Today was different though because we had an important dinner mission. We were going to attempt to recreate the famous Northstar Burger. You can read about my love for Northstar and their burger here or here or my restaurant review here. You are lucky I don’t blog about every Northstar burger I enjoy! I have attempted to create the burger before and was semi-successful   my attempt .

This time was better then before though. I will use this recipe again and again!

Attempted Northstar Burgers
Inspired by the amazing burgers at our favorite restaurant Northstar Cafe in Columbus, Ohio
makes about 6-8 burgers

• 1 cup brown rice – cooking in a rice cooker works well because it makes it a little sticky
• 1 onion, diced small
• 1 can of diced beets, drained and rinsed
• 1 T. garlic, minced
• 1 can black beans, drained and rinsed
• 1 T. lemon juice
• 1 T. EVOO
• 1 T. parsley
• salt and pepper
• 1/2 teaspoon fresh minced thyme
• 2 T whole wheat flour
• 1 T rolled oats
• 1 egg

Open, drain and rinse a can of diced beets.

Simmer the beets with a diced onion, garlic, black beans, lentils, and spices for a minute to infuse the flavors.

Transfer the mixture to a food processor

Pulse a few times, but don’t puree – you want the chunks of veggies!

Add rice, egg, flour and oats and pulse a few more times to mix together.

Form into patties and placed on a sprayed cookie sheet. Bake at 435 for about 15 -20 minutes or until burgers are held together and starting to brown. At Northstar they grill the burgers but I didn’t attempt that today. I think they would cook well in a cast iron skillet or grill pan or on a George Foreman though. Let me know if you try them!

Serve on a fresh roll with lettuce, spicy mustard, tomato, onion and cheese if you want!

We tried them for lunch and Anna loved them. She also enjoyed her cantalope and green beans. Tonight we are going to have them again for dinner – the proper way, on a bun with all the toppings. I will update you with a picture of those but I couldn’t wait to share the recipe!

We are off to enjoy the rest of the day with possibly another walk to the library or a play date in the yard with Jasper before I teach teen spin at 4:30pm! I took song requests last week and so I have added some more Bieber and Yeah 3X to the playlist! Should be a good time!

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1 can of corn (drained)

1 can of black eyed peas (drained)

1 can of Rotel Tomatoes

1 diced green pepper

2-3 diced tomatoes

1/2 diced onion

chopped fresh cilantro

2 1/2 cups (about) Fat Free Italian Dressing

garlic salt (to taste)

You can also add a can of drained/rinsed black beans. My mother in-law uses hominy too.

I should have had this up earlier!  It would be the perfect Super Bowl appetizer!

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• 1 potato diced
• 1 c. lentils – cooked until almost done
• 1/2 bunch of celery choppped, including the leaves (they have great flavor)
• handful of carrots, chopped
• 1 leek, chopped (I used all of the white part and a little into the green)
• 1 onion, diced
• 1c. frozen spinach, chopped
• 1/3c. uncooked quinoa
• 2 boullion cubes
• 1 cube of frozen fresh garlic from Trader Joe’s
• 1 cube of frozen fresh basil from Trader Joe’s
• 1/2 can of white kidney beans
• 1/2 can of diced tomatoes with juice
• salt and pepper

Chop all of the veggies up and cook together! Add seasonings and spices while it is cooking. Stop cooking when the veggies are as tender as you like them! Sorry for the poor instructions tonight, just throw everything in the pot and it will taste good.

Enjoy with toast and hot chocolate!

I added a few more potatoes to Brady’s along with his hot Italian sausage.

Leftover for lunch tomorrow!

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Yesterday we had a fun day hanging out at my parents and having dinner at Cindy and Tom’s. The meal was great but I forgot my camera. Then this morning we woke and went for a run then a long walk. It was the perfect start to the sunny day. We filled up on a big brunch of English muffins and veggie omlettes before heading back to Columbus. We went to Brady’s parents to decorate their tree on the way home. Then we ran in our house so Brady could change for his soccer game, and we were off to the field. I hadn’t been to watch in a while, since they usually play late games, so I was a supportive wife and went to the game. I actually really enjoy going – especially watching indoor because it is so fast paced!

We came home from the game after a quick stop at Trader Joe’s for some simple dinner ingredients. I threw together a perfect meal in literally 5 minutes.

Here is what our dinner’s and tomorrow’s lunches consist of:

Brady’s dinner. This consisted of two freezer packages from TJ’s.

1.

2.

Pretty good nutrition facts for a frozen dinner that was about $3.

By mixing those two together in a pan for about 10 minutes and adding 1 egg to make it a little more fresh, he got this:

I could not figure out what I was in the mood for – I was strangely not hungry all day. I had eggs and toast around 11 and then never got hungry. I think the baby is taking over my stomach. I did decide on green beans (frozen, not canned – and not mixed with mushroom soup either) with quinoa. A weird combo I know. It hit the spot though!

My final plate:

Yes, that is a lot of beans. Now I have leftovers for lunch!

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• a workout at the gym on the step mill for 30 min. then the elliptical for 15 minutes with Health magazine
• a winning soccer game for Brady at 10 am
• a 5 mile walk with a great neighbor/friend/role model mother of twin 3 year olds and a 3 month old baby
• another winning soccer game for Brady at 8 pm
• a short trip to Target for organizing essentials so we can finish cleaning out our extra room
• a brief clean of our house

It was great! For dinner we had shrimp burritos with tons of fixings!

The delicious meal consisted of:

• shrimp boiled then cooked in cumin and lime juice for flavor
• leftover quinoa
• Trader Joe’s black beans refried beans
• frozen broccoli
• TJs roasted corn (frozen)
• Brady’s guac
• fresh tomatoes
• mushrooms
• onions
• artichokes

All served on a whole wheat high fiber tortilla. This pretty dish ended up being a salad, all mixed up together!

I hit it pretty early last night but I was still tired today. I am hoping another early night tonight will help me!

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Hers:

Fantastic His/Her Fish Tacos

Ingredient List for Both Styles:

• tilapia – marinated in lime juice and cumin
• sweet peppers
• homemade guacamole
• brown rice
• tomatoes
• fat free refried beans
• lettuce
• special sauce

His:

• cheese
• flour tortillas

Hers:

• collard green leaves

Special Sauce

• 1/2 c. fat free plain yogurt
• cumin
• lime juice
• hot salsa

*Have each person load up there shell as they wish and enjoy!

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The table.

Cookies made by Jen and I!!

Trying to tie the book club into the shower.

Napkins and hidden underneath the cute pink baby…

Happy Easter! hehe

Cupcakes!

Lots of sweets for Baby Addison

Back to the healthy part of this…

My black bean/kidney bean dip with fresh veggies!

Sarah’s warm wheat flatbread with parm and feta – AMAZING!

Kate’s Strawberry Salad

Natalie’s Apple Almond Butter with whole wheat tortillas – Great Idea!

And somehow I missed the grilled chicken we made. Brady did a great job with the grilling and the simple/sweet marinate was perfect on it.

Balsamic Marinade

• balsamic vinegar
• honey
• salt
• pepper

Delicious!

I have a LOT of baby showers coming up so if anyone has any good ideas for hosting, let me know!!

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Here is what went into it:

Coconut Infused Brown Fried Rice

• 2 packs of boil in a bag brown rice
• 1/2 can of light coconut milk
• 1 c. water

Mix water and coconut milk and bring to a boil. Cook rice in the mixture until done. Turn off heat and set aside. Keep rice warm.

• 1/2 tsp. garlic powder
• 2 tbsp. crushed ginger
• soy sauce
• splash of coconut milk
• salt and pepper
• 1/2 c. egg whites

Heat in a pan so egg whites are cooked, before adding veggies:

• sugar snap peas
• water chesnuts
• string bean – frozen from Trader Joe’s
• peanuts
• fresh broccoli

Add veggies to the stir fry pan and simmer until cooked!

His: served with chicken

Hers: served with tofu

I can’t wait to make this again – the possibilities are endless!

Tomorrow is another long day with conferences after school until 8pm, but I will be getting Subway delivered to school, so there is something to look forward to!

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Breakfast was my usual fruit with GoLean vanilla oatmeal and coffee with soy-milk plus a splash of SF creamer. Then lunch was leftover Ali’s feast. It was delicious and filling – still. I snacked on celery and PB in the afternoon, while the kids were at art.

I was hungry when I got home. Luckily, I had planned ahead and marinated a piece of salmon in lime, cumin and mexican seasonings. I threw it in the oven on broil for about 10-15 min.

While that was cooking, I boiled up some diced sweet potatoes and heated up some quinoa from last night. I threw it all together with black beans and chickpeas. Served with baked kale and fresh tomato and guac. It was delish and very clean!

Super Simple Quinoa SBC (Sweet Potato, Black Bean, Chickpea)

• 1 c. cooked quinoa
• 1/2 can of chickpeas
• 1/2 can of rinsed black beans
• 1/2 sweet potato (diced and boiled)

Mix all together and enjoy!

You can guess what my lunch for tomorrow looks like!

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Breakfast: Usual – fruit and oatmeal

Lunch: leftover salad and popcorn

Snack: low fat brownie treat (will post this weekend)

Workout: 5 mile run with Katie and Heather! We had to bundle up to handle the 35 degree weather – yuck! Where did 77 go/

Dinner: Black Bean Chickpea Burgers with Kale Chips and Honey Dijon Fingerling Potatoes

Black Bean Chickpea Burgers

• 1/2 can of black bean burgers
• 1/2 can of chickpeas
• 1/3 c. bread crumbs
• 1/4 c. fresh salsa
• cumin
• salt and pepper

Blend all ingredients together in the mini food processor and cook in a non-stick pan!

Fingerling Potatoes

• 2 tbsp. dijon mustard
• 1 tbsp. honey
• 1 tso. olive oil

Cut potatoes into small pieces and mix with dressing. Bake for 25 min. at 430.

Brady wanted his burger, made with extra lean beef, showcased as well, so here it is! I put it on an Sprouted EZ. Grain Roll!

Off to work on the paper! Yay for Friday!!

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