ABOUT MEI am a thirty-something lady who's had Type 1 diabetes since the age of 7. It doesn't stop me from doing anything I want to do (unless, of course, I decide "pounding cans of regular Coke" is going to be my new hobby), but it does add a lot of mental math and planning to my life. I'd like to think I have a pretty good sense of humor about T1D and most other things. This is the second, improved version of my blog, where I write about health, running, and food. Thanks for stopping by!
So, I haven’t been blogging much, but I did write a new article for Healthy Beeps (if you’re not familiar, check out my other post from July…). Click over for my review of my new favorite app to use at work – Stretch Clock!
Sure, my lunch legitimately looks like dog food accessorized with provolone and ketchup. But do not let its humble appearance fool you – this is in fact the tastiest, most burger-iest homemade veggie burger I have ever had the pleasure to make.
Recipe was courtesy of Scott Jurek’s book Eat and Run, and can be found online here.
The burger itself is vegan, so I realize the cheese is a bit scandalous (but I am not vegan and it is also delicious, so…). When I followed the recipe, I ended up with 10 burgers total, and the approximate nutrition (for a naked burger) clocked in as follows:
These are seriously delicious! The hardest thing about making a homemade veggie burger is getting it to hold its shape… but this recipe actually works. These burgers are also filled with powerhouse ingredients like ground flax seed, nutritional yeast, walnuts, and spinach that aren’t totally reflected in the simplified nutrition data above. Scott Jurek, who just set the world speed record for thru-hiking the Appalachian Trail, says he takes these for fuel on longer runs. I don’t anticipate needing to do that anytime soon, but for lunch they are awesome! (and, sans ketchup, right in that 30-ish carb sweet spot!)