Hey there friends!
Can you believe it’s already Wednesday? The fact that time flies by so fast is exciting and scary all at the same time. On one hand, I’m excited to get through these next two weeks so that I can call myself a college grad. On the other hand, I’m scared that the older I get the faster time will fly. It’s a catch-22, eh?
Yesterday was presentation number 3 of the semester. I’m the president of the Psi Chi chapter at my school, so I had to induct all the new members during the ceremony.
I feel like I’ve presented more in these past 2 weeks than I have in my entire life. And you know what? I’m actually enjoying it! With each presentation, I feel more comfortable speaking in front of people.
Dressing up was a requirement.
Since it was super rainy and gloomy out, I passed on a skirt and stuck to black straight leg pants.
A semi-dressy yet comfortable outfit.
I have another class presentation this afternoon and then a poster presentation on Friday. Looks like I’ll be digging for more dressy clothes in my closet!
Since I’ve been a student for so long, my closet is filled with college-y clothes. Maybe this can be my excuse to make a trip to Express?
I’ll admit, I eat a lot of weird foods. Well, at least foods that non-bloggers consider weird.
Not only that, but I also get inspired in weird ways. For example, take my Carrot Ginger Kidney Bean Burgers—those were inspired by Carrot Ginger Soup.
Well, this time I was inspired by a can of chili beans. To be honest, I don’t even know why I purchased them—but they certainly came in handy today!
Chili Bean Burgers
- 1 can of Chili Beans in Mild Sauce
- 1/3 C. tomato sauce
- 1 T. chili powder
- 1/4 C. old-fashioned oats
- chopped celery
- chopped mini sweet peppers
- chopped red onion
- spices to taste: cayenne, salt, pepper
Put all the ingredients in a food processor or blender and process until smooth.
I added about 2 cups of chopped spinach to the mixture for extra greens.
More whoopie pie pan action!
I baked the burgers for about 20 minutes at 350 degrees – then I flipped them over onto a baking sheet and broiled them until crispy.
This recipe made 12 small patties.
I ate a few of these straight out of the oven—they are pretty tasty! They’re also great on top of veggie bowls or in a whole wheat bun!
Well, I’m off to campus with leftover minced broccoli and carrot salad in tow. Marinated salads are always better the next day!