About Me

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exercise is my medicine. I run, swim, and lift weights anything to keep my body in top form. I am an RN, a mother, a wife, a sister, a daughter and a friend. I am grateful for my life and each new day. My PRs Los Angeles Marathon (March 22, 2010) - 6:00:03 San Diego Rock and Roll Half Marathon (June 6, 2010) - 2:47:53 Redondo Beach Superbowl 10K (Feb 2010) - 1:03 Redondo Beach Superbowl 5K (Feb 2009) - 27:31

Thursday, September 22, 2011


Makes 16 patties
1/4 cup dry breadcrumbs 
1/4 cup parsley
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1 garlic clove
1 large egg 
1 (15oz) can chickpeas, drained/rinsed
1 T olive oil
1/2 cup plain low-fat yogurt
2 T fresh lemon juice
2 T Tahini paste
1 garlic cloves, minced
Place first 8 ingredients in a food processor or blender; process mixture until smooth. Divide mixture into 16 equal portions, and shape into a 1/4″ thick patty. Heat the olive oil in a large nonstick skillet over medium high heat. Add the patties, and cook 5 minutes on each side or until the patties are browned.
To prepare the sauce, combine the yogurt, lemon juice, and garlic
eat with fresh pita, add lettuce, pickles and tomatoes