Avocado Black Bean & Chipotle Burger

Everyone has a favorite food. We just do. Think about it for a moment and imagine just now what that favorite food is….is it Pizza? Sushi? Mexican? Well, mine, believe it or not has always…since I was little….been a burger. Oh man. Seriously, thinking back to Popeye’s friend, Wimpy, who loved burgers, maybe that is when the burger fascination began, or Jughead and his love for burgers, yet his skinny frame screamed anything but that…if I ate burgers as much as those cartoons did, I would be in a heap of trouble. I haven’t had red meat for nearly five years, I have had to revamp a few recipes in order to find my go to. This would be one of them. Since our family had not had much meat in the house for nearly 9 months now, this is a reliable burger that even our kids enjoy…We don’t even have to bribe with this one! Seriously! Hope you like!

Avocado Black Bean & Chipotle Burger

Inspired By: Thrive

– tbsp coconut oil
– 1 black bean veggie burger
– 1 sprouted grain burger bun…we use Silverhills
– 2 Tbsp chipotle lime aioli
– sliced tomatoes
– pea or sunflower sprouts
– 1/2 ripe avocado, sliced and peeled
– 1 large romaine or red leaf lettuce leaf

How To Make the Veggie Burger


2 cups cooked or canned black beans
1 cup rolled oats
2/3 cups cooked whole grain rice
1/3 cup nutritional yeast
1 large yellow onion, chopped
1 large handful cilantro leaves, chopped
2 Tbsp ground corriander
1 Tbsp paprika
1 Tbsp grainy mustard
2 Tbsp tamari sauce
1-2 cups fresh bread crumbs made from Silver Hills bread
Coconut oil
A couple of pinches of salt

How To Play:

In a medium bowl, combine the black beans, oats, rice, and nutritional yeast.
Mix thoroughly with hands. In a blender, combine the onion, cilantro, coriander, paprika,
mustard, and tamari. Blend until just mixed.

Add the onion mixture to the bean mixture and mix well, adding salt. Add bread crumbs and mix with your
hands until the mixture is firm to the touch and no longer sticky.

Form the mixture into 2cm thick patties.

Heat a skillet over medium heat. Add a little coconut. Fry patties until lightly brown, about 1 minute or so per side.

Chipotle Lime Aioli:
Roast 1 bulb of garlic. Add the roasted garlic with 1/4 cup veganaise. Add 1 small handful of fresh cilantro leaves finely chopped
and 1 1/2 finely chopped chipotle pepper in adobe sauce with 1 Tbsp freshly squeezed lime juice. Add 1tsp maple syrup, 1 tsp of sea salt
and a pinch of freshly ground black pepper. Whisk all until smooth.

Veggie Tale Burgers…

So, my challenge is not going as smoothly as I had hoped.  Sean had reservations with eating this burger and 1 and 2 were disgusted. I thought with such a crafty name like Veggie Tale Burgers they would be so into it. 3 was.  Does that really surprise me? He’s my vegan baby, seriously! The burgers are from Oh She Glows. I made them pretty much the way she suggests, however, I added more salt and less chili powder. I made them with parsnip fries, but because I didn’t take the massive stick piece out of the parsnips, they were a failed attempt. Next time I’ll make homemade yam fries with a chipotle mayo. Anyhow, I am excited to have another burger tomorrow for lunch!

Veggie Tale Burgers…

(inspired by Oh She Glows)


1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I used about 2 pieces of silver hills 20 grain bread, processed)
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, toasted and chopped
1/2 cup sunflower seeds, toasted
1 tbsp. Grapeseed Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste 

How To Play:

1.  In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. I fried mine in the skillet with Grapeseed oil.

For the toppings, I used fresh red onion, lettuce, sprouts, melted cheese and guacamole.  Sean isn’t a huge guacamole fan, so I used mayonnaise and mustard on his and he liked it, he really liked it!

Black Bean Burritos with Red Quinoa and Black Bean Salad

Black Bean Burritos

From Slice

2 Tbsp Grapeseed oil
1/2 medium onion, finely diced
1/2 zucchini, finely diced
1/2 red pepper, finely diced
1/2 yam, finely diced
2 garlic cloves, crushed
2 cups black beans, cooked (19 oz can)
1/2 cup corn, fresh or frozen
14 oz can organic diced tomatoes
1 tsp each:
chili powder, cumin and coriander
4-6 sprouted grain tortillas
fresh cilantro
aged white cheddar, grated
sour cream

How To Play:
In a saute pan, heat oil over medium-high heat. Add onion, zucchini, red pepper, yam and garlic and saute for 8-10 minutes, or until tender. Add beans, corn, tomatoes, chili powder, cumin and coriander. Reduce heat to medium-low and simmer covered for 7-10 minutes, until yams are soft. Place mixture in a tortilla with cilantro, cheddar cheese, sour cream, and guacamole. Wrap up and top with salsa. These burritos freeze well, if there are leftovers.

Note: I add cooked, shredded chicken breast to the bean mixture for extra protein.

Red Quinoa and Black Bean Salad

(inspired by Oh She Glows)

1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 small avocado, chopped into 1 inch pieces

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

How To Play:
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving.


No woman no Chai

Due to a lack of sleep because of night interruptions with a teething baby who also can not breathe through his stuffy nose, I feel like I am letting things go. I didn’t bother with make-up today, after I realized my hair hadn’t been washed for more than 2 days and both older kids should have their noses wiped and faces washed, but heh, I don’t care, I have no energy. Though I vacuumed yesterday morning at 6:45am like a mad woman, and had the whole house cleaned before 8am, I feel as though I am slipping. It also doesn’t help that I bought a different Chai tea that doesn’t taste anything like Chai tea, so I don’t even have my normal tea fix to reward myself with. Is this the real issue? Is this perhaps the reason why I feel blah? 3 won’t stop crying and 2 can’t ever be full. What the heck? All I want is nice cup of chai, a sleeping baby, and bag-less eyes. The countdown is on. In two more hours I will be running. I don’t need to escape my life, I embrace it, I just need to get out from the trying and the crying. I need a 25 minute recharge. Tonight’s dinner? Well, being that it is Wednesday, we are going to have chicken fajitas with black beans. We have our home group this evening, in which I have prepared the cookies, already. They actually taste super good when frozen. I love frozen treats. I just grab one out from the freezer and mmm, so yum. They are the vegan ones from “One too many” entry. There is nothing like frozen chocolate chips.

Not So Basic Fajitas with Black Beans on the Side

2-3 boneless, skinless chicken breasts
Taco Seasoning
1/2 cup red onion, sliced
1 red, orange, or yellow pepper, sliced lengthwise
grapeseed oil
sea salt and pepper
1-2 cups shredded Monterey jack, cheddar or both
sour cream
1 tablespoon of grapeseed oil or coconut oil
1 can of black beans
2 tbsp cilantro

How To Play:
Cook the chicken until no longer pink in a large skillet. Add taco seasoning. While the chicken is cooking, begin heating a medium skillet with about 2 tablespoons of grapeseed oil. Once the oil is heated, add onions and red pepper and about a teaspoon of sea salt. Let the peppers and onions cook until translucent and tender, add fresh ground pepper. Heat a tablespoon of coconut oil in a saucepan, add the black beans and heat thoroughly. Add cilantro, salt to taste and about 1/8 cup of cheese. Stir until well combined. Prepare tortilla by adding a fair amount of chicken, peppers, onions, guacamole, sour cream, cheeses and salsa. Wrap and serve with black beans on the side.