I’m happy to say that I am currently at home in Michigan spending some quality time relaxing with the family. I won’t say that it’s all that much of a “well deserved” break given my not-so-stressful research block, but there’s no denying that I’ve been pretty homesick over the past couple months, and a healthy dose of U. P. air is always the best cure. And I realize it’s not just the homesickness that has put me in a funk over the past month…it’s also all the junk I’ve been putting into my body and how I’ve been spending my time. Going along with my roommates previous post, I’m beginning to realize that you can only get away with so many quick trips to the hospital cafeteria’s french fry line before your body starts to respond. The sedentary lifestyle of research block is also not helping. I’ve made a conscious effort to start heading back to the gym regularly, but I feel like it’s not really canceling out the subsequent 12 hours I spend on my butt each day. When I’m not eating healthy or not getting enough exercise, I can feel myself start to shut down. Thankfully, heading home has definitely put a stop to all that. Upon waking every morning, my mom and I immediately jump in the lake for a quick swim. We then head up to the house for a delicious breakfast of eggs, beans and rice (which we eat on the deck to ensure proper sun basking…everyone needs Vitamin D). After breakfast, we do yard work, run errands in town and read for a little while. Our lunch and dinner consist mostly of veggies from my mom’s garden, plus some more eggs (man do I love eggs). Finally we finish off the day with a movie and a quick night swim before bed. Basically this is a stress-free, toxin-eliminating, rejuvenating space that I am lucky to call my home.
Today’s recipe goes along with Anita’s Kobi Chi Bhaji (cabbage stir fry), in that it’s a healthy dinner option, but with the little twist that it fits in well with the BBQs and campfires that frequently accompany the evenings in the U. P. These “burgers” are pretty cool since the quinoa actually adds a meat-like texture, and the spices give it some good flavor.
(Adapted from Eat Well Living Thin) What you need:
- 1 cup uncooked quinoa
- 3/4 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 1 carrot, grated
- 3 eggs
- 2 green onions, diced
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1/8 tsp salt
- 1/8 tsp garlic powder
- olive oil for frying
- In a medium sized saucepan, add 2 cups of water to your 1 cup of uncooked quinoa along with 1/2 tsp salt. Bring the contents of the pot to a boil then reduce to low heat and simmer for 15-20 minutes (till the seeds are tender).
- In a large bowl, combine cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, green onion, sugar, pepper, cumin, salt and garlic powder.
- Heat a frying pan (I used a cast iron skillet) with 1 to 2 tbs of olive oil over medium-low heat.
- Measure out spoonfuls of quinoa mix (about 1/4 cup per burger) and form patties. Just a warning, the patties will be sticky.
- Fry each patty for about 4 minutes per side (until golden brown).
- Top with sour cream, hot sauce, ketchup, etc. and enjoy!