Chickpea Sweet Potato Burgers w/ Dilly Cucumber Salad

This might've been the first time I've ever read Self magazine. Not knocking it, it's just not my go-to. But, when American Airlines hit me with a "use it or lose it" speech about my frequent flyer miles, and my only real options were getting free magazine subscriptions, I went ahead and got it. Much to my surprise, I found a pretty awesome recipe lurking on page 152 of the April 2012 issue. Here's the recipe link:

http://www.self.com/fooddiet/recipes/2012/04/chickpea-sweet-potato-burgers 

My only revision: since my beloved Trader Joes didn't have tahini, I used the "tahini sauce" that they had. It's essentially a more tahini-based hummus (with lemon juice, garlic, salt). The good news is: it greatly reduced the calorie content of the recipe, compared to using actual tahini. Nevertheless, delish. 

check out my mandoline marks on the cuke lol

I will say, the one thing that'll get some additional love the next time this recipe hits the Harris table is some sauce! Yes, I'm widely known to be a saucemaster. Maybe a light tahini dijon? Or Raspberry tahini? Who knows...but at least a little something to drizzle over these bad boys to give them a little extra punch on their way down. 

The cucumber salad was AWESOME! I could eat it for days and days. Highly recommend! 

Quinoa Banana Blueberry Date Muffins

Need a good pre or post-workout quick eat? Check 'em out! No added sugar...(Although I do admit, that in my first batch I did put 2 total Truvia packets for the whole dozen muffins)...tried to utilize the sweetness of the bananas and dates to make these as low-empty calorie as possible!
Recipe & nutrition facts:
http://www.livestrong.com/recipes/ts-blueberry-date-quinoa-muffins/

Tricolor quinoa from good ol' Trader Joes!

Enjoy, then save the rest in the freezer! Take them out when needed & warm up before you eat!

Inessa's Avocado Chickpea Salad

If you're in the mood for contrasting textures in a combo that brings you a great protein and healthy fat source...BOOM! Inessa took care of us. Check out her Avocado Chickpea salad, with a little crumbled feta. It is a great afternoon snack, lunchtime side, or picnic meal!

freshly cubed avocado with freshly cracked pepper and sea salt

Don't be afraid to scoop up some goodness with one of those onion wedges!

For my Livestrong fam, here's the recipe link:
http://www.livestrong.com/recipes/inessas-avocado-chickpea-salad/

Everyone else, here it goes!

2 cans chickpeas, drained and rinsed

1 large red onion, cut into wedges

1 avocado, diced

1/2 c crumbled feta cheese (or more, to taste)

1 T olive oil

1 T balsamic vinegar (or more to taste)

Salt and pepper

Arrange red onion wedges on baking sheet, drizzle with olive oil and salt and pepper, and roast at 350 degrees for about 10-15 minutes, or until slightly browned, but still crunchy.  Allow to cool slightly (maybe 5-10 minutes).  Combine all ingredients in a bowl, drizzle with balsamic vinegar, more olive oil if desired, and salt and pepper to taste.  Mix and enjoy!