Lentil “falafel” Patties

Hey guys! Wow, Feels like I haven’t posted in a very long time…maybe thats because I haven’t! Oops, well I missed you all dearly and had a fabulously hot and sticky weekend. (weather wise that is) I also had a great day with my dad yesterday for Fathers day!! see also : How To Make Field Mushroom Burgers
 

 

Happy Fathers day to my Amazing Father!!
 

 

On Friday I made another Iced Coffee to go! I love this blender bottle of Jason’s that I got myself one today (more on that later) It is the perfect size for iced coffees and smoothies!
 

 

 
After my Insanity Sweat sesh later in the day, I had about 1/2 C of iced coffee left, and 1 scoop of Jay RObb Protein powder. Then it hit me-Iced Protein Mocha for my post workout snack!! It was out of this world good. The chocolate and coffee made the best mocha drink. I know it has been done before, but I gave myself a major pat on the back for this. see also : Lentil “falafel” Patties

 

About an hour and  half later I munched on about 1/2 of this Luna Bar I love this Nutz over chocolate flavor.
 

 

 
Avo-Kale salad from Whole Foods made its way to me for some dinner. I also had a ginormous Whole Foods salad bar, but my camera died 🙁 This was amazing. I want to try to recreate this, but for some reason mixing kale with avocado intimidates me. 
 

 

Saturday post Insanity fuel. 1/2 C oats cooked with water and almond milk, 1/2 banana, bloobs, strawberries, 1 egg white and tons of cinnamon. Hit The Spot. There was also copious amounts of coffee
Cinnamon is just. So good.
Fathers day Salad!! We went to Union Street which is right in the city that I grew up. We chose it because it has outdoor seating  and a HUGE patio, that not a lot of restaurants do around here. In the summer, they have TV’s outside so everyone can watch the Red Sox…its quite a fun time. Anyways, I went with the Marinated feta and avocado salad with grilled chicken (I used balsamic vinegar for my dressing)
Ripe avocado, toasted pistachios and marinated feta cheese tossed with mixed greens, white beans and a citrus vinegrette

Food in your face shot.

My dad got the tomato and mozzarella panini which came with portabello mushrooms and roasted zuchinni as well. Although he never eats them, he LOVES onion rings (tries not to eat a lot of fried food) but today, Fathers day? What the heck! So we went for it

My brother got the Ahi tuna burger (which looked and tasted fabulous, I snagged a bite) with sweet potato fries. 
I was in the mood, so I got an order of fresh fruit on the side, and threw some atop my salad! Another pat on the back for me.
 
I went back to my parents house, and watched some of the world cup with my dad. After a little while, I got busy in the kitchen. I noticed that they had a rotting banana that needed to be used ASAP, so I got a little creative
 
Banana OH YEAH Bread
 
Dry Ingredients
  • 1 tsp cinnamon 
  • 1 C whole wheat pastry flour
  • 1/2 T baking powder
  • 1/4 C wheat bran (not pictured)
Wet ingredients
  • 1/4 C agave (can use honey)
  • 1/2 C egg whites
  • 1 Large soft banana
  • 1/2 T maple extract (can use vanilla)
  • 3/4 Container of a Chobani plain yogurt (I eyeballed it, but it was 3/4 of a 6 oz container)
  • 1/4 C water

 

Method
  • place dry ingredients in 1 bowl and wet in another
  • Mix wet and dry together and stir until incorporated
  • Place in either muffin tins, or loaf pan
  • Bake at 350 degrees for about  40-45 minutes checking after 30.
I made mine in a loaf pan. Ready for cookin’
 
I cut it in half right away to store it. 
Moist (I hate that word) doesn’t even begin to describe this bread
It was maple-y and banana-y and delicious! I had to wrap it up to stop myself from eating more than 1 piece. It was THAT good. Oh Yeah
Later, I fixed myself a glass of ice tea. Missing Bike week, of course
And decided to yet again whip up something new! I had these red lentils and since I want to start cutting down on the amount of meat I eat, I thought this would be a perfect way to start!
I cooked up the lentils according to directions and let it cool a bit
 
Sauteed 1/2 of a sweet onion and red bell pepper
 
Lentils, oat bran, cumin, parsley, pepper, minced dry garlic
 
Lentil Patties!
Cooked for 30 minutes at 350 degrees.
 
 
My dinner is served
 
Red Lentil Falafels
Ingredients
  • 1/2 C lentils
  • 2 C water
  • 1 TBSP cumin
  • 1/2 C oatbran
  • 1/2 TBSP parsley 
  • 1/2 T minced garlic
  • shake of pepper
  • 1 Egg
  • 1/2 Sweet onion
  • 1/2 Red bell pepper
Method
  • Cook 1/2 C lentils in 2 C water for about 30 minutes until tender. Set aside to cool
  • Diced up the pepper and onion and sautee until golden brown
  • Pour lentil mixture in a bowl with spices, oat bran and 1 egg. Mix well with hands or spatula until well incorporated
  • Form patties with hands or spoon about 1-2 inches in diameter
  • Bake on a SPRAYED cookie sheet at 350 for 30 minutes, flipping half way.
  • Serve with hummus and fresh veggies!
  • Pat yourself on the back!
—–
THis morning, I did another INSANITY dvd and my abs are sore (in a good way!) today!! I think I really worked them hard and engaged them. HRM: 784 calories!!!!! I had a killer breakfast…yadda yadda oats…you all know that picture, but the real kicker of the day was my lunch!!
I wanted to catch some rays, so I went to my parents house so I could sit on their deck. I peeked in the fridge and saw this. Oh, that was going on my salad no Questions asked!
 
I also picked this up at Whole Fods the other day. I love this tofu salad! It is pre made right in the tofu section
 
I made myself a georgous salad!!
  • lettuce
  • cucumber
  • red bell pepper
  • tomatoes
  • cauliflower
  • Raspberries
  • corn and chili salsa
 
 
Whole grain toast with baby spinach and a dollop of tofu salad!
 
Pat. On. The. Back.
I wnt to whole foods on the way home and got some goods. This is only half. Some beans, barley, siggis (still have those free coupons!!) more food for life veggie burgers, a blender bottle (on sale!) and ume plume vineger. What is that you ask? Since reading the KIND diet book, Alicia uses this vinegar in many of her recipes. 
 
Ume Plum and vinegar benefits: A tart salty plum, pickled with red shiso (Japanese basil) leaves. Often called ‘the king of alkaline foods’, umeboshi plums are an ancient Japanese health food used to balance and strengthen.
 
Highly valued for its antibacterial properties, a digestive aid, and also for hangovers or whenever the body feels depleted. Ideal for sushi, dips, sauces, and salad dressings. 
 
A more convenient way to consume it is to use umeboshi plum vinegar, which is not true vinegar but a fuchsia hued brine.
 
Lastly I want to give Alyson a HUGE PAT ON THE BACK! She read that a few posts back I was running low on SUn WArrior protein and she graciously sent me some of hers that she wasn’t too fond of. A whole tub of chocoalte and a whole bag of vanilla. THANK YOU ALYSON!!!!!
  • What have you done lately that deserves a pat on the back? 
  • What new product or food have you discovered recently?
  • Whats your favorite color?

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Tags: #vegan recipe #vegan recipes #vegetarian recipes

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