Tag Archives: lunch

McDonald’s is Back on my Radar Screen with Fish McBites

Fish McBites for a limited time only

I’ve been off McDonald’s for awhile, trying to erase the sins of the holiday season by following the plan put forth in Tim Ferris’ book, The 4-Hour Body. It’s all about rapid fat loss and it’s been working pretty well, so I’m not eager to mess with it, but the beauty of the program is that once each week, you are required, that’s right, required, to binge. One must do so carefully, but still.

So this Saturday, I’m planning to head over to a Bay Area McDonald’s and try a new, limited-time product they launched this week called Fish McBites. I’m a sucker for restaurant history, so I thought it was cool when I learned that this year, McDonald’s celebrates the 50th anniversary of the Filet-O-Fish sandwich. That makes it a perfect time to launch a new fish product, but in 2013, we must be careful about sustainability and McDonald’s is on it with this one. Fish McBites contain wild-caught Alaska Pollock that is responsibly sourced from Marine Stewardship Council (MSC) certified sustainable fisheries. That makes McDonald’s the first fast food chain in the U.S. to offer MSC certified sustainable fish on its menu all year long (the same MSC certified Pollock is in the File O’ Fish sandwich too).

Fish McBites are only available until the end of March. They timed the launch to coincide with Lent, a period of time in the Christian calendar when people often decide to give up things, like red meat.

And Fish McBite’s aren’t only available in grown-up portions. For the first time ever, the limited-time Fish McBites Happy Meal brings a fish entrée option to the iconic Happy Meal.

Fish McBites Happy Meals with 1 percent low-fat white milk, 100 percent apple juice or fat-free chocolate milk, meet new nutrition criteria in the Council of Better Business Bureaus’ Children’s Food and Beverage Advertising Initiative.

This isn’t the first time I’ve gone out on a limb to promote McDonald’s. See my post from last year called, 10 Reasons I Take My Kids to McDonald’s (Seriously).

For more information about Fish McBites, nutrition information, or Greater Bay Area McDonald’s commitment to the community and sustainability, visit https://twitter.com/McD_BayArea or http://bit.ly/McDonaldsBayArea.


Spicy Red Lentil Burger with Cilantro

Spicy Red Lentil Burger

Spicy Red Lentil Burger with Cilantro

So today I thought I might make another lentil salad, but I accidentally overcooked the red lentils. Chango presto, it’s lentil burger time. My hubby had just requested a bean burger not made with soy, so voila. Here’s my opportunity.

I wanted to make something with real flavor punch that would sing several notes, not just one. So instead of using Curry Powder or even a store-bought Garam Masala, I introduced Indian flavors by incorporating turmeric and fenugreek. Indian isn’t the only note playing here. With cumin and coriander, there’s a little Southwest happening and with the Cayenne pepper, the burger hits the tongue HOT. The fresh cilantro cools and sweetens. Try it today! Super healthy. Totally vegan. No flavor compromise.

Spicy Red Lentil Burgers

Spicy Red Lentil Burgers

Spicy Red Lentil Burgers with Cilantro
 
Prep time
Cook time
Total time
 
Fenugreek, Cumin, Cayenne and Cilantro come together for a spicy, Indian inspired vegan burger.
Author:
Serves: 4
Ingredients
  • ½ cup dry lentils
  • 1½ cups water
  • 1 small red onion
  • 8-10 mini carrots, chopped in a mini food processor
  • ½ cup raw almonds chopped in a mini food processor
  • 2 cloves chopped garlic
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Cayenne pepper
  • ½ tsp turmeric
  • 1 tsp ground fenugreek
  • ½ cup fresh cilantro, chopped finely
  • 2 tsp salt
  • 1-2 Tbsp olive oil
  • 4 buns
Instructions
  1. To prepare the lentils, bring water to a boil in a medium saucepan. Add lentils, reduce heat and cover partially. Simmer for about 15 minutes, which will overcook the lentils. Remove from heat and set aside uncovered.
  2. In a separate saute pan, heat a Tbsp of olive oil over medium heat. Add chopped onion and saute until onions are softened, about 5 minutes. Add shredded carrots and garlic and continue cooking, stirring frequently.
  3. Add chopped almonds, cumin, coriander, cayenne, turmeric, and fenugreek and continue to saute for a minute or two more while these flavors meld. Then remove from heat.
  4. In a medium large mixing bowl, combine the lentils, onion mixture, cilantro, and salt. Stir to combine well. Shape into 4 patties.
  5. In a large skillet over medium flame, heat the olive oil. Add patties and sautee until golden brown on one side, about 3 minutes. Flip and repeat. Serve immediately. These can be stored and cooked later.

 

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