I hope everyone’s week is going as quickly as mine is….because tomorrow is my friday! I leave for Sinister7 Thursday morning. The weather has been looking great down there, so I’m hopeing there won’t be much snow on my leg of the race.
I had a massage tonight so my muscles are all loosened up. Tomorrow morning I’m going to run a nice easy 5km and get a good stretch in. After work I need to do some serious packing. I did some baking and cooking ahead of time so I would have quick easy meals I won’t need to heat. When you’re camping you need burgers so I made Navy bean veggie burgers and just froze them. Here’s the recipe.
NAVY BEAN VEGGIE BURGERS
14oz can of navy beans
1 c mushrooms, diced
1/3 c onion, diced
1/2 red pepper, diced
1 medium carrot, shredded
1 clove garlic, minced
1/2 tsp basil
1/2 tsp thyme
1/4 tsp sea salt
1/4 tsp cayenne pepper
2 tbsp ground flax
1/3 c raw pumpkin seeds, soaked overnight
1 tbsp tamari
3/4 c chickpea flour
1) Pre-heat oven to 375 F.
2) Mix all ingredients in a food bowl except seeds and flour.
3) Put about 2/3 to 3/4 of the mixture into the food processor or blender and blend until fairly smooth. Scoop back into bowl and mix with pumpkin seeds and flour.
4) Form into about 8 patties and place on greased baking sheet. Bake 25-28 minutes flipping halfway through.
Unfortunately I forgot to take a pretty picture of the one I ate on squirrely toast with all the fixins. Oh well you can use your imagination right! I loved how well these held their shape and they looked good too. I have made bean burgers before that looked pretty bland. Of course these tasted good too, I loved the pumpkin seeds in them.
Well wish me luck! I will be back with a race recap and m experience running the 35km’s of leg 3 of Sinister7.