Hi Friends,
So, I took a little hiatus from blogging. A few reasons: Up until mid-last week I was writing super lots for my thesis to get another section done. Then my wrist flared up with ultimate PAIN! anyway, didn't exactly inspire me to blog. Finally, I may have eaten a lot of cake... and more cake. I didn't really feel all that proud about it, so I just decided to hide. haha
But yesterday, I made something work blogging about!! woo hoo!!!My day of eating yesterday was exceptionally yummy....
For lunch I had a wonderful veggielicious salad with cheddar cheese and Food Should Taste Good Chips and Mango Salsa.
I had a serious craving for cheddar cheese so I got a massive block of it at the grocery store.
If you haven't had these chips before, you haven't lived. That is how good they are!
This salad is: Spinach, Cucumber, Grape Tomatoes, Orange Pepper, Red Cabbage, Avocado and Bolthouse Farms Tropical Mango Dressing. I love vegetables. I'm on a red cabbage kick (you'll see why in a moment)
I got this recipe from
Cheap, Healthy, Good! The recipe is very easy and simple, mainly because the ingredients are so few. I looked at other recipes and they had so many ingredients and it made me feel overwhelmed. These, however, consist of beans, rice, oatmeal, onion, garlic and spices. BAM!
Here are two burgers cooking up! Took about 10 minutes to cook!
TADA!
Here is the bun that the burger would live on... but only for a moment!
I normally just get the typical whole wheat hamburger bun, but for 30 cents more, I got this fancy flax bun.
It was worth it....
Chomp chomp!
I put one burger on the bun, with ketchup and green relish.
The bunless burger has peanut butter on it. Cheap, Healthy, Good recommended it as a topping. Not much of a surprise coming from me, but it was FANTASTIC! I'm going to have that for lunch today!
I roasted up some red cabbage as well. I just spritz olive oil on it, and salt. I love the salt on it... i think the cabbage is just a way for me to get salt into my mouth... haha.
Issues with the recipe:
1) You require a food processor. I wasn't thinking. I have one. but it is LITTLE! When you have to process all the ingredients in one...this does not work with a tiny processor. That took some work on my part and more time than I anticipated.
2) It can get a little messy. That may be because of #1. haha
Recipe (copied from Cheap, Healthy, Good):
25 oz can black beans, drained and rinsed (or 2 1/2 cups cooked beans)
25 oz can kidney beans, drained and rinsed (or 2 1/2 cups cooked beans)
1 medium onion, quartered
3 cloves garlic
2 cups rolled oats
2 cups cooked brown short grain rice
2 tbsp adobo spice mix (which is cumin, paprika, black pepper, onion powder, oregano, chili powder, garlic powder) or you can just add in a bunch of spices!
salt and pepper to taste
1) Cook short grain brown rice ahead of time. You’ll need 2 cooked cups.
2) Rinse beans and put into food processor. Add the quartered onion, garlic cloves, and oats. Pulse a few times to begin mixing. Then add the rice and spices.
3) Pulse until all the ingredients are combined but not pureed, scraping the sides of the food processor occasionally. Add a splash of water if necessary. The mixture should be moist but not wet (if that makes sense).
4) Let bean/grain mixture rest for about 15-20 minutes before forming into patties. Roll mixture into 2 1/2- to 3-oz balls (a little less than 1/4 cup) and flatten into 1/2-inch-thick patties.
5) Pan cook in a teeny bit of oil or cooking spray for 5–7 minutes on each side; or bake at 350 degrees for 30 minutes, turning after 15 minutes. Either way, the outside gets a little crispy and the inside is nice and chewy, but not dry.
6) Serve with whole grain bread and your favorite condiments, like spicy mustard or peanut butter and American cheese. These burgs rock with sweet potato fries.
Approximate Calories, Fat, Fiber, and Price per Serving
156 calories, 1g fat, 5g fiber, $0.43
The Finished Product:
