FOOD FOR THE BODY

Salmon Burgers (from Real Simple Magazine)

Serves: 4
Points: 8 with bun

1 1/2 lbs. skinless salmon fillet, cut into 1-inch pieces
4 scallions, thinly sliced
Kosher salt and black pepper

Heat grill to medium-high. Oil the grill grate. In a food processor, pulse the salmon 3 to 4 times, just until coarsely chopped (the mixture should still be somewhat chunky). Add the scallions, 1/2 tsp. salt, and 1/4 tsp. pepper and pulse to combine. Form the mixture into 3/4-inch thick patties.

Grill, turning once (do not press or flatten), until opaque throughout, 3 to 4 minutes each side. Serve on rolls with desired toppings (the magazine suggested avocados and fresh cilantro).


Veggie Burgers

Serves: 4
Points: 6 with bun

1/4 c. couscous
1 large egg
1/4 c. sunflower seeds
1 (15-oz.) can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium red onion, finely chopped
1 T. fresh lemon juice
Kosher salt and pepper

In a small bowl, combine the couscous and 1/4 c. hot tap water. Let sit for 5 minutes. Fluff with a fork.

In a food processor, puree the egg, sunflower seeds, and 3/4 c. on the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 tsp. salt, and 1/4 tsp. pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20-25 minutes.

Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until charred and heated through, 4 to 5 minutes per side. Serve on rolls with desired toppings.