Lunch

Never Thought the Day Would Come

Not to sound overly cocky, but I really know my stuff when it comes to reading food labels. I’ve heard other people say they’d been fooled by misreading a nutrition label many times, but I always thought they just weren’t looking carefully enough or just weren’t as label savvy as I am. Modesty at its best.

Well my friends, I am sorry to say that the day has come where I got completely fooled by a food label. And the culprit?

Fresh Express Salad Kits.

Specifically, this one:

Source.

On my way home from work on Wednesday, I stopped by the grocery store quickly to grab a few things because I completely ran out of salad greens and bananas – two essentials. I tend to buy food (and everything else) based on what’s on sale, and as I was eyeing the bagged salads, I noticed that the Fresh Express Salad Kits were on sale for Buy One, Get One Free.

I’d never tried them before, but decided that could be a great option for a quick lunch since it came with everything I’d need it the bag. I flipped over several of the bags to check out the nutrition info, whipped out my iPhone, and plugged the info into the Weight Watchers app to see how many PointsPlus it was.

I figured I’d eat the entire bag for lunch, and noticed the Pear Gorgonzola Kit had 2 servings in the bag. I plugged the nutrition info in there and realized it was 7 pts+ for the whole bag – not bad at all.

Source.

I checked several other bags that had 2 servings in them, but they would have a lot of fat or a lot of carbs so I knew they’d be a bit higher in points. Then I found the Salsa! Ensalada Kit and doubled the nutrition information on the bag and realized it had just 5 pts+ for the whole bag – score! I decided to get that one plus the Pear Gorgonzola one to have for lunches and at just $2 a pop with the sale – it wasn’t too shabby.

So I decided to go with the Salsa! Ensalada for lunch yesterday, which had romaine, Mexican cheese, tortilla strips, and salad dressing. I decided to punch up the protein with ½ cup of black beans for some staying power, and that turned out to be a great idea. The salad was absolutely delicious, almost too good with the creamy dressing, cheese, and tortilla chips to be as PointPlus friendly as I thought it was.

After I got back to my desk, I decided to double check the nutrition just to be sure, and it was a good thing I took a second look. Though the bag was the EXACT SAME SIZE as all the other bags, this one had 3.5 servings as opposed to just 2 like the others. When I replugged in the information, it turns out the bag had 10 pts+ instead of 5pts+ for the entire thing.

How is it possible that two bags that are the exact same size and by the same brand have 2 versus 3.5 servings? This seems like a clear case of a food manufacturer trying to make their product seem healthier than it is by saying there are more servings in the bag, which translates to less calories, fat, and carbs per serving. It’s not the end of the world because 10 pts+ isn’t THAT bad for an entire bag of salad, especially when you compare it to nutrition information from a similar salad you might get at a restaurant. That said, it’s still pretty frustrating!

Have you ever been fooled by a food label before?

What’s In The Bag?

Yesterday morning as I was packing all my food for the day into my lunch bag, I was struck by how much I was able to fit in there.

I have one of those mini reusable shopping bags that I bring my breakfast/lunch to work in each day, and I’ll be the first to admit that it’s seen better days.

Lunch Bag

I’ve been using this current bag for about 5-6 months, and while it’s definitely a bit crinkled and getting worn out, it still does the trick. I got it at Pier One Imports for 99 cents… the best dollar I’ve ever spent!

I’ve experimented with several other types of lunch bags, but none of them are big enough to hold everything that this one holds!

Inside the Bag

Check out what I was able to squeeze in:

Lunch

So what’s in there?

Starting from the back bottom left…

    • 3/4 cup cooked steel cut oats with pumpkin, cottage cheese, and vanilla stevia (4 pts+)
    • 2 cups Tempeh Chili Verde (5 pts+)
    • 2/3 oz. Lite Shredded Cheese (1 pt+)
    • 2 cups Hazelnut Creme Coffee w/Coconut Creamer (1 pt+)
    • 1 bell pepper
    • 1 banana
    • 1 cup grape tomatoes
    • 1 small honeycrisp apple
    • 2 small tangerines
    • 1 babybel light (1 pt+)

I had the banana with the oatmeal for breakfast around 9am at my desk along with the coffee.

Around 12:30, I had the tempeh chili verde with cheese, plus the grape tomatoes and tangerines.

Around 2pm, I ran out and got a tall americano with skim milk from Starbucks (1 pt+).

Around 3:30 I had the Babybel Light and Apple for a snack.

And then, at 5:20ish, I ate the bell pepper because I felt like it before heading out the door.

Do you bring food to work with you, are you able to go home for lunch, or do you mostly buy it out?

I bring my breakfast/lunch to work pretty much every day except maybe 1-2 times a month. It took a while to get used to, but now it’s second nature and I almost always pack it the night before so I’m ready to go in the am.

Incredible Lentil Loaf Recipe

Boy do I have an awesome recipe to share with you today! On New Year’s Day, I saw the Ultimate Vegan Lentil Walnut Loaf on Angela’s blog, and I was totally intrigued. I had to have it. I did a little google search for “Lentil Loaf” and looked at a ton of different recipes before coming up with my own version, which is not vegan and doesn’t have walnuts, but is amazingly moist and delicious. Lentils are a great starting point if you’re trying to make a vegetarian dish to win over a meat lover in your life, because they are so satisfying and delicious, and really do a good job imparting that heartiness into traditionally meat based dishes, like my spiced lentil mushroom tacos and now this incredible lentil loaf. It’s also extremely Weight Watchers friendly, which is always a great thing. This has a few more steps than my usual recipes, but I promise you it’s all worth it. The printable recipe is here.

Here’s what you need:

  • 1 cup dried lentils
  • 1/2 cup brown rice (or 1 cup cooked)
  • 1 carrot
  • 1 onion
  • 2 cloves garlic
  • 1/4 cup raisins
  • 2 slices bread (I used Ezekial 4:9 Sprouted Sesame)
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried sage (or thyme)
  • black pepper

To start, boil 2 cups of water and add in your rinsed lentils. Bring it back to a boil, then down to a simmer and let it cook for about 30 minutes. (If all the water goes away add a little more – I had to add about 1/3 of a cup extra) Also cook your rice if you’re not using already prepped brown rice. The instant rice I used cooks in 5 minutes – perfect.

While your lentils and rice are cooking, prep your veggies.

Chop the onion and garlic, and peel and grate your carrot.

Also, toast the bread and then pulse it in your processor to make breadcrumbs.

You can also use already prepped breadcrumbs – about a cup.

Now preheat your oven to 350º.

Next up – cooking the veggies. Heat up a pan with some nonstick spray, and then add in the chopped onion.

Once that gets soft (about 2 minutes), add in the garlic and let it go for another minute. Then add in the carrot and let it go another minute or two until all the veggies are soft/heated through.

Last, add in the raisins and cook for one more minute.

By now, your lentils should be cooked and all the liquid absorbed. Taste one to make sure they are tender, then transfer them to a large bowl.

You want to mash up at least half of the lentils, and a stick blender works perfectly for this. If you don’t have a stick blender, you can use a potato masher, a ricer, or a food processor. Or a fork. But that will take a long time.

Now you are ready to combine everything and then bake the loaf! Add into the bowl the veggie mixture, the bread crumbs, the beaten egg, soy sauce, Worcestershire sauce, the dried sage, and black pepper.

Mix to combine until its a uniform consistency.

Now spray your loaf pan.

Then press the mixture down into the pan with your hands so it is packed in there.

Make sure it’s really packed down, and admire your hard work til this point. 🙂

Pop it in the oven for 35 minutes, and when it comes out, the top will be a bit crispy.

If you don’t have a loaf pan, you can make this in any baking dish really, but just keep in mind that the baking time will vary based on the loaf’s thickness.

Finished!

The entire loaf has 28 points+, so if you divide it into 8 servings, it’s 4 pts a piece. If you’re like me and like to eat a lot, you can divide it into 4 large hunks that are 7 pts+ a pop.

This is AWESOME. It is really moist and flavorful, and the raisins in there add a subtle and very welcome sweetness in each bite.

I served my hunk with some leftover roasted sweet potatoes and carrots from last night.

10 pts+ for the whole plate. And, it was seriously delicious. The texture on it is perfect, and the flavors from all of the ingredients work so well together that you will gobble down every last bite. If you’re trying to convert a carnivore to enjoying a delicious vegetarian meal – this is it. Or, if you’re normally a meat eater and would like to explore some healthy veggie options – try it! Make it with some mashed potatoes and gravy if you like and it’ll be a healthified and delicious version of a traditional plate of meatloaf. Or, if you’re just hungry and like to eat – do it! 🙂 I seriously cannot WAIT for leftovers for lunch!

Enjoy!

PS – I lost .8 at weigh in last night, making my total 8 pounds down in 3 weeks! Woohoo!

Are you a vegetarian, carnivore, or something in between? How often do you eat meat? I’ve been going back and forth about whether I want to stay vegetarian or introduce some lean meat back into my life. I don’t really have a good reason for having gone vegetarian in the first place, but now that it’s been almost a year, I’m just rethinking whether I want to stick with it or have a little meat every once in a while.

Three Good Things

1.) Weigh In

Today at weigh in, I lost 2.6 pounds since last Friday! I had gained .4 the last two times I went, so I’m really down 1.8 from my lowest since the Labor Day Challenge began (if that makes sense). This puts me only 2.2 pounds away from my goal weight!! I am soooo excited to be so close, and realizing that hitting goal by Labor Day is actually attainable at this point. I’m so excited I could squeal! Though I’m trying to not focus so much on the numbers and more on being healthy, I am not going to lie and say I can’t wait to get to my goal weight/lifetime so I can stop paying $40 a month! I’ve been paying this since last March so I will gladly cross that off my monthly expenses…

2.) CSA is looking good!

Today was CSA day, and my friend is still out of town so we get to keep the whole thing, AGAIN. It is SOOO much produce so you’ll be seeing a lot of veggies on here over the next week. I still have 2 eggplants left from last week’s CSA, too!

The goods:

  • 19 peaches
  • 2 mystery herbs (dill I think?)
  • 8 ears of corn
  • 4 cucumbers
  • 2 summer squash
  • 3 tomatoes
  • 2 bags of green beans

Check out the incredible size of this cucumber:

I don’t even know if that picture does it justice, but its literally the largest cucumber I’ve ever laid eyes on, much less had in my hand.

3.) I had an AWESOME lunch. I had 3 leftover slices of eggplant from Monday Night which I was excited about eating and thought would be the star of the lunch. I wanted to throw together a quick salad to go on the side, and it turned out amazing and stole the spotlight!

In the mix:

  • 1/2 cup chickpeas (1 pt)
  • red onion, chopped
  • 2 roma tomatoes, chopped
  • 1/2 cucumber, chopped
  • lemon basil leaves
  • 2 tbsp RF Athenos tomato basil feta (1 pt)
  • 1 tbsp balsamic vinegar (0 pts)
  • 1 tsp olive oil (1 pt)

I can’t believe this salad was only 3 points… wow. You must make this. It is SO good and so much volume for the points! You can make lots of substitutions here based on what you have or don’t have in the kitchen. For example, I just threw in the cucumber at the last minute when I saw it in my CSA bag this morning, so you could easily go without cucumber or change up the cheese and any other veggies based on preference/ingredient availability.

Though the salad was awesome, the eggplant still did shine.

All together now:

The eggplant is approximately 3 points for the 3 slices, so 6 total for this lunch. I heated the eggplant up in the toaster so it was hot and the cheese was crispy on top. Two kinds cheese in one meal? Yes, please!

What are some good things about your day today? Even if it’s a rough one, there’s always something!

Lettuce-Less Salad

Hi! Happy end of the work day on Thursday! I am getting so, SO excited for leaving tomorrow for the Healthy Living Summit! Are you going? If not, is there anything specific you want me to try to find out while I’m there? I promise to take lots and lots of pictures, but won’t blog until Sunday evening when I’m back.

But first, a quickie lunch/snack post. Today’s lunch was SO delicious, and so easy to throw together too. I started with a monster salad, that had no lettuce! I actually love having salads like this occassionally with no greens for a base because every bite of the salad is good stuff. i always think of lettuce as filler, but maybe that’s just me.

This salad had:

  • 1/2 cup chickpeas (1 pt)
  • 1 whole cucumber (from my farm share) (0 pts)
  • 1 box of grape tomatoes (also from the CSA) (0 pts)
  • 1/2 small avocado (2 pts)
  • 2 tbsp lemon hummus (1 pt)

I also had a slice of whole wheat toast on the side (1 pt) to get some carbs!

The tomatoes and cucumber were the highlights of the salad. They taste so fresh and delicious straight from the farm. I honestly sometimes forget how good fresh veggies can be! I ended up smearing some of the hummus and mashed avocado on the bread as I got towards the bottom of the salad. Lettuce-less salads are always great because everything is a topping basically, and I love me some toppings!

Afternoon snack was a plain siggi’s yogurt (2 pts) with some fiber one (0 pts).

The Siggi’s is a little tart for me, so I added a packet of Truvia and then it was perfect. Each jar of plain yogurt has 17 grams of protein, plus 16 grams of fiber from the Fiber 1! Very filling and satisfying snack, which is low in points, too.

I’m about to check out from work to get some last minute shopping done for tomorrow’s trip. Be back in the morning!

What’s your favorite salad combo lately?

Grumbling

I woke up this morning a little hungry since last night’s dinner was pretty light. I think next time I’d add some noodles in those rolls or some carbs on the side if I have it for a meal after a workout just to replenish myself fully. I normally am not hungry when I first wake up and my stomach was grumbling from the second I opened my eyes!

What’s better than peanut butter on toast first thing in the morning?

This was one slice of whole wheat bread (1 pt) with 1 tbsp crunchy peanut butter (2 pts). I ate it quickly and waited just a few minutes before heading out.

Distance: 3.5 miles

Duration: 33:39 min

Avg Pace: 9:36 min/mile

Avg Speed: 6.2 mph

Calories: 409

This was pretty fast for me! I’m usually averaging closer to 10:00 minute miles, but to be honest the run was not that easy. I started out feeling great but then around the turnaround point was really struggling to keep myself from walking. I think because I’ve learned to take successful walking breaks where I just walk a little and then run the rest of the way, it makes me feel like it’s OK to take walking breaks. To clarify, I think it is OK for some people, but for me, it’s not that I NEED a walking break, its just that I want one since I’ve recently gotten into the habit. I think I need to just power through and not stop, especially on shorter runs between 3 and 4 miles when it’s not even that hot.

After my run, I took a quick shower and threw together my lunch. I was already running a little behind and wasn’t that hungry since I’d had the PB Toast right before my run, so I just whipped up a smoothie and brought it to work to drink here. It was my first time ever transporting a smoothie from home, and I just used a bell jar and it worked perfectly!

In the mix:

  • 1 cup light soy milk (1 pt)
  • 1/2 large frozen banana (1 pt)
  • 1 cup frozen strawberries (1 pt)

Simple, but delicious.

I probably should have added some protein powder or peanut butter/almond butter to the mix to make it more filling because by 11:30 my stomach was grumbling and screaming for lunch!

I manged to hold off until a few minutes after 12 because if I eat before noon that can be dangerous for later in the day. Lunch was a new-to-me slash strange combination based on what I had in my fridge. Sweet Potatoes and Black Beans is one of my favorite combos of all times, but unfortunately I am out of black beans at the moment. Instead, I had some chickpeas (1 pt) in the fridge, so I brought those to give the sweet potato (3 pts) a protein boost, plus a laughing cow babybel cheese (1 pt).

Totally weird combo, but it worked! It was a little dry because I microwaved the chickpeas to get them hot which dried them out a bit, but I had brought some salsa along (0 pts) so I poured that on top after a few bites.

It was actually really good! I think sweet potatoes and black beans are a better combo, but if I’m all out of black beans I wouldn’t hesitate to try this again. When a friend asked me what was for lunch today and I said a sweet potato, chickpeas, babybel cheese, and salsa, it definitely sounded weird coming out of my mouth, but tasted quite good going into it. 🙂

On the side I also had some leftover cabbage from last night (0 pts)

Sad but true – I ate an entire head of cabbage between last night and tonight. I’m pretty sure vegetables are going to start coming out of my ears pretty soon…

Two questions today…

Have you tried any weird combos of food lately that you wouldn’t expect to go together? Did the combination work or not so much?

Do you eat before you run/workout if you’re an AM exerciser? If so, how long do you usually wait after eating before getting started?

Favor

Can you do me a huge favor and join my facebook page for Beth’s Journey to Thin? I just started it today and would be so appreciative!! Feel free to add me as a friend, too and I’ll gladly accept. 🙂

I whipped up a quick lunch this morning that was easy and delicious, my favorite combo. I spotted Orzo at the store the other day and haven’t had it or purchased it in AGES, so I decided to get a box. I love orzo with pesto and figure it can make a good base for a lot of pasta salads, and also a great side dish. A serving size is 1/3 cup (dry) which is 4 WW points, so I made 1/4 cup of it which is just 3 pts. It cooks in 7 minutes, too, which is always nice since 7 minutes gives you a great amount of time to throw the rest of your ingredients together.

Into my bowl went:

  • cooked orzo (1/4 cup dry) (3 pts)
  • 1/2 cup chickpeas (1 pt)
  • diced tomato (0 pts)
  • lemon basil from my herb garden (0 pts)
  • 1 tbsp olive oil mayo (1 pt)

I mixed it all together and added a bit of salt and pepper, and it made a delicious and filling pasta salad.

This whole bowl was 5 points and totally worth every. In order to vegan-ize this, you could easily use olive oil in place of the mayo, or to un-veganize it even more, you could add some feta, mozzarella, or goat cheese, and it would be divine. You could also spruce it up with any veggies you have in your fridge/kitchen, or change up the beans if you prefer another kind. I loove chickpeas, so this was perfect for me.

I had some plans tonight but they got cancelled so now I’m totally open. It’s really sunny/hot out so running/biking is probably not going to happen, but maybe I’ll go for a swim?

What’s your favorite workout when it’s too hot to run/bike?

Training Plan Revealed

I feel totally lost without my camera. Luckily, my sister overnighted it so I’ll be back in business tomorrow (THANKS WENDY!!) 🙂

Today’s eats have been boring but quite nutritious and delicious. I started out the morning after another failed attempt at getting up to exercise with some fruit.

1/2 cup grapes plus one slice of canteloupe (1 pt together). I got an email from my farm today saying we are getting another melon in this week’s box so I cannot wait for that to come since this was the last of it! I also had a Stonyfield organic yogurt (unpictured) for 2 points plus a coffee with just a splash of skim to round out breakfast.

Lunch was leftovers from last night’s delicious salad, reworked. I took the blanched green beans (0 pts) and cut them down the middle lengthwise, and then mixed in a chopped hardboiled egg (2 pts) and 1/2 can of tuna packed in water (1 pt). I mixed in 1 tbsp of Olive Oil Mayo (1 pt) and had it on a bed of mixed greens (0 pts) with Wasa Rye Crackers (1 pt).

It was actually awesome. Before last night, I hadn’t had hardboiled eggs in ages and I almost forgot how good they are! This salad was a great mix of protein and veggies but still felt pretty indulgent because of the mayo. It was only 5 points though and was VERY filling. I snacked on two small peaches for dessert, one regular and one donut (1 pt together).

I also had an unpictured mini biscotti that my sister gave me on Sunday (1 pt) and 5 peanut M&Ms. Clearly not doing that great on the low-carb part…

So two additional things to share:

1.) Thank you for all your advice/concern on the dress. As I mentioned, it actually looks pretty good, its just a bit too snug for comfort. I’m going back to the tailor tonight to see if there’s any way they can let it out a bit, because even a centimeter will make a huge difference. I’m also going to look into a body shaper/Spanx like was recommended, and I actually did a bunch of research today and found plenty of affordable strapless body shapers online. I’m probably going to go check out Macy’s tomorrow to see if I can find one after I talk to the seamstress tonight.

2.) My Half Marathon Training Plan – I realize I never shared this with you guys after I formalized it! I mostly modeled my own plan based off Hal Higdon’s plans, but wanted to combine some things from both the Novice and Intermediate Plans (even though I consider myself a novice since I’ve never run this distance before). My goal was to develop a plan that would have two main things: 1.) running about 3x a week so that I could balance it out with other forms of exercise and 2.) running more than 10 miles for my longest run because I’ve heard others say they hit a wall at the 10 mile mark if they hadn’t gone farther in training.

So, my plan (which I’ve been doing for a few weeks now) involves 2 shorter runs during the week with one longer run on the weekends. The shorter runs will mostly be Tuesday/Thursday (unless my schedule deems otherwise) and started at 3 miles each, but now I am moving them up from 3 to 4 miles, and they will eventually be 5  miles once my overall mileage is up. As for the long run on the weekends, I started at 4 miles, did 5 miles two weeks ago, and did 6 miles this past weekend. I plan to up my long run by 1 mile per week, which allows me to get up to 12 miles as my longest run IF I do a long run every single weekend from now until then. I am giving myself flexibility for one week if I’m too busy (lots of traveling coming up in August!) or if I want to repeat the previous weeks distance so my body can get used to it, which will mean I get up to 11 miles in training, which I am fine with. My goal is simply to be able to run the entire 13.1 miles, not to finish in a certain time. If I come out the other end alive, I may want to do another half and then I can think about beating my time for this one, but for now I’m just focused on finishing!

So, there you have it!

Do you have any races coming up? How do you normally approach training for distances that are farther than you’ve gone before?

Sporty Spice

Hi! Happy Friday. I’m so glad you guys liked yesterday’s Roasted Red Pepper and Chickpea Burgers – they are SO good. Let me know if you try them and what you think!

Last night I decided it would be a good idea to run home from work. I snacked on a banana before leaving:

And then got geared up in my running clothes, Garmin, and Camelbak. As I was walking back to my desk, one of coworkers said “Hey there, Sporty Spice!” and it cracked me up. I guess it’s not normal to walk around your office with a CamelBak on… 🙂

I ended up setting out for the run but it was SOOOO hot. I was basically choking on the air during the run and was very happy with my decision to put ice in the CamelBak. I ended up going 4.8 miles total, but walked .4 of them. I took 4 tenth-of a mile walking breaks, first after 2.5 miles, then after .5 and .5, and then the walking intervals got a bit more frequent. I was just happy when I made it home! Stats:

Distance: 4.79 miles

Duration: 51:22

Pace: 10:43 mi/mile (walking breaks included)

Calories Burned: 542

Whew I need this heat wave to pass! Tomorrow is going to have a heat index of 110º (!!!) and i am supposed to run a 5k tomorrow night. Even at 8pm, it says it will still feel like 101º so I’m going to play that one by ear…

After my run and much needed shower, I wanted to make a quick little something to replenish myself, so I made a fried egg (2 pts) with a babybell light cheese (1 pt) on a light english muffin (1 pt) with some garlic gold (0 pts).

After eating the egg, I put together a platter of stuff to munch on because we had some friends coming over.

  • Pickles
  • Roasted Red Pepper Hummus
  • Scallion Hummus
  • Two types of crackers
  • Sliced Yellow Squash

Amber and Mike brought over some spiced shrimp cocktail, and then some cheese, but I didn’t take pictures. Sometimes it’s nice to just put the camera away and enjoy yourself! I ended up having 1.5 glasses of wine and munching on some shrimp and hummus and crackers. I felt really good because I didn’t overeat at all which is a pretty regular thing for me when there’s a platter out in front. It’s nice when you’re the host though because you can control what goes out and make sure there are healthy options available.

This morning I had a quick breakfast since I didn’t have time to throw anything together last night:

Two small peaches (1 pt), a toasted light english muffin (1 pt), and a Stonyfield Organic Low-Fat Blueberry Yogurt (2 pts). Simple but delicious and filling!

I’ve been craving a tuna pasta salad for a while now, so today was finally the day. I cut up an entire yellow squash from my CSA and microwaved it for 1 minute with a little water in the bottom of the container.

Then I added in a handful of spinach and threw it back in the microwave for 30 seconds.

Then I added 1 cup of cooked whole wheat pasta (1 pt), 1 can of chunk light tuna in water (2 pts), and 1 tbsp of olive oil mayo (1 pt).

Mixed it all together and it was AWESOME. I chilled it in the fridge for a few hours and it ended up making this:

x2. 6 points in total and really filling. I love making healthier versions of things I’m craving because pasta/tuna salad can be very unhealthy if it’s loaded with mayo, albeit delicious. 🙂

Best news of the day? It’s FRIDAY!! Only a few hours left until the weekend. What do you have planned? I’m just staying put but couldn’t be more excited about it. The heat index is supposed to be through the roof today and tomorrow so I might try to stay indoors as much as possible though my pasty legs could definitely use a little sun…

Roasted Red Pepper and Chickpea Burgers

Oh man do I have a good recipe to share! My salad from yesterday’s lunch was so tasty, so I wanted to make something to go along with those ingredients. I got to thinking and realized I hadn’t made veggie burgers in ages, so I decided to whip some up and these turned out incredible. You can see my recipes for Easy Homemade Veggie Burgers and Sweet Potato Black Bean Burgers, but these may be the best ones yet.

Ingredients (for 2 burgers – 2 WW Points each)

  • 1/2 cup canned chickpeas, drained and dried off (1 pt)
  • 1 roasted red pepper, pressed in a paper towel or cheesecloth to remove moisture
  • Handful of spinach
  • 4 basil leaves
  • 1/2 cup rolled oats (2 pts)
  • 1 tbsp grated parmesan cheese (1 pt)

Directions:

1.) Combine chickpeas, roasted red pepper, spinach, and basil in a food processor:

2.) Pulse until well mixed and tranfer to a bowl.

3.) Add oats and parmesan to the bowl and combine all ingredients by hand

4.) Form into patties

5.) Cook as desired. If I was home I would have cooked them in a pan to get the outside crispy, but since I’m at my office I baked them in the toasted until heated through and they were awesome! You could also microwave them or bake them but pan searing is probably the best.

I ate both of the burgers for lunch (4 pts) open faced on a toasted light english muffin (1 pt). I also had cucumber on the side (0 pts) but it was on its way out and parts of it were soft. ick!

This is a recipe I will definitely be making again, and you can totally switch up the ingredients based on what you have. I was thinking about mixing feta into the burgers too which could be awesome… play with the recipe and let me know what you come up with!

Today was also CSA day. I went before work to pick it up and here’s the loot:

In today’s box:

  • 5 peaches
  • 6 donut peaches (!!!)
  • apricots
  • 2 zucchini
  • 3 yellow squash
  • 5 ears of corn
  • Lemon Basil plant

I was so excited to see donut peaches in the box this week! Remember when I went to the Asian mart two weeks ago and took a picture of these because I’d never seen them before? Well now I have some to try! So excited.

That’s the donut peach on the left and a regular peach on the right. The donut peach is basically a smushed regular peach but I’m not sure if they taste any different or are any different texturally than regular peaches.. I will let you know!

Have you tried any new-to-you produce recently?

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