{recipe} quinoa black bean veggie burgers

Say hello to your next dinner.

I made these a few weeks ago, but naturally have slacked like crazy on blogging the recipe. I know that these will 100% be put into my cycle of easy weeknight meals from now on. They are packed with protein and fiber, and low in sodium and fat. And they're pretty. Win, win situation people.

When I was eating this veggie burger, the word that kept popping up into my head was "substantial." Weird, but true! These burgers are nothing like your run-of-the-mill frozen who-knows-what-is-in-here patty from the grocery store. They are... substantial. And fill you up like crazy! So, when in doubt.... make your own veggie burger!

Quinoa Black Bean Burgers:

Recipe found on Inquiring Chef

Ingredients:

• 1/2 cup dry quinoa
• 1 tsp olive oil
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp kosher salt, divided
• 1 (15-oz) can black beans, drained and rinsed
• 2 Tbsp tomato paste
• 1 large egg
• 2/3 cup frozen corn
• 1/2 cup cilantro, chopped
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 cup rolled oats
• 1/4 cup oat flour (made by running 1/4 rolled oats in the food processor until flour texture)

Directions:

1. Rinse quinoa thoroughly in a fine-mesh strainer until water runs clear to avoid a bitter flavor once cooked. Place rinsed quinoa in a small saucepan with 1 cup of water. Set saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from the heat and allow to cool.
2. Meanwhile, heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/3 teaspoon salt and saute the onions until they are softened, about 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms. 
3. Stir in the tomato paste, egg, corn, cilantro, cumin, chili powder, and remaining 1/4 tsp salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties.
4. Place the patties on a baking sheet covered with parchment paper and cover with plastic wrap. If you are planning on eating the burgers the night-of, stick the tray into the freezer for about 30-45 minutes. If you can wait, put them in the refrigerator for a few hours or over night. This step helps to hold the burgers together when cooking.
5. When ready to eat, place the tray directly into a pre-heated 400*F oven. Cook 10-12 minutes until the patties are golden brown and crispy. Flip them over and cook for another 10-12 minutes.

These burgers are incredibly versatile. We ended up serving them with guacamole and sauteed onions, but I think they would be delicious with a sriracha-mayo sauce too. You could even switch out the cilantro for a different herb like parsley or basil and serve these puppies with some roasted garlic, goat cheese, and grilled onions. YUM. Also. They are great over a salad as well. Just saying.

ENJOY!

xx, Jen

{life} a roaring good time - ciro's speakeasy & supper club

I love getting dressed up. Whether it is in a silly costume from my costume bag for sorority functions, or all glammed up in heels and a dress, I'm all about it! I also happen to be slightly obsessed with the 1920s, so when I heard about a fun new restaurant and bar open in Tampa that is themed as a speakeasy I knew I had to try it out. I threw a little wine and apps party with my best friend and college roommate at her new adorable apartment for a group of our girlfriends, and then we headed on over to see what Ciro's was all about!

{dress} H&M in Madrid {heels} TJMAXX - old

My best friend!

One of the appetizers I threw together before the girls came over! It is super easy & delicious. I also made my go-to spinach balls and an addicting jalapeno popper dip by Closet Cooking.

Black Bean, Corn, & Feta Salsa:

Ingredients:

• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 1/2 bunch green onions
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 8 oz. feta cheese

Directions:

1. Combine sugar and apple cider vinegar. Whisk until sugar has dissolved. Whisk in olive oil.
2. Combine corn, black beans, and green onions in a bowl. Stir in dressing. Add cheese. ENJOY!

I served this dip with tortilla chips, but I have a feeling it would be delicious on top of fish or chicken. 

So after enjoying some {cheap} wine & appetizers, we left the apartment to make our 9:00 reservation at Ciro's. In true speakeasy fashion you have to make a reservation in order to get that night's password. When you knock on the front door of the secluded restaurant, you then have to whisper the password to the door guard. So much fun!

The drinks and food are definitely not in my budget for a weekly visit, but they were just right for a fun night out with friends. Ciro's likes to stay true to their era and specialize in drinks with gin, whisky, bourbon, and rye, but you can also find vodka, tequila, beer, wine, and the likes on the menu as well! 

I ordered two gin drinks. They were ridiculously delicious.

So, after entering the restaurant with a password, we were whisked down a dark hallway to the large private room at the end. After our waitress left, she closed the curtains to ensure our privacy. We were all seriously gushing about what a fun environment it was!

I can't wait to go back in December when I'm home again for the holidays!

Have you ever been to a speakeasy or 20s themed restaurant?

xx, Jen

{recipe} raw dark chocolate almond butter cups

Today is the day that I bring you dark chocolate. Dark chocolate mixed with sinfully salty and sweet almond butter to make a grown up Reese's PB cup. That's right. No sharing allowed. You'll thank me later.

As a kid I was constantly reaching for the peanut butter and chocolate mixture when my sweet tooth wouldn't stop aching for some treats. I loved to mix peanut butter and chocolate sauce into vanilla ice-cream, absolutely adored Reese's Pieces, ate my weight in Reese's Eggs & Pumpkins during their respective holidays, and slathered peanut butter onto my Oreos (still a favorite of mine - YUM!). I don't know what it is about that magical combination of salty and sweet but I couldn't, and still can't, get enough! So, when I saw this recipe on my favorite vegan blog, Oh She Glows, I knew I had to try it!  Her blog is always my go-to when I feel like making a creative and yummy vegan dish. 

Not only are these delicious, but they are also a healthy, no-bake alternative to your favorite sinful sweet. They aren't quite as sweet as a PB cup, but that's why I love them! They are really quite easy to make, as long as you have a food processor. I don't have one in Spain, so I'm using my parents' as much as I can while I'm home. :)

These are best kept in the freezer because the chocolate layer starts to melt onto your fingertips as soon as they are out. But.... that's okay. That just means you have to eat them more quickly. No problem there!

Raw Dark Chocolate Almond Butter Cups

Adapted slightly from Oh She Glows

Yield: 8 regular sized cups or 1 dozen mini cups

Ingredients:

for the base:

• 3/4 cup raw almonds, ground into a meal
• 1/4 cup rolled oats, ground into a flour
• 2 tablespoons raw nut butter
• 1.5 tablespoons coconut oil, warmed if necessary
• 1.5 tablespoons agave nectar (or pure maple syrup)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pure vanilla extract 
• pinch of fine grain sea salt, to taste

for the topping:

• 3 tablespoons coconut oil, warmed if necessary
• 2 tablespoons agave nectar (or 3 tablespoons pure maple syrup)
• 2 tablespoons dark cocoa powder
• pinch of fine grain sea salt, to taste

Directions:

1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, agave (or maple syrup), cinnamon, vanilla and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a regular muffin tin with paper liners. Portion the dough into each muffin cup and press down until even and smooth.
4. To make chocolate sauce: Whisk together the coconut oil, sweetner, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. These are best consumed straight from the freezer.

Enjoy!

PS. I'm guest blogging over at my sorority sister's blog, MC Squared, while she's on vacation in the Florida Keys. Go check it out. :)

xx, Jen

{fashion} making waves

Hi friends! I have a special guest blogger here today. Meet Meghan, the creator of uber-fashionable blog MC Squared, who just so happens to be my sorority sister from FSU. She left during our senior year to go do an internship in Los Angeles with a small label fashion brand. I'm sure you've never heard of them.... BCBG anyone?! She was offered a full-time position with BCBG after graduation and went on to live her ridiculously awesome life right after. I'm so excited she is on my blog today. Check hers out!

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Open Back White Gauze Dress - Henri Girl Boutique

Brown Strappy Sandals - Zara

Cognac Bag - Dooney & Bourke

Honey Wayfarers - Ray-Ban (color discontinued)

Lipstick - MAC "vegas volt"

Nail Polish - Essie "fear or desire" / "e-nuf is e-nuf"