Put Down That Burger!!

            Have you ever heard of Organic Authority? While looking through my TweetDeck, #nutrition, I came across an incredible website called organic authority! It's like Self or Women's Health Magazine online, but better. Laura Klein founded the website, and offers tons of valuable and entertaining information. From beauty foods and workouts, to recipes and chew news, theres something here for everyone. While browsing through Chew News I came across a not so surprising bit of information written by Jill Ettinger, which hasn't received very much publicity, due to all of the recent happenings in the news. 

         Cargrill, one of the top four meat distributors in the U.S., has just called back 29,000 pounds of ground meat after it was discovered that the meat contained traces of Salmonella. The meat was mainly sold in the northern states including Massachusetts, Maine, New Hampshire, New York, Rhode Island, Virginia and Vermont. More than thirty people have reported being sick, and two of the cases have resulted in hospitalization. The American meat industry has been completely transformed in the last fifty years. This new multi billion dollar meat industry has hundreds of thousands of cows living on small plots of land, and allows for a significant drop in the price of meat.The main two problems with this system of meat production are contamination and quality control. With thousands of animals in close quarters, if one gets sick, pathogens and illness can spread like wildfire. Salmonella, campylobacter, and EcoliO157 can pass from cow to cow at a catastrophic speed. Items like ground beef, which is the main ingredient in hamburgers, can contains hundreds if not thousands of different cows, and if one cow happens to carry a case of Ecoli all of the meat will become contaminated, and shipped out all over the country, making it incredibly difficult to track.

             I dont know about you, but this makes me second guess ordering a cheeseburger in the near future. However, this seems like the perfect time to introduce one of Laura Klein's healthy no meat recipes, her black bean burger. Black beans are a great plant based protein, and taste delicious! 

(Recipe by: Laura Klein)

Ingredients:

3 ½ cups dried black beans picked over and rinsed (you can substitute 2 cans of black beans but make sure you buy a brand that doesn't contain the bisphenol A or BPA lining)

1 onion, finely chopped

3 fresh cilantro sprigs

3 garlic cloves, smashed, skins removed

4 tablespoons of mayonnaise (or substitute Greek yogurt)

1/3 cup dried bread crumbs (to make gluten-free use gluten free crackers)

2 ½ teaspoons of ground coriander

½ teaspoon of ground chipotle seasoning

½ cup chopped cilantro

4 burger buns (my favorite are brioche!)

2 tablespoons of grapeseed oil (or some other high heat oil like avocado oil

Accompaniments:

1 avocado sliced thin

Salsa or pico de gallo, or freshtomatoes

Lettuce

Cheese of choice (if desired)

Method:

If using dried black beans, soak overnight. Bring beans, onion, garlic and cilantro sprigs to a boil in a large wide pot. Cover with water. Water level should be at least 3-4 inches above beans. Reduce heat and simmer, partially covered, until beans are completely tender about 1.5-2 hours (if you cook them al dente you will have a grainy texture). When beans begin to tenderize, add a few pinches of salt. Drain beans and discard cilantro sprigs.

In a food processor or blender, pulse half of bean mixture with onions, garlic, mayonnaise, bread crumbs, coriander and chipotle until combined. Transfer to a bowl and stir in remaining bean mixture. Make 4 burger patties.

Heat oil in a heavy skillet over medium-high heat. Cook burgers until they are crisp and lightly browned, turning once. Total cook time is about 5-7 minutes (if you make thick burgers cooking time will be longer). Serve on buns immediately and garnish with your favorite accompaniments!

              With the London Olympics in full swing, I always find myself wondering, what are these athletes eating to take care of their most prized possession, their bodies! Under # nutrition I came across a great article uncovering the health tips and secrets of our U.S. Olympic Athletes, and I guarantee you these Olympians aren't maintaining their flawless physiques on a diet of  fried food and sugary treats. My favorite tip came form Ashton Eaton stating, "The less legs and the closer to the earth, the better for you." As strange as this initially sounds, there is much logic behind it. For example chickens have fewer legs then cows and pigs, making them healthier, and fish are even better than chicken! Beans, fruits, and vegetables would be at the top of Astons health-food ladder. Makaya Maroney, gymnastics, had a tip I think most of us girls can relate to saying, "It is very important to stay 'in tune,' with what your own body is trying to tell you.  Don't concern yourself with what others around you are eating or doing; keep your focus on yourself." It's a lot harder to eat healthy when your nearest and dearest are gobbling up gooey pizza and warm chocolatey brownies right in front of you. Beware the junk food enablers in your life! Now that we know some of our athletes tips, hopefully we can all start rocking an Olympian bod!