*I received complementary Freekeh products in exchange for a review via my affiliation with Sweatpink and Fitapproach. All opinions and recipes are my own.*
I have loved my grains and carbs for as long as I can remember. In college I tried every carb free diet there was and failed miserably at all of them.
There was a time where everyone thought carbs were the enemy. I never bought into it however. I had to have some sort of carb with every meal, it was the only thing that would keep me satiated. In the recent years, the kind of carbs became more important. The switch went from white, refined carbs to whole grains. I switched over a few years ago and got rid of all of the white pasta and rice and started buying whole grain pasta and brown rice. As a became a long distance runner I realized how important carbs really are so I started experimenting with more “ancient grains” such as quinoa, farro, buckwheat, millet, and chia (yes, chia is considered a grain). I love them all and never looked back to my white refined carbs. In fact, I discovered I got more bang for my buck because most of these ancient grains are packed with protein, fiber and have a ton of other health benefits! Why wouldn’t you make the switch?
I thought I had heard of all of the ancient grains, but there was one that I had never heard of.
Say what? Get your freek-on….all I can hear in my head is the Missy Elliot song “Get your freak on” when I say it. Anyhooo…
The story behind Freekeh is actually pretty interesting:
According to legend, Freekeh originated by accident when an ancient Middle Eastern village was attacked and their young wheat fields were set ablaze. In attempts to salvage their crops, the villagers rubbed away the burnt chaff and found that the roasted kernels inside were delicious! Since that time, Freekeh (which literally means, “to rub”) became a mainstay of Middle Eastern and Mediterranean cuisine.
As a Sweat Pink Ambassador I got the chance to review a few bags of Freekah, also known as roasted green wheat. I was sent a bag of Rosemary Sage flavor and a bag of plain Organic Freekeh. It comes in one additional flavor that I did not try…Tamari.
It was super easy to cook, basically just like rice or quinoa. Mix in some water or broth and let it cook until the liquid is gone and voila. Right now, quinoa is my go to grain. I love the texture, the flavor and the versatility. But Freekeh is giving it a run for it’s money. I wasn’t a big fan of the flavored Freekeh, sadly. I’m not sure if the Rosemary was too strong or what, but I loved the original because I can control the flavorings. The texture and flavor of Freekeh was awesome. It was a little chewy and had an awesome nutty flavor. I’m really picky about textures (I won’t eat overnight oats because they get too mushy), but this texture was great.
So why should you reach for the Freekeh over another grain? Well, it has almost 3 times the amount of fiber and protein than brown rice AND has fewer calories than quinoa!! Freekeh has 6g of protein and 4 g of fiber in every serving!
I remember talking to my nutritionist back at the beginning of the year and telling him that I couldn’t give up my quinoa. But when he actually told me how much a serving was I laughed in his face!! 1/4 of a cup is one serving and has over 200 calories!! Freekeh? I can eat WAY more for a serving and have much less calories. I like that A.LOT. The more I can eat the better……ahem, I AM training for a marathon you know! The “Rungers”…ever heard of them?!
I decided to get creative with my bag of Original Freekeh and came up with an awesome recipe. They are inspired by my Quinoa cakes (which if you haven’t tried, you really should.)
Sundried Tomato & Feta Freekeh Burgers
These are awesome I must say. I’m addicted to them and I need to find a store in my area that carries Freekeh ASAP because this has got to be my new favorite staple in my pantry.
I made this amazing Balsamic Greek yogurt sauce to pour over it and mmmm mmmm. I’ve been eating this as a side dish with my veggies and lean protein, on top of salads, you name it. And the great thing about this is that if you don’t like Sundried tomatoes and feta, you can put in whatever you want!! But I mean how can you resist the tang of the tomatoes and the balsamic and OMG, I just ate one for dinner and I’m drooling just thinking about having another…I kid you not. And it’s the perfect option for recovery fuel after a good run with a great balance of carbs and protein to replenish those glycogen stores!Sundried tomato feta #freekeh burgers: A great recovery food to replenish those glycogen stores @freekehfoods… Click To Tweet
Without further adieu, here is the recipe my friends! Enjoy!
- 1 Bag of plain Freekeh
- 3.5 oz bag of sundried tomatoes (not packed in oil)
- 3 oz crumbled feta cheese
- 3 eggs
- 1/2 cup whole wheat breadcrumbs
- 1 Tbsp minced garlic OR 1 tsp garlic powder
- salt & pepper to taste
- 2 Tbsp Avocado oil or oil of your choice for frying
- 1/2 cup greek yogurt
- 1/4 cup balsamic vinegar
- 1 Tbsp raw honey
- 1 Tbsp Dijon mustard
- Cook Freekeh according to directions on bag.
- Mix freekeh, tomatoes, feta, breadcrumbs, egg, garlic & salt and pepper.
- Form into patties. I suggest 1/4 cup per patty.
- Heat skillet on medium heat with oil.
- Place patties in oil and fry until brown and then flip.
- Remove from heat.
- Mix yogurt, balsamic vinegar, honey and dijon.
- Whish until well blended.
- Serve on top of Freekeh burger.
Want the secret to the perfect patty?
The Adjust-a-cup measuring cup! (Affiliate link)It works wonders and there is very little mess! No need to get those hands dirty! It’s one of my favorite kitchen gadgets!
Have you ever tried Freekeh?