The Weekend + Curried Sweet Potato Chickpea Burgers

Hey there guys! I hope you all had an awesome weekend!

Before I fill you in on what I had going on over the weekend I just wanted to remind you that there’s still one day left to enter my Bestowed Box giveaway! If you haven’t already entered then don’t forget to! It’s not one to miss out on, trust me.

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K. Now for the weekend.

On Saturday morning I renewed my CPR/AED certification and got some quality mouth to mouth time with a dummy. Now that I have my CPR/AED cert updated, all I have to do is send it over to AFAA so they can mail my official personal fitness viagra overnight delivery training certificate. Heck yes!


Saturday evening I celebrated my best friend and her beau at his graduation party. She just got accepted into nursing school so I found it fitting to celebrate her as well. By the way, how good looking are they?

As for Sunday, I walked with my mom and her friend, Shelley, and then participated in a lot of R and R. It was pretty sweet.


Even Winston and Sophie got in on the R and R action. 😉

Another quick reminder… If you were here on Wednesday of last week then you probably made your way over to Buttermilk Lipstick to read my interview with Rebecca along with this recipe:

Curried Sweet Potato Chickpea Burgers



  • 1 medium sweet potato, peeled and grated
  • 1 can chickpeas, drained and chopped in a food processor
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 c. basil, chopped
  • 1 egg
  • 1/2 c. bread crumbs (preferably whole wheat)
  • 2 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. pepper, or to taste
  • extra virgin olive oil
  • canola oil
  • whole wheat bread thins and goat cheese for serving


In a deep sautéed pan, add ~1 Tbsp. extra virgin olive oil and sautéed onion and garlic over medium heat until soft. Next add in the sweet potato and chickpeas and cook for ~5 minutes then transfer mixture to a large mixing bowl and let cool. Once mixture is cooled, add basil, egg, bread crumbs, and spices and mix to combine. Now, form mixture into 6 patties just smaller than the size of the bun to be used and set aside. Using the same sauté pan as earlier, add just enough canola oil to fill the pan 1/4 an inch and bring heat to medium-high. Ok, time to get to cooking! Place patties in the pan but don’t over crowd them so cook in batches if you have to. Pan-fry for ~2-3 minutes on each side or until deliciously browned. Serve on a toasted bun garnished with basil (which I just realized I forgot to add!) and goat cheese and enjoy!

*Optional cooking methods:
You can also cook on a lightly greased griddle pan for ~4-5 minutes OR bake at 350* in a baking dish for ~20 minutes on each side.

Just thought I’d share on here, too. 🙂

Oh, and if you did happen to miss out on the good stuff, here’s Rebecca’s guest post featured on HNC and my recipe and interview on Buttermilk Lipstick.

Alrighty. Well, today is going to be a BUSY day so I better get to it! Catch ya later.