Lentil Sun Veggie Burgers
morning evening (I started this post this morning, and realized, “crap! I’m out of time!!”) lovelies:) First off, your comments from yesterday’s post were so, incredibly touching. You don’t understand how happy it makes me to inspire some of you who are in the same position as I was and are thinking about doing the same thing. Pulled on my heart strings, I gotta admit. Please feel free to email me any extra questions you guys have 😀
Wheeeew! I didn’t have any clients this morning, but I still got up around the same time so I’d have time to get a quick 4 mile run in. Well, I got it in, and let me tell you – I was a sweaty beast! It doesn’t matter how early you wake up for a run when the low for the entire night was 76º degrees! I was out and running by 5:15, and could tell it was going to be a hot one for so early. Although hot weather is MUCH better to run in than cold (in my opinion) my body’s still getting used to this heat.
I cranked out 4.12 miles in 37:55 with the following splits:
Not too shabby!
So yesterday (and today) was an utterly crazy day where I was go-go-go working from 5:30 a.m. straight through until 7:45 p.m. All in all it was a good day, but crazy nonetheless. Instead of going over the deets, today bring you a recipe! You see, I was able to tackle my Tuesday because of my lazy Sunday. With only one client in the morning, I utilized my time in one of my favorite places (besides bed) – the kitchen!
I mentioned I made veggie burgers on Sunday in Monday’s 90’s flashback post.
This recipe was so easy to whip up, and it took little prep work!
I made veggie burger “meat balls” out of some of the batch, too:)
Lentil Sun Burgers
1/2 package of dried lentils, cooked (2.5 c. cooked)
1 ½ c. cooked brown rice
2 T. olive oil
1/2 yellow onion
1/2 orange bell pepper
1 T. olive oil for sautéing
3 large garlic cloves, finely chopped
4 T. tomato paste
3 T. tamari or soy sauce
sea salt and black pepper
2 T. olive oil for pan frying
Cook rice and set aside. Cook lentils as directed on the package. Meanwhile, heat the oil over medium heat. Add the onion, garlic, and s&p. Sautee for about 5 minutes, and then add the bell pepper. Cook for another 3-4 minutes. In a food processor, combine the onion and bell pepper with the rest of the ingredients, excluding the breadcrumbs and olive oil for pan frying. Puree until the mixture forms together, but still has some texture – stop before it becomes smooth. Form the mixture into patties, then coat the patties in the breadcrumbs. Heat the rest of the oil in a pan over medium heat. Add the burgers Fry in the olive oil over medium heat for 5-7 minutes per side or until golden brown. Devour and moan in foodie delight.
These will also be in the recipes tab which is currently on it’s way to being up and running!
Well I’m off to meet a client for a – business meeting – and then off to whoop some booty (I hope!) in volleyball! Catch ya’ll on the flipside 😀
If you had to choose, would you prefer to workout or run in extremely hot (90’s +) temps or extremely cold (30’s – )? I’m obviously not promoting anyone to work out in these temps, because extreme temperatures, hot or cold, can be very dangerous. However, if I had to choose between hot and cold, I’d choose hot in a New York minute!