Search Results

If you don't know, my love of cilantro runs deep. I love it. I can eat it right off the stem. Cilantro pesto seemed like a great match for me. Also called coriander or Chinese parsley, cilantro is the go-to herb for heavy metal detoxification. The brain draws up precious mineral salt compounds from cilantro with a surprise package attached: phytochemicals that deliberately remove toxic heavy metals from the brain, freeing up neurons from toxic heavy metal oxidized residue, so that they can function at their best. Cilantro is also very valuable for extracting heavy metals and other toxins from other body systems and organs, particularly the liver. In fact, it’s an amazing liver detoxifier in its own right. It’s one of the best adrenal support herbs, too, and wonderful for balancing blood glucose levels and staving off weight gain, brain fog, and memory issues. Cilantro is also antiviral, as it helps keep down levels of the Epstein-Barr virus, shingles, HHV6, cytomegalovirus (CMV), and other herpetic viruses in all their various forms, as well as HIV. It’s also antibacterial; it helps to fight off virtually every form of bacteria and flush its waste from your body, and it’s also anti-worm. I like to pair this pesto with steamed potatoes, gluten free pasta, or use as a dip for veggies, or as a spread on some gluten free toast or yummy sandwich. Enjoy! Ingredients: 2 bunches of fresh cilantro, including stems 1/2 cup raw walnuts 2 cloves of garlic 1/4 tsp fine sea salt 1/8 tsp fresh cracked black pepper Juice of 1 lemon 1 tbsp. Extra Virgin olive oil Combine all ingredients in a food processor until the big chunks of walnuts and cilantro are broken down. Store in an airtight container in the fridge for up to a week.

Alex's response to this dish was: did you just throw a bunch of random shit together and call it a curry? I'm happy to report that I do research on my recipes, thank you very much, husband. Curries are popular in India, Asia, Africa, Europe, the Caribbean, and beyond. This is definitely a Caribbean-leaning recipe, with a little bit of Mexican/Yucatan inspiration. Curries are a great way to clean out the veggies (and/or animal protein) in your fridge, or if you need to throw together a quick weeknight meal. You can use green plantains, but I would wait until they turn black. The sweetness of the ripe plantains goes so well with the spiciness of the roasted poblano peppers and the creaminess of the sauce. Trust me on this one. Ingredients: 3 poblano peppers, roasted and skins removed 3-4 blackened plantains, roasted 4 cloves of garlic 2 inch piece of fresh ginger root 6 green onions, divided (whites sliced thin, greens in 1 inch bites) 1 bunch of fresh cilantro 8-10 fresh basil leaves 1.5 tsp salt, divided 1 tsp ground turmeric 1 tsp ground coriander 1/4 tsp ground cumin 1/2 tsp black pepper 2 cans full-fat coconut milk 2 tbsp coconut or avocado oil, divided 2 cups low sodium vegetable stock 1 red bell pepper, thinly sliced 2 cups of sugar snap peas 8 oz. Shiitake mushrooms, sliced 2 cups, packed, fresh baby spinach Turn your oven on to broil. Line a baking sheet with parchment paper and add the whole poblano peppers. Broil for 8 minutes, flip, and broil for another 8 minutes until the skin is black. Immediately remove from the oven and transfer the peppers to a glass bowl with a lid. Allow to cool to the touch. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Peel and slice the blackened plantains into 1 inch chunks. Place on the baking sheet, add 1 tbsp. of the oil and 1/2 tsp of the salt and mix to coat. Bake in the oven for 25-30 minutes. Once done, remove and set to the side. While the plantains are baking, peel off the skin, remove the seeds and stems of the poblanos and add to a high-speed blender along with the garlic, ginger root, basil, 1 tsp salt, turmeric, coriander, cumin, black pepper, and coconut milk. Blend on high until smooth and creamy. Heat a large Dutch oven over medium heat. Add the remaining tablespoon of oil and the sliced white part of the green onions. Sauté for a minute, and then pour the sauce into the pot. Stir to combine and add vegetable stock. Bring to a boil, reduce heat to low and simmer lightly. Add red bell pepper, sugar snap peas, mushrooms, and baked plantains to the pot. Cover and lightly simmer for 20-30 minutes. Remove from heat, add the fresh spinach and stir. Add more salt and pepper to taste, if you think it needs more. You can serve this by itself as a curry stew, or serve with brown jasmine rice or quinoa. Store leftovers in an airtight container in the fridge for up to a week!

I've been obsessing over plantains lately. I want plantain everything. Why NOT make plantain mini cakes?! It seemed like a natural choice. The key to this recipe is waiting until your plantains are black. I know you think they're probably rotten at this stage, but plantains are much starchier than their banana cousins. The greener the plantain, the more like a potato it resembles. When you wait until a plantain blackens, it becomes super sweet and sticky - fantastic for breakfast cakes and desserts! The plantains I used had been sitting on my counter for 2 weeks before I felt like they were black enough. Plantains are PERFECT if you love to procrastinate. Ingredients: 2 cups of oat flour 1/2 cup of unsweetened shredded coconut flakes 2 tsp of baking powder 1/4 tsp fine sea salt 1 heaping tablespoon of ground chia seeds 4 tbsp. of water 2 ripe plantains, peeled 1 tsp vanilla extract 1/2 cup unsweetened, unflavored coconut milk 1/2 cup coconut sugar 1 tbsp. coconut sugar + 1 tsp ground cinnamon Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, combine the oat flour, coconut flakes, baking powder, and sea salt and whisk together. In a small bowl, combine the ground chia seeds, water, and set aside. In a large bowl, smash the plantains using the back of a fork. Once the big chunks are out, add the vanilla extract, coconut milk, and coconut sugar and whisk to combine. Add the chia egg (chia + water mixture) and whisk to combine. Add the dry ingredients and use a stiff spatula to stir everything together, as this will be a pretty thick batter. Grease a mini muffin tin with melted coconut oil, and spoon the batter into each cup, 3/4 filled or more. Gently tap the pan against the countertop to settle the batter in the cups. Pop in the oven and bake for 9-11 minutes. Meanwhile, in a small bowl, combine 1 tablespoon of coconut sugar and 1 tsp of ground cinnamon. When the time is up, remove the muffins from the oven and, using a fork, gently scoop the muffins into the bowl the sugar/cinnamon mixture while they are still hot. Completely coat the cake in the mixture and transfer to a cooling rack. Continue until all cakes are covered. Serve immediately, makes anywhere from 27 - 30 mini muffins. Store leftovers in the fridge in an airtight container. **If you do not have a mini muffin tin, use a regular muffin tin and increase the cooking time to 15-18 minutes. Remove immediately and coat the muffin top in the cinnamon/sugar mixture and transfer to a cooling rack.

This has got to be my favorite freezer meal so far. Loads of veggies, hearty brown rice, and a delicious sauce that takes ZERO time to prep and re-heat. Its also an easy recipe to sub- in and out different ingredients and veggies, and use up any extra produce in your fridge. You'll really thank yourself for making this on a busy weeknight where you don't really want to make chicken nuggets again AND you forgot to get something out of the freezer the night before. This will save your ass. It has saved mine SEVERAL times. Ingredients (makes TWO bags): 2 cups brown jasmine rice, cooked & divided 4 cups of fresh or frozen broccoli florets, divided 16 oz. sliced mushrooms, divided 2 red bell peppers, thinly sliced and divded 4 cups of sugar snap peas, divided Sauce (each bag): 1/4 cup coconut aminos 2 tbsp. rice vinegar 1 tsp sesame oil 1 clove of garlic, minced 1 tsp fresh ginger root, grated 1/4 tsp red pepper flakes (optional) 2 green onions, thinly sliced Cook the rice according to package directions. You will need two large gallon freezer bags, and two snack or sandwich sized baggies (for the sauce). To assemble the bags, place half of the cooked rice in the bottom of each freezer bag. Next, place 2 cups broccoli, 8 oz. mushrooms, 1 bell pepper, and 2 cups of sugar snap peas in EACH freezer bag. In two small bowls, or directly into the snack baggies, assemble all the sauce ingredients (recipe above is for 1 baggie, so you will need to double the ingredients for the second bag). Release all the air out of the baggie before sealing completely. Slip the small snack baggie of sauce into the gallon freezer bags, remove any excess air, and seal the gallon freezer bag. Label, date, and lay flat in your freezer. Once frozen, you can stack or reorganize. This will stay good in your freezer for up to 3 months. When ready to eat, remove from the freezer and heat a large skillet over medium high heat. Add 1 tbsp. of olive oil, and pour the contents of the gallon freezer bag into the skillet, reserving the sauce baggie to the side. Stir, cover, and steam for about 5 minutes. Stir again and add a couple tablespoons of water, cover again to steam for another 5 minutes. Run the sauce baggie under some warm water until defrosted. Shake up to combine, and pour over the veggies and rice. Stir and cook for another 5 minutes, or until veggies soften until fork-tender. Serve immediately and store leftovers in an airtight container for up to a week.

I got my inspiration for this recipe from the blog, Chili Pepper Madness. It looked so creamy and delicious, I had to give it a try. I'm happy to report this version is equally creamy and saucy, without being inflammatory or sleep-inducing. Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream. It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas, or taco parties, with tinga, mole, chicharron, and papas con chorizo. We ate this over a bed of brown jasmine rice, and would be terrific in a corn or gluten free tortilla. You could also eat this as a really decadent side dish, or in a vegetable fajita bowl! I even did my signature good-food-happy-dance when I tried this. You can't go wrong when you make it! Ingredients: 1 cup raw cashews, soaked 1 1/2 cups unsweetened, unflavored almond milk 1 clove of garlic 1 tsp apple cider vinegar Juice of 1 lemon 1 tsp fine sea salt 4 Poblano peppers 1 yellow onion, thinly sliced 2 tbsp. Extra Virgin olive oil 1 tsp Ancho chili powder 1/2 tsp Mexican oregano 1/4 tsp fresh cracked black pepper Heat your oven to broil and set 4 poblano peppers on a large baking sheet with plenty of room in between. Bake on the middle rack of the oven for 8 minutes. Remove and carefully turn each pepper over. Pop back in the oven for another 8 minutes. Remove again and carefully transfer the hot peppers to a sealable bowl or dish. Cover and allow to cool for at least an hour, or until the peppers are cool to the touch. While your peppers cool, combine the raw cashews, almond milk, garlic clove, apple cider vinegar, lemon juice, and sea salt in a high-speed blender until smooth and creamy. Transfer to an airtight container and store in the fridge for up to 7 days. You can make this sauce in advance if you know you're going to be eating it later in the week. Once the peppers are cool to the touch, remove the skin, stems, and most or all of the seeds. Slice each pepper into strips and set aside. Heat a large cast iron skillet over medium heat. Add the olive oil and sliced onions. Sauté for 5-7 minutes, or until the onions get a little bit of char or caramel on them. Add the poblano strips and cook for another 2-3 minutes. Add the cream sauce, chili powder, oregano, and fresh cracked black pepper. Stir thoroughly to combine and heat the sauce for about 5 minutes, stirring frequently. Remove from the heat before the sauce starts seizing up. If it feels to thick, thin it out with a little bit more almond milk. Serve immediately, and store leftovers in the fridge for up to a week!

This is another freezer meal where I like to double the batch, and eat one the day-of and freeze the rest for an inevitable upcoming busy week. Its hearty, and can be a meal all on its own. Protein is comprised of 20 amino acids, and 11 of these amino acids are produced by the human body. For optimal health, we must get the other 9 amino acids, called "essential amino acids" from the foods we eat. When a food contains all nine of these amino acids, it is called a "complete protein". Animal proteins are complete, including red meat, poultry, fish, eggs and dairy. There are also a few plant-based complete proteins, quinoa being one. The others include buckwheat, hempseed, blue-green algae, and soybeans. When you combine beans with rice, you can also achieve complete protein status. Other example combinations can be nuts or seeds with whole grains (peanut butter on toast), hummus and pita bread, bean-based chili and crackers, refried beans with tortillas, or salad with chickpeas and sunflower seeds. You don't need to eat all of these in every single meal, or even every single day, however, its a good idea to consume a variety complete proteins regularly. Ingredients: 2 cups of uncooked quinoa, cooked according to package directions 1 can of low-sodium black beans, drained and rinsed 1 - 14 oz. can of diced tomatoes (with the juice) 1 Sweet potato, cubed and baked 1 tbsp. Extra Virgin olive oil 1 Red bell pepper, chopped 1 tsp ground cumin 1/2 tsp chili powder 1 tsp garlic powder or granulated 1 yellow onion, chopped 1 tsp fine sea salt 1 cup of frozen peas Preheat oven to 400 degrees. Dice your sweet potato into cubes, place on a parchment paper lined baking sheet, drizzle with olive oil, sprinkle with a bit of salt, and bake for 20 minutes. Remove from the oven and allow to cool. In a large bowl, add the cooked quinoa, black beans, diced tomatoes, sweet potatoes, red bell pepper, ground cumin, chili powder, garlic powder, yellow onion, salt, and frozen peas and stir to combine. Serve immediately or pour into a freezer-safe container, cover, and freeze for up to three months. When ready to eat, defrost in the fridge overnight, and bake (covered) in a 350-degree oven for 25-30 minutes.

My sister-in-law recently had her first baby so I just had to stock her freezer. And turn it into a blog post. This will be the first of several freezer meal blog posts to come. I like to double this recipe and make one for dinner that day, and freeze the second batch for a future date. Its fully cooked in advance, so there is essentially no cooking - just reheating. Serve as a main dish to keep it plant-based , or you can serve it as a side with baked chicken or fish. When ready to eat, defrost in the fridge overnight, and reheat in a 350 degree oven (covered) for 20-30 minutes. Cashew sauces have a tendency to seize up when heated, so if it feels a bit dry, stir in a bit of unsweetened, unflavored almond milk or water. Ingredients: 1 cup of raw cashews, soaked 1 1/2 cups unsweetened, unflavored almond milk 1 tsp apple cider vinegar Juice of 1 lemon 1 tsp fine sea salt 2 cloves of garlic 3/4 cup sundried tomatoes, drained and roughly chopped 1 1/2 tsp herbs de Provence 1/4 tsp ground black pepper 12 oz. gluten free pasta 3 cups of fresh baby spinach Combine the cashews, almond milk, apple cider vinegar, lemon juice, sea salt, and garlic in a high speed blender until smooth and creamy. Bring a large pot of water to a rolling boil and add the pasta. Cook according to package directions. Right before you drain the pasta, add the spinach and stir. It will wilt almost immediately, and once it does, save 1/4 cup of the pasta water and drain the pasta and spinach. Transfer the pasta and spinach back to the pot and add the cream sauce, sundried tomatoes, herbs de Provence, and black pepper. Stir to combine, adding the pasta water if its a bit dry. (If you are planning to put this directly in the freezer, add all the pasta water). Serve immediately OR transfer to a freezer-safe container, cover and store in your freezer for up to three months.

Turns out, I had a LOT of leftover quinoa and sweet potatoes, so I made another batch of fritters, with a Mexican spin. I can't decide which recipe I like the best! Either way, I'm pretty proud of myself for reducing my food waste. It's definitely something I'm working on in 2022. I like to serve these with my Cilantro Jalapeno Dip, Summer Salsa, or my Salsa Verde. I promise you can't go wrong with any of them! Ingredients: 2 cups cooked quinoa 1 1/2 cups cooked sweet potato (about 2 small sweet potatoes) 3/4 cup, packed, chopped fresh cilantro 1 clove of garlic, minced 2 tbsp. chopped shallot 1/2 tsp smoked paprika 3/4 tsp fine salt 1/4 tsp cayenne 1 tsp ground cumin 1/2 tsp Mexican oregano 1 tbsp. Extra Virgin olive oil Preheat oven to 425 degrees. Combine all ingredients in a large bowl and mix thoroughly with your hands. You can use a spatula, but there's something grounding (and fun) about getting your hands dirty. Once thoroughly mixed, grab a lacrosse-ball sized portion (bigger than a ping pong ball, smaller than a tennis ball) and roll into a ball. Gently press the ball into a patty and place on a large baking sheet lined with parchment paper. Continue until the mixture is gone. At this size, the recipe makes about 10 fritters. Bake in the oven for 20 minutes, remove from the oven, flip each fritter over, and bake again for another 20 minutes. Remove from the oven and allow to cool for 15- 20 minutes before serving. Store leftovers in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. When ready to eat, allow them to defrost in the fridge overnight and pop them in a 350 degree oven for about 20 minutes to re-heat.

This recipe is great to use up some leftovers in your fridge and reduce food waste! I had a couple of baked sweet potatoes in the fridge from a Shepherd's Pie recipe test I keep putting off, and some leftover quinoa from last week's grain bowls. These are packed full of fantastic plant-based nutrients like complete proteins from the quinoa, vital carbohydrates and beta carotene from the sweet potatoes, and all the yummy phytonutrients and antioxidants from the fresh herbs and garlic. I had some delicious Greek food this past weekend and I needed more, so this recipe was inspired by that. So, kick back, enjoy these fritters, and visualize yourself in a Grecian cliffside villa overlooking the Mediterranean Sea. At least, that's what I did! Ingredients: 2 cups of cooked quinoa 1 1/2 cups of baked sweet potato (about two small sweet potatoes) 1/4 cup, packed, of fresh chopped parsley 1/3 cup, packed, of fresh chopped cilantro 2 green onions, thinly sliced 1 clove of garlic, minced 2 tbsp. of chopped shallot 3/4 tsp fine sea salt 1/4 tsp red pepper flakes 1/4 tsp black pepper 1 tbsp. Extra Virgin olive oil Preheat oven to 425 degrees. Combine all ingredients in a large bowl and mix thoroughly with your hands. You can use a spatula, but there's something grounding (and fun) about getting your hands dirty. Once thoroughly mixed, grab a lacrosse-ball sized portion (bigger than a ping pong ball, smaller than a tennis ball) and roll into a ball. Gently press the ball into a patty and place on a large baking sheet lined with parchment paper. Continue until the mixture is gone. At this size, the recipe makes about 10 fritters. Bake in the oven for 20 minutes, remove from the oven, flip each fritter over, and bake again for another 20 minutes. Remove from the oven and allow to cool for 15- 20 minutes before serving. Pair with my super tasty Cashew Tzatziki and feel your insides do a happy dance. Store leftovers in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. When ready to eat, allow them to defrost in the fridge overnight and pop them in a 350 degree oven for about 20 minutes to re-heat.

I had some Greek food last weekend and I completely forgot how much I love the magic of tzatziki. So creamy, tart, refreshing....just an all-around fantastic condiment. Except for that whole....dairy makes me itchy and gassy thing. Cue cashew tzatziki! And I have to say, this one tastes AUTHENTIC. I need a Greek to come to my house and tell me that it reminds them of the mother country. So, if you know a Greek person, slip into my DM's for my address. Ok, enough ridiculousness. Let's get to the recipe! Ingredients: 1 cup of raw cashews, soaked 1/3 cup unsweetened, unflavored almond milk Juice of 1 lemon 2 cloves of garlic (or 1 large clove), minced 1/2 cup cucumber, peeled and chopped 1 1/2 tsp. dried dill 3/4 tsp fine sea salt 1/4 tsp black pepper 1 tsp red wine vinegar In a high-speed blender, combine the raw cashews, almond milk, and lemon juice, until smooth and creamy. Transfer to a small bowl. To the cashew cream, add the minced garlic, cucumber, dried dill, sea salt, pepper, and red wine vinegar. Stir to combine, cover, and refrigerate for at least 2 hours so the flavors can mingle and hang out. Serve with chips, crackers, or my Mediterranean Sweet Potato & Quinoa Fritters!

This is an easy weeknight meal that my kids actually loved. I couldn't believe it. They don't even like tomatoes, with the exception of ketchup. Tomatoes harness critical phytochemicals, micronutrients, vitamins and minerals that support the liver. The fruit acid in a tomato also helps the gallbladder eliminate some of the sludge that can sit in the bottom of the gallbladder. They also dissolve gallstones. Lycopene is a powerhouse nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people. Tomatoes grow at night, under the moonlight, and the liver also responds to moonlight—when it’s a full moon, the liver tends to work harder at cleaning, filtering, and processing in the wee hours of the morning. When organic or heirloom tomatoes are in the diet, the full moon energy that they collected during their growing cycle works with the liver’s ability to cleanse. If you’re avoiding tomatoes due to trendy nightshade hatred, you’re missing out on keeping your liver healthy and preventing disease. Note: this post contains an affiliate link in which I may earn a small commission at to additional cost or inconvenience to you, if used. Ingredients: 1 large shallot (or two small), roughly chopped 2 cloves of garlic, whole 2 pints of cherry tomatoes, or small sweet tomatoes 1 tbsp. Extra Virgin olive oil 1 tsp raw honey 1 1/4 tsp salt, divided 1/8 tsp of black pepper 3/4 cup raw cashews, soaked 1 tsp apple cider vinegar Juice of half a lemon 2-4 tbsp. unsweetened, unflavored almond milk 16 oz. Gluten Free Pasta 1/3 cup of pasta water Red pepper flakes, to taste (optional) Soak the raw cashews in boiling water for at least an hour. Preheat the oven to 400 degrees. In a large baking dish, combine the shallot, garlic cloves, tomatoes, olive oil, raw honey, 1/4 tsp of the salt, and black pepper. Stir to coat and bake for 25 minutes, uncovered. To a blender pitcher, add the soaked cashews, apple cider vinegar, lemon juice, remaining 1 tsp of salt, almond milk, and set aside to wait for the tomatoes to cook. When the tomatoes are done, remove from the oven and allow to cool for 5 minutes. Carefully add the contents of the baking dish, including the juices, to the blender pitcher and blend on high until smooth and creamy. If its too thick, add a little more almond milk. Set aside. Cook the pasta according to package directions, reserving 1/3 cup of the pasta water before draining. Return the drained pasta back to the pot and pour the creamy tomato sauce over the pasta, adding the pasta water. Toss to coat the pasta and serve immediately with red pepper flakes. Enjoy!

I have never been to Hawaii, but man, I would love to go someday. It took a bit of research on authentic Hawaiian flavors, but I'll let you guys be the experts. These burgers are full of flavor, sweet and salty, and very satisfying without making you sluggish. Pineapple’s healing compounds act as brushing mechanisms that help clean up and drive out sticky mucus & debris that can build up inside the liver. Pineapple helps to dissolve gallstones and is an excellent fruit to include in your diet to help cleanse and detox the entire body. It also provides your body with much-needed glucose to maintain proper bodily functions. The inspiration for this recipe came from Marlena Luna from the blog, Where You Get Your Protein. I highly encourage you check her out for more delicious vegan recipes. Note: this post contains an affiliate link in which I may earn a small commission at no additional cost to you, if used. Ingredients: Burger Patties: 2 - 14 oz. canned black beans, drained and rinsed 1 cup of oat flour 1 cup of rolled oats 2/3 cup of tomato sauce 1 tsp onion powder 1 tsp granulated garlic (or garlic powder) 1 tsp salt 1/2 tsp paprika 1/2 tsp smoked paprika 1 tbsp. coconut aminos Huli Huli Sauce: 3/4 cup pineapple ginger juice 1/3 cup coconut aminos 2 tbsp. tomato sauce 1 tbsp. tapioca starch 1/2 tsp granulated garlic 1/3 cup coconut sugar Burgers: Fresh pineapple rings Gluten-free bread or buns Sliced pickled jalapenos Sliced red onions Lettuce Ketchup First, make the burger patties. In a large bowl (or food processor), smash the beans with the back of a fork until mostly broken up, leaving some chunks. To the beans, add the oat flour, rolled oats, tomato sauce, onion powder, garlic powder, salt, paprika, smoked paprika, and coconut aminos. Using a stiff spatula, stir until completely combined. Cover and set aside, or pop in the fridge to make for later. Peel, core, and slice a fresh pineapple into rings and set them aside. In a medium saucepan, combine pineapple ginger juice, coconut aminos, tomato sauce, tapioca starch, granulated garlic, and coconut sugar. Stir to combine and heat the saucepan over medium heat. Stir frequently as you bring the mixture to a simmer. Once simmering, continue to stir until you feel the mixture thicken up. Once the sauce is thick enough to coat the back of a spoon, turn off the heat. Heat a large non-stick skillet or griddle pan over medium heat. Grab a tennis ball-sized chunk of the burger mixture and form into patties. Place in the skillet or griddle pan and cook for 3-5 minutes on each side. Work in batches, and transfer the patties to a cooling rack until you have used up the burger mixture. Using a basting brush (or spoon), coat both sides of the pineapple rings in the huli huli sauce and place on the hot skillet. Cook each side for 2-4 minutes, and remove to the cooling rack while you finish the rest. Assemble the burgers anyway you like it! I prefer organic ketchup on both buns, pineapple ring on top of the patty, a drizzle of huli huli sauce, with loads of sliced pickled jalapenos. There's something about pineapple and jalapenos that just gets me on the inside. Store leftovers separately in the fridge in an airtight container for up to a week! How do you like your burgers?