It has come to my realization that someday I will probably need to invest in a real camera and take some photography classes. How is it that every blogger is just so good at taking pictures? I am a cooker and an eater. Not a photographer. I take a picture as an after thought, like…well, I guess I should take a picture of this. So I spend about 10 seconds “setting up” a shot and then I whip out my iPhone and take a picture. Done son.
Maybe I’ll focus on that more when I’m done with this Yoga Teacher Training I am currently in. I won’t be done until August so until then, it’s more iPhone pictures!
Speaking of Yoga Teacher School. It’s pretty fun and interesting but I have this homework thing now. What is that about? I never have time to read my Us Weekly magazines now. Just kidding. Homework is good. It helps me learn stuff. 🙂
I had my first test today in school too! I can’t wait to see how I did! I am currently doing a 200 hour teacher training but I already know I will want to continue on and get the 500 hour training. That’s just how I roll.
This week for lunch I am eating these lovely Garbanzo Burgers.
In the future I will double this recipe because it didn’t make enough for a full week of lunches. What I did like about these is that they were super fast and easy to make and because they are made in the food processor and then go straight onto a baking sheet my kitchen was not trashed for a change and cleanup was really fast.
You know what I am really, really wanting? A bigger food processor with dishwasher safe parts. It would make my cleanup so much easier. I love my food processor but it has to be hand-washed!
Ok, back to the burgers. They are really easy to make and if you stockpile garbanzo beans and spices like I do, you probably won’t even have to buy anything from the store to make these!
1 can garbanzo beans, drained and rinsed
1/4 cup ground flax seed
1 cup cooked brown rice
2 tablespoons soy sauce or liquid aminos
4 cloves garlic
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon sage
Add all ingredients to a food processor and pulse several times, just enough to get everything stirred together and the garbanzo beans just slightly smashed. We are not pureeing here.
Refrigerate for 30 minutes to let the flax absorb moisture.
Pre-heat the oven to 375˚. Lightly spray a baking sheet with non-stick spray. Shape the mixture into about 8 patties. Bake for 20 minutes on one side. Flip, then bake for an additional 10 on the other side.
I topped my burgers with Sun Dried Tomato Hummus and served with Wild Rice.