Burgers and veggie stacks

IMG_4134I’m always writing about the importance of prior preparation and how prior preparation prevents poor performance and I’m great at filling in my diary, planning my meetings, planning what we’ll eat for the week etc but the one thing that hasn’t been featuring in that plan, is my blog and guess what, crap performance. If you want to get everything in life done, you really do need to plan. I swear by it. If you want to get fit, build exercise into your weekly plan.  Actually write it down in a weekly planner, something that you can look at and see. I know which of my days are weights, which days are Metafit, when I rest etc. I’m even more organised than that too and I know exactly what I’m going to do at the gym at day. I know what we are going to eat each day and I buy the food in advance to the best of my ability and I prep it all on Sundays. The result, my shoulders are building nicely. But hey, that’s part of the plan!

I keep a post it note on the kitchen counter and I write down shopping as I need it. That way, I get what I need and I don’t wander aimlessly around the supermarket.

If I don’t schedule stuff in and check my planners, it’s not on my mind and guess what, life takes over and I forget. That’s exactly what has been happening with my blog. It’s not that I don’t want to write for your guys, it’s just that I haven’t planned into my days, writing up my pieces for you. So crap job, Virginia. And do you know what, I deserve it if you unfollow me, but I hope you don’t as I have planned to changed!

So you get my drift then. You can do anything you want, when you want to. You just have to think about it, plan it and do it. Trust me. I’ve just panned blogging into my planner for next week so you’ll hear from me plenty this week. Now I need to be consistent and I plan to write up my plan for the following week too.

Saturdays for my family are chock-a-block full of activities but they are a bit more random than weekdays.  I tend to be a little more experimental in the kitchen as I have time and there is just something about saturday for me which says really nice food and chill. A few months back, the kids asked for burgers and burgers didn’t didn’t float my boat. It’s exciting food day though. You can burgers for Sunday lunch. Not wanting to disappoint too much though, here’s what I made. These were so good, that they are becoming one of our weekly staples. Can you believe that my kids eat these too……..turkey burgers…..and check out the black bean veggie option too. I’m a funny individual and sometimes, meat just doesn’t float my boat. Unfortunately, beans don’t float the kids’ boats!

For 4 people (with burgers left over for the lunch boxes the next day)

Veggie Ingredients

3 sweet potatoes, washed and cut into slices about 1cm thick
1 sliced Aubergine (1/2cm)
2 large tomatoes sliced
1 large or 2 small avocados, mashed with chopped cilantro (optional)
Balsamic vinegar
Olive oil


Coat the potatoes and Aubergine with oil. Line a baking sheet with the potato slices and bake for 10 minutes at 400 degrees. Add the Aubergine and bake for a further 10 to 15 minutes until both the potatoes and the Aubergine are cooked. The potatoes shouldn’t be too soft but the Aubergine should be.

Whilst the above veggies are in the oven, make your turkey burgers.

Turkey burgers (4 portions)

2lbs of ground turkey
1/4 teaspoon of salt to taste
1 tablespoon of ground flax seeds
1 teaspoon of garlic granules
1/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
1 teaspoon of ground cumin
1/4 teaspoon of tumeric
1 tablespoon of coconut oil.


Combine the meat with flax and season with the herbs. Form into patties and fry in a shallow pan greased with coconut oil.

Once the burgers and the veggies are ready, layer and serve. I used sweet potato, then tomato, then the burger, then the egg plant/Aubergine and then the mashed avocado. I then drizzled balsamic vinegar all over.

Bean burgers


1 can of black beans
1/4 cup of fine oats
1/4 cup of almond meal plus extra for dusting
1 teaspoon of cumin
1 teaspoon of garlic granules
1/2 teaspoon of cayenne pepper
1 chopped tomato (drain out the moisture and only add if you have a crumble mix)
2 cloves of garlic, crushed
handful of chopped cilantro
salt and pepper to taste
olive or coconut oil to cook


1. Drain and rinse the black beans and mask them with a fork. Leave some chunks if you like.
2. Add all other ingredients and combine well. If it’s crumbly, add some tomato juice. If it’s wet, add a little more of the almonds or oats.
3. Shape your mixture into patties, give a little dusting of almond flour and fry in the oil.
4. Cook each pattie for about 5 minutes each side and then enjoy in that delicious veggie stack.

‘Til next time……..it’s a plan and a date!

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