• Saturday: Baby shower, girls’ dinner, and a night at a karaoke bar! Good times were had by all and we didn’t get to bed until 2:45 AM!! That’s the sign of a good time!!

The love and I; smiling because karaoke is our favorite. Even though my voice is like a bell...you wouldn't catch me on stage!

SILVER STRIKE 2009!! I was the winner of the electronic bowling shenanigans'...that's the game behind us! We also had a pool playing tournament! My partner and I kicked arse!

RECIPE TIME!! A couple things made this recipe difficult:

1. Our apartment was hotter than the dickens:  literally sweat and tears went in to this dish!
2. I have poor grocery list making skills and came home forgetting several ingredients and also picking up BULGUR instead of BUCKWHEAT! Am I the only one this happens to?? Just make me feel better okay?
3. LOST was on as I prepped, so I was slightly distracted. Almost “LOST” a finger…

I adapted this recipe from the site, Diets, Desserts, and Dogs. The recipe was for Sweet Potato and Kasha Burgers. As you know, I had to improvise…the result was doggone delish!

Luckily, swapping bulgar for kasha (buckwheat) was successful! We were also very fortunate that it also has wonderful health benefits!! It contains lignans, which are powerful antioxidants that can help PREVENT CANCER!! It also contains ferulic acid, which stops nitrates from converting into cancer-causing nitrosamines in the body!! GOOOOO bulgur! *insert crowd WAVE here*

  The burger “meat” had a very grainy texture that was sticky when first combined. Be prepared to get your hands dirty and use gentle flips when frying because the patties are delicate. 

 I would suggest swapping the burger bun for a mixed greens salad. I think the flavors stand out a lot more and you aren’t combining so many starchy foods (bun, potato, bulgur). Overall, I thought this recipe could work well as a burger, salad topper, or side dish! Just dynamite!!

Almost ready!

The final product!

Easy, Southern Sweet Potato and Bulgur Patties adapted from Diet, Desserts, and Dogs!

Makes 8-10 large patties

• 3/4 cup bulgur wheat
• 3/4 cup water
• 3/4 cup organic chicken stock
• 1/4 tsp salt
• 1/2 large onion, chopped
• 1 T Olive oil
• 1 large carrot, grated
• 1 large organic sweet potato, skinned, boiled, mashed
• 2 T almond butter
• 2 T freshly chopped organic parsley
• 2 organic green onions, sliced
• 1 T Worchester sauce

Directions:

In a medium skillet, dry roast the bulgur for ~5 minutes, stirring frequently with a wooden spoon. Add 3/4 cup water and 3/4 cup chicken stock; bring to a boil , reduce heat, and simmer until the water is absorbed and the bulgar is tender, ~15 minutes.

In another skillet, cook the onion until soft in ~1 tsp of olive oil. Add carrot and cook 5 minutes.

Stir together bulgur, onion, carrot, mashed sweet potato, almond butter, parsley, green onion, and worchester sauce, until well combined.

Shape in to 8 large patties and “fry” in a skillet. I used ~ 1/2 T of olive oil and cooking spray. If you want more of a crispy patty, use a little more olive oil!

Nutritional Profile (per patty): 119 calories, 3.7 g Fat (0.4 g sat, 0.6 g poly, 2.3 g mono), 19.3 g carb0hydrate, 3.3 g protein, 3.8 g sugars, 3.8 g Fiber, 111 mg sodium

SUNSCREEN TIME!: SPF all over! Tis a bright, sunny day afterall!! My friend Zibi from Fresh Slow cooking was curious about the chemicals in common sunscreen products. Find out which sunscreens are safest and contain the LEAST toxic chemicals from the Environmental Working Group!

Whole Wheat English Muffin, 1 Veggie Patty, 2 T roasted red pepper hummus, 1 slice Kraft 2% cheese singles, and a few drizzles of mustard; perfection!

After the ingredients go in to the food processor, it’s not very pretty; just a brown, liquidy mess. I was skeptical to continue on. Who wants to eat brown goo? But then you stir in the flour and it starts to form a sticky “dough.” I made 6 patties because the 8 that were recommended were a little small. I took Angela’s suggestion and topped the finished patty with roasted red pepper hummus. Yum!!

I did make some substitutions for what I already had on hand:

• replaced spelt flour for whole wheat flour
• nixed the red pepper and just added more onion and carrot
• used green leaf lettuce instead of spinach
• added organic pinto beans instead of chickpeas
• No sunflower seed or chia seeds on hand, so I added a few more pumpkin seeds.

 My only cautions:

1. If you have never attempted to eat a veggie burger before, I would suggest trying a “store bought” version first, so you get an idea of how they usually taste. I love Morningstar varieties; Mushroom Lovers’ is a favorite.
2. With the way the ingredients look after they’ve been processed, you might not want to continue. But keep a positive attitude!! I know you will love them after they’ve baked!
3. The title implies you can make these, “in a jiffy,” but I have to disagree.  I thought the clean up was a pain and I always count that as part of the total time. I guess I feel cleaning the food processor is annoying. Ha.

Cautions aside, I don’t think I will ever BUY veggie burgers again! These are just scrumptious and MUCH more cost effective!  Visit Angela’s site, “Oh She Glows,” for the complete recipe and directions. Thanks Angela!!

Have you tried veggie burgers before? What is your favorite veggie burger brand or recipe??

I know I am probably going to sound pathetic, but as I’m writing this post, I am also watching The Real Housewives of New York City. I’m sorry but as much as I hate all the drama, I just can’t stop watching! I think it’s something about the Bravo channel but I am literally enamored with all their reality TV shows; Millionaire Matchmaker, Top Chef, The Housewives (every city but Atlanta), etc. And watch reruns?? You betcha! Are there any shows that you hate to admit you watch??

Okay, now that it’s a commercial, I suppose I should mention that I have been in a lunch box funk lately. My appetite for the usual sandwiches and sides has been null. For the longest time all I would pack was hummus and veggies stuffed into a pita with carrots and yogurt. I am a creature of habit, so this lunch really did the job! But after packing this for so many years, my taste buds have been craving something more! Creativity Erin!! Besides, eating a WIDE variety of foods will better meet your nutritional needs. I read somewhere that you should be consuming AT LEAST 23 different foods a day. Something we all should strive harder for! Are there any foods you have eaten so much that you just can’t eat them anymore? Do you eat 23 individual foods daily??

Regardless of my “lunch box funk,” I am still pretty obsessed with Mediterranean food. I will always have a strong affection for hummus, and falafel will always have a special place in my heart. Falafel brings me back to my college days when I would frequent Pita Pit and order the falafel pita! Does anyone else love Pita Pit??

I suppose I did not stray very far from the norm when I decided I wanted to try and make falafel patties from scratch and then use them in my lunches. Hey, I didn’t say I needed THAT much change. Baby steps.

I came across this recipe for falafel in a magazine a few years ago and JUST used it this past Sunday. Are there any recipes you have just sitting around collecting dust?

The ingredients were easy to throw together and most I already had on hand. EASY!! I whipped the ingredients up in a blender and created a thick, play dough-like mound of falafel. It didn’t look or taste like Pita Pit’s, that’s for sure. Nonetheless, they were still filling and the flavor tasted similar to hummus (lacking in the description department). I liked the little guys and they actually made excellent leftovers for my lunch box!

The tzatziki sauce was another simple addition to this recipe. Instead of spending $10 on tahini though, I just crushed up some sesame seeds and added that instead. The sauce is truly the key player in this sandwich!! It’s a very cool, light dressing with a subtle lemony sweetness. There are numerous variations but the following recipe is effortless. MMmmmmMMM.

FALAFEL PATTIES

Makes 16 patties

1/4 cup dry breadcrumbs (whole wheat if you choose)

1/4 cup chopped cilantro or parsley

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne

2 garlic cloves

1 large egg (2 egg whites could probably work too)

1 (15oz) can chickpeas, drained/rinsed

1 T olive oil (optional, I used cooking spray)

Sauce:

1/2 cup plain low-fat yogurt

2 T fresh lemon juice

2 T Tahini paste

1 garlic cloves, minced

Directions:

Place first 8 ingredients in a food processor or blender; process mixture until smooth. Divide mixture into 16 equal portions, and shape into a 1/4″ thick patty. Heat the olive oil in a large nonstick skillet over medium high heat. Add the patties, and cook 5 minutes on each side or until the patties are browned.

To prepare the sauce, combine the yogurt, lemon juice, tahini, and garlic, stirring with a whisk.

Make into pita sandwich: 1 half of a whole wheat pita, 1 1/2 T Tzatziki sauce, 2-4 falafel patties with lettuce and tomato.

Nutritional Profile (1 patty): 35 calories, 0.8g Fat (0.1g sat.), Cholesterol: 13.3 mg, 143mg sodium, Potassium: 44mg, Carbohydrates: 5.6 g, Protein: 1.6g, Fiber: 1.0g

Nutritional Profile (1 T Tzatziki Sauce): 22 calories, 1.5 g Fat (0.3 g sat.), 10 mg sodium, 1.6 g carbohydrate, 1.0 g protein

    After work, Brandon and I made a dynamite dinner. Before I start in on our dinner though, I thought I would share my experiment with Kale Chips first. The prep is so so simple: clean the kale, brush with olive oil, sprinkle with a little salt, and bake 10-15 minutes at 350 degrees. Voila! Kale Chips. The taste test?? Not good. I’m not sure if I over cooked them or what but they were just not my “bag of chips.” The taste was okay but the texture was like eating ash. Anyone know how to make them better? I have ALOT of Kale leftover, so I’m hoping to use it in another recipe tonight. Sorry Roni, just didn’t get it right! But I still love your blog, Green Lite Bites!

So clean! I didn't even bother with an "after" picture.

    Now to the Mushroom Almond Burgers (substituted almonds for pecans). Phenomenal! I was so thrilled!! They turned out to be perfect patties of goodness and even better? Brandon loved them!!! And he thought he would never eat tofu!

    The recipe has lots of ingredients but it truly comes together quite quickly, so please don’t be intimidated. I thought they were a little daunting at first, but that’s why I experiment for you! It was all very easy and the end result was extremely appetizing!  Oh! and don’t be scared off by the tofu because it honestly has no taste and adapts to whatever you are cooking it with. So it adds bulk and texture but the flavoring is left to the other ingredients. Plus, it’s a source of protein, iron, copper, and omega 3′s!. I topped my burger with some olive slices and we baked sweet potato fries as a side. Such a fantastic meal!

Last minute I realized the recipe called for cooked rice and I forgot to start it! Thank goodness I had some 10 minute boil in a bag rice! 10 minutes vs 45 minutes. Convenience saved me!

Ready to go into the saute pan! I like to prep my ingredients first so I'm not scrambling around.

The completed Mushroom Almond Burger: slice of American cheese and Olives! I also added ketchup and mustard.

    We finished the night by taking  a lovely stroll around the neighborhood.  It’s becoming our nightly routine and I have to say that since I can’t formally exercise, light walking throughout the day is helping to keep my sanity! I don’t know about you but I just FEEL better when I keep active. Hoping my doctor appointment Friday afternoon will bring me some piece of mind with what the heck all this pain I’m having is! We got back just in time for LOST and then I was exhausted so called it a night!
 
Do you have any nightly routines that help you unwind for the evening??

Mushroom Almond Burgers
Adapted from MooseWood Restaurant’s Mushroom Pecan Burgers
Makes 9 servings (FYI: the original recipe says the recipe below makes 4-6 patties but after HALVING the recipe last night and getting 4 LARGE patties, I increased the number of servings for the whole recipe)

1 1/2 cups onion, chopped
1 T Olive oil
1/2 tsp Oregano
1 T chopped fresh Parsley
4 cups finely chopped organic mini bellas
1/3 cup toasted, finely chopped almonds
2 tsp low sodium soy sauce
1 cup plain breadcrumbs (I could not find whole wheat!)
1 cup cooked brown rice
1/4 cup oats
1 T fresh dill
16 oz firm tofu
salt and pepper to taste (omitted)
 Directions:

Preheat oven to 350 degrees. Spray baking sheet with cooking spray.
Saute onions in olive oil until softened (~5 minutes). Add oregano and mushrooms. Cook ~ 5-10 minutes. Stir in parsley.
Spoon into a large mixing bowl and add nuts, soy sauce, breadcrumbs, rice, oats, and dill. Mash in tofu with your hands and form into 6 patties.  (Add salt and pepper if you like).
Bake at 350 degrees for ~30 minutes.

Nutritional Profile per patty: 165 calories, 7.6 g fat (0.9g sat, 2.6g poly, 3.1g mono), 0mg cholesterol, 185 mg sodium, 23.5g carbohydrate, 3.4g Fiber, 10.4g protein, 1.7g sugars

Calcium: 29%
Iron: 13.2%
Selenium: 13.4%

I consulted a fellow blogging friend Zibi, who specializes in slow cooking recipes at Fresh Slow Cooking about my Paella recipe being used in the crock pot. She advised not to leave it in the slow cooker more than 4 hours, as the rice could get mushy. Thank you Zibi!! She has all kinds of great slow cooking recipes! Be sure to check out her site!

       One thing that I had never used before our bridal shower was a crock pot! I know I know, how did I ever live without, right? Well, I STILL hardly use it!!! You just get so many kitchen gadgets after your shower and they all just seem to get lost among the masses of other items in your cupboards!  Especially OUR cupboards. We basically had to put together a giant puzzle in order to get everything to fit, so who wants to mess that up?
 
    But now that I have this blog, I feel inspired to use the slow cooker because so many people like the convenience of coming home to a dinner that’s already prepared!  I suppose that’s enough motivation to mess up Brandon’s strategic packing.
 
    The greatest part? I am beginning to realize how glorious this slow cooking business really is. I mean, last night plans got canceled to meet my friends for dinner, but luckily I had run home on lunch to put something in the slow cooker for Brandon’s dinner. So when I got home from the gym…STARVING, there was a delightful aroma that filled our apartment and food was ready in minutes! How great!!

    I think this is a recipe that will leave your family pleased, unless you are cooking for vegetarians. I threw it together in a matter of minutes, with ingredients I already had I on hand! Nothing to it!! I felt it had a similar taste to BBQ pork and when wrapped up in a warmed tortilla with some cheese…just divine! Pork truly is the other “white meat” and has less fat (ounce for ounce) than chicken breast! Awesome!!

 Shredded Pork Wraps
Adapted From: CROCK*POT: 5 Ingredients or Less CookBook
Makes 6 servings
1 cup salsa, divided
2 T cornstarch
1 boneless pork loin roast (the recipe calls for 2lbs but I used 1lb 4oz)
6 (8″) corn or flour tortillas or whole wheat wraps (I just didn’t have any!!)
3 cups broccoli slaw
2 T shredded cheddar cheese, per tortilla
3/4 cup black beans (optional)
1 T lite sour cream , per tortilla

Directions:
1. Combine 1/4 cup of salsa and cornstarch in a small bowl; stir until smooth. Pour this mixture in the crock pot and top with the pork roast (I made sure the bottom of the pork was completely covering the sauce). Pour the remaining salsa over the top of the roast. Cover and cook on LOW for 6-8 hours. (I found 6 hours to be plenty…started to get overcooked at much more than that!)
2. Shred the pork. It says to put it on a cutting board but I chose to shred directly IN the crock pot because it fell apart so easily. Then I was able to give the pork and sauce a good stir and left it all mixed together.
3. To each tortilla, layer 1 T of sour cream, 2 T cheese, 2 T black beans, broccoli slaw, and pork mixture. Fold in sides and roll up. Heat skillet, spray with cooking spray and add wraps (seam side down). Leave on one side until crisp and flip to the other side. Slice in half and serve! Delicious!
Nutritional Profile per wrap: 450 calories, 17g fat (7.1g sat., 1.4g poly, 7.1g mono), 940mg sodium, 754mg potassium, 44g carbohydrate, 29g protein, 6.2g Fiber, 5.5g sugar
Vitamin A: 90%
Vitamin C: 150%
Calcium: 20%
Folate: 35%
Iron: 19%

*This nutritional info is not super accurate but gives a rough idea at least!

Typically, Brandon and I like to stay in on Friday nights and do dinner and a movie at home. However, there’s just something about Friday nights that scream BAR FOOD and nothing beats a burger and fries!! But, since it was a snowy winter night, we kept warm inside and made an appetizing dinner consisting of our own version of “bar food.” YUM!

     Now, my version of a “burger” may be different from yours. As I have mentioned in previous posts, I choose not to eat red meat very often because I just prefer a semi-vegetarian lifestyle. Not that I won’t splurge on a real burger every now and then, I just choose to save those times for special occasions…like summer cookouts! Red meat is one of those foods that should be consumed in moderation to keep your heart healthy and your cholesterol levels low!

    Portobello mushrooms* make a terrific substitute for red meat because not only do they pack quite the nutritional punch, but they also have a thick texture that can take on the flavors of other ingredients quite nicely. With the right seasoning, these ‘shrooms are juicy and just as satisfying in a burger as one made with red meat. We also like to bake sweet potato wedges for our “fries” because it cuts down on fat, they are an excellent source of vitamins A and C, are naturally sweet, and taste amazing baked in the oven. You won’t even miss those frozen fries when you dive into these yummy wedges.  I can’t get enough of them!! Mmmm.

    The following burger recipe will make you feel sinful with indulgence and all the while your waistline is thanking you!

After the portobellos were baked, I assembled the burger and scattered blue cheese crumbles throughout. The best part about blue cheese is that a tiny bit will bring HUGE flavor. I just love how the blue cheese crumbles add the perfect spicy tang! I added some spinach for color and a veggie burger for some extra added calories. This is optional, especially if you are watching your weight. Hope you enjoy!!
 Have any cheese toppings that you just LOVE on your burger??

 Super Tasty!! I love the way the cheese melts!

Grilled Portobello Burgers with Blue Cheese Crumbles and Sweet Potato “Fries”
Makes 2 burgers
2 Baby Portobello Mushroom caps or 2 regular sized Portobello’s
1/2 green pepper, sliced 1/2″ thick
1/2 large onion, peeled and cut into 1/2″ thick slices
1 tsp Olive oil
1/4 cup Reduced Fat Blue Cheese Crumbles
*I don’t typically use low-fat cheeses, but I don’t find a huge flavor difference in the reduced fat version of blue cheese and there is less sodium and fat
Ketchup and Mustard, if desired
5-8 Spinach leaves
2 Morningstar Mushroom Lovers’ Veggie Burger (optional)
*Even though these are processed, it’s something quick and healthy to keep in the fridge for a dinner without much prep!
2 Whole Wheat Buns (Aunt Millie’s is my recommendation)
1 large sweet potato or 2 medium (~10 oz total)
dash of paprika and pepper (paprika is optional, we did not use this time)
Directions:
1. Preheat oven to 450 degrees. Slice sweet potato into 1/2″ thick wedges and season with a dash of paprika and pepper. Place on baking sheet lined with foil and sprayed with cooking spray. Bake ~30 minutes, flipping half way.
2. Prepare Mushrooms: wash and remove stems, brush each cap with olive oil (1/4 tsp each) and season with pepper and a tiny dash of salt. Bake 450 degrees for 10 minutes.
3. Prepare veggie burger (if used) as directed and toast burger buns in toaster. Assemble burger in this order: Bottom bun, veggie burger (if using), 1 T blue cheese, mushroom, green pepper, onions, 1 T blue cheese, spinach leaves, mustard and ketchup (if you desire), and top with other half of bun. Serve with sweet potato fries.
Nutritional Profile (1 burger without veggie burger): 276 calories, 7.8g Fat (2.1 g Sat.), 40g Carbohydrates, 6.8g Fiber, 13.4 g Protein

Sweet Potato: One medium (4-5 oz) has ~100 calories, 0g Fat, 24g carbohydrate, 4g Fiber,2 g protein
*Mushrooms, while usually classified as a vegetable, are actually a fungi. Low in fat and calories, they are great for people who are trying to lose weight. One medium portobello mushroom cap has more potassium than a banana or glass of OJ and contains 20-40% copper, which has been shown to have cardiovascular protective properties.

Erin’s Chicken Salad Sandwich:
Makes 2 servings.

1 whole wheat pita (Kangaroo brand is my favorite), divided in half
6 oz grilled chicken breast, cubed (a 2 oz portion of chicken is ~1 strip of chicken that is 1 1/2″ in diameter and 5-6″ in length)
1 T + 1 tsp Hellman’s Olive oil mayonnaise
2 T low-fat sour cream
2 T raisins
1/4 cup celery, diced
dash of cinnamon (trust me, it’s a great addition)
2 dashes Frank’s Red Hot (sweetens it up without adding more mayo, does NOT make it hot)
1-2 leaves of green leafy lettuce
1-2 slices of tomato

I highly recommend investing in a food scale. I LOVE my Biggest Loser Scale that was only $19.99 at Bed, Bath, and Beyond.

Directions:

Cook chicken on a Foreman Grill (I seasoned with a dash of salt, pepper, and Organic Chicken Seasoning with only 35 mg sodium). When cooked, dice chicken and combine with all ingredients through Frank’s Red Hot. Refrigerate ~1-2 hours so chilled. Slice pita in half (I like to warm in toaster) and stuff each half with chicken salad mixture, lettuce, tomato. Pair with yogurt, glass of milk, side salad, or piece of fruit for a fantastically filling lunch!
Nutritional Profile: (1/2 stuffed pita): 283 calories, 6.2 g fat (1.3 g sat, 1 g poly, 1.6 g mono), 58 mg Cholesterol,
246 mg Sodium, 31 g Carbohydrate, 5.3 g Fiber, 26 g Protein!

 *Looking to cut calories? Divide the chicken salad mixture into thirds and stuff into three separate sandwiches! You save about 60 calories!