Update + Recipe | Post Workout Breakfast

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Woops, I let another month go by without updating this blog. Sorry! A huge thank you to the people who have stayed with me on Bloglovin', and to the new people that just started following me! Hey! You guys are great :) I'm really gonna try and update more regularly! I promise!

A quick recap: March arrived, along with more snow and more schoolwork and more stress. I had a seriously low point last week, but I'm feeling much, MUCH better now.

My birthday was last Monday and the preceding weekend was AMAZING thanks to my wonderful friends/coworkers and Chris. I am so thankful to have made friends with such a loving group of people at work and to have an equally amazing boyfriend.

Now I'm on spring break (it's almost over!) and I was surprised with a couple days off from both of my jobs, so I jumped at the opportunity to come home and visit my mom (and dogs!)... since I haven't been home since winter break.

Anyway, on to the point of this post. One of last week's gym days was followed by a breakfast that I think is worthy enough of it's own blog post. It's easy, filling, and full of the necessary protein and energy needed to replenish what you've spent working out.

• 1 egg, scrambled with a tbsp of salsa
• small handful of "power greens" (or any greens) topped with two slices of sauteed tomato
• 1 slice of whole grain toast (mine was double protein whole grain... 6g per slice!) topped with some sliced avocado with  salt, pepper, paprika, and onion powder.
• 4 slices smokey tempeh bacon (mine was the tofurky brand. serving size is 7 slices, but I had enough food on my plate and didn't need that much)

Couple with a mug full of Blackberry Mojito tea from Teavana, this breakfast was perfect.

What do you guys like to eat after a good workout?

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Recipe | Mediterranean Chickpea Burgers with Stuffed, Oven-roasted Avocados

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FOR THE BURGERS:

1 15oz can chickpeas (garbanzo beans)
1 egg, beaten.
1 carrot, shredded
1 zuchinni, shredded
1/2 onion, chopped
2 gloves garlic, roughly chopped
1/4 cup sundried tomatoes
1 roasted red pepper
1/2 cup crumbled feta cheese - save 1/4 cup for after you combine it in the food processor
1/2 cup panko bread crumbs
1/4 cup chia seeds
1 cup flat leaf parsely, roughly chopped
the zest of one lemon
1 tbsp dried oregano
1 tsp fennel seed
1 tsp dried tarragon leaves
salt and pepper to taste
a couple tbsp extra virgin olive oil

(makes 8 burgers)

Add all of the ingredients into a food processor and pulse until everything is combined into a smooth-ish mixture. Transfer the mixture to a separate bowl and incorporate the reserved 1/4 cup feta cheese. Add more bread crumbs if the mixture feels too soggy. To make these vegan, just omit the cheese and use an egg substitute - like arrow root or a flax mixture (i don't know the exact measurements. just google it)

Set a large skillet or griddle to medium heat and spray with non-stick cooking spray or add a little bit of extra virgin olive oil. Form the mixture into patties. Sear on both sides for about 3-5 minutes each. The burgers WILL be squishy and a little messy, this is OKAY! They won't fall apart, but they will be mushy.

FOR THE AVOCADOS:

4 ripe avocados, halved and de-pitted

1 cup button mushrooms, sliced

1/2 onion, chopped

1 soy sausage, diced

1/2 tomato, diced

some fresh mozzarella, diced

a couple tbsp extra virgin olive oil

salt and pepper to taste

Preheat your oven to 450°F. 

Scoop out the majority of the avocado's flesh from each half, mash up with salt and pepper, and set aside in a bowl.

Set a large skillet to medium heat and add some oil. Brown up the soy sausage pieces - about 3-5 minutes on each side. Remove from the pan, chop up into tiny pieces, and set aside.

Saute the onions in the left over oil for 3-5 minutes. Add the mushrooms and some salt and pepper. Cook together for another 5-7 minutes, or until the onions get caramelized and the mushrooms soften up and brown a little bit. 

Combine the sausage pieces and the mushroom and onion mixture with the mashed avocado you set aside. 

Fill the avocado halves with the mixture... about 3 tbsp should fit into each. It really depends on the size of your avocados, though.

Stick in some pieces of the diced tomato and mozzarella in each avocado half. 

Bake at 450°F for 10-15 minutes, or until the cheese is melted. Enjoy!

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