I know I’ve been whining a lot about working so much and “tax season.” Really, the worst part about this time of the year is that I tend to turn into someone I don’t like. I don’t like feeling stressed like this, I don’t like feeling out of control, I don’t like feeling so exhausted and joyless, and I certainly don’t like it when the only thoughts popping into my mind are complaints. I’ve learned throughout my life that negativity gets you nowhere. I try my best to always try to hope for the best (yet prepare for the worst) and choose to have a positive perspective on everything. Of course, we all have our bad days, it just happens that all my bad days for the year fall in the month of February.
When I’m feeling like Sucky Betsy (my name for myself during tax season), I tend to drink a lot of wine and eat a lot of junk food. I’d LOVE to sit on the couch all day, drink wine and eat cake. Alas, I know that is just a fantasy. Besides, I’ve been working hard to stay in shape throughout the holidays, and I don’t want to waste all that effort now. Today I decided to compromise. Instead of my usual, one hour “TV break” in the middle of the day, I opted to walk 2.8 miles round trip to Trader Joe’s to stock up on some wine. I brought my granny cart so I could buy more wine than I could carry thus, increasing my resistance on my uphill walk back home.
Then, instead of eating In and Out Burger for dinner (and lunch) like I really wanted to, I made these healthy black bean burgers at home instead. I feel like I still got the “cheeseburger” satisfaction I was looking for without the guilt. Ok, I did end up cracking a bottle of wine and eating a cookie later on, but I’m human just like everyone else. I think perspective is key in everything. Give a little, take a little but never let either side, good or bad, completely take over.
Quick Black Bean Burgers Recipe from Cooking Light
- 1 (2-ounce) hamburger bun, torn into pieces
- 3 tablespoons olive oil, divided
- 2 teaspoons chopped garlic
- 1 (15.25-ounce) can black beans, rinsed and drained
- 1 teaspoon grated lime rind
- 3/4 teaspoon chili powder
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.