I am just so darn proud of myself. I cooked a homemade healthy dinner last night. Had it ready by 5:00, every last bite was eaten, and Carson even ate a bite.
I have to be honest if you are not a bean lover you may not be head- over-hills for this dish. I myself could live off of beans so I was in heaven.
I just threw together a little boxed basil and tomato quinoa the side dish.
Sadly no weight was lost last week darn it. Still holding hefty at 133.
* but on a good note I as in the gym at 4:30 this morning.
* on a bad note I have playgroup today so I am sure I will consume many calories with the champs.
- 15.5 oz no-salt-added cooked or canned black-eyed peas, rinsed and drained (TRY: Eden Organic Black Eyed Peas)
- 1 1-oz slice whole-wheat bread, torn into small pieces
- 2 scallions, finely chopped
- 1/2 red bell pepper, diced
- 1 clove garlic, minced
- 3 egg whites
- 1/2 tsp dried thyme
- 2 jalapeño peppers, finely chopped, seeded if desired
- 1/4 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp extra-virgin olive oil, divided
- Prepare fritters: In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapeños, salt and black pepper.
- Heat 1 1/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in 1/4-cup mounds, flattening slightly so they measure 2 1/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 1 1/2 tsp oil.