I haven’t posted in such a very long time and have been seriously debating about where I want this blog to go. For the last few years this blog was the art I put out into the world. It was an easy way for me to visually represent my skills. To use composition, light and color to capture something I was doing anyway, eating! Eating in my own way; showcasing vegetables and hoping to inspire others to give them a try. I created by putting ingredients together and sharing those recipes with friends, family and those wanting to eat healthier and hopefully it helped a few people fall in love with brussel sprouts and brocolli. And although I am still eating everyday and creating recipes and cooking, my desire to share that with the world has dwindled and it has become harder for me to put that out there. Writing a blog is harder than it looks; thinking of witty written content, documenting the process in step by step images and then editing the images for the best effect, not to mention writing down all the recipes is time consuming and can take yhe fun out of cooking. Truth is, relying on the instant imagery of instagram is much easier although that has started to feel like a full time job as well. So for now I am going to revert to something simple, an opening line, an image or two, and the recipe since most of us don’t bother reading the witty remarks anyhow!

This is a simple white bean burger, I make a few at a time in order to freeze then for later when I am being smart and thinking ahead. Throw them on a salad, a bun or in a wrap with the topping of your choice and enjoy 😁.

White Bean Burger on Rye Toast served with Spicy Pickles, Spinach, Tomato and Siracha

Easy White Bean Burger with Balsamic Tomatoes

Makes 3 to 4 burger depending on your size

1 can white beans

2 cloves garlic

1/4 of a jalapeno

Handful or basil and parsley

Salt and pepper

1 egg

1/2 cup gluten free oats

Balsamic Tomatoes

2 large tomatoes, chopped

3 cloves of garlic, chopped

1/2 onion, chopped

1 tbs olive oil

1 tbs Balsamic vinegar

A sprig of Fresh basil

Pink Himalayan Sea Salt & Black Pepper to taste

Throw the beans, garlic, jalapeno, herbs and spices into a blender or food processor and pulse until it starts to break down, add the egg and pulse until mixed but still a bit chunky. Add the oats and pulse quickly until it stiffens up. Transfer to a bowl and let rest for 5 minutes so the oats can absorb any liquid. If too wet add a little more oats. Form into patties and cook in a pan with olive oil or grill.

Meanwhile, chop the tomatoes, garlic, onion, and jalapeno placing into a bowl, stir in the olive oil, balsamic, and basil. Season with salt and pepper to taste and top your burger with this yumminess! Enjoy and healthy eating!

I have been working on getting back into the grind, building routines and also eating better. The stress of moving and cleaning and change really through me into a eating funk and I do not like that one bit. I swear for a solid week I only ate things rolled in a tortilla - a flour one at that and more ice cream than in necessary. I am finally set up now in my new kitchen and have been working on developing some great items with meal planning in mind. A lot of us are busy all the time and convenience matters when we are running around. I personally enjoy slowing down and taking the time to cook for it is relaxing to me but after these last few weeks I have a better understanding for those who are continually looking for something quick to eat so they can keep moving.

With this in mind I have been thinking about developing healthy and nutritious options that can be made in bulk and packaged in containers for consumption throughout the week. This first recipe is just one such find and made enough for 3 mason jar lunches that are filling, packed with energy and great warm or cold.

Wheat berries are filled with protein and fiber but low in calories so they are a perfect choice to fill you up when you are looking to slim down. They are also a great source of magnesium, potassium and vitamins B and E. They do take a bit longer to cook than other grains but they hold their shape and have a great snappy texture. I prefer to toast them in the pan a bit before adding the water. Once they are cooked I also toss a little olive oil and in this instance lemon with them so that they absorb the flavor while they are cooling.

The snappy texture is reminiscent of al dente pasta and pairs perfectly with the creamy white beans, sweet strawberries and crunchy chayote. In addition a little spice from jalapenos and cayenne really balance the tart lemon. I hope that you enjoy!

Strawberry, White Bean, Jalapeno and Chayote Salad with Wheat Berries

1 cup Wheat Berries

3 cups Water

1 Chayote, thinly sliced and cut into bite sized pieces

1 15oz can White beans, drained and rinsed

1/2 cup Strawberries, sliced

1 8oz can Diced tomatoes with Green Chilies, drained (or fresh chopped tomatoes and diced jalapeno)

1 tbs Olive Oil

1/4 tsp Cayenne Pepper

1 Lemon, halved

1 tsp Apple Cider Vinegar

Pink Himalayan Sea Salt to Taste

Fresh Basil to Garnish

In a large sauce pan toast the wheat berries until slightly browned, 5 minutes or so. Add the 3 cups water and bring to a boil. Reduce the heat to simmer and cover. Cook for 40 minutes until the water has been absorbed and the wheat berries are tender but not mushy. Toss with a drizzle of olive oil, a pinch of salt and the juice from half of the lemon.

Meanwhile, in a large bowl combine the strawberries, white beans, tomatoes and chilies, chayote, cayenne, olive oil, juice from half a lemon, apple cider vinegar and salt, stirring to combine. Let rest for 10 minutes at room temperature while the wheat berries cook.

Serve the white bean and strawberry salad over the wheat berries with a sprinkle of basil or mix together and divide into jars for easy prepared meals throughout the week. Enjoy and Healthy Eating!