To prepare for the challenge, we gathered healthy snacks and hunted down delicious looking recipes. First day of summer, we were ready. It was on.
The first week was hard. There were a few times we’d all start craving Otter Pops or gummy bears. So we’d hit the kitchen, grab a snack. Start prepping dinner, so we knew we had something lovely to look forward to.
And that was really the thing. Having great food to look forward to.
8 weeks later, the kids returned to school having successfully completed the challenge. “It wasn’t bad at all,” said one of my tweens, “and now I kind of just want to keep doing it, because I know my body is glad we ate that way.”
So we did. Not 100%, as we had before. But we kept some of the best plant-based recipes from the summer, and added them to our weekly family dinner routine. And that is how this lovely recipe for 3-ingredient black bean burgers is now finding it’s way into your life.
Tried, true and tested time and again, these simple staples make for simple, no-fuss baked vegan burgers. If you’ve ever tried to hack together a black bean burger for the grill, only to end up with a crumbly mess in the grate, you’ll know how brilliant this baked version it. Forms perfect patties, bakes up with tasty texture, and fits perfectly on a bun.