I hope this finds everyone well and rested after Thanksgiving that your days off were filled with family, friends, and food. I know I got off my sugar wagon this past weekend, but it’s okay I’m jumping right back into clean eats/low sugar today…and I’m thinking about doing another 21 Day Fix.
If you followed my Instagram (@thewholespot) over the summer, you saw that I had done an almost-verbatim 21DF (almost because before I was eating around 6 green [veggie] containers/day and I wasn’t about to reduce that…you can’t be for real!?).
Up until this point, my #meatlessmonday game had stayed strong. You see my very first day on the fix was a Monday, and it was awful. I was starving! The yellow [carb] container counts beans as a carb, and you’re only supposed to eat them before 6:00 p.m.—similar to the TIU Nutrition Plan. Well, when you go meatless, beans are your protein so you eat them whenever the hell you want to because you are hungrier. Eggs don’t cut it. Veggies=fast burn through the body=hungrier.
I finished the fix with the TIU 7 day slim down. All in all, I felt pretty great by the end. And the fix taught me a few things.
I was correct that my protein sizes were too big. I realized there were certain beans that my body did not like (I still believe in soaking them). I also cut out most nuts which I needed to do anyways. And with that epic fail on the first day, low energy, and just plain h-anger, I decided to go back to meat on Mondays. I’ll eat vegetarian when I want to, instead of focusing on it once a week. I’ll stick to, “eat meat, not much, mostly plants.” Like today, for example…it just happens to be Monday.
This winter I’ll bring back more vegetarian dishes because, IMO, lots of soups/stews taste better when they are meat-free. Until then, this veggie burger should fill the void.
Recipe Report Card:
Amount of Pantry Staples Used: B
Taste profile: B
Final grade: B
Black Bean Protein Burgers
Adapted from YumUniverse
½ cup dry black beans, soaked overnight
1 cup sweet potato, diced and steamed until soft
1 tbl Dijon mustard
1 tbl Worcestershire
1 cup rolled oats
1 ½ cups squash, cut into rounds
1 tbl aminos
1 tbl coconut oil
¼ cup onion
1 clove garlic
1 stalk celery, diced
dash of paprika
dash of thyme
salt to taste
pepper to taste
Large sauté pan or skillet
large plate (not equipment I know, but you’ll thank me for having you take it out of the cabinet before you begin)
Combine beans, sweet potato, mustard, Worcestershire, paprika, thyme, and oats in the food processor. Pulse a few times until combined.
In the skillet, heat coconut oil, sauté onion, garlic, celery, and zucchini. Cook until softened, then transfer to the food processor. Pulse about 5-8 times. You want to keep some of the “chunk.” Season with salt and pepper.
Grab large plate. Form the mixture into burgers. Mine were very sticky so I found that I needed to refrigerate before I cooked them.
Heat skillet to medium-high and cook until browned.
Make ahead options:
You may decide to freeze a few, or all, after you remove from the fridge. I did not cook before freezing and they defrosted well.
- Heather’s original recipe calls for cooked chickpeas. You’ll notice I did not cook the black beans. I may try that next time. I only had black beans on hand which is why I used them. I would still suggest soaking overnight. You can find her original in the link up top.
- Her recipe also calls for quinoa. If you have some already cooked up, then use it, I would probably add that next time (in addition to the oats, not as a replacement).
- Choose other local, seasonal veggies and add to the mix!