So, has everyone awoken from their holiday sweets-induced coma yet? I’m still a bit groggy, but I’m making progress. 😉

Tonight’s dinner was a bit of a twist on a classic. Hamburger and mashed potatoes, meet the Better-than-Beef Black Bean Burger and Easy Double Cheese Smashed Potatoes!

Better-than-Beef Black Bean Burger:

• 1/2 cup black beans
• 1/2 tsp flax meal mixed in 1 tsp warm water
• 2 Tbsp onion, minced
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/8 tsp chili powder
• 1 Tbsp dry breadcrumbs
• 1 Tbsp Worcestershire sauce

1. Mix flax and water and set aside to thicken.
2. Mash beans until they cry for mercy 😉
3. Add thicken flax mixture, spices, breadcrumbs, and Worcestershire sauce.
4. Form into a patty and place in a greased skillet on low-medium heat.
5. Cook until browned on both sides and cooked through, about 8-10 minutes per side.

Easy Double Cheese Smashed Potatoes:

• 1 medium-sized un-peeled potato, cut into 1 inch cubes
• 1/4 cup cottage cheese
• 1/8 cup milk
• 1 Tbsp nutritional yeast
• Season to taste (I used a salt-free Ms. Dash blend)

1. Boil or steam potatoes until fork tender.
2. Combine potatoes with the cottage cheese, milk, and nooch and smash (though not a fiercely as with the burger…go easy on ’em)

I dressed by “burger” with spinach leaves, bread ‘n butter pickles (my fave!), and ketchup and topped my taters with a little more nooch, pepper, and some garlic gold nuggets! I decided to throw in some steamed green beans last-minute because what meal would be complete without a little green?

Annnnnnnnnd, just in case there are a few of you still out there that haven’t filled your sweets quota for the year, you still have 4 more days to make these:

Remember these beauties I made for my mom for Christmas? I promised you the deets so here you go: another classic with my own personal touches!

Heavenly Coconut Cupcakes: (makes 20-24 cupcakes)
Based off this recipe from allrecipes.com

• 2 3/4 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 4 egg whites (I used the dry stuff + water)
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 cup unsweetened shredded coconut

1. In a small bowl, combine flour, baking powder, and salt with a whisk.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy,
4. Add vanilla and almond extracts.
5. Add dry ingredients alternately with milk a small amount at a time, beating after each addition until smooth.
6. Add meringue and coconut, and stir into batter.
7. Spoon batter into muffin tin lined with baking cups, filling cups 2/3 of the way up.
8. Bake in 350 degree oven for 20-25 minutes, or until toothpick inserted in center of cupcake comes out clean.

Coconut Almond Cream Cheese Frosting:

• 1 8 oz. block low-fat cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 cups powdered sugar
• unsweetened shredded coconut for coating

1. Beat cream cheese and butter until creamy.
2. Add in extracts.
3. Gradually stir in powdered sugar and beat until smooth.
4. Top each cupcake with frosting and roll in shredded coconut.
5. Try not to devour half the batch in one sitting! 😉

I love how this recipe changes it up a bit. The cream cheese icing matches perfectly with the coconut. So delicious! I will definitely be making these again!