This was a lovely weekend for us. We enjoyed some sunshine, walks, great meals and some celebrations. I'll get to the celebration part in a second.
This weekend was the last weekend for our indoor Winter Farmer's Market located in the mall. I missed it last year and I almost missed going this year because I told myself I had too many cleaning duties. Well, forget that! I packed up my stuff and Julianne and I had our outing.
The farmer's market was lovely but small so we continued to walk around the mall for a little more exercise. We would have walked outside but it was strangely humid and terribly overcast. I wanted to protect Julianne from those rays!
The rest of our outing was spent buying groceries, buying a NEW brush at Ulta and checking out the NEWLY remodeled Target. It was hard not getting sucked into buying too many unnecessary items. HA, but now that it is a SUPER Target it is hard to get in and out as quickly as possible.
We returned home and I quickly took a shower and got ready for a big night. Why?
My husband has officially completed his doctoral degree in Choral Conducting. He defended his document and took his last test and well, that was cause for some celebrating!
We got dressed and headed to a fancy restaurant with some friends where we proceeded to have a lovely time over delicious food and wine. I think the best part was trying to share this lovely carrot cake:
|Sorry babe! Phone pics kinda stick inside this place!|
Well, as promised, I have been meaning to post some savory posts. As of today, I am taking a 2 week sugar break. No baking, no icing, no taste testing. Yes, it will be hard and challenging but I desperately need to take a step back and analyze my intake.
Any one else taking a sugar break?
This is nothing new in everyday life but after reading this ARTICLE I knew I needed to take a break. With that said, here is a yummy lunch option I prepared inspired by several recipes. It was delicious even when I made mine a double decker!
Do you have a FAVORITE veggie burger recipe?
BBQ Chickpea Burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: grill lunch sandwich vegan chickpeas
Ingredients (4 patties)
- 1/4 cup chopped red onion
- 1/2 teaspoon olive oil
- 1/2 cup asparagus stalks
- 1 medium-sized peeled carrot, chopped
- 1/4 cup red pepper, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 Tablespoons barbeque sauce + more for topping
- 1 teaspoon maple syrup
- 4 Tablespoons whole wheat pastry flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon onion powder
- Sandwich thins or Ezekiel Bread
- 4 romaine leaves
- 8 tomato slices
- red onion slices
- banana peppers
- BBQ sauce
In your food processor, add asparagus, carrot, red pepper, garlic, and red onions pulsing until chopped very finely. Add chickpeas, BBQ sauce, maple syrup, flour, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes. ( I just formed the burgers and cooked them as is)
Heat a large skillet over medium heat and add olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 5 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on sandwich thins with lettuce, onions, banana peppers, tomatoes and more BBQ sauce.
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