This morning Jon and I slept in a bit, then got up and headed to the Farmer’s Market! We are really trying to stay on a strict budget these days, so I planned to only use the cash that was leftover from our trip last week….which was $6.
I repeat. $6.
We didn’t really need anything, surprisingly, so six bucks isn’t quite as ridiculous as it sounds. Last week I had picked up some fresh blackberries and they were so good! I was dying to get some more this week. The vendor I bought from last week was out, so I had to get them from another. Guess how much they were.
Ha. So, I spent my entire budget on blackberries!
Breakfast – decaf iced soy latte (by way of gift card!) with a bowl of berries
They have already been worth ever cent so far. Delicious:)
Now that we are crackin’ down on our budget, I’m really trying to utilize all of our leftovers. Hence, this salad for lunch.
This was just okay. I had let the second batch of black bean burgers cook a little too long the other night, so this was a bit dry and crumbly. It did the job, though;)
For our anniversary celebration (our anniversary was actually Thursday) last night, we went Cafe 501, a really nice little place in the city. Jon had been there once a really long time ago, but I had never been!
And enjoy we did. It was really wonderful.
Appetizer – hummus with roasted red pepper and garlic. Served with warm pita bread.
I really could have just ordered this and been perfectly fine…and full. But of course I didn’t realize that until I had already ordered my meal and eaten about half of the hummus! eek.
I did thoroughly enjoy this salad, I’m not gonna lie. And all it’s sweet, crunchy, feta cheesy goodness. It was made up of a bed of fresh greens, feta cheese, spiced pumpkin seeds, granny smith apples and a lemon vinaigrette dressing. Dressing on the side as to avoid floating lettuce:) I ate about half.
After dinner we had planned to go to a movie…but alas, we were both tired, and it sounded much better to just head home and cuddle up in bed to watch something (Isn’t that always better anyway?). And that we did:)
Okay, now for the two recipes I promised yesterday!!
First up - Spicy Chia Black Bean Burgers
- 1 cup black beans, rinsed, drained and mashed
- 1 cup cooked barley
- 1 clove of garlic, crushed (minced will work)
- 1/4 cup onion, chopped
- 2 tbsp avocado (mashed sweet potato will also work)
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp ground cumin
- 1/4 tsp ground red pepper
- 1 tsp sea salt
- 1 tbsp chia seeds
- Mix all ingredients together in a medium sized bowl.
- Divide and shape mixture into four patties
- Heat George Foreman grill (or skillet) and coat with olive oil
- Cook patties until crispy
recipe adapted from The Eat Clean Diet Recharged
I made these once before, but this time I tweaked the recipe and cooked them on our George Foreman rather than the stovetop, and they worked quite nicely. They do tend to be a bit more fragile than your average beef/turkey burger, but these held together just fine!
We enjoyed them on Ezekiel buns; I only had the bottom part of the bun and ate it with a fork. Also added broccoli slaw, spinach, pickles, onions and hummus.
Hi husband and Olive. hehe.
We also had some baked fries on the side. I cut up one whole russet potato, spread the pieces on a cookie sheet, sprinkled with a little of this (seasoned salt, garlic powder) and a little of that (ground red pepper) and baked at 400 degrees for about 20 – 25 minutes, flipping them every once in awhile. Don’t forget to spray the pan really well before you lay on the fries! Not that I’ve had a problem with this or anything:)
Okay, next up is a recipe that isn’t really a full recipe. More of a how-to of sorts.
As you all know, I participated in the Foodbuzz Ultimate Banana Split Challenge by making this baby
I wasn’t able to eat the entire thing (as no self respecting person would:)…but the three bites I did inhale eat were out-of-this-world! It tasted every single bit as indulgent as it looks.
To start, I used my food processor to make 3 different kinds of banana soft-serve. I added a small handful of strawberries to the first batch, about a tablespoon of cocoa powder to the second batch and a tablespoon of natural peanut butter to the third batch. Each batch contained one whole banana. All you do is process a frozen banana until you achieve a smooth, creamy consistency. Then add your extra ingredient (the possibilities are mind boggling) and process until mixed well.
I froze each flavor for several hours so it would be the right consistency for scooping.
Next I made the coconut whipped cream.
First things first – leave your mixing bowl and beater in the freezer for several hours so it is very cold. Next, poke a hole (or several) in the bottom of a can of Thai Coconut Milk (only the full fat version works). Let the milk drain out the bottom. Use a can opener to open the top, at which point you’ll see the thick coconut fat.
Scoop the fat out into your mixing bowl. Mix until smooth, but don’t over mix.
Next add about .5 to 1 cup of powdered sugar and continue mixing until it becomes a whipped consistency. Ta-da! Vegan whipped cream:)
recipe found here
I know I’ve been saying this a lot lately, but I have some big news coming up in my next post! Remember in this post when I said I have “a few other things up my sleeve?” Well one of those things is going down tomorrow! I am so excited…and I can’t wait to tell you guys.
Talk to you later!
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