Recipe Modification Project

By Faith Sherman

1. Original Recipes

a. Honey bars (page 2)

b. Spice-coated turkey burgers (page 3)

c. Jerk fish tacos with pineapple salsa (page 4)

2. New Recipes

a. Vegan “honey” bar (page 5)

b. High fiber spiced-coated turkey burger (page 6-7)

c. Jerk jack fruit tacos with pineapple salsa (page 8)

3. Nutrient Analysis

a. Bars analysis (page 9)

b. Burger analysis (page 10)

c. Taco analysis (page 11)

4. Discussion of Changes

a. Honey bars for vegan client (page 12)

b. Higher fiber burger for client prone to constipation (page 12-13)

c. Jack fruit for client with a fish allergy (page 13)

 Original Honey Bars Recipe

2/3 cup butter, melted

½ cup honey

14 oz Marshmallow Cream

2 Eggs, beaten

1 Tsp Vanilla Extract

2 Cups Flour

2 tsp Baking Powder

1 tsp Salt

1 Cup Walnuts, Chopped (optional)

Combine butter and honey in saucepan and heat until well combined. Take off heat completely

and add marshmallow cream. Add eggs and vanilla extract, beat until well blended. Stir in flour,

baking powder, salt, and (optional) walnuts. Pour into greased 13x9 half pan. Bake at 325F for

25-30 minutes
 Spiced-coated turkey burgers

Burger:
1 pound ground turkey breast
1 tablespoon canola mayonnaise
1 ½ teaspoon extra-virgin olive oil, divided
¼ cup finely chopped red onion
Canola oil cooking spray
4 whole-wheat buns or sandwich thins
4 lettuce leaves
4 thin tomato slices
Red onion slices (optional, but delicious)

Spice rub:
3 teaspoons Jane’s Krazy Mixed-Up Salt
1 teaspoon chili powder
1 teaspoon smoked paprika

1. In a large bowl, combine the ground turkey with mayonnaise, ½ teaspoon oil, and
onion. Mix, taking care not to overmix. Divide the turkey into 4 equal burger patties
and pat as thin as possible (but not so thin that they start to fall apart)—this facilitates
cooking more quickly to avoid dry burgers.
2. In a small bowl, mix the spices for the rub and transfer them to a plate. Dredge each
burger through the rub to coat both sides in spice.
3. Place a nonstick skillet coated with cooking spray over medium-to-medium low heat
and add remaining oil. Once oil is hot, add the burger patties.
4. Cook for 3 minutes on one side and flip. Cook another 3 minutes and then add 2
tablespoons to the pan, cover with the lid, and cook for another 2 minutes or until
done. Burgers are done when the internal temperature registers 165F on a meat
thermometer. Serve on a bun or sandwich thins with lettuce, tomatoes, and toppings
of your choice.
 Jerk Fish Tacos with Pineapple Salsa

4 4-5 oz fresh or frozen cod fillets or other mild fish (soak or thaw in milk, if desired)
½ cup diced pineapple (canned in juice, frozen or fresh are all acceptable forms)
¼ cup chopped celery
2 tablespoons chopped red onion
¼ teaspoon chopped fresh cilantro
Lime juice (1 Tablespoon)
4 teaspoons Jerk seasoning
1 tablespoon canola oil, divided
8 corn tortillas
Finely chopped lettuce

1. Before cooking, pat fish dry with paper towels. While preparing the salsa, allow the fish
to rest on paper towels to soak up any remaining moisture (the more liquid soaked up in
this step the better, as it will allow the fish to cook faster and soak up flavors).
2. In a medium bowl, combine the salsa ingredients and set aside or refrigerate until needed.
3. Place a nonstick skillet over medium heat and add ½ tablespoon of oil. As the skillet
heats up, season the fish on both sides with Jerk seasoning. Once the oil is hot, add half
the fish and cook 2 minutes on the first side, flip, and cook 1-2 additional minutes or until
done (fish is done when it is opaque throughout). Repeat with the remaining oil and fish.
Wipe out the pan to heat the tortillas.
4. To heat the tortillas, place the dry skillet over medium-high heat and add the tortillas in a
single layer. Cook them for about 30-60 seconds on each side, allowing them to char just
a little (if you heat them this way, they will be more flavorful and will remain pliable
enough to form tacos). If you have a gas stove, you could also char them directly over the
gas flames, turning them with tongs. The direct flame method will take less time but
requires more attention to avoid burning the tortillas. Keep tortillas warm by covering
with a clean damp towel.
5. To serve, fill the tacos with equal portions of fish and top with salsa and lettuce.
 Vegan “Honey” Bars Recipe

2/3 cup vegan butter, melted

½ cup molasses
14 oz Vegan Marshmallow Cream
2 Flax Eggs
1 Tsp Vanilla Extract
2 Cups Flour
2 tsp Baking Powder
1 tsp Salt
1 Cup Walnuts, Chopped (optional)
Vegan Marshmallow Cream:
½ cup aquafaba (fluid from canned chickpeas)
1 tsp cream of tartar
¾ cup white sugar
1 tsp vanilla
2 Flax Eggs:
2 TBSP flaxseed meal
6 TBSP water

1. Use either flaxseed meal or grind your own flaxseed in a spice/coffee grinder. Mix the
flaxseed and water together. Then, place it in the fridge for 15 to 30 minutes to let it
thicken.
2. Add the aquafaba, vanilla, and cream of tartar to large bowl. Use a mixer, and blend until
it starts to get fluffy (about a minute). Then, slowly sprinkle in the sugar while you
continue to mix. Mix until a stiff peak is formed when you lift the beaters. (This process
may take around 10 to 15 minutes).
3. Combine butter and molasses in saucepan and heat until well combined. Take off heat
completely and add marshmallow cream. Add eggs and vanilla extract, beat until well
blended. Stir in flour, baking powder, salt, and (optional) walnuts. Pour into greased 13x9
half pan. Bake at 325F for 25-30 minutes.
 Spiced-coated turkey burgers
(Makes 16-18 sliders or ~8-9 normal size)
Burger:
1 pound ground turkey breast
1 can white or Garbanzo beans, drained and rinsed
1 egg
1 teaspoon extra-virgin olive oil, divided
¼ cup finely chopped red onion
1-2 cups of vegetables of your choice
Canola oil cooking spray
4 whole-wheat buns or sandwich thins
4 lettuce leaves
4 thin tomato slices
Red onion slices

Spice rub:
3 teaspoons Jane’s Krazy Mixed-Up Salt
1 teaspoon chili powder
1 teaspoon smoked paprika

1. Chopped/shred vegetables of your choice and squish out the water (shredded zucchini,
carrots, mushrooms, spinach, bell pepper, broccoli, cauliflower, ect). or leftovers you
have (I will be using zucchini, carrots, mushrooms, and bell pepper).
2. Place beans in a large bowl and smash with a fork or potato masher until smooth
3. Add and combine the ground turkey, egg, vegetables, and onion to the bowl with the
beans. Mix, taking care not to overmix. Divide the turkey into 4 equal burger patties and
pat as thin as possible (but not so thin that they start to fall apart)—this facilitates cooking
more quickly to avoid dry burgers.
4. In a small bowl, mix the spices for the rub and transfer them to a plate. Dredge each
burger through the rub to coat both sides in spice.
5. Place a nonstick skillet coated with cooking spray over medium-to-medium low heat and
add remaining oil. Once oil is hot, add the burger patties.
6. Cook for 3 minutes on one side and flip. Cook another 3 minutes and then add 2
tablespoons to the pan, cover with the lid, and cook for another 2 minutes or until done.
Burgers are done when the internal temperature registers 165F on a meat thermometer.
Serve on a bun or sandwich thins with lettuce, tomatoes, and toppings of your choice.

Food processor directions:

1. Place your vegetables of choice to the food processer and pulse/blend until the vegetables
are in small pieces (they can be fine, or dime sized depending on your preference). Then,
add them to a large bowl.
2. Place beans in the food processor and blend until smooth. Then, place the beans in the
bowl with the vegetable.
3. Add and combine the ground turkey, egg, vegetables, and onion to the bowl with the
beans. Mix, taking care not to overmix. Divide the turkey into 4 equal burger patties and
pat as thin as possible (but not so thin that they start to fall apart)—this facilitates cooking
more quickly to avoid dry burgers.
4. In a small bowl, mix the spices for the rub and transfer them to a plate. Dredge each
burger through the rub to coat both sides in spice.
Place a nonstick skillet coated with cooking spray over medium-to-medium low heat and
add remaining oil. Once oil is hot, add the burger patties.
5. Cook for 3 minutes on one side and flip. Cook another 3 minutes and then add 2
tablespoons to the pan, cover with the lid, and cook for another 2 minutes or until done.
Burgers are done when the internal temperature registers 165F on a meat thermometer.
Serve on a bun or sandwich thins with lettuce, tomatoes, and toppings of your choice.
 Jerk Jack Fruit Tacos with Pineapple Salsa

2 cans Jack fruit in brin or water, drained and rinsed

½ cup diced pineapple
¼ cup chopped celery
2 tablespoons chopped red onion
¼ teaspoon chopped fresh cilantro
Juice from 1 lime
4 teaspoons Jerk seasoning
1 tablespoon canola oil, divided
8 corn tortillas
Finely chopped lettuce

1. In a medium bowl, combine the salsa ingredients and set aside or refrigerate until needed.
2. Use a food processer or chop/pull apart the jack fruit until it resembles shredded meat (be
careful not to over processes if the jack fruit if you are using a food processor as it may
become mushy).
3. Place a nonstick skillet over medium heat and add ½ tablespoon of oil. Once the oil is
hot, add the jack fruit and cook 2-3 minutes stirring occasionally. Then add the Jerk
seasoning to the pan with the jack fruit and stir. Cook the jack fruit for another 2 or 3
minutes longer still stirring occasionally. Wipe out the pan to heat the tortillas.
4. To heat the tortillas, place the dry skillet over medium-high heat and add the tortillas in a
single layer. Cook them for about 30-60 seconds on each side, allowing them to char just
a little (if you heat them this way, they will be more flavorful and will remain pliable
enough to form tacos). If you have a gas stove, you could also char them directly over the
gas flames, turning them with tongs. The direct flame method will take less time but
requires more attention to avoid burning the tortillas. Keep tortillas warm by covering
with a clean damp towel.
5. To serve, fill the tacos with equal portions of jack fruit and top with salsa and lettuce.
Honey Bars

Vegan “Honey” Bars

Spice-Coated Turkey Burger Higher Fiber Spice-Coated Turkey
Burger
 Jerk Jackfruit Tacos with Pineapple Salsa
Jerk Fish Tacos with Pineapple Salsa
 Honey Bar Modifications for a Vegan

The original recipe came from the café over at the nursing home side of Swiss Village.
The original recipe included a few animal products including butter, honey, eggs, and
marshmallow cream which is not suitable for a vegan. My goal for this recipe was not to improve
the nutrition of this recipe, but to provide a vegan substitution as it is not likely to be a recipe for
everyday use (just occasionally). Although this recipe could use non-nutritional sweetener in the
marshmallow cream to reduce the sugar content of the recipe. To make this suitable for a vegan I
used vegan/plant-based butter in the place of the regular butter, molasses in the place of honey,
made marshmallow cream form aquafaba (water from canned chickpeas) instead of using regular
marshmallow cream which contains eggs, and used flax “eggs” instead of real eggs. Overall, this
recipe was lower in kcal, lower in fat (4 grams less saturated fat), contained no cholesterol, less
potassium and sodium, 4 grams less sugar, more iron, less vitamins. Overall, this is a good
substitute for a vegan dessert, but if you are looking for a lower sugar option, I would
recommend either reducing the amount of sugar in the recipe or using a non-nutritional
sweetener such as stevia or Splenda.

Turkey Burger Modifications for Higher Fiber Needs

This recipe came from the cookbook that they use for a twice a year program from Best
Body (which is a program created by an RDN). The original recipe included mayonnaise and a
little more olive oil, but besides that there wasn’t much of the original recipe that I changed I just
added a few things to boost up the fiber content. I added a can of beans to the recipe (which you
can uses any legumes of your liking like lentils, chickpeas, or black beans), shredded vegetables
and mushrooms, switching mayo for an egg and reducing the olive oil in the recipe. I made the
adjustments to the mayo and olive oil because I wanted the egg to hold the burger together and
since I was using a whole egg, I felt the burger didn’t need the olive oil in it because the egg
would provide some fat. The burgers were still cooked in a little olive oil and cooking spray. The
burger was a different texture than normal burgers, but they didn’t taste much different. The
texture is more like a meat loaf as opposed to a normal turkey burger (which is typical on the
dryer side due to the lower fat content). I also used beans in this recipe not only to boost the fiber
content but to also reduce cost and make the ingredients assessable, because I am also going to
use this recipe for a cooking demo as a promotion for the sign up for Best Body. Using beans in
this recipe also increased the overall yield of the recipe. I am going to make sliders for the
cooking demo, so when I trialed this recipe, I made most of the burgers small to fit on a slider
(which ended making 16 to 18 sliders). For normal burger size, the addition of beans at minimum
doubles the yield with an estimated amount of 8-9 burgers. The kcals in each recipe were about
the same, about the same fat, less sodium and potassium, a little less protein, double the fiber,
less sugar, more vitamins, and less iron. Overall, this recipe is a good modification for an
individual who is looking to boost their fiber intake and reduced overall cost of their meal. This
recipe was a little higher in carbs and a little lower in protein and iron, but it still has 27 grams of
protein per serving (so it is still a higher protein choice).

Jerk Taco Modifications for a Fish Allergy

This recipe also came from the same cookbook as the turkey burger. I didn’t have to
make very many changes to this recipe to make it suitable for an individual with a fish allergy.
The only substitution I made was jack fruit for fish. Although if this individual also consumes
animal products, they could just substitute the fish for chicken, lean beef, or pork. This recipe
was lower in calories, significantly lower in fat (about 8 grams less), no cholesterol, more
potassium, and carbs, more than 3 times the fiber, and about the same with some of the vitamins,
more iron, and significantly less protein (17 grams less). This lower protein option may be okay
if the rest of their day is higher in protein, but there are a few ways you can bump up the protein
in this meal. You could serve it with beans, cheese, or top it with Greek yogurt to increase the
overall protein in the meal. Or if they were looking for another plant-based option to try they
could use something higher in protein like tofu, seitan (not suitable for individuals sensitive to
gluten), or textured vegetable protein. Overall, depending on your needs this recipe would be a
good choice unless you prefer or need a higher protein option.