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Today was Cardio Recovery with my friend Anne and her kids.  It’s deceiving because there are no aerobics, but believe me, you are working.  It’s lots of stretching and yoga and pilates types of exercises.  I only did part of it though because I kept getting interrupted by things that I had to address and couldn’t ignore  Oh well, I can do it again later today…..

I’ve been wanting to have less meat in the house, but have yet to find a store-bought veggie burger that isn’t loaded with soy protein (trying to avoid soy), sodium and all kinds of other things that outweigh the benefit of having a burger made of veggies.  Homemade black bean burgers seemed a good fit because I could control the ingredients and get a better quality protein, so that was dinner for day 3.  This recipe and nutrition info is for the burger only (I got 9 burgers out of this):

cal:200, fat: 12g,  protein: 7g, carb:15g, fiber:5g, sod:400mg

3 cans black beans, rinsed and drained (I used lower sodium.  If I had dry beans handy I would have made my own, not  canned)

1 cup bread crumbs (I make my own)

1 egg white

I eyeballed the following: olive oil, minced garlic, lime zest and juice, chili powder (you can use whatever seasoning you want, I just thought a southwest flavor would go well with the black beans)

Preheat olive oil in a pan to medium heat.  In a food processor, combine black beans, olive oil and garlic, pulse till it’s a thick paste.  Put in bowl, add bread crumbs, lime and chili powder and combine till ingredients are mixed thoroughly. Form patties and cook till sides begin to turn brown, about 5 min, flip and cook for another 3-5.

I topped them with a little jack cheese and made a chili-lime mayo with chili powder, more lime, 1/4 c light mayo and 1/2 c light sour cream because my kids don’t like the bread dry.  We cut up avocado, tomato, red onion and lettuce as additional toppings.

This was a recipe I wasn’t sure would fly, but it turned out pretty well.