Meatless Monday: Smoky Beet Burgers

Today I’m joining Tina Muir and Confessions of a Mother Runner for my first Meatless Monday!

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Beet burgers?! Two or three years ago, I don’t think I would’ve gone near something called a beet burger, but oh, how I’m glad that’s changed because the Sprouted Kitchen’s Smoky Beet Burgers* are so, so good. And topped with a feta spread?! I just found myself my newest favorite veggie burger. (There are only so many black bean/quinoa burger patties I can try).

I think this recipe is best tackled as a team to cut down on the time, but the burger is well worth the time spent making the lentils, brown rice, and pulsing the ingredients in a food processer. I also may or may not have gotten a little bright pink beet juice on my kitchen rug, but I was a little more careful handling the recipe the second time round.

For leftovers at work the next day, I stick a whole wheat bun and the patty in the toaster oven, and it’s an easy lunch packed with plant goodness.

Prepping the brown rice + lentils
Prepping the brown rice + lentils
Who knew the combination of golden raisins + walnuts + onions could smell amazing?!
Who knew the combination of golden raisins + walnuts + onions could smell amazing?!
Pink food is actually delicious.
Pink food is actually delicious.

*The cover photo is from a Sprouted Kitchen! Oooh I wish I could take photos like that!

Would you make these beet burgers? Anyone else tired of traditional black bean veggie burgers?

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WIAW: Breakfast, Lunch, Dinner Lately

Today I’m joining Peas & Crayons for What I Ate Wednesday!


I have a fair share of photos of food on my iPhone…taken a little embarrassingly in restaurants or at my own kitchen as soon as I’ve plated dinner. However, I haven’t been reliable enough to photograph every meal I eat in a day to do a proper What I Ate Wednesday post.

In lieu of this, I’m sharing a round-up of some typical breakfast, snack, lunch, and dinner meals I’ve enjoyed this past month. I think it’s a good mix of homemade meals, take-out dinners and this month? Birthday cake.


Smashed avocado on Ezekiel Bread 4:9, topped with a little salt, lemon juice, and red pepper flakes. I used to make the avocado mixture in a bowl first, and then realized I could save a few minutes and a bowl to clean if I just did it on the the bread. D’oh!IMG_5561

Avocado, strawberries and eggs scrambled with spinach. I was craving this breakfast during a morning run and actually stopped at the grocery store after I finished to pick up what I needed! This was in heavy rotation for a few days in a row.


Oatmeal made vanilla almond milk, a smashed banana and frozen raspberries. Topped with more banana, berries, hemp seeds, chia seeds, almond slices, and flax seeds. I promise there is oatmeal under there… It’s an old photo, but I make it almost exactly the same each time. It hits the spot post-run and may have been dinner once or twice in the past…IMG_4737

Toasted Ezekiel Bread 4:9 topped with natural, crunchy peanut butter, chia seeds, sliced banana and blueberries. This is my typical breakfast 7/10 times. I can make it quickly, and I’m not starving an hour later! Bonus? Also easily consumed on the three block walk to the metro in the morning.



Fannetastic Food’s Almond Butter Banana Breakfast BarsThis is the first time I’ve made these bars in a couple months, and I can’t believe it’s taken me so long to return to them. They are still the best vegan baked goods I know how to make. I ran out of cinnamon this time so I used pumpkin spice, and I added extra toppings: unsweetened coconut flakes, chopped pecans, flax seeds and chia seeds.


Green tea + breakfast bar + plain greek yogurt and berries. For the record, my whole office smelled like pumpkin spice when I heated the bar in the toaster oven. No faster way to hear, “What is that?!” from a co-worker.



Vegetarian chili topped with half an avocado + lemon, pepper steamed green beans + a Bell’s Brewery stout. I will/can eat chili all year round…especially this one.


Crustless quiche/frittata with artichokes, portabella and baby bella mushrooms, peppers, spinach and mozzarella.This is a great dinner when I don’t know what to make. I simple throw all of the vegetables I want to cook in a pan, heat, season, set in a casserole dish and top with the egg mixture (~4 eggs, 1 cup milk).

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TaKorean tofu tacos topped with spiced kale slaw. There aren’t many food posts I share on this blog that don’t include Takorean. It usually wins out as my go-to dinner when I don’t want to cook during the work week.


Jen Chooses Joy’s Black Beans and Quinoa Enchilada Bake. Making this again ASAP. MmmMmm…just as good as leftovers.FullSizeRender

Leftover mushroom and peas, black lentils, rice and paneer paratha from Indigo. Get in my belly.IMG_5616


Firehook Bakery‘s chocolate raspberry truffle cake. Oooh, I enjoyed the leftovers for days after my birthday.


What’s the best thing you’ve made lately?