Oh Pinterest...

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I love Pinterest. When I am bored and lonely or it's the middle of the night and I can't sleep, Pinterest is there for me.

I even make some of the stuff I pin. I know, right?

But sometimes I wish we could put individual filters on Pinterest. Like, I only want to see clothes that I can find and afford and would look good on me. I only want DIY and upcycle projects that don't require power tools and aren't hideous. And I only want recipes that are generally healthy and less than 200 calories per serving. Well, I don't ALWAYS want these filters, but when I want them, I want them.

Here's a Pinterest recipe I tried and really like. The changes I made to the original recipe are in blue. I am trying to really like quinoa as it is a complete protein, and a good source of fiber, phosphorus, magnesium, and iron.  And also, I bought a large bag that I am trying to figure out what to do with...

Recipe: Healthier Veggie Burgers

By Tulika Balagopal
Serves 4
What You’ll Need:
1 3/4 cups cooked millet (I used 1/2 cup quinoa cooked in 1 1/4 cup of water.)
1 can garbanzo beans, drained (I pulsed these through the food processor.)
2 cups frozen chopped spinach (After defrosting, I squeezed out the excess moisture between paper towels.)
2 tablespoons nutritional yeast (I left this out.)
1 tablespoon ground flax (mixed with 2 Tbs water to make a paste)
2 teaspoons Italian seasoning (or oregano)
2 tablespoons olive oil
(I also added 2 Tbs of Parmesan cheese - for flavor, as well as to help hold them together.)
Salt and pepper to taste

What to Do: 
  1. In a microwave-safe bowl, defrost the frozen spinach. Add the garbanzo beans into the bowl and mash together.
  2. Add the ground flax, nutritional yeast, olive oil, millet, and seasonings. Mix well.
  3. Form the mixture into balls, then place them on the skillet and flatten them slightly with a spatula.
  4. Warm a skillet over medium heat. Cook the patties in a thin layer of oil (just so they don’t stick!) until crisp and brown on both sides and heated through. (I used a non stick pan and a little cooking spray and had no issues with sticking. But don't flip too soon or they may fall apart. You want a little crust to form before you turn them over.)
  5. Serve on whole wheat buns or in pita bread with your favorite veggies! (We just dipped them in Greek yogurt mixed with taco seasoning - yum!)