I think it’s safe to say that Seattlites have gone a little bit crazy over the upcoming Super Bowl. The city is buzzing with excitement and it seems to be all anyone can talk about. But me? Well, I’m mostly excited about the food.
When I think of Super Bowl party food, healthy eating doesn’t necessarily come to mind. There is generally a lot of meat and cheese involved. Not that there is anything wrong with that. I’m certainly not one to turn down meat and cheese. But this year I wanted to make something that was not only healthy, but would also satisfy vegetarians and non-vegetarians alike. So I turned my favorite veggie burger recipe from Sara at Sprouted Kitchen into the ultimate party food: sliders.
One common complaint I hear about veggie burgers is that they tend to be dry and fall apart when you cook them. But not these. They have pumpkin puree in the mix, which keeps the burgers very moist (sorry, had to say it). If you’re a pumpkin hater, don’t worry because you really can’t taste it here.
I dressed up these sliders with an avocado-hummus. Mostly because I couldn’t decide whether to top them with guacamole or hummus, so I just combined the two into one spread. That was a good decision on my part because holy YUM. You’ll end up with more avocado-hummus than you’ll need for the sliders, but that’s not a bad problem to have because it’s the perfect dip for tortilla chips or vegetables.
Let’s talk buns for a minutes. Most large grocery store chains now carry mini-sized burger buns. But if you can’t find any, you can certainly make your own like I did here. Just use a biscuit cutter or round cookie cutter to stamp out small circles from full-sized buns or slices of bread. And don’t worry about the scraps. They can be saved in your freezer for making bread-crumbs or croutons at a later date. Or ditch the buns entirely and serve these patties over a bed of mixed greens for an equally delicious, lower carbohydrate option.
Recipe adapted from Sprouted Kitchen
I MUST have these Blueberry Muffins RIGHT NOW!
That’s what went through my head this past weekend when Heidi re-posted this recipe. In a hot minute I was out of my desk chair and off to the grocery store to wrangle up some blueberries. And within an hour I was happily enjoying (read: scarfing) The Best Blueberry Muffins.
Now, I know it’s not blueberry season. But these muffins are so good, that I couldn’t wait until summer to share them with you. Also, a classic like blueberry muffins should really be seasonless. Can you imagine if there was only a single season for blueberry muffins or, gasp, chocolate chip cookies. I shudder at the thought.
I’ll admit that I was skeptical that these muffins would turn out as fantastic as they did. First off, the batter is extremely thick. Like so thick that I was double and triple checking the recipe to make sure I didn’t forget to add a liquid component. Second, the muffin cups gets filled TO THE brim. Again, more recipe checking. Did it say it makes 12 or 18 muffins (FYI – it makes 12)? And third, way more blueberries get added to the batter than you’ll think can reasonably fit without resulting in an exploding, blue mess. So I was all sorts of worried as I was sliding these babies into the oven.
But I was wrong. About everything.
Go ahead. Soak in that last line. You’ll probably never see something like that written here again.