Body Rockin’, Veggie Burgers & Baking with Tofu
I woke up early yesterday and was still sore from taking Flow & Body Attack (so.much.jumping) classes with my sister-in-law on Saturday. I wanted to do something quick so I finally did a workout from BodyRock.tv.
If you’ve never heard of BodyRock, it’s a really neat site with tons of free workout videos. Each workout is different as some have timed rounds or are just how many sets you can do in a specific amount of time. All you do is watch the video where you are shown exactly what to do, any modifications and the proper form to do each exercise.
I did a five minute warm up and then started the For the Haters workout where you see how many sets you can do in ten minutes. I didn’t have the fitness ball so I used a couple of three pound weights for the overhead press. I was able to do 27 sets for a total of 100 calories burned. It was nice to get a strength and cardio session finished so quickly. I know that ten minutes a day won’t cut it every day, but it was a nice change up and at least I got some activity in.
For lunch I knew exactly what I wanted to make! I got all my ingredients together and made tiny squash pizzas that I’d seen on There She Goes. They were so good and made me think of bagel bites which I used to eat like crazy in high school.
I was craving something sweet so I made tofu fudge bars that I’d seen on the Twin Oaks Tofu site. They turned out really well and were exactly what I needed to satisfy my sweet tooth.
Greg had been wanting black bean burgers for dinner for awhile now so I finally made some last night. I sauteed some onions, garlic and carrots in safflower oil until the onions were translucent. I drained and rinsed a can of black beans, mashed them and then added the sauteed veggies along with an egg, cumin, hot sauce, liquid smoke and a slice of Ezekiel bread crumbled up.
Form patties and be really careful with these or they’ll fall apart. I formed the patties on my cutting board and carefully moved them to an oiled pan with a spatula to make sure they wouldn’t break on me. It’s important to cook them very well on each side to make sure they stay together. I heated mine on medium-high heat for about ten minutes on each side. Once finished, I served them with field greens, tomato, avocado and mustard.
Here’s the nutrition facts for each burger (minus the bun & toppings). If you track your food and use The Daily Plate you can find the recipe here.
27. September 2011 by Anastasia