TOTAL VEGGIE ATTACK!

I went to the farmer’s market tonight so dinner consisted of LOTS, wait, ALL veggies!

• Corn on the cob! (YES!)
• Cucumber 
• Roasted Eggplant
• Spinach n Carrots
• Sliced pearl tomatoes
• Veggie burger for some protein!

SO MANY VEGETABLES! I don’t know if I’ll be able to eat all of this…

Ingredients: 

1/2 cup light red kidney beans (drained & rinsed)
3 TBSP old fashioned oats
1/4 cup shredded carrot 
5 baby carrots chopped (for texture)
1.5 TBSP apple cider vinegar
10 sprays I Can’t Believe It’s Not Butter (or a little dash of oil)
1/2 tsp of ground ginger
salt and pepper

• Grind everything except the chopped baby carrots in a food processor (I used the magic bullet)

• Add mixture to a bowl with the chopped carrots and mix together

• Wet your hands and form patties out of the mixture (wetting your hands will keep the batter from sticking to your fingers!)
•  You can either pan fry them (like I did), grill them, or bake them in a 375 degree oven for 40 minutes flipping them half way.

• I cooked mine on the stove (medium heat) with cooking spray and used a spatula to flatten them

• They are done when they are browned and a little crispy!

• Top with your favorite toppings! I topped mine with a little brown mustard, tomatoes, and baby spinach!

Makes three servings HOWEVER:
For all three patties: 170 Calories, 33 Carbs, 1g fat, 9g protein

Steamed veggies with a vegan boca burger crumbled within! With a light multigrain english muffin with I can’t believe it’s not butter and some sprinkles of garlic and basil seasoning (my version of garlic bread).

The vegetables came from an Eat Smart Vegetable Stir Fry bag

I made a sauce from scratch… I combined the following:

~1 tbsp sugar free maple syrup
~1/2 tsp of ground ginger 
~A tiny bit of rice vinegar
~1/2 tsp of spicy sweet mustard

It was surprisingly very good!

My roommate and I enjoyed dinner out on our porch this evening because it was so nice out! :)

Yummy yummy yummy veggies!