 minutes before slicing and eating.