A burger in salad form!

• Spring Mix Salad
• 1 Veggie Burger cooked and sliced or chopped
• Tomatoes
• Cucumbers

And with all the fixings! 

Topped with:

• Organic ketchup
• Relish
• Salsa
• Plain yogurt

Perfect summer lunch! :)

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…

with a little brown mustard, relish, lettuce, and tomato over 1/2 of a sandwich thin

Sides included a sweet potato (of course!) and some leftover red kidney beans :)

230 Calories, 1g fat, 20g Protein

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