I know it’s been awhile since I’ve talked about Beach Body. Don’t worry I haven’t fell off the wagon. I may have went down to 2-3 days a week during the holiday season but I didn’t beat myself up because, hey we all get busy. I gained 3 lbs over that holiday break (between Christmas and New Years) however I’ve already lost it again plus 1 more pound! I do have a great post coming your way next month to mark the one year anniversary of the surgery that forever changed my life. So stay tuned on my update on beach body, what’s been going on, an interview with my coach who keeps me going and a GIVEAWAY of one package of Shakeology!
For now……I have a healthy recipe I have to share with you. My husband and I recently went to a place here in town that we go to a lot when we have a few hours to get out. Their menu doesn’t offer the healthiest of foods however their meals are usually pretty incredible. The last time I went I said you know what I’m getting the veggie burger. It was homemade, it had nuts in it, why not give it a try? We won’t talk about the sweet potato french fries I got with it.
So now I’m out to find the perfect veggie burger. I’ve only made two before in my life, this one and a recipe from a friend of mine for a Black Bean Burger. I love these two burgers equally. However I do have to get back to the local place down the street to try theirs again because I loved the taste! It had a kick to it, it’s the flavor I’m trying to perrrrrfect! However this is a close second. When your making a veggie burger it’s really tough to get the right consistency. I remember when I made the Black Bean Burger I couldn’t imagine having it in a sandwich bun, luckily I thought to top it on a salad, which to me is perfect because I love beans in my salad, why not a bean burger! So I decided to do the same thing with this one! I made 4 of them and it’s a great way to make a salad more filling and have lunch made for the week! Enjoy guys!
- 1 – 15 oz can no-salt added chickpeas, drained and rinsed
- ½ cup no-salt added canned corn niblets, drained
- 1 cup grated carrot
- ⅓ cup chopped cilantro or basil
- 1 egg
- juice of 1 lemon
- ¼ cup breadcrumbs
- ¼ cup chopped green onion
- 2 cloves garlic, minced
- a few twists of freshly ground pepper
- Spray a skillet with non-stick spray and sauté the corn for about 5 minutes over medium-high heat, until lightly browned. Place in a food processor.
- Add the chickpeas, carrot, cilantro, egg, lemon juice, breadcrumbs, onion, garlic, and pepper. Pulse until the mixture comes together. I liked leaving some chickpeas in form you want to beef up the burger. Form into 4 patties.
- Spray the same skillet with non-stick spray again and heat over medium heat. Brown the patties about 5 minutes per side, until warmed through.
- Serve on a bun or on top of a fresh salad. Add your favorite toppings, lettuce, tomato, onion, how about some avocado?
This recipe was inspired by: The Fit Housewife