Weighty Issues

I've been told that most women have weight issues. I know that I've put weight on since switching from the TSFL program to my allergy restricted diet. I don't know exact numbers but I do know at least 20 pounds. Ugh. I've made a commitment to turn this whole thing around. My lovely sister introduced me to a website MyFitnessPal (thanks Tweedles!) that figured out what my calorie intake needs to be to lose approximately 2 pounds a week. It has a way of inputing my own recipes and figuring out the nutritional information per serving. Neat-o burrito! I'm excited about taking charge of this. My man is also on a journey to health and has joined a gym. I get to go with him for free. On the days that he doesn't go I still go for a 2 mile walk and do toning exercises at home.

Now my focus in the kitchen is not just allergy restricted but healthy. Vegan or vegetarian food isn't necessarily healthy. I figured that out the hard way (the weight that I've put on). Sunday I made the most delicious black bean burgers that are only 118 calories per burger! Packed with veggies too. I'll probably make multiple variations of this one. They also looked pretty legit as a burger. Don't know if I can convince my man to try them. Baby steps with that man. The other day he told me where I can put my habit of drinking at least 2 liters of water a day. He drank that much and claims to have spent the whole day in the bathroom. Total exaggeration I'm sure. I told him that if might be a good idea to start with a goal of just one liter a day and slowly increase the amount. That idea didn't fly. Apparently everything is a competition in his world (he claims it's a man thing but I don't know about that) and he has to at least match how much water I drink. This is going to be fun to watch given that I've drank as much as 6 liters in one day. Is that excessive?

Black Bean Burgers
adapted from the kitchen of Cookin' Canuck

2 1/2 cups black beans, divided
1 medium onion, chopped
1 large green pepper, chopped
1 cup zuccini, chopped
1 chipotle pepper in adobo sauce
5 cloves garlic, minced
1 tsp ground cumin
1 1/4 cup brown rice, cooked
2 tsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dried cilantro
1/3 cup cornmeal

Saute onion, green pepper and zuccini over medium heat until soft. I use a cast iron skillet and olive oil spray. Add garlic and cumin. Saute for an additional two minutes. Scrape mixture into food processor. Add 1 1/2 cup black beans, rice, lime juice, chipotle pepper, salt, pepper and cilantro. Pulse until beans are more chopped than pureed. Dump mixture into a large bowl. Add reserved beans and cornmeal and stir until combined. Divide the mixture into 10 patties, adding more cornmeal if mixture is too moist to form. Place patties on a plate, using waxed paper to separate layers and cover with plastic wrap. Refrigerate for at least 1/2 hour.

Heat your skillet over medium heat. Again, I use cast iron. Non-stick is good, especially if you want a good crust. Add the burgers and cook for 4 minutes per side.