What’s up guys and gals?
As promised, I have a DELICIOUS recipe to share with you today, but FIRST…
We’ve got some partying to do!
That’s right, it’s already time for another What I Ate Wednesday…AND the perfect time to check in on those good habits that we’re “falling” into! Be sure to head on over to
Peas & Crayons, thank our lovely host Jenn for giving us reason to grab the party hats AND see what kind of deliciousness everyone’s been getting into this week! 😀
I’ve had a can of pumpkin burning a hole in my pantry for weeks now, so when I got off work the other morning and the weather was cool and crisp, I KNEW it was time to break it out. Still, I just wasn’t feeling a big bowl of oats…so I made something a little different!
Although not very photogenic, I assure you my pumpkin omelet stuffed with cottage cheese and topped with warm raspberry sauce and granola was EVERY bit of the fall-flavored deliciousness that I thought it would be!
Lunch was supposed to be Laura’s Lemon Thyme Salmon cakes, only we had some problesm…
Salmon crumblies, anyone?
But they didn’t stay that way for long!
If necessity is the mother of invention then ricotta cheese and Edamame Spinach Pesto are the parents of this beautiful love child!
I literally sighed after the first bite of this! I thought I’d try to make the cakes again tomorrow, but after tasting this, I’m not so sure! 😉
Since I’ve been trying to reach for veggies more when it comes to snacks, I picked up a package of organic celery hearts at the store the other day…
And then the dip-aholic in me was unleashed!
I know, I have problems…
But getting my veggies in ain’t one of them! 😉
Now, what you’ve all been waiting for…
After spotting these beauties on Pinterest the other day, the wheels got to turning…I’ve been craving a good bean burger for a while now, and how could I resist one with the meaty flavor of portobellos?
Obviously I can’t follow a recipe to save my life (see salmon “crumblies”) so I got to work on something of my own…
Portobello Black Bean Burger
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients (Serves 2)
- 1 large portobello mushroom, stemmed and chopped
- 1/2 cup black beans, rinsed and drained
- 1/4 cup diced onion
- 1 Tablespoon dijon mustard
- 1 Tablespoon ground flax
- 1/3 cup whole wheat bread crumbs
- 1/2 teaspoon of your favorite salt-free seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon pepper
Preheat oven to 350 and line a baking sheet with parchment paper.
In a food processor, combine all ingredients and process until well combined.
Transfer mixture to a bowl and form into 2 medium-sized “burger” patties.
Bake for 10-12 minutes or until patties start to crisp.
And I have to say it was pretty darn delicious!
With rocking nutritionals!
And…if I could go so far?
Just as good, if not BETTER than a meat version!
Seriously guys, go make this NOW!