It was a pretty brutal weekend.
Fun, but brutal.
There were more glasses of alcohol and bowls of refined sugar than usual, so this week it’s time to treat my godpod with some TLC.
In order to make sure that happened, and that busy life didn’t get the best of me, I did some SERIOUS meal prep this weekend.
Having all of this stuff prepped not only gives me great healthy options all the time, but it allows me to plan out my daily eats ahead of time.
To fail to plan is to plan to fail.
The quinoa burgers were a first for me. I’m usually not a big one for making my own burgers, because I think there are lots of great frozen options out there, but let me tell you: these were fairly easy and made SO MUCH for so little money.
The best part? They include one of the best superfoods of all time!! GOJI BERRIES.
Check ’em out.
*adapted from Vegetarian Times Crispy Quinoa Cakes recipe.
- 1½ servings of egg replacer (I used 1½ tbsp. Bob’s Red Mill egg replacer + 3.5 tbsp. water as called for)
- 2 tbsp. flour (I used Trader Joes’ gluten free all purpose flour)
- 2 tbsp. tahini
- 2 tsp. red wine vinegar
- 2 c. cooked quinoa
- ⅔ c. grated raw sweet potato
- 10 oz. package frozen spinach, thawed and patted dry
- ¼ c. goji berries
- ¼ c. walnuts, chopped
- 3 tbsp. onion, chopped
- 1 tbsp. parsley
- 2 tsp. minced garlic
- ½ tsp. salt
- Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg replacer, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into ⅓-cup patties with wet hands. Bake on prepared baking sheet 30 minutes, turning once, or until cakes are browned.
Personally, I love the flavor of quinoa plain, so these were plenty flavorful for me. If you find them to be a bit bland (you can taste them before you bake them), try adding 2 tsp. cumin and 2 tsp. garlic salt.
After lunch, I also treated myself to one of my freshly baked Happy Herbivore Blueberry Oatmeal Muffins. I used gluten free flour and replaced the brown sugar and maple syrup with Sucanat and agave nectar. I also upped the blueberries to a whole cup, and the muffins turned out delicious!
Although these aren’t quite as “healthy” as my usual protein muffins, they have about 125 calories, 12 grams sugar, and 2 grams protein – not bad for some plant power dessert!
Today’s mantra: conquer the day before it begins.