Thursday, January 14, 2010

Gotta Love Fast Dinners

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!

The Workout
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.

SS #1
Shoulder - Dumbbell Military Press
Quads - Leg Press

SS #2
Chest - Incline Dumbbell Press
Back - Chinups

SS #3
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)?

The Dinner
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
Ingredients:
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)

Directions: 
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.