Eggplant Burgers and Zucchini Bread Oatmeal

This morning I felt like making oatmeal. Not the kind you make from little packets, not even microwaving individual servings of oatmeal. I wanted to cook oatmeal on the stove. Weird, right? I gave the girls two choices: apple pie oatmeal or zucchini bread oatmeal. The unanimous choice was zucchini bread oatmeal. Yay! I’m all about eating veggies with breakfast (and I do pretty much everyday).

The oatmeal has zucchini, chia, lots of cinnamon, pecans, and raisins cooked into it. It really doesn’t take too long to make and was a real hit with the family. It smelled amazing cooking and I couldn’t stop sneaking spoonfuls!


We added chocolate chips because zucchini and chocolate chips just go together.

After breakfast I packed up leftovers from yesterday and we headed out for a family bike ride. Since the girls are young family bike rides are short. However, we are at a brief stage where Brian and I can actually ride our bikes while Lexi rides with her training wheels and Izzy continues to improve on two wheels. It’s been years since I have been able to get on my bike and ride with them because it seems we are always at a stage where someone is learning. Next year it will be Lexi’s turn to learn on two wheels so I’m trying to fit in my bike riding time during this short season.

We had a nice sunny day and grilling on Sunday seemed like a good choice. I’d bought an eggplant to make these burgers. It’s one of those rare eggplant burger recipes out there that doesn’t require you to add meat. Hello! I’m making eggplant burgers I do not want eggplant on top of my regular burger! I modified the recipe to use sunflower seed meal in place of breadcrumbs. They cooked up beautifully on the grill, nice and crisp.


We topped the eggplant burgers with hummus, onions and tomatoes. Next to our burgers we had grilled corn and chard. There were lots of ooohhh and ahhhs about this dinner. Lexi even finished hers in a regular amount of time, including the chard. Chard is my current obsession. I wish I had bunches and bunches of the stuff. I’ve been stealing leaves to use in my salad all week and would love to have eaten an entire plateful. We tried really hard to figure out what else I could grill after dinner but came up short. By the time I was committed to something (apple and blackberry cobbler) the temperature was already too low. Oh well, no cobbler tonight! But likely another peanut butter chocolate lettuce wrap. Yum!


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