Take-in Thursdays ~ Lentil burgers and Breakfast bars

Hi Everyone!

How was your run yesterday?? I hope you had some nice weather to enjoy as you ran. We had some great sun rays! If you took the opportunity to do a hard and/or long run, you may want to take it easy today and let your muscles recover. This doesn't mean you can't do anything, you can get outside and play a recreational sport, hop in the pool for a swim, go to a yoga class... there are so many options. Since you may not be so busy working out, maybe you have the time to cook for yourself. Here are some recipes we think you might enjoy!

Looking for a vegetarian Dinner option?? Have you ever thought to use lentils? Here is a chance to try it out!

Curry Lentil Burgers by Martha Rose Shulman, NY Times Recipe

Canola oil                        2 Tbs        cumin seeds,ground               2 tsp

Onion,finely diced         1/3 cup       curry powder                           1 tsp

Carrots,finely diced      1 cup           yellow mustard seeds           ½ tsp

Mushrooms,sliced        6 oz             cayenne pepper                     ¼ tsp

Ginger,minced             1 Tbs            brown rice,cooked                 1 cup

turmeric                        ½ tsp            brown lentils,cooked              2 ½ cup

egg                              1 egg                

1.        Cook Rice and lentils according to directions on the packages.

2.        Preheat oven to 375F. Heat a tablespoon of oil over medium heat in a cast iron skillet. Add carrot and onion and cook, stirring often, until just about tender. (about 3 minutes)

3.        Add the mushrooms, ginger,and spices to the skillet. Cooke for another 3 minutes or until the vegetables are tender and spices are aromatic.

4.        Remove from heat and transfer into a large bowl and add the cooked rice.

5.        Puree the lentils with the egg and add the vegetable-rice mixture. Form into 6 patties.

6.        Heat the skillet again and add a tablespoon of oil. Cook patties for 2 minutes on each side and then place the skillet into the oven and bake for 10-12 minutes.

Looking for a quick, grab-&-go breakfast option? Try these breakfast bars.

Muesli Breakfast Bars from Mayo Foundation for medical research and education

Rolled oats                                   2 ½ cups                 toasted wheat germ   ½ cup

Whole wheat flour                            ¼ cup                 walnuts, chopped      ½ cup

Ground flaxseed                              ¼ cup                 Dried Cranberries      ½ cup

Dry non-fat milk                               ½ cup                 Raisins                       ½ cup

Honey                                                1 cup                 peanut butter             ½ cup

Olive oil                                              1 Tbs                Protein powder (optional) 2 scoops               

1.        Preheat oven to 325F. Line a 9”x13” pan with parchment paper.

2.        In a medium mixing bowl, combine oats, flour, flax seed, dry milk, wheat germ, protein powder (optional), walnuts and dried fruit.

3.        In a small saucepan, stir together the honey, peanut butter and olive oil over medium-low heat until warm and well-blended.

4.        Add the dry ingredients and stir quickly until well combined.

5.            Pat mixture evenly into baking pan. Bake for about 25 minutes or until edges brown slightly. Let    cool for 10 minutes and then cut into bars.


Hope you all enjoy the recipes. Let us know how you like them and if you made any variations you think makes them even better :)

Get Fit For It,
D & K