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Homemade Veggie Burgers

January 25, 2012 by Leave a Comment

 

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Trying to make a veggie burger from scratch has been on my to-cook list for months. I pulled a recipe at least six months ago and have been telling myself I need to make it probably since then. The problem is that it’s a food processor recipe, and sometimes, cleaning that thing takes the fun out of using it!

I finally wrote down what I needed to buy, made hummus so the food processor was already dirty, and got to work on the burgers last Sunday.

The recipe made 9 small-ish burgers, and I plan to eat some this week and freeze them to take for lunches.

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I really liked the texture and spices, and am very glad I finally tried them! No need to buy the frozen version when homemade is so much better, and you can freeze them to use one at a time. Really, these made my lunches so much better!

While this may look like a long ingredient list, it’s actually a lot of pantry items and spices that you might already have as a kitchen staple.

I also had one for dinner with sauteed veggies and some rice.

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Homemade Veggie Burgers

Ingredients:

  • 1 clove garlic
  • 1/2 white onion
  • 1 egg
  • 1 C old-fashioned oats, processed into flour
  • 1.5 C bread crumbs
  • 1 C carrots
  • 1 C black beans, rinsed and mashed
  • 1/4 C parsley
  • 1/3 C cashews (or any nut like almonds, pecans, etc)
  • 1/3 C sunflower seeds
  • 1 T EVOO
  • 1 T soy sauce
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  • In a food processor, pulse together carrots, garlic, onion. Add about 3/4 C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
  • In a mixing bowl, add the remaining 1/4 C unblended black beans.
  • Remove food from processor and add to a mixing bowl.
  • Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
  • Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
  • In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
  • Stir to combine.
  • The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
  • Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
  • Bake at 350* for about 22 minutes, flipping halfway through.
  • Remove when burgers are starting to brown.

 

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Homemade Veggie Burgers
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Homemade Veggie Burgers
  • 1 clove garlic
  • ½ white onion
  • 1 egg
  • 1 C old-fashioned oats, processed into flour
  • 1.5 C bread crumbs
  • 1 C carrots
  • 1 C black beans, rinsed and mashed
  • ¼ C parsley
  • ⅓ C cashews (or any nut like almonds, pecans, etc)
  • ⅓ C sunflower seeds
  • 1 T EVOO
  • 1 T soy sauce
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp pepper
  • ¼ tsp salt
  • ¼ tsp cayenne pepper

Instructions
  1. In a food processor, pulse together carrots, garlic, onion. Add about ¾ C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
  2. In a mixing bowl, add the remaining ¼ C unblended black beans.
  3. Remove food from processor and add to a mixing bowl.
  4. Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
  5. Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
  6. In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
  7. Stir to combine.
  8. The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
  9. Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
  10. Bake at 350* for about 22 minutes, flipping halfway through.
  11. Remove when burgers are starting to brown.

Filed Under: Dinner, Lunch, Recipes, Vegetarian · Tagged With: , , , ,

Squash and Farro Salad

October 19, 2011 by Leave a Comment

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Besides pumpkin, the other flavor that makes me think of Fall is squash. I had a giant butternut squash and used half in a Yom Kippur dinner dish, and used half for this dish. I based if off of a Daily Garnish dish and then made it my own with what I had on hand.

My grain of choice was farro. I used 1.5 cups of uncooked farro and it made a huge bowl. Since I was the only one eating this, most was wasted unfortunately after a few days. I would cut this back a whole lot, even to have leftovers if it’s just for you! Farro is a chewy grain that I like when I want something different. You can use rice, quinoa, cous cous, millet, etc. Any grain will work.

I love the squash and cranberry combo, and it would also be great with an herb like parsley or a nut like slivered almonds. A really hearty salad. Serve atop mixed greens for a balanced lunch!

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Squash and Farro Salad

  • 1.5 cups dry farro (could sub any grain–rice, quinoa, etc.)
  • 3 cups water (do the proportion for your grain)
  • 1/2 large butternut squash, peeled and cubed
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots
  • salt and pepper to taste

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons orange juice
  • dash of salt and pepper
  • (Emily’s recipe used a little Dijon, but I didn’t have any. I would probably add that in because the dressing was strong in orange juice taste, which was fine, just strong.)

Instructions

  • Preheat your oven to 400 degrees F. Peel and cube a large butternut squash. Then toss with olive oil and salt and spread in a single layer on a sheet pan. Pop it into the oven and roast for 45 to 50 minutes, stirring once halfway through cooking.
  • While the squash is roasting, cook your farro according to package.
  • In a small dish, combine all the dressing ingredients and whisk to combine.
  • With everything ready, add farro, squash, and dried fruit in a mixing bowl. Add dressing and stir well to combine all ingredients.

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Squash and Farro Salad
 

Ingredients
  • Squash and Farro Salad
  • 1.5 cups dry farro (could sub any grain–rice, quinoa, etc.)
  • 3 cups water (do the proportion for your grain)
  • ½ large butternut squash, peeled and cubed
  • ¼ cup dried cranberries
  • ¼ cup dried apricots
  • salt and pepper to taste
  • For the dressing
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons orange juice
  • dash of salt and pepper
  • Emily’s recipe used a little Dijon, but I didn’t have any. I would probably add that in because the dressing was strong in orange juice taste, which was fine, just strong.)

Instructions
  1. Preheat your oven to 400 degrees F. Peel and cube a large butternut squash. Then toss with olive oil and salt and spread in a single layer on a sheet pan. Pop it into the oven and roast for 45 to 50 minutes, stirring once halfway through cooking.
  2. While the squash is roasting, cook your farro according to package.
  3. In a small dish, combine all the dressing ingredients and whisk to combine.
  4. With everything ready, add farro, squash, and dried fruit in a mixing bowl. Add dressing and stir well to combine all ingredients.

Filed Under: Lunch, Recipes, Vegetarian · Tagged With: , , ,

Asian Noodle Salad

September 16, 2011 by Leave a Comment

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Mmmm spicy noodles. Just what I’d been wanting! For a Labor Day party, I made a gigantic and colorful bowl of an Asian noodle salad. Filled with bell peppers, half a cabbage, and shredded carrots, this was a really healthful and filling side dish. And main dish for my lunch the next day.

Very simple to assemble and better when made in advance, this was all about boiling noodles, chopping veggies, and making a sauce that was spicy enough to your taste. Very simple that a recipe was just a starting place.

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Asian Noodle Salad

(serves a lot, you can cut in half for a normal family size)

Ingredients:

  • 1 box spaghetti
  • 1/2 small cabbage head, shredded
  • 1 bag shredded carrots, or many carrots, shredded (I took a shortcut)
  • 2 red bell peppers, chopped
  • 3 T canola oil
  • 3 T sesame oil
  • 1/4 C soy sauce
  • 2 limes, juiced
  • 2 T sugar
  • 1/2 tsp red pepper flakes
  • 1 small bunch chives
  • 1 tsp black pepper
Instructions:
  • On the stovetop, bring large pot of water to a boil and boil spaghetti as directed, about 10 minutes.*
  • In a large mixing bowl, combine cabbage, bell peppers and carrots.
  • In a small bowl, combine all liquids and spices for sauce and whisk together.
  • When spaghetti is done, drain and mix with veggies.
  • Pour sauce on top and mix well.
  • Refrigerate overnight or until serving. Serve cold.
*To be helpful for serving, I cut the spaghetti in thirds prior to boiling.

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Asian Noodle Salad
 

Ingredients
  • 1 box spaghetti
  • ½ small cabbage head, shredded
  • 1 bag shredded carrots, or many carrots, shredded (I took a shortcut)
  • 2 red bell peppers, chopped
  • 3 T canola oil
  • 3 T sesame oil
  • ¼ C soy sauce
  • 2 limes, juiced
  • 2 T sugar
  • ½ tsp red pepper flakes
  • 1 small bunch chives
  • 1 tsp black pepper

Instructions
  1. On the stovetop, bring large pot of water to a boil and boil spaghetti as directed, about 10 minutes.*
  2. In a large mixing bowl, combine cabbage, bell peppers and carrots.
  3. In a small bowl, combine all liquids and spices for sauce and whisk together.
  4. When spaghetti is done, drain and mix with veggies.
  5. Pour sauce on top and mix well.
  6. Refrigerate overnight or until serving. Serve cold.
  7. *To be helpful for serving, I cut the spaghetti in thirds prior to boiling.

Filed Under: Dinner, Lunch, Recipes · Tagged With: ,

5 Minute Lunch #2

August 9, 2011 by 2 Comments

Here is another five minute lunch. I’m all about quick and easy for these dog days of August packed lunches.

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Last week, egg salad sounded really good for lunches. After eating it out three times (what, I really was on a kick), I decided to make my own. It’s got to be healthier when you control the mayo!

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This recipe was great when you’re the only one in the house that eats egg salad and you want it to last a few days. Easy to prep ahead on a sandwich, it’s another quick and wholesome lunch fix. To make more, just double or adjust the recipe to your liking.

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Classic Egg Salad

(serves 2.5)

Ingredients:

  • 4 eggs, hard boiled
  • 1.5 T dill
  • 3 T reduced fat mayo
  • 2 T yellow mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Instructions:
  • Once your eggs are hard boiled and cooled and peeled, add them to a mixing bowl with all other ingredients.
  • Using a potato smasher, mix it all together.
  • Season to taste.

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I thought maybe egg salad was too simple to share, but sometimes simple is just perfect. I had mine on wheat bread with arugula and tomato and pickles. Wrapped in foil and served with a cup of fruit and lunch is done! Plenty of protein, fruits, vegetables and whole grains. A winning combo!

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5 Minute Lunch #2
 

Ingredients
  • 4 eggs, hard boiled
  • 1.5 T dill
  • 3 T reduced fat mayo
  • 2 T yellow mustard
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions
  1. Once your eggs are hard boiled and cooled and peeled, add them to a mixing bowl with all other ingredients.
  2. Using a potato smasher, mix it all together.
  3. Season to taste.

Filed Under: Lunch, Recipes · Tagged With:

5 Minute Lunch

August 5, 2011 by Leave a Comment

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Although not the prettiest pictures to share, I thought that something practical like packing my lunch might be helpful. I have been packing my breakfast and lunch for as long as I’ve had a real job, and if you don’t get good at it, you don’t have anything good to eat. I actually see packing my food as a fun challenge, like what can I prepare this week that I’ll really look forward to? Desk eating is not glamorous, so you better make what’s inside good!

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I get in ruts, but don’t mind eating the same thing on repeat. Breakfasts come easy to me, but lunches are not my favorite meal of the day. Seeing them in tupperware make them look worse, so you have to work extra hard to open your lunch and say “mmm yes, lunch!”

This week, I started changing up my lunch and it has been delicious! When we came back from Florida, I didn’t want to cook for the week. I did still go to the grocery and planned to bring my breakfast and lunch each day for work. The keys to this lunch were powerful ingredients that I don’t usually have at home to make the lunch extra special.

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I started with Flat Out Wraps that I brought home from Publix, aka the best grocery store ever, only in the Southeast. I have problems finding them in Houston. These wraps are special because they are about 90 calories, and are shaped to fit the good stuff and fold up nicely. They are also soft and full of good flavor. A winning combo.

Inside my wrap, I spread it with store bought hummus. Obviously, you could make your own, but sometimes you don’t want to dirty the food processor. Then I added store bought tabbouleh. Again, make your own, or buy one you like.

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On top of that was lettuce and a tomato, then wrap and slice and wrap in foil. Crunchy, vegetarian, delicious! Ready in no time with minimal cleanup. I also like that this lunch is easy to repeat. You have a whole container of hummus and tabouleh, and a whole pack of wraps, so eat up!

On the side of my wrap, I had a cup of mixed fruit–strawberries and half a banana on this day.

Inside my desk, I have easy sides, like crackers or chips or a Dagoba chocolate bar. I like keeping a stash at work of things I eat almost daily so I don’t have to bring the same things every day.

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Filed Under: How To, Lunch · Tagged With:

Protein-Packed Square Meal

July 12, 2011 by 1 Comment

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I have been on a recent kick of making a one-pot dish on Sundays to take for lunch during the week. Packing lunch is one of my least favorite chores and eating out of Tupperware is never appetizing either. I started making a dish ahead of time that can stand alone as a dinner side dish, or be added to a salad for lunch.

This dish is simple and healthy with protein from three different sources. The base is a grain (lentils and farr0) that are both high in protein. Quinoa would be another idea. The second part are vegetables. I used an orange bell pepper, a yellow squash and kale. The third layer is kidney beans for even more protein.

And because everything is better with cheese, and since cheese has protein, I added feta.

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Protein-Packed Square Meal

Ingredients:

  • 1 C green lentils
  • 1/2 C farro, rinsed
  • 3 C water
  • 1 medium yellow squash, chopped
  • 1 can kidney beans
  • 2 cloves garlic, minced
  • 1 C kale, chopped
  • 1/2 C feta crumbles

For the dressing:

  • 3 T EVOO
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground cumin
  • 1 T apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • 1 lemon, juiced

Instructions:

  • In a sauce pan, add lentils and farro to 3 C water and bring to a boil. Reduce to simmer and let cook about 25 minutes, until most of the water dissolves and grains are fork tender.
  • In a separate skillet, heat garlic for a few minutes, then add kale, squash and bell pepper. Let cook until soft. Remove from heat.
  • Drain grans once cooked and place back in the sauce pan.
  • Add vegetables to the farro/lentil bowl and stir to combine. Add kidney beans and stir.
  • In a separate bowl, combine all ingredients for the dressing. Pour on top of dish and stir to combine.
  • Add feta once cooled.

The whole dish made plenty for the whole week of lunches. When I prep my lunch the night before, I just add lettuce, a tomato and some carrot sticks and spoon about 1/3-1/2 C of the dish on top. Serve with fruit and crackers and there’s lunch!

Over the last few months, I have been eating vegetarian sources of protein for most lunches because I find it easier to plan than prepping meat. It’s more affordable, and there are plenty of options. This dish could be subbed out many different ways with varying grains, vegetables or beans.

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Protein-Packed Square Meal
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 1 C green lentils
  • ½ C farro, rinsed
  • 3 C water
  • 1 medium yellow squash, chopped
  • 1 can kidney beans
  • 2 cloves garlic, minced
  • 1 C kale, chopped
  • ½ C feta crumbles
  • For the dressing:
  • 3 T EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp ground cumin
  • 1 T apple cider vinegar
  • ½ tsp garlic powder
  • ¼ tsp crushed red pepper flakes
  • 1 lemon, juiced

Instructions
  1. In a sauce pan, add lentils and farro to 3 C water and bring to a boil. Reduce to simmer and let cook about 25 minutes, until most of the water dissolves and grains are fork tender.
  2. In a separate skillet, heat garlic for a few minutes, then add kale, squash and bell pepper. Let cook until soft. Remove from heat.
  3. Drain grans once cooked and place back in the sauce pan.
  4. Add vegetables to the farro/lentil bowl and stir to combine. Add kidney beans and stir.
  5. In a separate bowl, combine all ingredients for the dressing. Pour on top of dish and stir to combine.
  6. Add feta once cooled.

Filed Under: Lunch, Recipes, Vegetarian · Tagged With: , , ,

Mediterranean Farro Salad

July 7, 2011 by 2 Comments

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When I came home from the beach, I wanted something colorful and high in protein to have on hand for the week. I love these one-dish combos of grain, protein, vegetable, and looked in my pantry at what to use. For grains, my choices were lentils, quinoa, rice or farro. I bought a bag of farro last November and used it in a dish for Thanksgiving. I enjoyed it, but actually hadn’t cooked with it since. Might as well use some farro!

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While we were on vacation, we actually ate in a lot during our weekend at the beach, but it was all undocumented for here. We had cereal/yogurts for breakfast or eggs/bagels. Lunch was a big buffet of build-your-own salad or sandwich with leftovers. Dinner was a lot of meat one night and a lot of fish one night. And one night was at a restaurant. Cooking for 12 was a lot of food, but eating in made it very affordable.

Back to farro–it is a grain that looks like barley, but cooks like rice. It has a little bit of a chewy texture, and takes the flavor of anything you pair it with. One cup of farro has 100 calories, 4 g protein, 3.5 g fat. The whole dish below is one cup of uncooked farro. It goes a long way.

With the farro, I decided to make a Mediterranean inspired dish to serve cold on top of a salad for lunch. Mediterranean to me is olives, feta, and tomatoes. I subbed a red bell pepper for the tomato so it would be less mushy, and added mushrooms and corn to add some more vegetables and give it some color.

That is how this dish came to be.

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Mediterranean Farro Salad

Ingredients:

  • 1 C uncooked farro, rinsed and drained
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1/3 C feta crumbles
  • 1/2 red bell pepper, chopped
  • 1/4 C black olives, chopped
  • 1/4 C yellow corn (I used from a frozen bag)
  • 3 button mushrooms, chopped
  • 1 T EVOO
  • 1 T Balsamic vinegar
  • 1/2 lemon, juiced

Instructions:

  • In a strainer, pour in farro and run under water to rinse.
  • In a medium sauce pan, bring together the farro and water. Add dash of salt. Bring water to a boil and simmer for about 20 minutes, until farro is fork tender.
  • Drain farro into strainer and pour back into the saucepan.
  • While the farro is simmering, combine garlic, red bell pepper, olives, corn and mushrooms in a small skillet and saute until soft. Season only with cooking spray. (other seasonings come in the dressing)
  • When vegetables are soft, pour into farro sauce pan and stir together.
  • Add feta cheese once dish is somewhat cool so it doesn’t melt immediately.
  • In a small bowl, combine olive oil, balsamic vinegar, salt, pepper and lemon juice and stir to combine. Pour into sauce pan and stir well.
  • Plate to serve hot, or refrigerate to serve cold. Toss before eating.

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I loved the bite from the farro and the Mediterranean flavors from the olives and feta. Red onion would be a great addition too, I just didn’t want to chop an onion. The yellow corn adds a nice color, and it’s a really healthy dish of a hearty grain and vegetables.

Great as a side dish or the highlight of a meal with more vegetables.

What are you into this summer?

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Mediterranean Farro Salad
Author: 
Prep time: 
Total time: 

Serves: 8
 

Ingredients
  • Mediterranean Farro Salad
  • 1 C uncooked farro, rinsed and drained
  • 1 tsp salt
  • 2 garlic cloves, minced
  • ⅓ C feta crumbles
  • ½ red bell pepper, chopped
  • ¼ C black olives, chopped
  • ¼ C yellow corn (I used from a frozen bag)
  • 3 button mushrooms, chopped
  • 1 T EVOO
  • 1 T Balsamic vinegar
  • ½ lemon, juiced

Instructions
  1. In a strainer, pour in farro and run under water to rinse.
  2. In a medium sauce pan, bring together the farro and water. Add dash of salt. Bring water to a boil and simmer for about 20 minutes, until farro is fork tender.
  3. Drain farro into strainer and pour back into the saucepan.
  4. While the farro is simmering, combine garlic, red bell pepper, olives, corn and mushrooms in a small skillet and saute until soft. Season only with cooking spray. (other seasonings come in the dressing)
  5. When vegetables are soft, pour into farro sauce pan and stir together.
  6. Add feta cheese once dish is somewhat cool so it doesn’t melt immediately.
  7. In a small bowl, combine olive oil, balsamic vinegar, salt, pepper and lemon juice and stir to combine. Pour into sauce pan and stir well.
  8. Plate to serve hot, or refrigerate to serve cold. Toss before eating.

Filed Under: Dinner, Lunch, Recipes ·

It’s easy to be green

April 13, 2011 by 4 Comments

Before the green food, here’s a green race picture from Sunday. Pardon the gigantic “proof” sign. I’m borrowing the picture.

Looking hardcore. Both pictures are near the end of the race. Does anyone buy race pictures?

Back to food…

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I noticed a pattern in a series of lunches and dinners: the color green.

Green isn’t an unusual color for a healthy and balanced plate, but my meals have been really green. Even more than usual.

In these pictures, a combination of dinners, lunches, and plenty left for leftovers too, I used the color green in a delicious and healthful way.

The star of the picture above was actually lean turkey meat. We had a taco night at home, cooking ground turkey in a packet of taco seasoning and serving with lettuce, sauteed green beans, corn tortillas and yellow tomatoes. This was a quick and easy weeknight dinner for sure.

The picture below is a typical lunch. I had leftover green beans, sauteed the night before in olive oil and an Asian teriyaki type sauce. Also a quarter avocado, homemade hummus, lettuce, tomato and carrots. Three types of green.

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The dinner before was cheese tortellini, both the plain and spinach flavor. I cooked that in one pot, and cooked green beans, an onion, garlic and more yellow tomatoes in another skillet. Mixed all together, on top of spinach, and topped with marinara sauce. Again, three types of green.

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Lastly, it’s a savory breakfast for dinner. I made an omelette with spinach inside and an avocado on top with salsa. Then a bagel and cream cheese too.

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The lesson here is that if you have good foods in the house, you will eat them. I repeated green beans three times, same with spinach and avocado. Greens are so versatile, can be eaten in for any meal. I write frequently about desserts, but I do eat a lot of greens too. Eat your greens!

What’s your favorite green vegetable?

Mine is arugula for preferred salad lettuce and roasted broccoli, steamed smells so bad!

Filed Under: Dinner, Lunch, Vegetarian · Tagged With: ,

Avocado Hummus

March 7, 2011 by 4 Comments

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Green with deliciousness is what this hummus is about. Hummus is something that I always have in my refrigerator. I have tried many brands, but recently have been on a kick to make it at home from scratch.

I made a basic one recently, and then I saw this one on Edible Perspective. Ashley added avocado and spinach to make a beautiful green hummus filled with iron, good fats, and protein. It’s almost like a complete meal in a food processor.

Avocado Hummus

(By Edible Perspective)

Ingredients:

  • 1 can garbanzo beans (chickpeas)
  • 1/4 C bean liquid (from the chickpea can)
  • 2 cloves garlic
  • 1/4 C tahini
  • 1/2 tsp salt
  • dash pepper
  • 1/4 C lemon juice
  • 1 avocado
  • 2-3 C spinach

Instructions:

  • In a food processor, combine all ingredients except spinach and process until semi-smooth.
  • Add spinach and process again until it’s all incorporated.
  • Scrape down sides so everything is included.

 

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Whirl away!

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Above picture is before spinach, below is after. The spinach gives it a beautiful green color and the avocado makes it extra creamy. Still tastes like regular hummus.

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Serve with pita chips, carrots, you name it. Top with paprika for extra color splash.

I eat hummus as a dipper/dressing in lunch all the time. It goes with everything!

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This kept in the refrigerator for a few days, but since it has avocado in it, it turns a little brown. Stir it up and it’s good to go, but original hummus lasts many days more.

A Jeffrey approved recipe! Even with spinach.

 

P.S. Announcements:

Here is my latest story on CultureMap. Do you watch Dancing with the Stars? I used to, but the talent is so terrible! That’s what I wrote about.

Dancing with the D-list stars; where has all the celebrity talent gone?

Also, another picture on TasteSpotting. These things make me very happy, kind of like validation that my photos are good sometimes!

Link to my page here.


Filed Under: Lunch, Snacks · Tagged With: , ,

Wacky Thursday

February 17, 2011 by Leave a Comment

It’s a wacky Thursday because I decided to add a second post. I made this smoothie for lunch and did a little photo shoot of it too.

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Green Smoothie

  • 2 C spinach raw
  • 1 C almond milk
  • 1 banana
  • 8 ice cubes
  • 1/4 C raw oats
  • sprinkle of coconut on top

Blend all together and enjoy. This is very refreshing and filling. I had leftover parsnips and carrots on the side with hummus.

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I had never added oats to the mix but I heard it adds a nice consistency. I didn’t notice a difference in flavor, but it adds some fiber and carb staying power I guess. I think I am take it or leave it on that one.

Mmmm bubbles.

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Also today, I ran over 3 miles outside. That’s really good! Very happy with that. Mild pain at the end, but I’m getting longer until it hits so that’s good. The weather is warm here like most places, and it was really nice to get outside and enjoy it early in the morning.

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