My Favorite Black Bean Burger Salad

So, you know those black bean burgers I love?

Put those babies on a salad!

Over these last few weeks, I have been addicted to my burgers atop a beautiful plate of greens. I think it's spring fever. However, as I look out the window this morning and see the snow falling, I'm sure, completely, that it's SPRING FEVER.

Hello? Sunshine? Where are you??

But, you know, it's Ohio. We go straight from winter to summer. Always. ALWAYS. I think Ohio has a thing against spring time. I think it's the chirping birds at 6 a.m. Or maybe that's just me.

But, my point. And I do have one.

These beauty burgers are even more beautiful in a salad and drizzled with a white balsamic vinegar. Right now, I'm all about this peach version I found at the Market District. So good.

The slightly warmed burger with a sprinkle of feta is enough to get anyone to eat this salad. Trust me.

Black Bean Burger Salad

Serves 1

1 black bean burger, cooked (follow the link for the recipe)
2 cups spring mix greens
1 large tomato, sliced
1 cup English cucumber, chopped
1/8 c crumbled feta cheese
1 half of an avocado, chopped
White Peach Balsamic Vinegar, for drizzle (about 1 T)

Place greens on a pretty plate. Layer on tomato, cucumber, feta, and avocado. Top with a heated black bean burger, and drizzle with balsamic vinegar.

Who knew these beauty burgers could get any better?


Nutritional Information:
409 calories, 17 fat, 53 carbs, 20 protein, 15 fiber, 14 sugar

With Love and God Bless,
Brindi

Lately

1. This open-faced "skinny" egg salad on toasted Ezekiel bread with alfalfa sprouts. SHUT THE FRONT DOOR. I've had it for my work lunch for a dozen days in a row now. I used the healthy egg salad recipe from Dashing Dish's new cookbook, and you can find that recipe here.

2. Y'all, the library is full of crazy just waiting to happen. The other day we had a patron come in, and in quite a hurry I might add, and while on his cell phone he asked my co-worker, "how long are you supposed to cook pizza rolls in the oven?" My co-worker politely said she wasn't sure. The man then got off the phone, walked over to the movie section, and within 30 seconds rushed out of the library informing us he "really had to go." .... .... .... You can't make this stuff up.

3. Flat Whites with coconut milk from Starbucks have been my go-to beverage of choice lately. I am enjoying these, more than I thought I would. I first had a flat white a while back with whole milk (the original way), but it was too rich I couldn't even stomach a tall. I tried it with coconut milk and it's much, much better. I just wish Starbucks would use a brand of coconut milk that doesn't have the ingredient carrageenan. This is one ingredient I will avoid at all costs, and I have ever since reading Angela's post two years ago. When I discovered it in the ingredient list, I was pretty devastated. <--- not an exaggeration. There goes my coconut milk switch. There are plenty of brands out there without this toxic ingredient. I expect better, Starbucks!!

4. All the birthday cakes of late. This is why I gave up sugar for Lent (among other things). Because, yes, my sugar fast this past January was quite the opposite. Eat sugar all the time. And I am not this person at all. Seriously. Yet, it seems since Thanksgiving I haven't been able to say no. My self control seems to be buried under all the snow, lost along with the grass. And it's not even good sugar!

5. Not only do I get to see my best friend tomorrow, but I get to see most of my good friends as well. Hosting jewelry parties, well hosting in general, is something I love to do. Bonus: Mama is able to come! Double bonus: Daddy's coming along and they're visiting for the weekend! I haven't seen my parents since the holidays. This weekend may spoil me.

6. Oh, and we're getting chickens. This is Mr. B's want. To say he's ecstatic is an understatement. I am interested.


With Love and God Bless,
Brindi

My Beautiful Month

In case you aren't on Instagram, or don't follow me, here's a peek at my Insta-Life lately.
[*All photos are taken from my Instagram account.]

Excitement for the Garth Brooks' concert!!!!!!!!

Mr. Darcy all dressed up for the Oscars.

Weeding. No space. Librarian problems.

Dr. Seuss love. Happy Birthday!

Cheeseburger salad. Oh, so good.

Why so serious, Misters?

With Love and God Bless,
Brindi

Real Life---> Wellness & a Salad

I find it comical that I'm sitting here writing a wellness post for y'all while I'm recovering from the 24-hour stomach flu, which took me out completely this past weekend. And I mean OUT. I missed worked, fretted over program coverage, high fever, dazed and confused for sure. I don't get sick, and when I do it's usually a bout of sinuses and very rarely a head cold. Praise Jesus that I don't get nauseous because I can't handle it. I think it is the worse feeling in the world. Give me a fever. I'll take a whole week of severe allergies if it means I don't have to be nauseous. Lord, help me if and when I become pregnant someday (not that plans for that are soon, mind you.) Actually, Lord, help my husband. I'm sure that will be a definite "for worse."

But after two days of stomaching only soda crackers and a sip or two of Ginger Ale (and then spilling said Ginger ale all over the coffee table rug), I'm feeling much better. Just in time for Monday. Instead of busting out my yoga mat or the new Pilates challenge I was eager to start (just delaying it a day or two) on this dreary, albeit muggy, morning, I'm allowing myself a full day to recover, easing my way back into my routine. So I'm bundled up on the couch enjoying my protein shake, ready to share a few wellness highlights I've been participating in these past few months.

The first involves my place of employment. Over the past year, my job has formed a Wellness Committee in order to encourage its employees to make healthier lifestyle choices by providing diet and exercise motivation. I have the opportunity of serving on this committee and have found it very interesting how differently people view "wellness." Some challenges the committee has organized include:

• "Lose to Win" This was a 12-week program running from mid October through mid December. Each employee weighed themselves on a scale in the office, and whoever lost the most weight/body fat won. Also, it was a team effort, so the winning team won Walgreen's gift cards. (I'm proud to say I was on the winning side of this one.) Yet, I think most employees were discouraged with this program because of the whole weighing-in.
• "Racin' Route 66" was an 8-week program. Those participating calculated the amount of steps he/she took every day. Employees were given pedometers to count the steps. The individual who went the farthest distance received a Fit Bit Flex. Since it was a team challenge, each member of the winning team received Fit Bit Zips. (I now have an indentation on my hip from the pedometer. Ouch.) On a side note: it's actually National Odometer Day.

"Racin' Route 66" was the most recent wellness challenge, and it just ended last week. I am a very competitive person, and to say my team actually came in last(!) is upsetting. Who would have thought the Youth Librarians would end up dead last?! As another co-worker and I joked, next time we pick our own teams. A little competition and humor is good for everyone. Losing is sad, humbling, and motivational, so I keep telling my wounded pride. The goal of the whole challenge: to get people to realize how little they actually walk every day. Instead of emailing or calling, if you can, get out of your chair and walk over to the other person. Instead of playing on the computer or reading on all of your breaks, take a 20-minute walk (weather permitting, or stairs permitting, of course). And from what I overheard throughout the last eight weeks, it sounded like we accomplished just that. We brought awareness to how often we sit throughout our day. And unless I did something outside of work, on the days I worked, I wasn't very active. Unless I have a program going on, I am mostly sitting at my desk. Learning this was discouraging; however, I'm now more conscious of what I need to do outside of work to keep active. I make better use of sunny days and 20-minute breaks. I make an effort to walk around my department more, to walk to my co-worker's desk to speak with her (although she might find this annoying), to take that walk before or after dinner as often as I can. Would I be too nerdy if I told you I'm looking forward to the next challenge?

Source: Google Images

Another little personal "wellness" thing I've been doing, now that more fruits and vegetables are in season, is adding salads to my daily meals. If not adding, then I'm aiming to make one meal a day a big salad. My most recent creation is this healthy tuna salad I've been devouring. Yet, I'm limiting myself with these because I know there is all this talk about high mercury levels in tuna and you shouldn't eat it too often. Oh, but it's so good.

Healthier Tuna Salad with Arugula
Serves 1

1 pouch tuna in water (or 2-3 oz)
2 cups arugula
1/4 c cucumber, chopped
1/4 c bell pepper, chopped
1/4 c tomato, chopped
1 hard-boiled egg, chopped
splash of olive oil
splash of balsamic vinegar
sprinkle of pepper

Layer ingredients in a bowl and top with oil, vinegar, and pepper. Enjoy with a few crackers. YUM-O.

Also it's National Salad Month, so eat up!

With Love and God Bless,
Brindi

{Quick Appetizers} Crescents Galore!

Ahhh, crescent rolls. So easy, so versatile, so melt-in-your-mouth tasty. They're perfect all on their own. However, they're even tastier kicked up a notch. Crescent rolls are a staple in my household when it comes to appetizers, crowds, and game day. I have tried a plethora of crescent recipes, and below I included all my (and Mr. B's, of course,) appetizer favorites. So, take your pick (pssst...there are 6 of them)!

All you need is one 8-count can of crescent rolls, regular or jumbo is fine, (or more depending on the crowd you're serving), an ungreased baking sheet, an oven set to 375 degrees, and more or less of the following ingredients:

Crescent Poppers
3 slices cooked bacon, chopped
1 jalapeno pepper, chopped
2 Tbsp Neufchatel cream cheese, softened

Unroll crescents, separate and cut each one in half (giving you 16 poppers). Add a dollop of cream cheese to the center of each. Layer on a few pieces of bacon and pepper. (Add more jalapeno slices for more spice.) Fold sides up and twist at top to seal. Place on prepared baking sheet. Bake at 375 degrees for 11-13 minutes.


Pepperoni Crescents
mini turkey pepperonis
4 pieces mozzarella string cheese, halved
garlic powder
pizza sauce, warmed (optional)

Unroll crescents and separate. Place a few mini pepperonis and one half of the string cheese in the center of each crescent segment. Fold sides up and twist at top to seal. Place on prepared baking sheet and sprinkle with garlic powder. Bake at 375 degrees for 11-13 minutes. Serve with pizza sauce.










Taco Rolls
3 oz Neufchatel cream cheese, softened
2 tsp homemade taco seasoning mix
3/4 c shredded chicken (a great way to use up leftover chicken!)
1/3 c salsa
1/4 c shredded cheese, Mexican blend

Unroll crescents and separate. Combine cream cheese and taco seasoning; mix until smooth. Spread 2 teaspoons on each crescent, almost to the edges. Add a tablespoon of shredded chicken and a small dollop of salsa. Roll up, enclosing on all sides so it doesn't ooze out while in the oven, and place on prepared baking sheet. Sprinkle the tops with cheese. Bake at 375 degrees for 11-13 minutes.


Brie, Fruit & Nut Wraps
Brie cheese, peeled and sliced
apple slices (pear slices work well here, too)
nuts of choice (walnuts, pecans, almonds....)
honey

Unroll crescents and separate. Layer each crescent with a small slice of cheese, fruit, and a nut. Tightly roll up each crescent, making sure all sides are pinched closed. Place on prepared baking sheet. Lightly drizzle with honey. Bake at 375 degrees for 11-13 minutes. [Yes, a glass of wine, or tea, is a must with these!]

These crescent rolls are perfect for game day appetizers, sides, snacks, brunch, AND dessert. Also, don't forget to check out my Cold Vegetable Pizza, which uses a package of crescent rolls as its crust. It's a definite winner, along with my gooey Ham Cheese Crescents!

Check back for the Crescents Galore Dessert version!

With Love and God Bless,
Brindi

Recent Eats

I apologize. I haven't shared any recipes or eats with you lately. But no worries. Here's a post full of mouth-watering eye candy. And something I can't get enough of lately, homemade pizza. (But, glancing at this post overall, it seems to be some form of bread....hmmm.)

Just in case you're new to Sweet B's, I'm a fan of homemade pizza. ONLY. That greasy stuff that comes in a box or sits under heating lamps for hours ....ewwww. Yes, I will pass on that. But this stuff, my homemade is where it is, my friends. And I only use one pizza dough recipe (I don't buy the frozen; really it's not that hard to make it yourself). I use Pioneer Woman's pizza dough recipe, using a little less oil than called for. Each batch makes two pizza crusts. And then I throw on whatever toppings I happen to have. Like in the above photo, it was more of a rid-the fridge-of-produce-that-should-have-been-used-yesterday kind of pizza. It has bell peppers, mushrooms, tomatoes, basil, and mozzarella cheese on top of drizzled olive oil and minced garlic. YUM.

But this one? Yes, this one was premeditated. And a few weeks later I'm still singing it's praises. It was that good. Mr. B was quite skeptical because it is topped with nectarines and blackberries. He was quite confused, but lately (at a complete surprise to me) has been trying everything and anything new I make. He didn't speak once as he polished off over half of this "weird" pizza.

So here are the STATS for this beauty:

1 homemade pizza crust. Sprinkle on olive oil, brown sugar and a little bit of minced garlic. Top that with pieces of cooked chicken (a great way to use up leftovers), caramelized onions, nectarine slices, and fresh blackberries. Then layer on fresh mozzarella and basil, and bake at 500 degrees for about 10 minutes. (After, I leave the pizza under the broiler for a few minutes to make the cheese extra tasty.) I came across this pizza idea--and slightly adapted--while perusing through one of my favorite blogs, How Sweet It Is. Head over there for the full recipe.

*Note: I think this pizza would be an excellent addition to a brunch menu :)

Since there were no leftovers (thank you, Mr. B), I settled for a nectarine and fresh mozzarella grilled cheese for my lunch the next day. Yes, it too was just as delicious.

With Love and God Bless,
Brindi

Takin' It To Work

Hola!

I'm embarking on a new challenge, and this one's a little longer than my previous weekly challenges. I'm committing myself to 58 days of "Brown Bag Lunches." Which means...I'm packing my lunch for 58 work days straight. (Why 58? Why not? I like 8s.) --->However, this excludes the days I'll be in Chicago, in which the challenge will be halted and promptly resumed upon my return :)

I am a huge advocate of bringing my own lunch, but I haven't been doing a very stellar job as of late. My problem: my produce is going bad faster than I can eat it. So, by the time mid-week rolls around, what I planned on making is no longer edible. Easy solve: buy produce again in the middle of the week. Ummm...."ain't nobody got time for that."

(My OCD grammar side had a very hard time allowing me to type that previous statement. I think I owe Mama a quarter.*)

Another possible solution: stop being lazy and prepare my lunches on Sunday, freezing fruits and veggies if needed. Plus, I have soooooo many easy portable lunch pins (uh, I may have a problem) I'm dying to try and this challenge will help me hop to it!

Lately, my lunches have consisted of a wrap, like this one, or a turkey sandwich (either from Subway or Panera, at least I'm still choosing healthy-ish dining out choices...or a salad from Chipotle). And this is usually a result of my poor lunch planning in the first place. When I look at a wrap I forgot half the ingredients to, the bowl of wilted lettuce, or the even smaller bowl of watermelon, my mind starts to crave a tasty sandwich.

Alas, Day #1 of challenge is no different. This was supposed to be a delicious lunch using leftovers from last night's tacos, but I forgot half the ingredients....tomato, avocado, and plain Greek Yogurt. Having only corn, black beans, and a mixture of brown rice and quinoa made for one dry meal. But very filling with quite the dose of protein.

So, here's to tastier and healthier lunches, more money in my pocket, and discovering some new favorites!

(*When I was little I used to say "I got that" instead of "I have that." Mama decided for every "got" she heard I owed the Grammar Jar a quarter. Thankfully, I'm a fast learner and that was one looong summer. But still to this day, I cringe when I hear someone say "got" and am automatically digging for change.)

With Love and God Bless,
Brindi

Chicken & Wild Rice Salad

During the weekends, I make sure to set aside time to prepare my meals for the work week. This semester has challenged me a little because I'm working longer shifts so I could have more days off, which means I not only eat lunch at work, I'm also eating dinner. My weekend preparations are a little more in-depth, but it saves me a lot of time and money throughout the week.

I tend to be a health nut and I like to know what goes into my food. As I mentioned many times previously, Mr. B and I are not fans of eating out/fast food. And although it would be easier to order out for dinner, along with my co-workers, it's harder on my wallet and my health.

For my lunches and dinners throughout the week, I rely on big batches of soups and salads to get me through. They're quick, and since Mr. B doesn't like them, they give me plenty of meals. Although I've come a long way, my husband is still a picky eater. Unfortunately, he dislikes many of my favorites, like peanut butter, peas, couscous, carrots, pasta salads, cream cheese, nuts, soups...and cheesecake. So I take these opportunities to make the meals I love.

This Chicken and Wild Rice Salad is a staple in my work-meals repertoire.

It primarily consists of everything my husband dislikes: carrots, celery, dried cranberries and almonds. And it's best eaten cold. This salad makes huge portions, perfect for my weekly lunch or dinner.


Chicken & Wild Rice Salad

Serves 6

1/4 c white wine vinegar
2 tsp sugar
1 tsp Dijon mustard
1/4 tsp salt
1 garlic clove, minced
2 Tbsp olive oil
2 c chicken broth
1 1/2 c uncooked wild rice
1 Tbsp butter
1 lb skinless, boneless chicken breast
1/4 tsp salt
1/8 tsp black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 cried cranberries
1/4 c chopped almonds, toasted
2 Tbsp minced red onion

Combine the first five ingredients in medium bowl, Gradually add oil, whisking until well blended. Cover dressing and chill. Meanwhile, combine broth, rice and butter in medium saucepan; bring to a boil. Cover, reduce heat and simmer 45 minutes or until rice is tender and liquid is absorbed. (The time can vary depending on the rice you use.) Remove rice mix from heat; cool. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook eight minutes on each side until done. Cool; cut into 1/2" cubes Combine cooked rice, chicken, celery, carrots, cranberries, almonds and onion in large bowl. Add dressing; toss gently to coat. Cover and chill.

*NOTE: Salad will keep in refrigerator for several days.

**NOTE: This salad can easily be made vegetarian. Omit the chicken and use a vegetable broth instead. (I actually had a vegetarian co-worker tell me that my salad looked amazing.) Yes, it's that amazing.

Nutritional Information
Per serving: Calories 352; Fat 10; Carbs 40; Fiber 4; Protein 25


With Love and God Bless,
Brindi

Game Day #3: Ham & Cheese Crescents

Happy Wednesday!!!!

So who is everybody rooting for in the Super Bowl?

I know I should be cheering on the AFC but, to be honest, I am not a Tom Brady fan. (I mean, he went to that school up North. I can't support that.) I'm not a Patriots fan either. However, I am a huge, HUGE Peyton Manning fan. He is my favorite. Thus, I like the Manning family. And since Eli Manning is the QB for the Giants, I'm cheering on New York. Yet, my hubby is not the biggest supporter of the Giants right now. (He's a heart-broke and frustrated 49ers fan.) So I'm pretty sure he's rooting for New England.

Uh-oh. A split household. Hmmm, we could make this interesting....

Anyhoo, onto today's Super Bowl Party menu item: Crescent Rolls! With ham and cream cheese, these crescents are amazingly yummy, and super easy to make. Only a few steps required.

First, roll out the crescents and smear on a layer of the cream cheese mitxture.

Second, layer on your ham slices (or turkey works really well here, too).....

Next, add a layer of the mustard mixture on top of the ham slices.

Then, roll up the dough forming cute little crescents.

Place them on a baking sheet and pop them in the oven for a couple of minutes. They come out smelling fan-freaking-tastic. Oh, and try not to eat all of them.

Sometimes I make these as a quick lunch for Mr. B and I. They can be quite filling. (Probably because you've eaten like five of them before you know it because they're that good.) But when I serve these to a crowd, with other food, I like to cut each crescent into smaller pieces and stick them with toothpicks.

Ham and Cheese Crescents

Serves 8 (as party appetizer) or more if cutting into bite size pieces

1 (8-count) pkg refrigerated cresecent rolls, separated into triangles
1.5 Tbsp honey
2.5 oz Neufchatel cream cheese
1-2 green onions, chopped
4 oz thinly sliced ham (or turkey)
2 Tbsp mayonnaise
2 tsp yellow mustard

Preheat oven 375 degrees. Mix cream cheese, onions and half of honey in small bowl. In another snall bowl, mix mayo, mustard and rest of honey. Spread a little bit of cream cheese mixture on crescent dough. Layer with 2 slices of meat. Spoon some mustard mixture on top of meat slices. (*Be careful not to overfill because the spreads will ooze out and you'll have a mess.) Roll up dough into crescents. Place on ungreased baking sheet (give cresecents room to spread). Bake 10-12 minutes, or until golden brown.

*You can add as much meat as you want. When I serve these as appetizers, I like to keep them on the lighter side.
**I also play around with these, using greek yogurt instead of cream cheese, less honey and no mayo.

Nutritional Information
Per crescent roll: Calories 174; Fat 11; Carbs 16; Protein 5

Don't forget to check back tomorrow for another

Super Bowl Party menu idea!

With Love and God Bless,
Brindi

Game Day #2: Cold Vegetable Pizza

We're on day two of Super Bowl week!

And today I'm featuring vegetable pizza, which is actually shocking because Mr. B and I are not pizza fans. We might order pizza once a year. Seriously. (Come to think of it, I don't think we ordered any last year.) The only time we eat pizza is when we're at someone else's house and they order it, which is then followed by private eye-rolling and frowns from Mr. B and I. (Sorry if those people are reading! I apologize.) There's just something about pizza, with all of it's grease and empty calories, that is un-appetizing. [My dislike might be a result of both my parents managing and working at Dominoes when I was little. We had pizza every Friday night without fail.] I couldn't even touch the stuff in college. True story.

I strongly dislike pizza...especially "normal" pizza. I love taco pizza....and dessert pizza.

And this Cold Vegetable pizza. (However, I am sl.ow.ly liking pizza when I make it homemade. I make healthier crusts, and am happy that I know what's in my pizza. No grease!)

I've always loved this kind of pizza. It makes a great appetizer or snack at parties, and is a great lunch option for Mr. B and I. And the best part, you can put on whatever toppings you like, or whatever you happen to have at the bottom of your refrigerator that needs to be used ASAP.

I just happened to have this.....

Cucumbers, green peppers, lettuce, red onions and tomatoes. Sometimes I put black olives on Mr.B's half, but he already ate them.

Mmmmm. So good. I'm sure I'd have no problem eating this whole thing. But I won't. Mr. B would be hangry.

Cold Vegetable Pizza

1 pkg (8-count) refrigerated crescent rolls
1/4 c mayonnaise
2 oz Neufchatel cream cheese, softened
1 Tbsp minced chives (or fresh parsley, or 1/2 tsp dill....)
about 1 cup toppings of choice (peppers, cucumbers, red onions, mushrooms, olives, spinach, tomatoes...)
3 Tbsp shredded cheddar cheese
3 Tbsp shredded mozzarella cheese

Unroll crescent rolls and place on ungreased baking sheet; flatten dough and pinch together seams, forming one big rectangle. Bake at 375 degrees for 8-10 minutes, or until golden brown. Cool on wire rack. In small bowl, combine mayo, cream cheese and chives until well blended and smooth; spread over crust. Top with assorted vegetables of choice. Sprinkle with cheeses. Cover and refrigerate at least 1 hour. (If using tomatoes, chill for no longer because it will get soggy.) Cut into desired slices.

Don't forget to check back tomorrow for another

Super Bowl Party menu idea!

With Love and God Bless,
Brindi