Reason #26: Cookout? Black Bean Burgers

The other night while out to dinner, I ordered a salad and a vegetable wrap and was asked by a dining companion if I was a vegeterian. I commented that I am 85% of the time, but often when Im out to dinner or at someone's house, I will happily eat a fish or chicken dish if there is not a vegeterian option. So I guess you could categorize me as a flexitarian? Then I was asked, "well what do you eat at cook outs?" The question got me thinking - often I will have a veggie burger if available, followed by grilled chicken, but I avoid any steak, burger, sirloin, dog, or red meat at all costs.

After the discussion, I decided to create my own "go-to-cookout-burger." Thankfully I came across Diane's recipe for Black Bean Burgers, and I officially am obsessed with the outcome - it is delicious and so easy.

Ingredients:
1 can black beans, drained and rinsed
1/2 small onion, chopped
1/4 cup salsa, extra liquid drained
3 cloves of garlic, chopped
1 egg
1 tbsp cumin
1/2 cup rolled oats

In a medium-size bowl, mash the beans thoroughly with a fork.
Add onion, salsa and garlic and stir
Beat egg in a separate bowl with the cumin (and hot sauce, if desired)
Add egg mixture and oats to the batter and stir well
Form into 4-6 patties (I made 5)

I immediately wrapped the burgers in aluminium foil to obtain "pattie shape." I froze three patties to cook at a later time. I sprayed a skillet with a little spray and cooked the patties for a couple minutes per side, til browned. I ate this burger one night on top of a spinach salad with cranberries and walnuts. The next night I put it on an english muffin with spinach and avocado. It may be my new favorite burger option...I can't wait to cook it on the actual grill!

Reason #18: Soccer, Granola Bars, & the Apprentice

I have played soccer for 67% of my life. From age five to twenty-one years old,I have been kicking, sprinting, heading, and running up and down the field. So of course when the opportunity arose to join a team at the age of 24, I jumped on it. Could I possibly have lost all my finesse in three years? Well, my co-ed team ended up winning 2-1, and one guy on my team even commented "you played really well for a girl" (wtf?). Aside from almost puking three times, I felt great, refreshed, and wondered why I had stopped playing at all. However, this morning was KILLER. I now have a blood blister that has taken over my whole big toe, my legs feel like jello, and muscles that I did not even know I had ache. My body was definitely not feeling the "8-9 Mile Long Run" scheduled, but I bucked up and did it anyway. Thank goodness for a little push from Rihanna, TI, Britney, and Kings of Leon, and my Boyfriend running infront of me.

Anyway, for some fuel, I decided to make some homemade granola bars! I have been wanting to make these forever, and I finally got all of the ingredients. I loved them and was told by a fellow tastetester that they taste, "very gillian-y." Not sure what that means, but Ill take it as a compliment.

Anyway here is the recipe (modified from Kath Eat's "Baked Oatmeal Snack Bars":

Ingredients

1.5 cups rolled oats
1/2 cup chopped almonds
3/4 cup dried fruit (I used 1/2 cup cranberries, 1/4 cup raisins)
1 tbsp cinnamon
1 tsp kosher salt
1.25 cups almond milk
1/4 cup of egg substitute
1 tsp vanilla

Method:

Preheat oven to 350*
Mix dry ingredients.
Mix wet ingredients.
Pour wet into dry. Stir to combine.
Pour into a 9×9 baking dish either coated in cooking spray.
Bake for 40 minutes.
Cut into 9 squares.
Makes 9 servings . Each bar is appx. 165 calories, 3 grams fiber and 5 grams protein.

I will definitely make these again next time possibly adding some dark chocolate chips, dried bananas, and possibly peanut butter or pumpkin next time???

I have really enjoyed my new cooking routine, and I recently sent five of my favorite recipes to Abbie at Foods That Fit. She is creating an e-cookbook with healthy recipes from fellow bloggers. I cant wait for it!

** On Another Note: My sister will be making an appearance on "The Apprentice" tonight. Check out for the blonde trying on wedding dresses for Joan and Melissa Rivers. Eek, Im excited for her!

* One Million Gillian Reasons to Live Well *

Reason #4: Black Bean and Sweet Potato Soup Recipe

I surprised my parents last weekend with a visit home, and they surprised me with their latest soup creation - Sweet Potato and Black Bean Soup. It was so so so delicious, and I have been waiting for the chance to recreate it. For those that know me, I love beans, and the combination with the sweet potatoes and onions gives it a sweet taste. It is inexpensive, healthy, and so easy to make. See below recipe from eatmedelicious.com:

Serves 3-4 as a meal

1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder (may include more or jalapenos for extra spice!)
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peel and cubed
1 28-oz (796ml) cans diced tomatoes
2 19-oz (540ml) can black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano

Heat the oil in a large saucepan. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium hear, then let summer until the potatoes are completely tender - about 20 minutes.

Bon appetit!