A pretty typical day of eating for me starts with oatmeal, has some veggies in the middle and ends with a hearty meal filled with more veggies.
Today started off great with toasty oats and a fried egg. I didn’t take a picture of the coffee I had with it, but it should be assumed that I have coffee every morning– without fail.
Lunch is usually a mixture of leftovers, soup, salad, and a fruit such as an apple or orange. Today I had a whole wheat pita filled with homemade hummus, chopped red peppers and onions, and avocado. I’m really on a sandwich kick lately.
Midday is usually filled with more fruit and veggies. However, today I had too many jelly beans and chocolate covered espresso beans. Snacking is quite a problem for me. There was also a trip to Whole Foods which always leads to more snacking.
After one snack too many I feel like this little tub.
Tonight’s dinner was a chickpea burger, but not like the chickpea burgers of the past. Instead of rice, Doug added millet. On the side were roasted cauliflower and my mystery dipping sauce.
To end the day I do like a dessert which is usually a cookie, ice cream, or graham cracker topped with peanut butter and chocolate. Since having to look relatively decent in a wedding dress I’ve tried to end the daily dessert with a daily hot chocolate. It helps curb that craving for a cookie, but certainly isn’t the best option.
1 28-oz can chickpeas, drained
2 scallions, sliced thinly
1 clove garlic, chopped
1/2 cup cooked millet
1 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
pinch red pepper flakes
1/2 tablespoon olive oil
Preheat oven to 450. Lightly oil a baking sheet and preheat pan for 10 minutes. Reserve 1/4 cup chickpeas, add remaining chickpeas, garlic, red pepper flakes, cumin, salt and pepper to food processor and pulse until smooth. Transfer to medium bowl. Add millet, eggs, scallions and whole chickpeas and mix until combined. Form into 4 large patties or 6 small patties. Bake for 15 minutes, rotating pan half way through cooking. Remove from oven, let sit for 10 minutes. While letting patties rest, heat a large skillet over medium heat with 1/2 tablespoon olive oil. Cook patties four minutes per side or until golden.
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon sour cream
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
pinch red pepper flakes
pinch of salt and pepper
Stir all ingredients in small bowl until combined. Serve with burgers.