What a morning! After a great workout and an awesome instructor what more could a girl ask for? Well, why not a cherry smoothie?
Cherry season is almost over and the leaves have started changing ALREADY! Ask me if I am ready for fall yet. Ask me if I am ready for winter. Actually, the summer weather has been a mix of different temperatures and I really do not have any complaints at all. God gives us the weather and I am thankful for it,especially when I can get my dose of Vitamin D.
Speaking about vitamins, let me give you an update on how I have been feeling since being almost on 2 months of supplements, protein powders, and minerals. I want thank GOD for helping with my heat and exercise induced migraines. Since I started my Vitamin B12 I have not hat a migraine and my workouts have been SO much more easier. Ryan says I am in so much better shape than before so this is why it is easier, but I also attribute it to the vitamins. I feel so energetic and hardly ever feel a slump in the day. What a world of difference from just a few months ago. All it takes is a natural adjustment and supplementing of vitamins and minerals that the body asks for and things start aligning themselves. My conviction has been one where God asks us to love ourselves and to take care of this body He has given us for the short time we have on this earth. No more guilt for me folks and no more abuse.
Since I have been concentrating on more whole foods and less carbs, new recipes keep coming in my mind. Last night, despite being home alone, I decided to make something delicious and creative. A few days ago I talked about the same types of food that are available to vegans at Mexican restaurants, well how about I talk about foods available at pubs and burger places? Not too much to offer except for a “veggie” burger or otherwise known as a “mystery” veggie burger. Sometimes I wonder what all those because they all seem sometimes generic. Who likes generic. Take Chili’s restaurants. I like that they offer BOCA burgers and a Black Bean burger because at least that is more than one choice. I have a local tap room that serves a delicious veggie burger that is created by the chef, but otherwise, every other place has the same patty.
Last night I decided to try my hand at my own black bean burger with a Cajun flair. It was gluten-free and full of veggies. I left off the bun, thus the deconstructed part, and placed the burger on a bed of fennel / romaine lettuce with then a layer of tomatoes and avocado. Nothing can be too compelete without the fries so I made the low glycemic option of potatoes by making sweet potato. Regular potatoes have too much sugar so sweet potatoes are the better option.
Deconstructed Cajun Black Bean Burgers
makes 5 patties
1 15-ounce can black beans
1/2 cup cilantro
1 serrano pepper, deseeded and deveined
3 Tablespoons nutritional yeast
1/2 cup brown rice flour
1/4 cup gluten-free bread crumbs
1/2 beet, julienned or shredded
1 carrot, julienned or shredded
1 Tablespoon Creole Seasonings* (see below)
2 Tablespoons Hemp Seeds
2 garlic cloves
In a food processor, shred the carrot and beet and set aside in a bowl. Add 1/4 cup of beans to mixture.
Add the rest of the beans to the food processor and add the rest of the ingredients and pulse until pureed.
Add bean mixture to the shredded veggies and combine well. Form 5 patties.
Heat a nonstick skillet with 1 Tablespoon olive oil and cook 3 patties at a time for 3-5 minutes on each side on medium heat. Repeat with the rest of the patties and serve.
Emeril’s ESSENCE Creole Seasoning
yields 2/3 cup
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
1 cup fennel, thinly sliced
1/2 cup romaine lettuce, chopped
1/8 cup red onions, thinly sliced
2 teaspoons lemon juice
1/2 Tablespoon olive oil
salt and pepper to taste
Combine all ingredients and massage the salad for 3 minutes.
Place the salad on the plate and place one pattie on top. Add sliced tomatoes and avocado. Drizzle with choice sauce, like BBQ if desired. Serve with Sweet Potato Fries.
Sweet Potato Oven Fries
1 large sweet potato, sliced
1 Tablepoon Creole Seasoning
1 Tablespoon olive oil
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Mix all the ingredients and spread potatoes over cookie sheet. Bake for 20-25 minutes.