Today was an All-I-did-was-work day. I slept at my boyfriend’s, had to come back to my apartment to get my uniform and had breakfast on the go:
I had a bagel with pineapple cream cheese with fresh local blackberries.
Diran stole a bite of my bagel… not that surprising .
I worked from 10 am to 6:30 pm. I was supposed to finish at 4 pm but someone called in sick so I had to stay. I didn’t feel like eating my leftover lentil salad for lunch so I had a Penne and sun-dried tomato salad and a fruit-only salad as a snack.
I got home at 7:30 and had a black bean burger with onions, tomatoes, pickles, ketchup and Dijon mustard.
I made the patties Tuesday so I just grilled one on the stove top. I read in Women’s Health Magazine that before grilling a burger, you should always coat it with oil in order to keep the moisture inside. I did it and it really wasn’t dry.
- 1 2/3 cup black beans (one can or 2/3 cup dry)
- 2 medium carrots, peeled and cut in pieces
- 1/4 cup dry rolled oats
- 1/8 cup pumpkin seeds
- 1/2 tbsp sunflower oil
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp parsley
- 1 small garlic clove, minced
- 1/4 tsp chili powder
- 1/4 tsp cayenne pepper
- 2-3 pinches salt, or to taste
- 10 grinds of pepper, or to taste
Preheat oven to 325°F. Put carrots in a food processor and process until finely grated. Add the oats and pumpkin seeds and process until coarsely chopped, about 10 seconds. Add 3/4 of the beans, spices and oil and process until mixed. Transfer mixture to a bowl and mix in remaining beans. Wet your hands and form into 3 medium patties. Place patties on a baking pan lined with parchment paper and bake for 40 minutes, turning them carefully after 20 minutes.
To grill the patties, bake them for 30 minutes before putting them on the grill.
Well, now I’m not working until Thursday. The first thing I intend to do: get some rest!