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Friday
May292015

Review: My Vegetarian Experience at Burtons Grill

I was invited to check out Burtons Grill, a chain restaurant with ten locations on the east coast, five of which are in Massachusetts. I'd never heard of it so was curious to try. I noticed they offer a vegetarian menu, so I was especially interested! When I hear "grill" I think of a heavy menu featuring meats and seafood, along with the usual fattening sides. I wouldn't expect a meat-focused restaurant to offer tasty or innovative vegetarian dishes.

I chose the Burlington location just outside Burlington Mall. The inside decor was modern and pretty, and friendly staff greeted us. We arrived off-hours around 3:00 pm so service was quick. I ordered the Roasted Beet Salad and Wild Grain & Vegetable Bowl. Hubby ordered the Fish Tacos and my son chose his usual chicken fingers and French fries from Burtons "Choosy" kids menu, which is based on the MyPlate healthy eating guidelines. For kids 12 and under, for $7.95 they can choose a protein (five options including a vegetarian black bean patty) and up to four sides. You can view the side options below. 

To be honest, with the commercial strip location, mostly American-inspired entrees, and decor that reminded me of a typical family restaurant (but nicer looking), I wasn't expecting anything special. So yes I was very surprised how delicious my two entrees tasted. All of the ingredients were very fresh. In my salad, the beets were perfectly cooked and the crispy candied walnuts, roasted onions and salty creamy goat cheese created over-the-top flavors. It was so SO good that I didn't want the bites to end.

The exceptional Roasted Beet Salad with goat cheese, roasted sweet onions, candied walnuts, baby mache (type of salad green) and mustard vinaigrette My rice vegetable bowl didn't look as exciting and the portion appeared very small. Hubby thought it was an appetizer! But again, the flavor was completely gratifying from the first bite. The quinoa and rice were cooked perfectly (not soggy as is often the case with quinoa and not hard as brown rice can be), tasting like they were prepared in a light broth. I would have loved more vegetables as I saw only about two each of broccoli florets, cauliflower, button mushrooms, zucchini, carrot and red onion but the portion was suprisingly filling and just the right amount for me. It tasted light but every ingredient was seasoned just right. The chive olive oil vinaigrette added even more great flavor without overpowering.

Wild Grain & Vegetable Bowl with red quinoa, brown jasmine rice, roasted vegetables and chive vinaigrette

Fish Tacos with fish (not sure what type), jicama radish slaw and mango salsa

There were no complaints from hubby about his fish tacos. He just wished there were more! My son's lunch came with four good-sized chicken fingers, fries, a small bowl of plain pasta (he added butter), diced cucumbers and a bowl of frozen yogurt...a good deal for the price. He finished mostly everything.

Jake enjoying his chocolate frozen yogurt. He'd finished most everything on this plate, which is unusual.

Overall the food and experience was excellent. If there were a location closer to me, I'd be ordering the beet salad and grain dish regularly as take-out! Because they offered such tasty vegetarian items, I'm curious to try the rest of the vegetarian menu soon. An important detail to add is that we'd questioned our waitress on providing a dairy-free meal for hubby. They were accomodating and made sure the bread and his fish tacos were devoid of cheese and butter. I'd read great reviews of Burtons Grill on Yelp with several reviewers noting their attentiveness to various food allergies. Check out family-friendly Burtons Grill if you can. You will not be disappointed!

Disclosure: I received a gift card from Burtons Grill to help facilitate this post. The thoughts and opinions expressed are my honest evaluation of the menu items.

Monday
May252015

Roasted Edamame and Peas

Roasting is such a delicious way to create a high protein, high fiber snack from legumes. I recently roasted chickpeas for the first time and was hooked. So now I'm experimenting with other types. This time I tried edamame (young soybeans) and peas, because I had both in the freezer. I didn't cook them before making the recipe below, just defrosted by rinsing under warm water and letting sit for a few minutes. I'd forgotten how satisfying edamame taste! Completely unadorned, they are already rich and buttery.

As a change I used my toaster oven instead of regular oven to save some electricity, because it was a hot day and I was only making a smaller portion. They came out great! As you can see from the nutritionals below, this super delicious snack is packed with protein and fiber and is quite filling. Definitely better than the dried packaged versions at the store that are loaded with sodium. As with most savory snacks, I have trouble eating controlled portions so I purposely prepared only 2 cups of legumes. They were so filling that 1 cup was plenty.

Roasted Edamame and Peas (makes two 1-cup servings)

Ingredients

1 cup frozen edamame

1 cup frozen peas

1-2 tablespoons olive oil

Onion and garlic powder (as much as you like)

Parmesan cheese, grated*

Directions

  1. Rinse edamame and peas under warm water and let drain in a colander for a few minutes to defrost. Press out any extra water with paper towels to get them as dry as possible.
  2. Move beans to a large bowl. Drizzle with olive oil and sprinkle with onion and garlic powder. Mix with hands or a spoon to evenly incorporate oil and spices.
  3. Spread beans onto a baking sheet covered with foil or parchment paper. Sprinkle with Parmesan cheese if desired.
  4. Bake at 425 F for 30-45 minutes, until desired tenderness (the longer you bake, the drier and crunchier they become). 

*For a vegan option, check out this easy recipe for vegan Parmesan cheese made from cashews and nutritional yeast.

Nutrition information per 1 cup (made with 1 tablespoon oil): 250 calories, 20 grams protein, 20 grams carbohydrate, 12 grams fat, 140 mg sodium, 8 grams fiber

Wednesday
May202015

Still Working on My Cauliflower Crust Pizza

I've been fascinated with the cauliflower craze: mashed, rice, pizza crusts. I've pinned all the recipes but as usual I'm late in the game, so I just recently tried a cauliflower crust from The Lucky Penny Blog for "The BEST Cauliflower Crust Pizza." She does a great job demonstrating each step with photos. I followed her directions exactly and took the time to squeeze and wring out a half cup of water from the cauliflower to ensure a firmer crust.

A head of cauliflower is placed in a food processor to make "rice." Then it is microwaved and squeezed of excess water. Cheeses, spices and an egg are mixed in with the cauliflower until a dough forms that you can shape into a crust.

The crust is pre-baked at 450 F for 10 minutes until the edges brown.

After pre-baking the crust, I added marinara sauce, baby spinach, Trader Joe's Reduced-Fat Mozzarella (which melts beautifully and tastes fantastic!), and Lightlife Pepperoni Style Veggie Protein Slices.

I was excited when I pulled the pizza from the oven. It looked delicious! My first bite was a mixed reaction though. The flavors sang pizza but the crust was ...chewy, soggy. It did hold together fine but it tasted like pizza toppings on an overcooked omelet. I tried the recipe a few more times adding ingredients that might solidify the crust, such as ground flaxseed and then a little flour. These did help. But I still need more tries to get the right ratios. Next time I'm even thinking of adding some toasted quinoa.

This is a low-carbohydrate high-protein recipe that is great for people with diabetes or if you just want a less heavy pizza. Cauliflower is a cruciferous vegetable full of fiber and cancer-fighting plant chemicals, so an excellent nutrition powerhouse. But the crust just doesn't taste quite right...yet!

Have you mastered a cauliflower pizza crust? Please let me know your ingredients! I am eager to try ๐Ÿ˜Š.