Wednesday, March 3, 2010

Feeling Human on Hump Day

On the Mends
Well today I actually made it out of the house and to work. Still feeling a little shaky, but at least I managed real clothes, makeup, and got outside. I think that being sick is giving me a new perspective on things. I definitely appreciate food a little more right about now. I also realize that I take it for granted that I am almost always healthy and strong enough to exercise.

With that being said, after work, I decided to do Shock Cardio Step Moves. I probably should not have done anything, but after 2 days of being a blob, I really had to do something to get moving again. This is a fun workout. I've only done it once before. It's fairly low impact. While it's listed as "advanced" I'd suggest that's mostly because some of the choreography can be a little tricky. I really felt better after I did the workout. I also took some time to stretch as well. 

Easy Dinner = Pre-Made Eggplant Cannellini Burgers
I really wasn't up for making much for dinner. So I went with something quick and easy: Eggplant Cannellini Burgers with baked sweet potato "fries." I figured the patties were mild enough, and soft enough that I could handle them. Oh, and did I mention easy since they were pre-made and frozen? My freezer may be spilling over, but it's sure worth it on nights when I don't feel like making anything.

Eggplant Cannellini Burgers
Ingredients:
2 large Japanese eggplants, small diced
1/4 yellow onion, chopped
1/3 cup walnuts
1 tsp ground flax seed
1 can cannellini beans, rinsed and drained
3 tbsp nutritional yeast flakes
2 cloves garlic, rough chop
2/3 cup spelt flour
To taste: sea salt, black pepper, red pepper, parsley, basil, oregano

Directions:
Preheat oven to 375 degrees. Microwave eggplant until soft, approximately 5-6 minutes.

Mix all ingredients except flour in a food processor until smooth. Transfer to bowl and stir in spelt flour. Spoon onto silpat sheet or parchment lined baking sheet and bake approximately 50-60 minutes flipping once. 
As usual, I served these on whole-wheat buns with roasted red bell peppers and spinach. This time I used a rice cheese. I wasn't really happy with the previous vegan mozzarella. So I thought I'd try something new. This one wasn't vegan, but was lactose free. It had more the consistency of a block of mozzarella rather than buffalo mozz. This one also seemed to melt much better.

Hump Day Fun!
On a lighter note, Gelareh at Nutritious Foodie awarded me with the “Creative Write” award. (Thank you ma'am!) 

  1. I have been to Italy twice.
  2. I have two siblings. 
  3. I have flown in a 4-seater plane.

  4. I plan on getting my doctorate degree. 
  5. I can't swim. 

  6. I'm a TV junkie.

  7. I hate to go clothes shopping.
Now the extremely difficult part is nominating just 7 other bloggers to do the same.  I know that some of my fellow bloggers have been nominated recently, so I tried to choose some of you who I haven't been nominated. If I goofed and you've done this recently, just post the link to the post!
  1. Jolene @ To Be Determined
  2. Jessica @ EatDrinkBreatheSweat
  3. Anna @ Newlywed, Newly Veg
  4. Alicia @ Vegan Epicurean
  5. Sarah @ The Ordinary Vegetarian
  6. Heather @ with a Side of Sneakers
  7. Kris @ iheartwellness
The rules:
  1. Thank and link to the person who gave this to you.
  2. Copy the logo and place on your blog.
  3. Tell six outrageous lies about yourself and ONE outrageous truth.
  4. Nominate seven “Creative Writers” who you know will come up with some great lies.
  5. Post links to the seven nominees and let them know you nominated them.