“The only bad workout is the one that didn’t happen”
…I hate this quote. Let’s be real- sometimes we’re just not feein it, and despite our best efforts, we have bad workouts. I had one tonight! I went too heavy on some exercises and too light on others. It felt sloppy and unfocused (even though I’m following a great plan) and I couldn’t wait to be done with it.
But this is where consistency is important. We need to give ourselves grace because we know we’ll get back in the gym tomorrow and the next day, and we’ll crush it. We know we’ve given 100% effort last week and last month. A bad workout is part of life but it shouldn’t be a confidence killer. You laced up, you showed up and you finished it. Be proud of the effort, even if you think it should have been more.
There’s always tomorrow. ❤️
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Southwestern Black Bean Burgers (Vegan and gluten-free)
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1 tablespoon olive oil
½ yellow onion, finely chopped
1 fresh jalapeno, finely chopped
2 cans black beans, rinsed and drained
1 cup cooked quinoa
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons kosher salt
⅓ cup finely chopped fresh cilantro
⅓ cup dehydrated potato flakes (or you could sub almond flour, tapioca flour, mashed potato or sweet potato)
Optional Burger Toppings:
Sweet and spicy pickled onions (recipe linked above)
Ketchup and mustard
In a large non-stick pan over medium-high heat add the oil, onion and jalapeno and sauté for a few minutes until soft. Add the beans and the quinoa and sauté while stirring for about 5 minutes. This will absorb any extra moisture which will be cooking off in this process. Add the cumin, chili, salt and cilantro and mix well. Add the potato flakes (or other binder of choice) and I used my clean hands to mix everything together well. Form the bean mixture into patties- I got 5 large patties, or you can get 6 smaller patties.
These can be stored in the refrigerator or frozen. To heat them up, add a little oil back to the non-stick pan and fry them until golden, about 1.5 - 2 minutes on each side.
Assemble the burger with desired toppings and serve hot
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