For this recipe, I have Katherine Dean to thank. She introduced me to the oh so yummy Crispy Quinoa Cakes from Oh She Glows. I loved them so much I was inspired to create Quinoa Kale Sweet Potato Burgers! Along with the obvious ingredients, they’re packed with high-protein, antioxidant-rich tofu, creamy tahini paste, garlic, pesto, almonds, and more. They are flavorful and filling enough to stand alone and they do just as well served on a bun, like traditional burgers. However, they’re best when served on a bed of massaged kale and topped with sautéed onions and mushrooms.



Inspired by Oh She Glows Crispy Quinoa Cakes


  • 1 1/2 cups cooked quinoa (I used rainbow, but any variety works)
  • 2 flax eggs (2 Tbsp. ground flax + 6 tablespoons water, stirred and soaked for 5 min.)
  • 1 cup kale, removed from stem (I used curly purple kale, but any variety will do)
  • 1/2 cup rolled oats, ground into a flour
  • 1/2 cup roasted sweet potato or yam (about 1/2 small sweet potato/yam)
  • 1/4 cup fire roasted bell peppers
  • 1/4 cup sunflower seeds
  • 1/4 cup pesto (see recipe below)
  • 2 Tbsp. onion or shallot, finely diced
  • 2 cloves garlic, crushed and minced
  • 1 Tbsp. tahini paste
  • 1 tsp. liquid coconut amino or tamari
  • 1 Tbsp. plum or balsamic vinegar
  • 1/2 tsp. pink Himalayan salt
  • 3 Tbsp. almond meal
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. turmeric
  • 1 pack sprouted extra firm tofu, drained and gently pressed (squeezing as much liquid out as possible – Wildwood brand is great)
  • *1-2 Tbsp. flour (I used brown rice, but any flour will do)


  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Make flax egg: combine 2 Tbsp. ground flax + 6 tablespoons water. Stir and soak for 5 min. until appears gelatinous.
  • In a food processor:
    • Grind rolled outs into a flour mixture. Remove and set aside.
    • Place roasted sweet potato, kale, roasted bell pepper, onion/shallot, and garlic. Pulse until finely chopped.
  • Remove mixture and combine with oat flour and remaining ingredients in a large bowl.
  • Add drained, pressed tofu by crumbling in hand first.
  • *After adding tofu, add 1-2 Tbsp. flour to help bind the mixture, if it feels too runny.
  • Using a 1/4 cup measuring cup, scoop mixture and place on baking sheet, using a spoon if needed.
  • Shape each patty into a ball and gently flatten, so as to keep them held together.
  • Place in oven and bake for 15 minutes.
  • Remove from oven, carefully flip patties with spatula, and bake for another ~8-10 minutes.
  • In a large skillet, lightly sear patties on both sides for 2-3 minutes over medium heat.
  • Remove from heat and cool for ~ 5 min. before enjoying.


  • 1 cup packed basil leaves
  • 1 cup packed baby greens
  • 1/4 cup cashews, pine nuts or walnuts
  • 1/4-1/2 tsp Himalayan salt
  • 1 Tbsp fresh squeezed lemon juice
  • 2 garlic cloves, crushed
  • 1/4 cup olive oil


  • Combine basil, greens, nuts, garlic, salt, and lemon juice in a food processor. Pulse until the mixture is finely chopped. Slowly add olive oil while blending the mixture until the texture becomes creamy and smooth.




Coach Jentry

Gumsaba Outdoor Fitness Class schedule Thursday 3/19/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Move Out

5:30AM Sunrise Danville Mens only class – Coach Joel – Heavy Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Move Out 

9AM Sunshine Walnut Creek Womens class – Coach Briana – Move Out 

9:35AM Rose Court Co-ED – Coach Michelle – (private class) Circuit

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)