I don’t know about you but I always look forward to fall around this time of year. We’re in August now and I’m just kind of over summer at this point. Don’t get me wrong, I LOVE the summertime but I just feel like I’ve enjoyed it as much as I’m going to and I’m ready for the cooler weather, foliage colors, big sweaters and of course.. pumpkin everything. Yes I’m one of those girls.
Well hello there… I know it’s been a while since you’ve heard from me! I think the last thing I posted about was how we were leaving for Iceland and that I was so excited to share our experience and awesome pictures.. and then I just left you hanging! How rude of me. I don’t know why but I just felt like I needed to take a break. I found myself struggling to find inspiration and come up with recipes. Instead of being super pumped to write up a post I kind of started to dread it a bit. I hate saying that because I shouldn’t dread doing something I’m truly passionate about something in me was just getting kind of burned out.
I’ve been trying to incorporate more vegetarian meals in our diet. It’s actually pretty challenging to come up with ideas since there are so many options with meat. I really like black bean burgers, but it has to be one that’s made really well. None of those frozen things. There’s a local restaurant here called Sesame and they’re actually known for their beef and elk burgers but they also happen to make a killer black bean burger. They have an option where you can get it over greens as a salad and they have super yummy toppings. The last time I was there I had it topped with goat cheese and sauteed mushrooms. Yea, its pretty awesome. That meal is actually what gave me the idea to make them myself but I wanted to try a southwestern version. The creamy guacamole pairs perfectly with the slightly spicy flavor of the burgers.