Sprint 2 the Table

Appetites and Adventures

You Might Be a Blogger If…

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You might be a food blogger if…

…You make party-goers wait while your mom holds a burning tray of so you can take a pic of your triple chocolate red velvet birthday cake cupcakes.

 

…You get unnaturally excited that you got an action shot photo of the Souper Jenny employee adding bacon whipped cream to the tomato tarts.  Yes, it was as fantastic as it sounds.

…Your new favorite band is a the hodge podge of chefs that jammed out after all of the food was eaten at the Attack of the Killer Tomato Festival.  Chef Ford Fry can rock a festival and a guitar, yo.

…The only thing that is more exciting than tomatoes prepared 50 different ways on a Sunday is getting to hold your best friend’s beautiful new 6 lb 11oz and 19.25 inch baby.  Welcome to the world, Jackson Gregory.

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Last week was crazy at work and this weekend with all the festivities!  I’m looking forward to getting back on track this week  – both in the kitchen, in terms in my routine, and catching up blogging/blog reading!

 

The weekly recap tradition lives on!  Check back later in the week for a new leg workout – it’ a good one!

 

Workout Recap (7/10-7/17)

  • Monday – Legs, stationary bike 30 mins, 84 push-ups
  • Tuesday – 6 mile run
  • Wednesday – Biceps/Back, 2 mile intervals, abs, 84 push-ups
  • Thursday – 4 mile run, 84 push-ups
  • Friday – 84 push-ups
  • Saturday – 50 mins kickboxing
  • Sunday – 4 mile run/walk, 4.27 mile run, 84 push-ups

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 Thank you all so much for the birthday wishes!  The birthday weekend was incredible – I wish you all could have been there too!

Do many of your friends have children?  

Do you like to take them on outings and spoil them?  I can’t wait! 🙂

 

Coconut Banana Chocolate Chip Cookies

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How in the world was I exhausted at 10 pm last night?

I’m a night person!  Then I remembered I left the house at 730am to play in a softball tournament and only came home long enough to shower and shovel one of these in my mouth.

My team didn’t win the tournament, but the game we lost was one of the most memorable I’ve had.  We went into overtime and lost… but the adrenaline and the plays made by my team were over the top.

We were down by 5 with 2 outs.  One girl got hit in the nose with the ball, bled a lot, and then came back into the game to bat so we didn’t have to take an out for her spot in the lineup… and she got a great hit!  Sadly, we still lost by 1. 🙁

In keeping with my new weekly recap tradition, here’s was last week looked like:

Workout Recap (7/4-7/9)

  • Monday – Peachtree Road Race – 10K – 51:08 mins
  • Tuesday – Yoga for Runners, stationary bike 30 mins, 84 push-ups
  • Wednesday – Biceps/Back, 5K run, 84 push-ups
  • Thursday – Intervals (2 mile treadmill, 1 mile elliptical), 84 push-ups
  • Friday – Tris/Chest, P90X Ab Ripper X, 84 push-ups
  • Saturday – 5 mile run (in 40 mins!!!)
  • Sunday – Softball tournament, 84 push-ups

NuNaturals was nice enough to send me some goodies to test out.

The package came with recipes, but I’ve had my eye on these Coconut Banana Chocolate Chip Cookies from Gracie @ Girl Meets Life.

It’s not often something so good for you tastes so decadent.

These are gluten-free and vegan.  The added bonus is that they are low-sugar.  If you omitted the chocolate chips, they would be sugar-free – you could do that and thrown in come walnuts for banana bread cookies.

NuNaturals Pure Liquid Vanilla Stevia drops worked like a charm.  My cookies were appropriately sweet and I didn’t notice an aftertaste.

Coconut flour has been a recent addition to my pantry.  I’m loving it.  You have to be careful as it has a different feel than “regular” flour, but it adds a smooth, almost silky texture to baked goods.

Some benefits of coconut flour:

  • Good source of fiber – At 58% insoluble fiber, it has the highest percentage found in any flour
  • Guilt-free baking (nearly… the other ingredients are your business 😉 ) – Insoluble fiber means your body doesn’t digest it (translation: your body can’t derive calories from it); these fibers basically magic eraser their way through you intestines doing what fiber should do to keep your digestive system healthy
  • Gluten-free and hypoallergenic – Many people without a serious gluten allergy and moving towards a low-gluten diet.  Subbing coconut for some of your regular flour is another way to cut down on gluten intake.  For those that do have an allergy, you can use this with rice flour to improve textures.

Be warned that coconut flour is very dry and doesn’t bond well.  Remedy this by adding binders like bananas or eggs to your batter.  This can also be accounted for by using subbing in place of just 1/4 to 1/2 with a “regular flour.”
Keeping that in mind… welcome to cookies so silky and light you won’t be able to stop eating them.  Which is fine, as they are pure doughy deliciousness at only 86 calories a pop.

 

Coconut Banana Chocolate Chip Cookies

  • 3/4 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 medium banana, well-mashed
  • 14 drops NuNaturals Pure Liquid vanilla stevia
  • 1/2 T coconut oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1 C unsweetened coconut milk (So Delicious-style)
  • 1/3 C dark chocolate chips

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

In a large bowl, combine dry ingredients.  Set aside.  
 
In a medium bowl, whisk together wet ingredients.  Slowly add the wet mixture to the dry, stirring as you go.  Fold in chocolate chips.
 
Scoop out 2 T of dough on lined baking sheet, pressing down lightly.
 
Bake for 25 mins, until cookies begin to brown.  Allow them to cool completely (they are crumbly!).
 
Makes 11 cookies.

Approximate nutritional info: 86 calories, 4.2g fat, 11.1g carbohydrates, 3.8g fiber, 4.9g sugar, 2.1g protein.

***

Important Announcement: it’s my BIRTHDAY WEEK!!!!  Woot!

What is new to your kitchen as of late?

Happy 4th of July!

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Saturday’s lake day didn’t result in any Jim Beam-fueled chants, but my friend Kristy did make the most patriotic jello shots the world has ever seen.

They were just as good as they look!

We also enjoyed a great spread – everyone made something to share.  I sweat we didn’t plan the Mexi-theme… obv nothing says the 4th like Mexican. 🙂

The goods included (back to front): watermelon salad, Tostidos, peach-avocado salsa, my chipotle corn hummus, veggie sticks, and bean salad.

Not pictured: sandwiches and a ridiculous amount of beer.

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2 hours until the Peachtree Road Race!!!  I’m so pumped.  This year will be my 4th one.

4th on the 4th.  Tee hee.

This is also probably the best running-shape I’ve been in.  I’m especially excited to see how this impacts my endurance – Atlanta is a hilly city!

I hit up the expo yesterday to pick up my number and peruse the freebies (free Vega Sport powder samples!).  Parking downtown is a nightmare, so I decided to jog there and back.  Not a terrible idea until i was half way through the run home and reallllly wishing I wasn’t carrying that bag full of freebies.  🙂

After a hydration-filled day, I got in bed early in hopes of being well-rested.  This was only moderately successful since

  1. I was too excited to sleep and
  2. I firmly believe it is impossible to feel well-rested at 5:30 am (it’s still DARK!).

Nevertheless, I have my gear ready to go and I’m drinking a cup of coffee with my pre-race Chia Banana Pudding.

I made the pudding the same as the linked recipe, but added a bit of almond extract and cinnamon.  LOVE the additions!

Items to Remember Not to Forget:

  • Race number
  • Safety pins
  • Ribbon (orange for Leukemia)
  • KT Tape
  • Inhaler
  • Gum
  • Watch
  • Shuffle + ear earphones
  • MARTA (ATL’s Metro) card
  • Sport Bean samples

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Last week I decided to begin posting a weekly workout recap on Mondays.  Even though it’s a holiday, I’m sticking to it and using this to add to race motivation!

My running was light due to the pesky Achilles injury, but I really enjoyed a weight-focused week.

Workout Recap (6/27-7/3)

  • Monday – Yoga for Runners, 30 mins stationary bike intervals
  • Tuesday – Biceps/Back, 84 push-ups
  • Wednesday – Legs, P90X Ab Ripper X, 84 push-ups
  • Thursday – 4 mile run, Core, 84 push-ups
  • Friday – Tris/Chest (w/ 1 mile of intervals), 84 push-ups
  • Saturday – Lake day! (that counts… right?), 84 push-ups
  • Sunday – Shoulders, P90X Ab Ripper X, 4.5 mile run

***

It’s already been quite the weekend!  I have a feeling I’m going to want a post-long weekend vacation day.

What’s the most fun you had over the long weekend?

Did anyone else enjoy jello shots? 🙂

***UPDATE: I did it in 51:08!!!***

Baked Falafel + WIAW

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It’s WIAW time again!

Which means this is What I ate Tuesday. 🙂  (Check out what everyone else at too @ Peas and Crayons!)

I was supposed to be on a business trip this week, but was cancelled last minute.  I can’t say I was terribly upset… sometimes I get to go to cool cities, but that doesn’t mean I get to see any of them!

Due to this (and a lot of dinner plans), I am having a “use what’s in the fridge” week.

The Challenge

I can be am terrible at letting things go bad.  It’s wasteful.  There are starving kinds in Africa.  Money doesn’t grow on trees. *Insert whatever lines your parents used to force encourage you to clean your plate.*

Muffin trial run, eggs, restaurant leftovers, last week’s hummus, dregs of an artichoke jar, the last bottle of beer… they’re all being utilized!

Breakfast

Blueberry muffins, egg, and raw milk.

Recipe will come soon… I need to do some tweaking.  Good, but not quiiiiite great.

Lunch

Last night I met my very pregnant BFF for dinner at Cafe Sunflower, one of the few exclusively-vegetarian restaurants in Atlanta.

Overall it was good.  I liked my Jamaican Black Bean Patties with Pineapple Salsa and ate the leftovers for lunch.


The server was really weird.  He leaned around the wall by our table and whispered that he had a crush on me.  Then, when my friend went to the bathroom, he asked if I had a boyfriend and told me I have a good energy.  (Note: he had creepy energy.)

I’m here to eat, not get hit on! At least it got me a free sample of the 3 Bean Chili (which was horrible, btw).

Snacks

It was a back/bicep weight day, so I got my post-workout 20g of protein from a Banana-Cinnamon Protein Shake.

In the mix:

(measurements are approximations – I eyeball it)

  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tsp maca
  • 1/2 C unsweetened almond milk
  • 1/2 C frozen kale
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of guar gum
  • Pinch of lemon-salt
  • Ice + water (as needed)
  • Granola sprinkled on top

Pretzels, carrots, cucumbers, and a bowl of cereal were also consumed.

Dinner

After a 5 hour conference call, I played with my food.

Falafel face

One of my 5 million bookmarked recipes included a baked falafel by Sarena @ Non-Dairy Queen.  In the spirit of using what I had, I made Japanese-ish Baked Artichoke Falafel – spicy-style!

I ate my falafel with another recipe I have been meaning to try – Baked Grilled Zucchini with Goat Cheese from one of my new favorite blogs: Rufus’ Food and Spirits Guide.

If you never listen to anything else I say, listen when I say you HAVE to try this Stuffed Zucchini.  Grill or bake it this weekend for the 4th!

It is so easy – cut rows into a zucchini, stuff with cheese (I used goat), drizzle with olive oil, top with herbs, S+P, wrap in foil, bake or grill for 20 mins.  Devour.

Japanese-ish Baked Artichoke Falafel

  • 1/4 C Japanese-ish hummus
  • 1/8 C jarred artichoke hearts, rough chopped
  • 1 T coconut flour
  • 1-1.5 tsp garlic sriracha
  • 1/2 tsp turmeric
  • 1/2 tsp hosin sauce
  • 1/4 tsp baking powder
  • Brine from artichokes, as need to moisten

Preheat oven to 425 degrees.

Mix all ingredients together.  Form 5 balls (1 heaping tablespoon each) and place on foil-lined baking sheet.  Bake for 20 mins.

Note: You can use any hummus or flour to make this.  Add some herbs and you favorite spices and you’ll have your very own customized falafel!

***

I’m so pumped for tonight – it’s the second in a Chef Series I’ve been attending and tonight features one of my favorite Atlanta chefs.  Full report to come… probably not until Friday though!

Show me your WIAW!!!

What’s the best thing you’ve eaten so far this week?

Weekend Stars

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Every once in a while, the stars align just right…

 

and a perfect Saturday is born.

This Saturday began with the 21st Annual Pride Run at the park across from my condo.

There was a special buzz in the air following the news that New York joined a growing number of states extending the basic right of  marriage to all of its citizens.

I’ve run this race 3x so far and it continues to be one of my favorites.  The course is great, it’s well-organized, the runners are friendly, and it gets strong crowd support.  Even the police blocking off the streets cheer the runners on!

This year’s race solidified the event’s place in my heart… it marks the first time I placed in the Top 3 Females Overall!

I earned 3rd place overall and 1st in my division!!!

Stats:

  • Distance – 3.14 miles
  • Time – 23:41 mins
  • Pace – 7:45 mins

 

I have NO idea where that came from, but OMG I was thrilled!!!

 

Post-race I walked across the park for some raw milk (I know it’s controversial… but it does have benefits and it tastes like a milkshake!), farm eggs, and peaches.  There is nothing more delicious than local, fresh food.

 

The afternoon was filled with softball and some quick pre-reunion weight lifting.

At the reunion I saw some people I was looking forward to reconnecting with, which was nice.  Overall… I don’t know what I expected, but was just ok.  High school seems like a lifetime ago, and it wasn’t the best of times for me.

 

In true foodie fashion, dinner was the best part of the night.

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A small group of old classmates (we are now good friends) – myself, Mallory (my BFF), Greg (her husband), and Laura (another friend) – all met for a pre-reunion dinner at Bocado (887 Howell Mill Road NW, Atlanta, GA 30318, 404-815-1399).

Thank god because the only food they served at the event was a cold tray of chicken nuggets.

 

Bocado has been on my “to try” list for far too long.  Several have contended that they serve the best burger in Atlanta; however, the other menus items are the real standouts.

 

My jalapeno-infused tequila cucumber martini was light and clean tasting.  The flavors were perfectly balanced – a great start to dinner on this hot day.

We enjoyed our drinks with a cheese plate made up of:

  • Purple Haze (goat, California)
  • Humboldt (goat, California)
  • Ewephoria (sheep, Holland)
The Ewephoria took the prize as the favorite, and the best named.

 

Our cheeses were served with radishes, cranberries, honey, and perfect crusty bread slices.  I say perfect because often toasted bread is so saturated in olive oil or butter that it becomes a chewy, greasy mess.  These slices were brushed with just enough olive oil to compliment the flavors.

For dinner Laura and I ordered small plates to share.

These were the best Fried Green Tomatoes I have EVER had.  Normally I’m not a huge fan due the the soggy, greasy nature of the dish.

The chef’s interpretation of the dish did not suffer from this affliction.  The tomatoes were cut into spears and battered in corn meal, leaving them crisp and relatively light.  They were served over a bed of greens and radishes with hot sauce and a buttermilk herb dressing.

Our Beet Salad was served in a bowl with farro, orange segments, fennel, toasted hazelnuts, avocado, and goat cheese.  The flavors played together quite well.

Toasted hazelnuts added a dimension to the more typical beet-orange-goat cheese combo.  I especially enjoyed the different textures – the crunch of the nuts with the slightly chewy farro and creamy avocado and goat cheese.

 

The Burrata was the one dish that I wasn’t impressed with.  The eggplant caponata on top was great, but the burrata itself was a bit too rubbery.  It was the only dish we didn’t finish.  However, it was served with a kalamata olive country toast that was delicious.

Our waiter highly recommended the Summer Squash Salad.  As advertised, it was very good.  My only complaint is the heavy hand on the olive oil.  The squash was delicious and the cherry tomatoes were some of the best I’ve had this season.

Mallory and Greg both ordered the infamous burger.  It was quite good.  As good as Holeman & Finch?  My vote is YES… but it’s very close.

The burger is served with house-made herbed french fries and a side of a buttermilk herb sauce.  I’m not a HUGE french fry eater and I could have eaten an entire plate of these.

For dessert we chose a Banana Bread Cake layered with chocolate ganache and cinnamon icing.

We hated it.

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Several other bloggers have begun posting recaps of the previous week’s workouts.  I love the idea – if for no other selfish reason than to have a reference for myself to look back at.

Workout Recap (6/20-26)

  • Monday – 4 mile run, 84 push-ups
  • Tuesday – P90X Ab Ripper X, 84 push-ups
  • Wednesday – Triceps/Chest, 3.5 mile run
  • Thursday – 4.5 mile run, 84 push-ups
  • Friday – P90X Ab Ripper X, 15 mile bike ride, 84 push-ups
  • Saturday – 5K, softball, 30 mins upper body weights, 84 push-ups
  • Sunday – Softball, P90X Ab Ripper X, 84 push-ups

***

I never was a cornflake girl…

Was high school a good experience for you?

Do you like when bloggers post workout recaps?


Spinach Squash Soup and WIAW

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Thanks for all the well-wishes about my Achilles!

 

I’m taking it easy. *le sigh*

It still hurts, but the pain isn’t as sharp anymore.  Well, it wasn’t so bad until I tried for a new max set of push-ups (are you doing yours?!).  And then I did this tricep workout (minus the sprints).  I suppose those activities use the Achilles for stability purposes… lame.

 

Back to resting… and entertaining myself by making soup!  I could hardly wait for WIAW to share it. 🙂

Happy #21 to WIAW!

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Breakfast

I  had to do a repeat!  It’s rare, but the oh-so-good Zucchini Oatmeal lured me in 2x in as many days. 🙂

I was a little sad when the bowl ended

 

 

Lunch

Did you know one sweet potato packs more fiber than a serving of oatmeal?!

 

Brussels, sweet potato with my homemade spiced almond butter, and coconut curry tempeh.

I <3 pretty food

 

Aren’t those brussels pretty like flowers?!  #bigdork

There was also going to be a pile of kale chips… but I burned the you-know-what out of them.  Whoops.

 

Snacks

Avocado Protein Shake with chocolate protein powder (don’t knock it til you try it!)

That’s my chocolate cookie sinking in the middle

The last bit of the orange blob deliciousness – i.e. Butternut Rosemary Hummus:

Still just as good – eaten with spelt pretzels, cherry tomatoes, and celery

Dinner

Have you ever heard of a Delicata Squash?  I had not until a recent trip to the farmer’s market.

 

Further research revealed that it is an heirloom squash.  It is, indeed, delicate.  Small-ish and probably less and 1/2 a pound in weight.  I’d compare it to a butternut squash, as it is on the sweeter side of the squash family.

Like other winter squash, it contains a ton of Vitamin A, carotenoids, and can act as an anti-inflammatory.

I read that you can eat the skin (it’s much more thin that that of a butternut), but I opted to peel mine since it was being used for a soup.

Did you think I’d repeat the entire day?  *Gasp*

 

I made a Spinach Squash Soup!  It was filled with all sorts of vitamins, a little heat, and some fantastic flavors like…

Roasted garlic. The other day I posted about roasted garlic and the secret to always having it on-hand (I roast several heads at once and freeze it).  Today was a perfect example of that idea paying off.  Regular garlic would certainly work here (though I’d cut back to 2-3 cloves), but the depth roasted garlic adds was a perfect accent in this soup.

Served with more socca.  I’m an addict.

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Spinach Squash Soup

(Inspired by this recipe from 101 Cookbooks)

  • 1 T habanero-infused extra virgin olive oil (I use Sweetwater Growers’ version)
  • 4 cloves roasted garlic, chopped
  • 1/2 medium yellow onion, roughly chopped
  • 1/2 tsp salt
  • 1.5 tsp cumin
  • 1/2 tsp coriander
  • 1 Delicata squash (~1.5 C), cut into 1 in cubes
  • 1 medium zucchini (~ 1C), roughly chopped
  • 1 C chicken or vegetable stock
  • 2.5 C fresh spinach leaves, loosely packed
  • Juice of 1/3 lemon
  • S+P, to taste

 

In a large, thick-bottomed pot over medium-high heat, add the olive oil.  Add the garlic and onions and saute 1-2 mins, just until soft.  Add in both squash, stock, and water.  Stir to combine, also adding salt, cumin, and coriander.  Bring to a simmer and cook ~15 mins until squash are soft.

Stir in the spinach, allowing it to just begin to wilt.  Stir in the fresh lemon juice.  Remove from heat and puree with a hand blender until smooth.  Taste, adjusting seasonings as desired.  Ladle into bowls, top as desired (I used tomatoes, pepper, and nutritional yeast), and serve.

Note:  If you don’t have habanero olive oil, don’t skip the heat – this soup would definitely be too bland without it.  Add a couple of diced jalapenos (or pepper of your choosing) when you toss in the onion and garlic.

Makes 2.5 cups.  (I wish I’d doubled it to make 5!)

***

What are you eating for WIAW?

Are you a good “patient” when it comes to resting after an injury?

 

Balsamic Asparagus Pizza

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Have you guys been watching Extreme Makover Weight Loss Edition on ABC?

 

I’m shamelessly addicted.  Watching these people lose massive amounts of weight in a year… I can’t imagine how hard it must be – at 400 lbs – to get started and get it done.

Last night’s contestant, Dana, lost 203 lbs in a year with a torn ACL.  Interestingly, he was already trying to lose by taking water aerobics.  Chris Powell (the trainer) told him that weight-less exercise wasn’t going to cut it and started him on a program that used his body weight to work out.

 

Timely encouragement/reminder that there others dealing with things much bigger than I am.  Why?  Because I think have jacked up (technical term) my Achilles tendon.

It hurts.  Sharp pain walking down stairs. *wine* *whine*

I’m not sure what happened.  I felt fine running Saturday’s ACS 5K race, and then as I was walking down the stairs to my car a few hours later I noticed it was sore… and it has gotten progressively worse since.  Playing ball Sunday probably didn’t help.

 

In hopes of catching it at the beginning I visited the chiropractor on my way home from work tonight.  It didn’t help. I was instructed to take it easy, ice it, and massage the area.  My calf even aches.  Bollocks.

 

Maybe if I take the week off of running (and walking down stair cases) it will be better by the weekend?!

Tonight’s workout was an easy 45 mins of shoulders and P90X Ab Ripper X.  I hate being limited.

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Good thing dinner was not limited.  It was quite tasty!

 

Yesterday I was craving pizza something fierce.  The opportunity to sate that craving didn’t present itself, so tonight was declared Monday Socca-Pizza Night!

It was late when I got home to eat… pics are going to leave something (i.e. light) to be desired.

My Pizza:

  • Socca base (I used herbs de provence this time)
  • Morels
  • Cherry tomatoes
  • Onions
  • Nutritional Yeast
  • Balsamic asparagus


 

The real stand-out here was that balsamic asparagus.  It is the easiest thing you’ll ever make; however, the balsamic reduction coating it will give it a decadent taste.  I ate the extra pieces standing up over the stove.

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Balsamic Asparagus

  • 1/2 bunch asparagus, hard bottom snapped off
  • 1 tsp good-quality balsamic vinegar
  • 1/4 C yellow onion, diced
  • Juice from 1 lemon wedge
  • Freshly ground pepper, to taste

Heat medium skillet over medium heat.  Add in asparagus, onion, and balsamic vinegar, tossing to combine.  Allow to sauté for 4-5 mins, stirring occasionally.  

When the asparagus just beings to soften, remove from heat and top with lemon juice and pepper.

Serves 2.

***

Have you ever injured your Achilles?

Have you been forced to slow down for an injury?

Any advice is much appreciated!!

 

Blue Cheese-Stuffed Bean Burgers

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In Atlanta we have weekly events called “Screen on the Green.”

 

They put up a giant screen in the city’s largest park and project classic films.  Everyone comes out early with their Frisbees, dinner, and bottles of wine.  It’s a lot of fun!

Last night’s movie was Imitation of Life.  My beverage of choice was a beer from one of my breweries – Hitachino.  I noticed on of their beers on a menu at The Porter and had to try it, as I’d never seen a Japanese white ale!  They make a fantastic ginger ale as well – unlike many gingers, it isn’t too sweet for my taste.

Last night I tried the Red Rice brew for the first time.  I really liked it!  It is a light, crisp red beer with a bread-y taste and a refreshing hint of strawberries.  YUM.

It was fun hanging out with my friend and celebrating (almost) making it through another work week.  Too bad we can’t do this every night!

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Wayyyy back in the day (translation: college), I used to eat burgers weekly.  I also ordered the bacon-blue cheese version.  With fries and a side of ranch.  It’s been a while since I’ve eaten that much red meat in one sitting.  I’ve nearly cut the stuff out of my diet completely.  Way before cutting out the red meat, I did stop the blue-cheese-bacon-bomb burgers.

Fast-forward to the healthier life and I’ve learned to love homemade bean burgers.  One of my favorite parts about a good burger has always been melty cheese and a salty-spicy bacon taste.  I’ve come to realize that my lifestyle change doesn’t mean I can’t still enjoy those flavors!

 

Top 3 Tips for Bean Burger Enjoyment:

  • Use high-quality blue cheese – the flavor is more pronounced, so you don’t need such a massive amount
  • Add paprika for a spicy-smoky taste that satisfies almost like bacon
  • Add other fun flavors to make the bean burger more “fun” – make them spicy, herb-y, Mediterranean-inspired, Italian… beans actually allow added flavors to shine more so than beef does.

My blue cheese of choice?  Montchevre Chevre in Blue.  It was suggested to me by Matt, who has never led me astray in the cheese department!  Roaring 40’s Blue would also be great, or a cheese from another family.  I’m thinking a sun-dried tomato herbed goat cheese…

 

As far as the fries and ranch… I think I grew out of that (ranch now sounds soooo unappealing to me).  I enjoyed my burger with my Butternut Rosemary Hummus and celery.  And a side of work.

Then, after a tricep/chest workout, I went back for Round 2 with a fried egg on top.  Gotta get that protein!

 

Tomorrow I’m going with a side of sweet potato chips to compliment my leftover burger.

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Blue Cheese-Stuffed Black Bean Burgers

  • 1 can black beans, rinsed
  • 1 tsp apple cider vinegar
  • 1/4 C walnuts
  • 1/4 C whole wheat flour
  • 2 garlic cloves
  • 1/3 C cilantro
  • 1/2 C red pepper, chopped
  • 1/4 C onion, chopped
  • 1/2 tsp paprika
  • S+P, to taste
  • 1 oz blue cheese

Preheat over to 400 degrees.  Line a baking sheet with parchment paper or foil.

Pulse black beans, vinegar, walnuts, flour, cilantro, and garlic together in food processor until beginning to stick together. Add red pepper, onion, paprika, salt, and pepper and lightly pulse until just mixed (can also mix by hand).

Form 4 patties, leaving ~1/3 of the mixture behind.  Place patties on prepared baking sheet.  Top the burgers with blue cheese, keeping the cheese closer-ish to their centers.  Add remaining bean mix to the top so that the cheese is covered and press lightly to mold together.

Bake 10-12 mins on one side.  Using a spatula, flip and bake an additional 5-6 mins.

Makes 4 burgers.

***

A few hours to go before fun, sunshine-filled weekend!!!

***Updated to urge you to check out Act Fast Chef and the Friday Edition love she gave me!***

Do you like bean burgers?  

Do you prefer to make your own or order out?


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