I’ll admit, yoga and football don’t usually go together –at least not at the same time. So, even though my team (Go NINERS!) didn’t make it to the Super Bowl (teardrops), I’m still revved up for the big game this Sunday!
As a tried and true, born and bred football fan, I will salute the sun, offering up a fearless practice to my students, then head home to rock the kitchen with some yummy eatin’ football fare.
My good friend Raquel’s “Can you help me?” text, with a sad pic of her black bean and quinoa burgers (Sorry Rocky! But it was so sad!), prompted me to play with my own recipe.Perfect for game day! I skipped the “kweeno” a.k.a. quinoa and stuck to the basics – -with a hint of surprise. To top, I roasted pineapple slices, added a few mico-greens and avocado.
Bruce thinks they’re a touchdown! Hope you will. Remember, this is about your tastes, your style, and your offering. Play with it. Add, delete, or go with it as is. Enjoy!
1 ½ cups dried black beans, cooked (Canned beans work too)
2-3 cloves garlic, chopped
1 small red onion (or half medium onion), chopped
¼ cup old fashioned rolled oats
1/3 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon unsweetened cocoa powder
1/2 teaspoon smoked paprika
salt & pepper
extra virgin olive oil
Preheat oven to 425°. Cook beans according to instructions (perhaps a little more well done than instructions) and place into mixing bowl. Add remaining ingredients and mix. Use hands to “mush” beans and ingredients together. Shape into patties and place onto a seasoned or greased baking pan or sheet. Bake 5-8 minutes. Flip and bake another 5 minutes. Serve immediately.