Wow I’ve been MIA.
Just a few noteworthy things over the past week or so…
I went to Crate and Barrel and bought some new plates/dishes so my pictures are prettier…
^^PB smothered pancakes with bananas^^
I also made Black Bean Veggie Burgers again…I am so obsessed with these homemade bean burgers lately, my head has been overflowing with new ideas for them!
I paired the black bean burgers with red quinoa, roasted peppers, caramelized onions, and balsamic kale
^^Close up at the veggie burger!^^
Do you like this new bowl? I do!
^^Filled with oatmeal topped with wheat germ, banana, peanut butter^^
I have been eating peanut butter ’cause my sister and I ran out of Almond Butter
. Not to worry though, we finally got around to making more the other day, and it was our best batch yet! We made it sans-cinnamon this time though.
On Sunday I woke up and ran 8 miles! I’m not gonna lie, I was really nervous. My foot had been hurting me all week and I really thought I had Plantar’s Fasciitis.
I iced and rested and to my pleasant surprise I was okay by Sunday! I mapped my run and set off- it was SO hot outside. I ran with a water bottle and brought little power gummies for energy which I ate at about mile 4. It’s so hot out lately it’s tough to stay hydrated. Dehydration has been a problem for me and it never has been ever before— I actually ended up running my last mile on my treadmill because I was just tooooo hot outside it was dangerous!
But in the end, I did it. And unlike last weekend
I felt okay afterwords and not like I wanted to pass out. I made this energizing lunch for myself…
^^Nectarine, Black bean burger, garlic spinach, goat cheese potato tomato salad^^
I know it’s nothing exciting or anything, but I’ve been so into garlic spinach. And I’m now into this potato salad. Want recipes? Here!
Sauteed Spinach with Garlic
Heat skillet over medium low heat. Put a little bit of olive oil into pan and throw the spinach in. Add a pinch of salt and a bit of black pepper. The spinach will shrink…a lot. So put more than you think! When the spinach is on there for about a minute, throw in some minced garlic and saute for about 2 minutes. Done!
I used to put the garlic first, but sometimes it would burn—and burned garlic is the worst. So do it this way- it’s good to have some fresher garlic in there.
Goat Cheese Tomato Potato Salad
1/2 cup Roasted potatoes, warm
1/2 cup Cherry tomatoes, halved
5 basil leaves, chopped into ribbons
1/2 inch slice of goat cheese log
Salt, Pepper, to taste
Toss everything together! The heat of the potatoes will melt the goat cheese enough to coat the salad like a mayonaise would.
And it’s so flavorful and fresh too, especially with the addition of the basil!
At night I went to Zig Zag
‘s in Lincoln Park. SO good. I got the Florence Pizza. And we all split the Firecracker Calimari as an appetizer. The
second best part is they give you free fresh, warm chocolate chip cookies with your bill! The BEST part is that it’s BYOB! Corona Lights? Sure!
This last weekend was the Garden Walk Festival in Lincoln Park. So we went last night to see Rusted Root p
erform. They were so good, and it’s so good to have a new band to listen to! I hate when my music gets stale to me… Actually listening to Rusted Root right now and loving it!
If you don’t know them, I’m sure you know this song
Such a pretty night!
But a little too hot and sweaty…ewe.
“Send me on my way!”
Today my nana surprised us with some freshly picked cucumbers from her garden!
I decided to smother a sandwich thin in Greek Olive Sabra Hummus and top it with cucumbers!
She also brought us some Rapini
After work I ran some errands and got to work on some new veggie burgers!!!
This time I didn’t make the black bean kind, I used Angela’s burgers
as inspiration and went my own direction, as usual 🙂
Here’s how it went…in pictures…
And in words:
Jamela’s Curry Veggie Burgers
2 cans chickpeas, drained
1 large carrot cut into rough pieces
1/3 cup dried rolled oats
1/3 cup almonds
1 Tbs Coconut Oil (or butter)
1 Tbs curry powder
1 Tbs cumin powder
1/2 Tbs cinnamon
1/2 Tbs coriander
Salt, Pepper to taste (They’re vegan so you can taste the “dough”!)
1/4 cup peas (frozen or fresh)
1/4 cup corn (frozen or fresh)
4 basil leaves cut into ribbons
Preheat oven to 350. In food processor, process carrot, almonds, oats, and coconut oil. Add 3/4 of the chickpeas. Process until smooth and until it looks like a dough. Add spices and process to combine. Pour mixture out into a bowl. Add remaining chick peas, peas, corn, and basil. Use a spoon (or your clean hands) to combine. Form into patties and place on sprayed baking sheet. You should get 6 patties. Bake for 20 minutes on one side, flip, and bake another 20 minutes. You’re looking for crispness and for them to heat through- there isn’t raw egg or anything, so you don’t have to worry about undercooking!
I LOVE getting my hands in this “dough” and forming the burgers. After they bake they are SO delicious. I really REALLY recommend trying these. Not only are they easy, but they are super healthy and packed with nutrition.
^^I made some garlic spinach to go with it…see it peeking out??^^
I also wanted to use another cucumber- and not fuss with it much. Fresh ingredients don’t need much fuss.
Israeli salad is the perfect way!
^^cucumber, cherry tomato, salt, pepper, lemon juice, olive oil^^
All together now!
Lastly I made some balsamic tofu for tomorrow–or for some other time–b/c the oven was already on.
^^Just cube and dry the tofu– sprinkle with balsamic–put on sprayed baking sheet–roast on 350 for about 20 minutes or until crisp. These make great croutons that double as a protein source!^^
Gonna do a quick foot ice-bath and then I’m off to bed. Hope you enjoy these recipes and I hope you’re inspired to try one or a few yourself 🙂