So the first 4 days of lent are over. I’ve been told that when giving up sugar, the first week is the hardest and I would agree with that thus far. I’ve probably eaten more sugar this week in the form of fruit than I should have (I can’t decide if this is cheating or not…) and although the cravings have been hitting me hard, I am feeling 10000x better than I have in a long time.
I get full after eating without feeling bloated or getting a big slump half an hour later and it’s soooo great! Yes it hasn’t even been a week yet but as I’ve been able to resist some of the gorgeous looking puddings at the hotel I’ve been training at this week, I’m hopeful my willpower will only get stronger over the next 6 weeks.
In my blog rota – yes I have become super organised and now have a rota for my posts – today is also my Tough Mudder training update (for those of you who don’t know I’m taking part in the Tough Mudder challenge in exactly 14 weeks) and I was supposed to start my training for it a few weeks back. Sharing this with you on here might feel a bit silly and out of place, but I know that if I tell people exactly what I’m doing (or not) then I will be more motivated to stick at it and see it through to the end.
Unfortunately I haven’t been as one the ball with it as I had hoped, but since I was sticking to a 14 week plan and it is now 13 weeks and 6 days until the big day, there’s no more getting out of it. After a disastrous training session yesterday that led to me leaving a gym class early to stop myself from passing out it really hit home how unfit I am compared to 6 months ago and how much I want to get that back – I want to be able to run around regents park and up primrose hill at the weekend – not get half way there and cramp up. So, watch this space, I’m seriously motivated now and second time’s lucky right?
My parents bought me Hemsley and Hemsley’s ‘The Art of Eating Well’ for my birthday this year after drooling over so many of the amazing-looking recipes, I indulged in what can only be described as a baking/cooking binge and spent the whole evening in the kitchen, meal prepping several lent-friendly dinners and treats to keep me going through the week.
I made these last night as my Saturday night cheat-eat and served them up with grilled mushrooms, sweet potato wedges and some homemade tzatiki to chow down on in front of Take Me Out – after a long week at work there was nothing I needed more than a saturday night curled up on the sofa with some comfort food and
bad telly to chill out to. They were absolutely gorgeous and freeze well too – the perfect midweek dinner solution if you don’t have a lot of time on your hands.
Ingredients (Makes 12 burgers)
2 Tbsp Olive Oil (preferably from the sun dried tomatoes)
1 Medium Onion, finely chopped
2 Cloves Garlic, grated
2 Cans Black Beans, drained (approx. 460-500g)
50g Buckwheat Flour
50g Chickpea Flour
1 Tsp Dried Oregano
1 Tsp Dried Parsley (or fresh if available)
100g Sun Dried Tomatoes, chopped
100g Feta Cheese, chopped
* Preheat the oven to 180C/160C Fan/350F and lightly grease a baking tray or line with grease proof paper.
Add the olive oil to a large frying pan and heat on medium until hot. Add the onions to the pan and cook for a few minutes until they are soft but not coloured, now add the garlic to the mix and cook for a minute or so.
Finally add the drained beans to the pan and mash slightly with the back of a wooden spoon so any excess moisture can evaporate away.
Add the contents of the frying pan to a large mixing bowl, sift in the flour and mix everything together.
Add the remaining ingredients one by one and mix together so that everything is well combined.
Once the mixture has cooled down enough to touch, shape into 8 burgers approximately 2cm thick and transfer to a lined or greased baking tray.
Place in the centre of the oven and cook for about 50 minutes, turning half way through until the burgers are crispy and browned on the outside.
Serve up with salad, wedges and either bread buns or two grilled mushrooms for a delicious meat-free meal!
* To freeze, wait to cool then wrap in cling film and freeze. Make sure you defrost the burger thoroughly before recooking using the instructions above.