Happy Hump Day! Hope everyone is doing well on this mid-week day .
Breakfast yesterday was a smoothie-on-the-go packed with strawberries, blueberries, banana and unsweetened vanilla almond milk. I love how the vanilla almond milk tastes in the smoothie.
A seriously rockin’ salad. Mixed greens with mango, blueberries, strawberries, avocado, almonds, feta cheese, and Newman’s Own Lite Raspberry Walnut vinaigrette.
Honestly this salad rocked my socks.
I worked a half day yesterday, so afterwards I headed to mom and dad’s. I ate dessert when I got there (I always raid the cupboards upon arrival), which was peanut butter and chocolate chips while I said hi to Abbie (mom and dad’s sweet little Yorkie-poo who I adore).
Then I changed into my workout gear, laced up the ol’ sneakers, and hit the pavement. I jogged/walked their neighborhood and covered 4.5 miles. It was mid-80’s and sunny while I was out and I have determined I am a weenie when it comes to running in the heat. I melted and ended up running 70% of the time and walking 30% of the time, and that may be a little generous even on the running side.
After the “wun” (walk/run), I headed to the basement to cool off. I still had some mojo left, so I hopped on their elliptical for 10 minutes while watching Giada at Home. Finally, I finished with the bench press.
I gave Abbie one last kiss and headed out the door back home to my own big puppy and hubby.
For an afternoon snack I had a bowl of cooked carrots with cinnamon and sugar.
Not long after my snack, both Dana and I were getting super hungry, so I figured I may as well start dinner instead of more snacking.
For dinner I made Black Bean Quinoa Burgers.
To the food processor I added 2 cups of cooked black beans, 1/4 cup diced onion, 1 minced garlic glove, 1/2 cup quinoa, 1 tablespoon of cilantro, 1/2 teaspoon cumin, 1/4 cup salsa, 2 tablespoons egg whites, salt and pepper, and a miniature pinch of red pepper flakes.
I pulsed these ingredients until combined, leaving it slightly chunky and making sure not to let it turn into a hummus paste.
I chilled the mixture for about 5 minutes. We got too impatient to wait any longer, plus the mixture was still cold from using cold ingredients so it was easy to handle.
I formed the mixture into 7 patties and placed them on a lightly sprayed piece of aluminum foil. Before they hit the grill I sprinkled them with garlic and onion powder.
We grilled them over medium-low heat for 20 minutes; flipping halfway through.
I topped my burger with salsa and avocado, and served it alongside a simple green salad with cheddar cheese and Western dressing.
Talk about a great meatless meal and perfect for the summer because I didn’t have to use the oven at all. Niiiiiiice.
Black Bean Quinoa Burgers
- 2 cups black beans, cooked
- 1/4 cup onion, diced
- 1 garlic clove, minced
- 1/2 cup quinoa
- 1/2 tsp. cumin
- salt and pepper
- a dash of chili pepper flakes
- 1/4 cup salsa, heaping
- 2 Tbsp. egg white
- Preheat grill to medium-low.
- In food processor, lightly pulse all ingredients and keep chunky.
- Form into patties and place on lightly sprayed aluminum foil. Place on grill.
- Grill for 20 minutes; flipping on foil halfway.
While watching the Olympics, we whipped up a wonderfully creamy dessert that I have grown to LOVE. Cocoa banana soft serve baby; cocoa powder, unsweetened vanilla almond milk, and frozen bananas.
I’ll leave you with that beautiful sight. Have a great day!