Well, sinuses are still a little drippy today. Last night I opted for some nighttime meds that Jason bought as opposed to the insomnia inducing Claritin D. I slept fairly soundly until the meds wore off though. Back to the Claritin D by noon. So I was a little fuzzy this afternoon. But it could be much worse so no major complaints. Besides, tomorrow is Friday!
Today's workout was Shock Cardio Athletic Step. It's a fun, non-dancy, no frills step workout. It was just shy of 40 minutes, which was ideal today as I also did weights. I know, shouldn't do both on the same day, but I was making up for yesterday. Weights today were another superset of 3 sets and 8 reps. The goal was to increase my weights by 1.25-2% from last week, which I did successfully.
Shoulder - Dumbbell Military Press
Quads - Leg Press
Chest - Incline Dumbbell Press
Back - Chinups
Biceps - Dumbbell Preacher Curls
Triceps - Lying Dumbbell Tricep Extensions
I was able to increase my weights per the rotation so that made me happy. For all of the weight lifters reading, what's your favorite rotation? What type of plan(s) do you typically try to follow? Do you periodize your workouts (e.g., muscle endurance, muscle building, strength)?
I was not much in the mood for cooking this evening. It's a good thing I prepare for such evenings. After reading a blog and seeing the photos posted by Angela at Oh She Glows for In a Jiffy Spelt Veggie Burgers over the weekend, I decided that I just had to make them on Sunday. So I made up a batch and froze them for a fast, quick dinner. What's great is that they were pretty fast and easy to whip up to begin with.
You pretty much just blend everything in a food processor. Not complicated! I did have a few issues with mine. I only heated the oven to 350, oops. Yes, made a huge difference in cooking time. After 15 mins, I tried to flip and they were still completely soft and not flippable. I re-read the recipe and realized my mistake. After upping the temperature, I still ended up having to cook these patties about 30 minutes more in all. So that part wasn't fast, but it was likely entirely my fault. I love how these crisped up (finally) without having to fry or even sear in a pan.
In A Jiffy Spelt Veggie Burgers
1 cup cooked chickpeas (or beans of your choice)
1 small carrot, peeled and chopped into large pieces
1 small sweet onion, peeled and chopped up into large pieces
1/2 Red pepper, chopped into large pieces
1/4 cup spinach, washed
1/2 t dill (dried or fresh)
1/2 t dried basil
1/4 t fine grain sea salt
tiny dash of cayenne
1 clove minced garlic, optional
1/4 cup sunflower seeds
1 T pumpkin seeds (I used toasted butternut and spaghetti squash seed saved from recent dinners)
1 T chia seeds (I did not have any of these)
3/4 cup spelt flour (or flour of your choice)
Preheat oven to 375F and line a baking sheet with parchment paper (or spray with oil). Place all ingredients except the seeds and flour into a food processor. Process until mixture is blended well, stopping to scrape sides if necessary. Remove mixture and place into a large bowl. Add seeds and stir well. Now add the spelt flour (or flour of your choice) in 1/4 cup increments, stirring well until blended. Shape patties and bake for 15 mins at 375F, flip and bake for another 10 minutes.
Makes 8 small patties. (I only eked out 6.)
I normally would have topped with roasted red bell peppers and spinach, but I was out of the peppers. So, I topped with sauteed yellow onion and portobello mushroom and fresh spinach. Served with a side of baked sweet potato "fries."
This is a definite keeper type of recipe. I absolutely loved the texture the sunflower seeds added. Sorry for the absence of photos, they didn't do the "burgers" justice.
I keep seeing bloggers make their own veggie burgers--I need to get on it!! I'll have to remember to add sunflower seeds....yum!ReplyDelete
Yummmy!!! These sound great I can't wait to try them!ReplyDelete
Allie you should definitely give it a shot. I typically make lentil burgers on a Sat or Sun then freeze them. You can either do from canned or dried (even cheaper). Once you find a technique you like, you can really add whatever you like. I really liked this particular one b/c it was so fast and the seeds are a nice touch.ReplyDelete
Hi Kris @ iheartwellness.com Go take a look at the link for the recipe from Oh She Glows. You'll be making those bad boys tonight!ReplyDelete
Sometimes I have these great plans to make a big complex dinner, but then am too hungry to actually do it, haha.ReplyDelete
For lifting, my main goal is to build right now so I focus on 2 areas each lift, then change the split every few weeks or so. Do you prefer to make each session full body? Sometimes I think that keeps it more interesting..
Alyson I totally know what you mean, especially if it's after a workout. Then all I want is food AND fast.ReplyDelete
I haven't done full body workouts in a long time. I was mostly doing 3-day splits and I really enjoyed that. This new rotation that I started is the first full body in forever. I like the idea of doing one exercise only for each muscle group 3 times a week with each session the reps and exercise changes. I got a book "New Rules of Lifting for Women" & there was a statement saying 3 days a week for weights was optimal. I used to think you had to work muscle groups 3x/wk, now I disagree. Just curious what others think.
I make veggie burgers using the same method by tossing everything in the food processor. Sunflower seeds add a wonderful texture to the burgers don't they? That is one of my favortie veggie burger add-ins.ReplyDelete
Alicia I recently started to puree my lentil burgers out of desperation. I can't seem to get them to firm up anymore. I have no idea what I changed. That has taught me to start writing down what I'm doing as I cook. I tried pureeing them as this recipe does, but they still don't firm up. But, now I'm going to try to add in some nuts and bake them instead. I'm determined!ReplyDelete
I was never good at measuring either. I add some type of grain (bread crumbs, dry oatmeal, wheat germ, cooked brown rice, cooked millet, anything really) and knead the mixture with my hands until if feels right. Try that the next time your burgers are too soft. It always works for me. :)
Thanks for coming by to visit me! I am glad you commented to back me up on the deliciousness of Alicia's queso dip.ReplyDelete
I was thinking that these burgers sounded great, and then I started going through the ingredients list and thought, well these sound just like the ones I make from a Ricki Heller recipe. I hopped over to Oh She Glows and sure enough that's where she got the recipe. The sunflower seeds and pumpkin seeds are what really gave it away, very unique! I LOVE these burgers. I've made several variations and they have always been great.
I've added you to my reader, I'll be back! :)
Hi The Ordinary Vegetarian ! Thanks so much for stopping by and adding me. I absolutely loved Alicia's queso. For once I didn't feel guilty about stuffing my face with "cheese" dip!! LOLReplyDelete
This recipe looks amazing! Can't wait to try it!ReplyDelete
They are fantastic hey!?!? Glad you tried them out!ReplyDelete
Hi there The Healthy Hostess ! Can't wait to hear how yours turn out or if you tweak the recipe at all.ReplyDelete
Jessica As soon as I saw them at Oh She Glows, I made sure I had what I needed! Then I saw that you made them and raved about them so it was a must try for sure.