8 miles, 1:11:29, 8:56 min/mile pace
Thursday night I made Black Bean Mushroom Cakes, kind of a blend between this recipe and this recipe. This recipe was inspired by Brown Eyed Baker. I had planned to make small cakes and serve them on the crusty french bread I had left over from the Superbowl, but after I made the cakes, the bread was missing. Dave then informed me he ate it all! Oh well! So I served my cakes on Josephs Reduced Carb/Flax Whole Wheat Tortillas. I'll post pics later : )
Black Bean Mushroom Cakes
1 Tablespoon olive oil
2 small finely chopped onion
8 ounces portobello mushrooms, stems removed and chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
15-ounce can black beans, rinsed and drained
1 cup or more of Panko Bread Crumbs
2 ounces (about ½ cup) shredded cheddar cheese
Salt and freshly ground black pepper
2 Reduced Carb Whole Wheat Tortillas
In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Add the panko bread crumbs and process a bit more. Mix ingredients together and divide into 10 small patties. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. I then popped them under the broiler to get some color on them. I also added the tortillas with shredded cheese on a baking sheet and put that under the broiler as well. Then I served the cakes on the tortilla bed with mixed greens and Annie's Goddess Dressing.
This morning, I ran an easy 3 on MY treadmill then lifted my arms.
3 Miles, 26:15, 8:45 min/mile pace
I had my weigh in today for our biggest loser competition at work and I'm staying pretty steady at about 5-6 pounds down from my original weight. I would still like to be down 6-10 more by the final weigh in which is April 1st. We'll see what I can do!
Plan for the weekend is to take tomorrow off from working out then running 12-15 miles on Sunday. I will be cooking Valentines Day dinner both Saturday and Sunday night too! Still working on my menu but it looks like some type of surf and turf and possibly a meat I've never cooked before- veal? lamb? We'll see! Pictures to come this weekend : )