Serendipity is finding exactly what you’re looking for, without looking for it. Like this mural I happened upon while wandering Logan Square. It was serendipitous that 1.) the wall perfectly matched my fav new heels and 2.) it started pouring 2 seconds after this photo was taken. When it rains it pours and June was jam-packed with a flurry of activity. It’s those moments of joy before you even know what’s coming at you that make the journey though. Let’s flashback to a few of my June favorites over the last month below.

Every month I like to take a moment to reminisce on all the little discoveries that brought joy to my day, whether a workout that left me inspired or a meal that I’ll remember forever. Here’s the rundown on June Favorites:

1.) Favorite Fashion Finds: A New Day Michaela Pumps

Not sure whether it’s happenstance or the Target curse, but I found myself meandering through an array of cute new sandals at Target this past weekend and walked away with two pairs when all I really came for were some sandwich bags – oops. These bright red block heels can add a pump of color whether dressed up or casual. And get this, they’re less than $30! Plus, Target is running a 20% off sale now through July 4! Super comfortable, though note these run a bit narrow – so don’t feel shy to go with the wide cut.

2.) Favorite Breakfast: Purely Elizabeth Vibrant Oats

I LIVE for color and these bold, superfood-filled oats from Purely Elizabeth are EVERYTHING. I happened upon these while perusing Plum Market in Old Town after a Soul Cycle class. It was like the universe wanted me to try them with that bright “on sale” sign saying, try me! buy me! I’m a sucker for marketing (even though I work in marketing), so I bought every kind. The one above gets its vibrant blue hue from spirulina, a superfood loaded with antioxidants and known to detoxify, lower blood pressure and boost energy. They’re also relatively low in sugar (6g from coconut sugar) and come with a crunchy granola topping (the Purely Elizabeth granola is pure crack).

3.) Favorite Refreshment: Limitless Lightly Caffeinated Sparkling Water

Limitless Coffee is known for sourcing beans from farms that are wet washed so they’re free of contaminants (more on that here). I’m a big fan of their cold brew coffee and iced matcha, so I was thrilled to see a new offering when they exhibited at the asweatlife Fitness Festival a couple weeks ago. This sparkling water gets a bit of a caffeinated kick from green coffee beans. No calories, no sugar and no artificial ingredients makes this a hybrid between LaCroix and green tea, which has about the same amount of caffeine (35mg). I tried the Blood Orange and Cucumber Pear – both oh so good without being overpowering flavor-wise.

4.) Favorite Snack: Purely Pecans Sweet Potater Pecan Butter

I visited the Smart Foods Expo last week to explore the latest in the better for you and plant based food arena. There’s a lot of exciting stuff underway, but my favorite of the show was this Purely Pecan Sweet Potater Pecan Butter made with pecans, sweet potatoes and a touch of maple and cinnamon. Tastes just like pecan pie in a jar! Also, some fun facts: pecans are the most antioxidant-rich tree nut and the copper in pecans helps to reduce inflammation, like that caused by arthritis. I smothered these apples slices with pecan butter, shredded coconut and extra pecans for a healthy take on a “cookie” that was a super easy afternoon snack.

5.) Favorite Workout: 606 Workout with Shred415 and Lululemon

Every summer, Shred415 and Lululemon partner to offer free outdoor workouts across the city. The workouts are taught by Shred415 instructors and follow a similar high intensity interval training format, alternating between running exercises and body weight strength training. I went to the workout on the 606 trail in Bucktown last week and it was a scorcher – the weather and the workout! Four trainers split the group of 30-40 in half with one group focusing on running drills for the first half of the hour-long session while the other group did strengthening exercises like curtsies and split jumps for some cardio. Everyone who attended not only got the workout for free, but also got a free session at Shred415 – score! Plus, there was a burpee competition at the end and well, I’m always in it to win it, so I scored a bonus 5-pack. I’ll be going again next Thursday, July 12, if you want to join me!

6.) Favorite Recipe: Paleo Pop Tarts with Strawberry Chia Jam

This was my first foray into baking with alternative flours and it did not disappoint! Mashed banana added just the right amount of natural sweetness and stickiness to keep this dough together. The pop tarts are filled with a strawberry chia jam that takes roughly 10 minutes to make and can be added to everything from oatmeal to yogurt. The real eye pop is the Pearl Butter Smarty Pants coconut butter, which serves as the icing. This one’s a bit time consuming, but a fun morning activity and a definite show-stopper!

7.) Favorite Plant-Based Meal: Beyond Burger Lettuce Wraps

Before Beyond Meat came along, veggie burgers were mostly bean or soy-based flimsy patties that tasted nothing like the real thing. That’s fine and good for some, but if you’re craving a better version of a thick and juicy burger, Beyond Burger will straight-up fool you. The texture is on point and the beet juice gives it a tenderness and pink color before cooking that will leave you in awe. I paired mine with a butter lettuce “bun”, a juicy beef steak tomato and creamy avocado slices for a hearty plant-based meal that rivaled even the best burger joints.

8.) Favorite New Restaurant: Pacific Standard Time

I visited Pacific Standard Time in Chicago’s River North a few weeks ago for a work event and was awed by every bite, but especially the desserts from Natalie Saben, former pastry chef at Grace. Saben even earned a 30 under 30 award from Zagat at her prior gig, so it’s no surprise that she continues to bring it at Pacific Standard Time. This new American restaurant opened about 2 months ago under the helm of Erling Wu-Bower (opening chef of Nico Osteria) and Joshua Tilden (former director of strategic operations at One Off Hospitality). Favorites of the night were the bright sungold tomatoes with creamy burrata, crispy chicken with pistachio aillade and the toasted vanilla macaron with banana semifreddo and candied hazelnuts (shown above).

9.) Favorite Workout Jams: Spin Class – June 2018 on Spotify

This was my last month of teaching on the reg at Cycle X Studio before taking the summer off to do more outdoor biking. Just in time, Cardi B and Drake dropped some mega hits to add to my list of favorite songs for the month. Even though I’ll be taking the summer off from teaching, I’ll still keep my monthly playlists running. Follow me on Spotify (search for Meghan Shookman) to always have a fresh list of songs to power you through your workouts.

10.) Favorite Bar: Parson’s Chicken & Fish

There are three reasons I love Parson’s: 1.) it’s a dog-friendly patio, which means Moose gets to join in the fun 2.) it’s a block and a half from my house and 3.) they serve the best dang frozen beverages in town, including the negroni and an always-rotating specialty frozen cocktail. It’s a hipster scene for sure, but always filled with adorable puppies and their loving furparents on sunny days.

That’s a wrap on June! Can’t wait to see what July has in store!

The post June Favorites appeared first on The Shooks Life.

Hello, lover. Basic veggie burgers be gone because I’m some kind of sweet for these vegan and gluten free sweet potato burgers. Loaded with quinoa and Cannellini beans for a protein packed patty of sweet, sweet goodness. 

With Memorial Day coming up, I’ve got burgers on my mind, veggie burgers, that is. While anyone can make a good burger, veggie burgers are a bit trickier to navigate and the frozen ones are generally loaded with all kinds of fillers or isolates to amplify the protein. And let’s be honest, the Morning Star burgers are good, not great. When I want to sink my teeth into a burger, I want big juicy greatness to make it worth the while. Enter, the the sweet potato burger.

These sweet potato burgers can come together in less than 20 minutes if you follow a few hacks. First, microwaving a sweet potato is totally righteous and will save mega time. Pierce with a fork, place on a microwave safe plate and heat for 5-7 minutes. Baking might be better, but ain’t nobody got time for that. Second, make the quinoa in advance so you can just throw it right in. I usually make a big batch of quinoa every Sunday and throw it in everything from stir fries to burrito bowls and salads. These two hacks will save you upwards of an hour! Hello, I have things to do and people to see!

Now my one precaution with this recipe is that it is very sticky. Two things can help: 1.) consider refrigerating the mixture in the fridge for 10-15 minutes and 2.) option to coat the patties in panko bread crumbs, which also gives it a nice crisp on the outer edge. Honestly, I don’t usually do either, but you do have to be very careful when flipping and make sure to have a nice sear on the bottom before you flip so they don’t fall apart.

Other than that, these are a piece of cake and re-heat super well. If making on the grill, I highly suggest placing them on a sheet of tin foil. Happy flippin’ burger season, friends!

Sweet Potato Burgers with Quinoa
Serves: 4

Ingredients:
– 1 sweet potato
– 1 15 oz. can of Cannellini beans
– 3/4 C cooked quinoa
– 1/4 white onion
– 1/2 tsp garlic powder
– 1 T nutritional yeast
– 1/2 tsp salt

Directions:

Step 1: Cook the sweet potato. Poke holes around the sweet potato with fork. Place on a microwave safe dish and heat on high for 5-7 minutes, depending on the size of your sweet potato. The sweet potato is done when you can easily pierce through the center with a fork. Let cool, then peel away the skin and place the flesh of the sweet potato in a medium mixing bowl.

Step 2: Add the onion to a food processor and pulse on high until medium diced. Rinse the Cannellini beans and add to the food processor. Pulse with the onions until you form a rough paste, allowing for some lumps of partial beans, which give the burger texture.

Step 3: Add the bean mixture and the remaining ingredients to the mixing bowl with the sweet potato flesh. Mix well. Form the mixture into 4 patties.

Step 4: Heat a skillet to medium and grease with coconut oil or your favorite oil/spray. Add the patties to the skillet, 2 at a time, if needed. Brown each side for about 5 minutes, being careful when you flip.

Step 5: Assemble the burgers with your favorite fixin’s! Shown: avocado, tomato and purple daikon on a pretzel bun.

*Recipe adapted from Popsugar.

The post Sweet for Sweet Potato Burgers appeared first on The Shooks Life.