Between exercising, Christmas shopping, volunteering and just running around I’m afraid I’ve neglected my blog. In fact, I’ve had several people ask me…”you haven’t updated your blog in awhile”…Well for those of you that read this….THANK YOU! AND I’M BACK!!!!
I started yet another diet…let see, I think this is diet #750….it seems like it anyway. I actually lost 6 lbs in 10 days. I have been exercising at least an hour 5 times a week, and I’ve been trying to stick to a 1200 calorie a day diet during the week. Back in August (August 27 to be exact) I did a blog called “Eating Well 28 Day Vegetarian Meal Plan”. I’ve finally decided to try it and it works!
You probably think…1200 calories a day, are you kidding? I’m actually rarely “starving”, the meals are delicious and I’ve already started to improvise. The following is what I had for lunch today, Pecan and Mushroom Burger with Blue Cheese Sauce…here’s the recipe:
8 servings (they freeze well)
2/3 cup bulgur
1 cup boiling water
6 teaspoons extra-virgin olive oil, divided
8 oz white or brown mushrooms, stems trimmed, wiped clean and chopped
1 1/2 cups chopped onion (1 large)
1 1/2 tablespoon balsamic vinegar
3/4 cup pecan halves
Blue Cheese Sauce, optional (recipe follows)
1 large egg, lightly beaten
1/2 cup fine dry bread crumbs
pepper to taste
whole wheat buns
1. Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add Mushrooms, onion and 1/2 teaspoon salt, cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
3. Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.
4. Prepare Blue Cheese Sauce.
5. Combine the vegetable mixture and pecans in a food processor: pulse briefly until coarsely chopped. Add egg and the bulgur: pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.
6. With dampened hands, form the mixture into eight 1/2 inch thick patties, using about 1/2 cup for each.
7. Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through about 4 minutes per side (or wrap separately and freeze before cooking). Split and toast buns, garnish burgers with lettuce and the cheese sauce.
Blue Cheese Sauce
1/3 cup nonfat plain yogurt
3 tablespoons crumbled blue cheese
1/2 teaspoon balsamic vinegar
1. Combine yogurt, blue cheese and vinegar in a small bowl and blend with a fork to make a chunky sauce.

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