Happy Wednesday! I hope your week is going great 🙂
Mine is moving along quite fast, but it’s all good.
The past couple of weeks, me and some coworkers have been going outside at 11am on Tuesdays to lead quick, 20 minute cardio tabata sessions. We want to encourage ANYONE to join (so if you are reading and in the downtown Indy area during lunch…hit me up!), but the past few sessions have been mostly staff from my work. Yesterday was different…we had amazing turnout!
Many of the participants were in dental school with my husband, but it was still great to have non NIFS-staff working out with the group.
After the workout, I tried to do a giant group selfie…
OK, so that didn’t turn out too well!
Luckily, someone was walking by and I asked them to stop and take a picture for us 🙂
Another fun surprise…a blog reader was painting on the steps by the tabata class and stopped over after we were done! It was so fun to meet her.
Shoutout to you Diti!! Thanks for introducing yourself!
After the tabata sweat session, I was pretty hungry and ready for lunch.
I couldn’t wait to dig into this gem.
Romaine, kale, spinach, baked sweet potato, avocado dill dressing, tomato, and a delicious homemade veggie burger.
I made these veggie burgers last week and thought they were fabulous…so I had to make them again so I could measure my ingredients, take some pictures and share the recipe with all of you.
I hope you enjoy!
Chickpea Lentil Veggie Burger
Yields: 8 burgers
- 1 15oz can of chickpeas drained and rinsed (or 2 cups of home prepared chickpeas)
- 1/2 cup lentils (cooked)
- 1 bell pepper
- 1 chopped carrot
- 1 small chopped zucchini
- 1/4 cup chickpea flour
- 1 garlic clove
- 1 tsp chili powder
- 1 tsp salt
- Preheat the oven to 400 degrees.
- Combine the veggies in the food processor. Process until finely chopped.
- Remove the veggies from the food processor and place in a separate large bowl.
- Combine the chickpeas and the lentils in the food processor with the seasonings (garlic, chili, salt) until the mixture is almost like a paste.
- Remove the beans from the food processor and combine with the veggies along with the chickpea flour.
- Divide the mixture into 8 patties that are evenly sized. Make sure to firmly press the patties together so they don’t fall apart on you while baking. Place the patties on a lined baking sheet (I lined mine with a silpat, but parchment paper should work great too!)
- Bake at 400 degrees for 15 minutes on each side.
I enjoyed these burgers over a salad, and Brian enjoyed them between two buns…I really don’t think you could go wrong with how you serve them 🙂
Question of the Day:
- Totally random…but have you mastered the art of the selfie? Clearly I haven’t!!