Full of texture and flavor these sweet potato quinoa burgers are an excellent protein-filled dinner…sans meat!
I can’t tell you how amazing it’s been to have Davida here in Minneapolis for a full week. She fits right in with the Team Fit Foodie weirdness and makes my life whole. Did you know…every morning Vids and I start our day with a Facetime chat? She’s in Toronto and I’m in Minneapolis, but we’ve somehow managed to make our friendship work and grow to extraordinary levels over the past 2 years. We talk about both business and life…making sure we’re staying on track with the blog, side projects, and sanity. We’re 100% raw with one another and it’s amazing. There’s nothing like getting real, honest feedback (the good and the bad) from someone you trust and love. If something looks like complete shit, she’s the first one to tell me. If it looks effing amazing…same thing. What I’m trying to say is that I hope you all have your person like I have mine. Through the good and the bad, they will be there for you. They’re the one who will calm you the eff down when you have a break-up or a broken foot and tell you on repeat that everything is going to be okay. They’re also the one who will fly across the country to surprise you at your businesse’s 5 year celebration.
Find your person, yo…and don’t you let them go!
Guess where I am this weekend?
YAY. I can’t wait to make these burgers for Mark. Oh- and be in the same place as him for 4 days! I’ve been loving getting to know my home city as an adult. The MKE food and bev industry is AMAZING and dats a fact. Want to know some of my favs so far? Bugsy’s, Cafe Benelux, Milwaukee Public Market, and Swig. I’ll have to write a whole separate post on this sometime soon because the coffee scene also rocks.
Well I’ve gotten a little bit off track, haven’t I?
These burgers, though!
Nothing like a good ol’ homemade veggie burger, amiright? Ours are made with sweet potato, quinoa, black beans, and a whole bunch of spices! They’re seedy and delicious and really easy to make!
You can stack em’ or eat em’ on a bun…the choice is yours!
We went the bun route and got sassy with our toppings.
Greek yogurt + Franks
Linley came up with my new favorite sauce that might even trump ketchup for me. GREEK YOGURT + FRANKS = THE BEST THING I’VE EVER PUT IN MY MOUTH. Try it. Then tell me you agree.
5.0 from 1 reviews
Quinoa Sweet Potato Burgers
Author: Lee Hersh
2 cups roasted sweet potato, mashed (3-4 medium sweet potatoes)
1 15 oz. can black beans, rinsed
½ cup purple onion, diced
2 cups cooked quinoa (~1 cup uncooked)
2 tablespoons jalapeño, finely diced
⅓ cup roasted/unsalted sunflower seeds
¼ cup + 2 tablespoons oat flour
1 large egg
1 tablespoon ground cumin
2 teaspoons garlic powder
¼ teaspoon sea salt
First, preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
Preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
To create burger patties, use a ½ cup scoop. Wet your hands to form 1-inch burger patties and place on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
Place patties in the fry pan for 4-5 minutes on each side until golden brown.
If you haven’t jumped on the guacamole train yet, these guac recipes are full of healthy fats and delicious flavors that are sure to get you hooked. Guacamole is kid-friendly, a perfect meal-prep snack, and the ideal dish for a party.
Guys, Cinco de Mayo is RIGHT around the corner. Do you know what that means? It means that SUMMER IS RIGHT AROUND THE CORNER. You all know this about me…I’m a sunshine-loving, swimsuit-wearing, SUMMER girl. I’m excited to spend some mega time at Linley’s River House, walk around the lake (once this foot gets better), work in a bikini on my apartment’s rooftop, drink margaritas, and everything in between.
Speaking of summer…I have a lot of travel coming up this summer, which includes going to a handful of weddings (an entire hand!), a trip to the Boundary Waters, Milwaukee to see the Man Candy, and many more things that I can’t fit into my brain today. Either way, all of those trips include spending time in the sun with people I love. SO, get ready summer, I’m going to take advantage of you this year.
Now, onto one of summer’s most popular and delicious snacks —> GUACAMOLE. I have been on a guac high since Fit Foodie Maven traveled to Mexico to learn about avocados. I love testing out different guac recipes that have fun and unique ingredients. Throw in some grilled fruit, maybe some spicy peppers, or swirl in some hummus. The options are endless.
Check out the recipes below and then make a little trip to the grocery store for some avos to get summer started a bit early with all things guacamole.
Looking for a fun way to eat eggs and toast? This egg in a Frame recipe made with Dave’s Killer Bread White Bread Done Right will only take you 10 minutes AND is the coolest breakfast around!
I am verrrrry excited to introduce a new FFF partnership with Dave’s Killer Bread! I am a BIG fan of amped up bread made with real ingredients and that’s exactly what Dave’s is.
Today’s recipe features their White Bread Done Right, which has the most whole grains out of any white bread on the market! WHATTTTT. It’s a blend of whole grain flours and doesn’t include any bleached flour OR high fructose corn syrup. Yes please. Really though, that is HUGE! Parents- you could totally get away with telling your picky kids that this is “real white bread,” when it’s really white bread done right 😛
Check it out : 3g protein | 2g fiber | 120mg omega-3 | 10g whole grains.
I think this may be the most controversial blog post I will ever write. A few weeks ago I asked my Instagram what they call “egg in a frame” and I couldn’t believe the diversity in answers AND how passionate people are about this recipe.
Egg in a frame (what I call it!)
Egg in a basket
Hen in a nest
Egg in a nest
Egg in a hat
Eggs in a blanket
Frog in a hole
Twin sun toast
Eggie in the middle
Buca mi buca di
I have never seen a single dish that has so many name for it! NUTS. My favorite answer was Buca mi buca di. Apparently it’s Italian and there is no direct translation in English. I also really liked Eggie in the Middle and think I might just start calling it that 😛 Really though- this recipe is so much fun and a great way to get the whole family involved with breakfast. Want to know something else? It’s an AMAZING meal prep breakfast recipe because you can make these in bulk and freeze them in sandwich bags and then reheat them in the oven!
When Team Fit Foodie made this recipe, we served it with bacon and garlicky kale. NOM NOM NOM. Of course a side of orange juice was included as well as copious amounts of coffee.
Want to know something else I did? You know the little round piece of bread you cut out to make the frame? I put peanut butter on mine Then I put a slice of banana and 2 blueberries on top of that to make a smiley face. I DON’T EVER WANNA GROW UP.
5.0 from 1 reviews
Egg in a Frame
Author: Lee Hersh
2 slices of Dave's Killer Bread White Bread Done Right
2 large eggs
2 tablespoons olive oil
1 tablespoon thyme
salt and pepper to taste
Rub boths sides of the bread with olive oil.
Use a small round object (mason jar cover, round cookie cutter, the top of a glass) to cut a round circle out of the middle of each piece of bread.
Heat a large skillet over low/medium heat and add about a tablespoon of olive oil to the pan.
When the olive oil is fragrant, add the bread and circle cut outs to the pan.
Toast on the pan for for 3 to 4 minutes or until golden brown. Flip.
Crack an egg in the center of each bread square.
Cover pan for 3 to 5 minutes until a white film develops over the egg yolk, (cook time will vary on the heat of your pan and your desired runniness of the yolk).
When your Egg in a Frame is toasted and your egg is ready, remove from heat and plate.
Sprinkle on fresh thyme and salt and pepper, to taste.
Serving size: ½ Calories: 321 Fat: 22 Carbohydrates: 22 Sugar: 2 Sodium: 431 Fiber: 2 Protein: 9
If you’re looking to find Dave’s Killer Bread near you…use their product finder HERE.This post is sponsored by Dave’s Killer Bread, my favorite bread company! I was compensated an all opinions are my own. Thanks for supporting Fit Foodie Finds.Let's block ads!(Why?)Read More
Comments Off on Whole Grain Blender Breakfast Muffins
These delicious whole grain blender breakfast muffins are made with pureed strawberries and bananas and 100% white whole wheat flour for a healthy on-the-go breakfast.
Guess what Linley and I restarted?
Oh em gee this show is bringing me back to high school. I just finished season 2 AND I CAN’T STOP. I think I’ve only seen up to season 4 or 5 (back in the day), but word on the street is that it just keeps getting better. I think it’s crazy that the show is still on! Did you know it first aired in 2005 . IT’S 2016 people…that’s 13 seasons and 269 episodes. Anyways- I’m super pumped to waste away a good chunk of my life over the next few months watching Grey’s
I’m back with another Almond Breeze recipe today —> Whole Grain Breakfast Muffins that are made with 100% white whole wheat flour, and tons of fiber. They are dairy-free and the PERFECT dense and delicious breakfast muffin.
You guys- these muffins are AMAZING. They’re packed with tons of good stuff including purred strawberries and bananas! I love that they take under 30 minutes to make from prep time to bake time. Want to know my secret?
A BLENDER. Yah literally throw all of the ingredients into a high-speed blender and mix until smooth. It saves a ton of time and you only have to get 1 thing dirty. In this recipe I used Almond Breeze Original Unsweetened…my go-to almond milk! This is the stuff that I buy on a regular basis. We’re talking at least 2 gallons a week. #sorryotsorry
Whole Grain Blender Breakfast Muffins
Author: Lee Hersh
2 eggs, large
1 teaspoon vanilla
1 cup Almond Breeze Unsweetened Original Almondmilk