Beet burgers

Patrick & I had the most delicious beet burgers at a restaurant a few weeks ago, so we decided to attempt to remake them. I couldn’t find a recipe that contained all the ingredients the restaurant had made them with, so I improvised a bit & invented my own recipe entirely.

They turned out amazingly! Definitely would make again. We served them on warm pretzel rolls. Mmmm.

As a side note, did you know you can eat the beet greens (stem & leaves of the beet)? All you had to do is chop them up a bit and saute in oil. Saute the stems first, as they take a bit longer to get tender. Then throw in the leaves. You can just add some yummy spices or serve with a simple vinaigrette, and voila, you have a simple side salad. 🙂

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(Excuse the boring picture, I was super hungry. 😉 )

Beet burgers
2 eggs or egg replacer
3 medium-sized red beets (about 10 ounces)
1 can chickpeas, drained and rinsed
1/2 cup walnuts
Salt to taste
Pepper to taste

  1. In a frying pan over medium heat, sauté garlic in olive oil for 30 seconds.
  2. Stir in beets. Cook for 6-7 minutes or until tender.
  3. Add in walnuts. Cook for another 2-3 minutes.
  4. Pulse mixture in food processor for a few seconds (until it approximates the texture of ground meat).
  5. Transfer beet mixture to a large bowl. Add in salt, pepper, and eggs.
  6. Form patties and fry until browned on both sides.

Perfect hummus (and another yummy breakfast idea)

I’ve always heard that everyone falls into two camps for breakfast foods: savory or sweet.

I am definitely in the savory category. Sugary things in the morning just sounds awful to me.

I used to eat lots of eggs for breakfast, but lately I’ve realized I don’t like the eggs themselves as much as I like something warm, comforting, and full of veggies.

So my new favorite breakfast food is quinoa! I know, you’re probably thinking that doesn’t sound very breakfast-y at all. And you’d be right, but for some reason, that just hits the spot for me. I cook it in the microwave for a few minutes with water and add frozen veggies halfway through the cook time. Then I pour in a bit of olive oil, add whatever seasonings sound good (usually italian seasoning, red pepper flakes, sea salt, garlic, and pepper), and enjoy! Super easy and so good for you. Quinoa is a superfood after all!

My other favorite breakfast food is bagels with hummus. I used to eat them with cream cheese, but I’ve been (sort of) cutting down on dairy. This is mostly due to my discovery of new research from Harvard that shows its link to various cancers & its capacity to decrease in bone density. But as you can tell from previous posts, I will probably still eat a bit of cheese. There are so many foods that aren’t good for you, but I think that recognizing this and cutting back significantly is a great step. I don’t think its realistic for me to never eat candy bars, fried food, or even dairy. It’s all about balance folks! Enjoy life but take small steps to be healthier when you can. =)

Anyway, I’ve been playing with a recipe for hummus for awhile now. I never could get it quite right, but I didn’t wanted to buy hummus because it is EXPENSIVE! I think I’ve finally created something that is perfect for my taste buds. Feel free to play around with amounts of ingredients though, because everyone has different preferences.

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Perfect hummus (adapted from
1 15oz can chickpeas/garbanzo beans
2 tbsps extra-virgin olive oil
4 cloves garlic
1 1/2 tsp ground cumin
2 tbsp tahini
2 tbsp lemon juice
1 tsp soy sauce
Sea salt (to taste)
Pepper (to taste)

  1. Pour liquid from chickpeas into a small container.
  2. Add drained chickpeas to food processor with all other ingredients.
  3. Add a small amount of chickpea liquid. Blend on high, scraping down the sides as needed.
  4. Add more chickpea liquid until desired consistency is reached.
  5. Keep blending lots & lots until it is super smooth.
  6. When serving, pour a bit of olive oil over the top and sprinkle paprika for presentation purposes.