"Chicken" Burger

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Winner winner chicken dinner.. or not? This is a vegan chicken burger that will not disappoint! It's tasty and warm, ideal for a lunch break! 

Try making these with smaller buns to get delicious mini-"chicken" burgers!

 

 

Macro- & micronutrients:

  • 215 calories
  • Protein: 16g
  • Carbs: 32g
  • Fat: 1g
  • Fibre: 6g
  • High in Vitamin A, Vitamin B12 and Thiamin !

Ingredients

  • 1 round bread or pistolette (±50 grams)
  • 10 grams grated carrots
  • 10 grams lettuce mix
  • 50 grams Vivera vegan chicken schnitzel
  • 20 mL ketchup

Directions

  1. Cut the Vivera schnitzel and add the Vivera schnitzel to a hot pan, fry it for 2-3 minutes per side
  2. Bake the round bread or pistolette for 5 minutes in the oven at 220 degrees Celsius
  3. Cut the bread in two and add the schnitzel, the veggies and the ketchup
  4. Enjoy! :) 

 

Would you try out this "chicken" burger? Let me know! 

Healthy Rainbow Salad

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If you follow any true (vegan) fit girl, you have probably stumbled upon amazingly beautiful salads that seem impossible to make. But fear not, you can make your own show-stealer in just minutes! 

I tried adding a variety of vegetables and products to make this dish as well-rounded as possible. Carrots, beans, sweet potatoes, avocados... all products with different vitamins and minerals which complement each other very well! It doesn't get healthier than this. 

 

Macro- & micronutrients:

  • 603 calories
  • Protein: 35g
  • Carbs: 59g
  • Fat: 21g
  • Fibre: 20g
  • High in Calcium, Magnesium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Folate, Zinc, Vitamin A, Vitamin C, Vitamin E, Iron & much much more! 

Ingredients

  • 25 grams grated carrots
  • 25 grams grated red beets
  • 25 grams lettuce mix
  • 150 grams sweet potatoes
  • 100 grams red beans
  • 125 grams Vivera vegan chicken schnitzel
  • 1/2 avocado
  • 1 lemon
  • 1/2 teaspoon salt
  • (optional) 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Directions

  1. Cut the sweet potatoes in discs of 1-2 cm thick and boil in hot water for 10-15 minutes. Pinch with knife or fork. If the knife or fork easily pierce the potatoes, they are done 
  2. Add the vivera schnitzel to a hot pan, fry it for 2-3 minutes per side
  3. Cut the vivera schnitzel in long strips and set apart
  4. Drain the sweet potatoes and cut the discs in 4 pieces
  5. Grab your plate. Add the products in a circle as you see in the picture above. Tip: start with the carrot and work your way clockwise.
  6. Squeeze 2/3 of the lemon over your salad and sprinkle the salt and (optional) pepper. Add the olive oil 
  7. Your rainbow salad is done! ;)

What would you do differently with this salad? Let me know in the comments below!