The Sportsaholic cooks. Subtitle: Pumpkin Love.

by

This week’s guest chef is Molly.

I fear we (the royal) may need to refer to her as Reluctant Guest Chef since I nagged her until she caved requested she share this recipe mere moments after she mentioned it here in a comment.

Please to welcome the Sportsaholic!

(*cue applause*)

I am a self-professed sportsaholic that is quickly approaching the big 3-0. I have spent most of my life as a competitive athlete ranging from high-jumping to swimming to rowing crew. After graduating from college, I found that I missed having a team and decided to create a training plan to do triathlons. A couple of nasty injuries acquired over the years keep me from doing the Ironman, but Sprint and International distance are perfect (especially in NC where most of the biking courses are thankfully FLAT!) I spend most of my spare time in the pool, on the bike or out running and am an avid lifter as well. I can not imagine my life without being active. I miss the days of being a kid and spending the entire day running around outside where life was one big game and not spent chained to a desk. My #1 rule to live by is that there is ALWAYS time to play, believe me it keeps me sane!One of my favorite things to do outside of playing is to experiment with vegetables. I am not a vegetarian, but I have a serious love affair with vegetables in all shapes and forms. Looking for new ways to use them, trying out recipes and finding ways to make them delectable is a passion of mine (I figure it offsets my love of baking!) I especially like to experiment with seasonal vegetables and a modified version of a recipe for pumpkin burgers that I came across has become my go to quick/satisfying fall meal. It is easy to throw together, the texture is a unique twist on a burger and the flavors are savory.

Without further ado here is the recipe. Enjoy!

Pumpkin Burgers

6 teaspoons extra-virgin olive oil, divided
approx. 6 green onions, chopped finely
1/2 cup finely chopped red bell pepper
1/2 cup fresh or frozen corn (optional)
2 cloves garlic, pressed (or minced)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup canned unseasoned pumpkin puree
1/2 cup black beans (finely chopped or mashed)
1/2 cup shredded reduced fat soft cheese (cheddar works fine)
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
small wheat tortillas (soft-taco size)
Lettuce
salsa verde (or tomato salsa)
Sour Cream (optional)

  1. Heat 2 teaspoons oil in a large nonstick skillet (or a griddle if you have one with high sides!) over medium heat. Add onion and cook, stirring often, until softened, about 5 to 7 minutes.. Stir in the bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, approx. 2 minutes more. Transfer to a large bowl and allow to cool for a few minutes.
  2. Add pumpkin, black beans, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
  3. With dampened hands (this is important to prevent sticking!), form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
  4. Preheat oven to 325°F.
  5. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
  6. Using approx. 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning.
  7. Wrap the patties in tortillas and serve while still warm, garnished with lettuce, salsa and sour cream, if desired.

Serves 6.

Thanks Molly! I was so intrigued by the recipe that I figured (assumed? who can say.) the entire Bumbling Band would be as well.
I also want to add that my Weight Watchers Peeps never cease to amaze me with the myriad creative ways they use canned pumpkin in recipes.

Have an idea to share?
Making pumpkin burgers for dinner tonight?
You also approaching the big THREE OH & have tips for Molly in that realm? Dont ask me as Ill yammer for days…
Please to hit us up in the comments.

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Comments

  2. I love alll things pumpkin, but I have never heard of pumpkin burgers. I have a recipe for “pumpkin chili” that looks promising, but I haven’t tried it yet.

    These burgers sound fantastic – thanks for the recipe!

  3. Molly you rock. I’ve been on the lookout for a good veggie burger recipe and I LOVE the combo of pumpkin and black beans. I’ll definitely give these a try.

    Consequentially, I’m also approaching the 3-0. Never really occurred to me to worry about it though.

    Does Molly have a website or blog?

  4. I’m sitting writing this thinking how wonderful it would be to be approaching the big 3-0, rather than the huge and horrible 5-0.

    My advice, do what I’m going to do next June – ignore it and pretend it didn’t happen.

  5. 2 years for me before the big 3-0!

    Love the sound of the recipe but we can’t get canned pumpkin in this country – such a pity because I always see it used in amazing looking recipes like this one 🙁

    TA x
    I HAD NO IDEA!! we will just have to ply you with the stuff when we all meet in chicago in july 🙂

  6. Those sound great! I have a recipe for Pumpkin Soup that has ginger and lime and is Delicious!!! It’s a WW recipe.

  7. alas, Molly had a blog when she wrote this but has given into LIVING and not BLOGGING about life (I know. that’s an option? WHO KNEW?).

    perhaps we can suck her back into the fold.

    Monica? TA? You are spring chickens.

    Andrew? are you like me with the FOUR OH (6 months people. blow out soiree at Miz’ place. OOOOH OR BLOGHER as it will have been the week before!!) and not much caring?

    Natalia? feel free to email me or cut & paste yer recipe into the comments OR (hinthint) do a guest post!

    Miz.

  8. LOL. I’m happier to be in the mid 4-0s than 3-0s! I look forward to terrorizing people as I get older.

    TA, you could substitute steamed and mashed butternut (or any other hard) squash, or even some baby-food squash. Baby-food fruits and veggies are awesome to add to things when you only need a little bit and don’t want to buy a big amount.

    : )

  10. Pumpkin Burgers- what an interesting idea! Great guest!

    Hey Miz- did you hear that the original housewives of OC are returning for another season? I am soooo excited!

  11. The pumpking burgers sound really good. I love anything pumpkin! Thanks for the recipe.
    I turned 40 this summer and it didn’t bother me a bit. I figured I am healthier and happier than when I was 20, so what was the big deal. Don’t sweat it, it is just a number!

  12. Miz the big 40???

    yep. july. chicago. soiree. for all of us who have a birthday this year. be there.

    Lori? Im certain Ill so agree.

    Marianne? as ALWAYS thank you for the tip about which I had entirely NO CLUE.

    and Erica? GIRLFRIEND I SO DID. Reminders set various places already. Atlanta? you watching.

    I am.
    I know.
    I trashyTV that way.

    Miz.

  13. Miz,

    You’re killing me with “For all those that have a birthday this year”. I guess if you don’t have one this year, it’s the thought that counts.

    I was looking back at my big 3-0 and here are some of the things going on then:
    USA today is launched as the first national newspaper
    EPCOT center opens in Disneyworld
    Cats opened on Broadway
    The Vietnam Veterans Memorial is dedicated in Washington D.C.

    If you can figure those things out then you have a clue on how old a fool I am today.

    As for pumpkin burgers, I think the idea is fantastic. Those days of slogging the red meat into my belly seem to be fading as fast as the hair on my head.

  14. I may have mentioned this before, but canned pumpkin can be used as a substitute for ALL other ingredients with boxed cake or muffin mixes. I like to use boxed spice cake mix: add one can of pure pumpkin and 3/4 cup wheat germ (NO other ingredients). Yummy fall flavor!

    You’ll get an arm workout mixing it (dump the whole can of pumpkin into the bowl and mix the dry ingredients in gradually). It makes really dense muffin/cupcakes — you can bake regular size or mini — and is even thick enough to spoon onto a cookie sheet and bake as cookies. Follow box directions for time and temp. They look kinda ugly, but they are ohsogood.

    ANY flavor mix will work. Play around with different ones depending on your preferences. Using pumpkin with chocolate cake mix tastes NOTHING like pumpkin, just dark, rich chocolate.

    My kids fight over these and when I brought mini muffins to my son’s preschool class EVERY kid at least tried them (and only one didn’t finish hers!). I’m planning to use this “recipe” to make cookies for the school’s Thanksgiving feast.

  15. Pumpkin Burgers?! What a great idea. I am just coming around to using pumpkin in my recipes and love it. Runner’s World has a great recipe for Pumpkin loaf that I have been tweaking to make it a bit more healthy. It is great after a hard workout.

  16. The big 3-0? I just “turned” 🙂 Wasn’t as dramatic as I expected. Kind of anti climatic. Don’t get me wrong, I was mildly sad, but there are other events that have happened (before and after) that put it into perspective.

    Pumpkin burgers. I will consider trying this..sounds weird, but I like weird sometimes!

  17. Dude, that’s awesome! I’ve had veggie burgers and black bean burgers, but pumpkin burgers? Canned pumpkin is the best thing since sliced bread…wait, it’s actually way better than that!!!

    Great guest post, Miz!


  18. Ok.

    Many post’pplicable musings but, for now, can only share:

    I’m SMITTEN.

    My steelcut oats.
    A dash of salt.
    Cooked.
    2 wedges of Laughing Cow GARLIC cheese shoved in whilst hot.
    Waited.
    SpoonToMouth.
    Delicious oatyproteinsavorygoodness.

    And?

    Was that a collective drool or gag?

    It’s good, People.

    You can *trust* me/MY palate right?

    Right??

  19. Might be a bit boring for canned pumpkin but my WW leader prepares it and places it in individual serving bowl and cools it or freezes it. She loves it as a treat. 🙂

  21. Pumpkinewbie here and pretending others are as well.

    my WW leader prepares it and places it in individual serving bowl and cools it or freezes it.

    what do you mean by prepares it? Donnalouise? anyone?

    THANKS!

    Miz.

  22. Well…I’m at the big 3-6, so closer to the 4-0 than the 3-0…and definitely not caring. I am so much healthier today, so much happier, so much stronger…you couldn’t pay me enough to go back. 🙂

    I’m fascinated by the pumpkin burgers. I’d never have imagined the concept, but now I’ve seen it I’ve got to try it. Some night when I’m cooking for just me, because my family would think I’d lost my mind. Oh, wait, they think that anyway. Heh.

    Thanks for the recipe!

    V.

  23. I just had a thought – what if everyone, once they hit 21, just stopped counting? I mean, unless you’re planning to run for political office, you don’t really need to think about your age. You’re old enough to do everything. So what if we just said “Okay, I’m legal,” and then just…forgot that we HAD an age? How cool would that be? Then we could just focus on being US.

    Just a thought.

    V.

  24. OR BACKWARDS, V!

    we could be negative 45 or somesuch.

    I really cant wait to be 40.
    My plan is if I dont rush the entire thing and compete next year as Im overzealous that way to get back on stage and do a bodybuilding show at 60.

    (drug tested of course. I cant compete with the juiced up grannies!)

    Miz.

  25. Substitute pumpkin for everything in cake mix? Gives me ideas! It all sounds good. As for my age, well, JFK was killed on my fifth birthday. For the non-mathly inclined that makes me 50 and fabulous very soon. I’m heathier, stronger, and smarter than ever and I get better every day.

  26. I’m not sure I’m ready for pumpkin burgers, but I’ll definitely save the recipe.

    Btw, Walgreen’s has pure pumpkin on sale this week (with a coupon which you can print from their website). It’s $0.99/can vs. $1.79 regular price.

    And I can confirm that the spice cake mix/pure pumpkin recipe is a winner. My co-workers and I loved it! One of us loved it a little too much and overindulged a teensy bit, but excused herself because it was pumpkin.

    Have a great day.

  27. Fo’shizzle? punkin burgers?????? I may have to try this one, my blogizzle.

    Whodathunkit!

    And age? Just numbers people.
    I’m 43 and my students still think I’m 30ish (I tell you fat DON”T wrinkle!) Though if my DS doesn’t start getting his carcass up in the morning so I can get to school/work on time – I’m going to age rapidly.

    What’s this Chicago business? Miz?

  28. I’ll be 38 in March, but I tell people I’ll be celebrating the 9th anniversary of my 29th Birthday!!

    Truth be told, I’m looking forward to my 40’s. The 30’s have been hard, but I’m finally (finally!) finding out who I am and who I want to be for the next 40 (50,60) years of my life. There’s a lot to be said for experience and wisdom.

  29. Happy early Birthday Molly!

    With all the pumpkin that I’ve got in my freezer I could make a whole lotta pumpkin burgers… yum:)

  30. I’m all about the pumpkin!

    Here is a yummy pumpkin bar recipe that I came up with:
    Pumpkin Cranberry Oat Bars

    Ingredients:
    28 grams of protein powder
    1/2 cup canned pumpkin
    2 eggs
    1/2 cup lowfat yogurt (any kind but fruit – I happened to have vanilla on hand)
    2 tsp pumpkin pie spice
    1/2 cup brown sugar
    2 1/2 cups of rolled oats
    40 grams of Craisins (or dried cranberries).

    Preheat oven to 350. Line a 9×9 pan with parchment paper. This will really make it easier to get these out, trust me.

    In a bowl, mix together the protein powder, pumpkin, eggs, yogurt, spices, brown sugar with a mixer. You want to make sure the protein powder is really well incorporated and the mixture is smooth. Chop the Craisins smaller and add to the mix. Then stir in the oats.
    Press the mixture evenly into the 9×9 pan and bake for 35 minutes. These won’t really get brown, they will just firm up – so don’t over bake. Remove from the pan right away and cut into 9 squares. It’s much easier to cut these when warm.
    Store in the fridge.


  31. There’s a lot to be said for experience and wisdom.

    AMEN SISTER.

    and I really dont give a shit care about the crows feet and wrinkles etc.

    not even for the *right* reasons….but for the once I started obsessing and attempting to ‘mask’ it would be a lifelongthing.

    and SO not how I wanna spend my time.

    and.

    stepsoffsoapbox.

    (Linda? Chicago? Blogher conference. July. Be there! Lori? THANK YOU!!)

  32. Ok, usually, I’d say “gasp. Pumpkin burgers?” but recently, having tried blueberry burgers, I am going to have to make this.

    Three o? Seriously? Wait until you are closer to 40 to start stressin’.

  33. I think I’m gonna have to pass on making pumpkin burgers… For some reason, just does not appeal. BUT! Turning 30? Was awesome, not scarybad. The 30’s are SO MUCH BETTER than the 20’s. For serious. 🙂

  34. Coming out of lurking to give my Pumpkin Chili recipe.

    1 28-ounce can crushed tomatoes
    2 15-1/2-ounce cans pinto beans, rinsed
    1 15-1/2-ounce cans kidney or black beans, rinsed
    1 15-ounce can pumpkin (no seasonings)
    1 15-1/4-ounce can whole kernel corn, drained
    (I use Trader Joe’s FROZEN roasted corn, yum)
    4 cups water (not drained or rinsed, kidding)
    1 medium onion, chopped
    1 sweet red or bell pepper, chopped
    2/3 cup bulgur uncooked bulgur wheat
    1 4-ounce can of chopped green chiles
    2-1/2 tablespoons chili powder
    1 teaspoon ground cumin (I use more because I LOVE it)
    1 garlic clove, minced
    1 teaspoon salt (don’t usually use it)

    Combine tomatoes, both beans, pumpkin, corn, water, onions, peppers, bulgur, green chiles, chili powder, cumin, garlic and salt (everything) in a 4- to 5-quart stockpot and bring to a boil.
    Reduce heat and simmer, uncovered, for 30 to 35 minutes or until bulgur is tender
    Garnish with cheese or whatever
    Enjoy

    You don’t have to buy canned pumpkin. I will get a pumpkin, prepare it like any winter squash (cut in half, cut side down in lasagna pan with about 2 cups of water, cook at 350 until able to scrape out the inner gooiness). I do this and freeze in 1-cup measures and use for baking and the like. As was stated earlier, use it with cakes mixes, muffin mixes and even brownie mixes.

  35. Renda? who knew that’s what it would take!

    I’d have pumpkin’d earlier 😉

    Thanks for the recipe!

    Miz

  36. Wow – pumpkin burgers! I too am intrigued. I am very picky when it comes to vegetarian “burgers” (I hate soy) so these sound right up my alley! Love it.

  40. Man…I’m always looking fro good veggie recipes…and anything with pumpkin in makes me happy.
    I’m *so* making these for supper tonight….

  43. that looks pretty tasty! I’m a big fan of triathlon too –hoping to the the IRonman someday! For now it’s just sprints and olympic distance!

  44. wow! Molly’s burgers rock…writing the recipe down right now to make this weekend!!!! Thanks for sharing: I love pumpkin in everything I just made a Pumpkin Sweetpotato PIE!!! mmmm….I am getting into Tri’s is there a certain plan that she uses?

  45. bobbi? Molly will be by later and I’m sure has a few thoughts on plans.

    And everyone?

    MY EMAIL IS UBERSLOW/LOSING MESSAGES.

    If you’re waiting for a response feel free to *resend* or leave a comment.

    Not sure what’s up with that…

    Miz.

  46. I love all things pumpkin. And birthdays. Really, what’s not to love? Friends and family, presents, special dinners, birthday cake, and a chance for self-reflection. The only thing missing is some pumpkin burgers!

  47. The big 50 is not huge and horrible. It’s great.
    The recipe sounds delicious but too much stuff! I’m lazy. I’ll get my personal chef to whip them up. haha The pumpkin chili recipe looks yummy too.

    I do love pumpkin in just about anything foodwise.

  50. I adore the pumpkin/black bean combo.

    Honestly, though, I am a wee bit lazy and this is what this recipe is going to become in my kitchen (tonight. because I’m that excited): mash pumpkin, black beans, and spices together. Fry patties that fall apart without binders. Pile it all into a unburgerlike mound on my plate and eat with relish.

    Because I think it looks like the kind of recipe you can mangle and still love. (Those are the only kind I’ll try.)

  52. Those sound awesome! My architect does not like pumpkin, so i’m always looking for new ways to trick him into eating them. 🙂 Thanks!

  54. Wow this sounds wonderful and I’m so hungry. I bet even my husband would like these. And I think fresh parsley makes everything good–but it can’t be the bottled kind, it has to be fresh.

    I’m approaching the big six-oh on Sunday. Hard to believe…

  55. Well, I am glad you guest posted -this recipe sounds wonderful! I would have advice for turning 30 but don’t remember turning 30 since I am soooo dingdanged old….

  56. those sound delish.
    i don’t have any advice on turning 30, as i am not there yet. but i will let you know in 5ish years.

  59. Ohh this sounds wonderful. I wonder if the chillins and hubby would eat it? Could it be frozen I wonder. Hmm… might just have to try that.

    About the big 3-0, It didn’t bother me. At 25 I decided I was going to be excited about it and stuck to that til I was 29 and decided I needed SOMETHING concrete to be excited about so I’m training for my first marathon during my 30th year. I think trying something you never thought you would do or something you’ve been putting it off and making that a priority has made this year so far so great. I forgot how much I loved running and now its just part of my life, a new life… after the 30th birthday and loving it.

  60. I turned the big 4-0 in February of this year…and wow, what an amazing year it’s turned out to be! If this is just the start…who knows where I’ll end up when I turn the big 5-0? I’m feeling much more vibrant and fit than I was during my 30s. Can’t knock the 30s, though, because that’s when I had my babies. But most of my time and energy went to getting them through infancy and the toddler years than into other pursuits.

  64. Hmmm . . . I don’t know about pumpkin burgers. I am suspicious of squash in general, and don’t care for most of it. On the other hand, I might have to try it, because it seems so odd to me that it will either be FANTASTIC or I will have a funny story to tell about “this one time that I made BURGERS out of PUMPKIN.” Either way, I win! LOL 😉

  65. Ironically, I did stop counting when I hit 21. Not on purpose. A few years back, me and hubby were out eating my birthday dinner when the waitress asked me how old I was. I said, “22”, and then my hubby replied, “no she’s not she’s 21.” I looked at him and seriously had to question it for a while. Ever sciece then, I’m always second guessing my age, and the big joke is “21”. Yes, he was wrong, but he did forget my birthday once, but eventually I’ll forget that.

    Tis The Season To Eat Pumpkin. I have never seen so many pumpkin recipes. This one looks good. I had a bite of a hamburger patty yesterday and gagged, but I love meat to much to become a vegetarian. Every vegetarian I’ve ever meet, I always end up offering meat. Not intentionally, I just forget, that along with my age =-)

  67. I’ll def sneak this recipe in on my fam!
    The big 3-0 seems like childhood now, so my advise is to enjoy it and know that by enjoying it now, one day you will look back at a good thing.

  71. That recipes looks amazing. Thank you so much for sharing!

    I am keeping my fingers crossed I have the means to do BlogHer in Chicago in 2009. It’s defnitely a priority and a major dream for me. I’ve got it on my calendar. Now, if life is good to us, I’ll be there.

    I’ll be 40 in 2010. My goal is to run a marathon that year. I’m thinking Nashville’s race in April, since my birthday is in April. The whole “run a marathon when you’re 40” is becoming a cliche, I know. But, ah well, call me a cliche.

    Do you have a “big goal” for your 40th? (other than going to BlogHer and having a fabulous time)

  72. I’m impressed that you can use pumpkin this way. I don’t think I can sell my team on it yet only because I JUST sold them on 75% mushroom:25% beef burgers, but I’m going to bookmark it for future.

  73. Do you have a “big goal” for your 40th? (other than going to BlogHer and having a fabulous time)

    I DONT! is that unique I wonder? and I have firmly instituted a no party policy.

    (not at all because I fear the age but Im not a centerofattention woman. is that surprising?)

    although a massage/pedicure/nap combo is welcome.

    (uh, from my husband. no pressure on you Laura N :))

    very cool about the marathon…I could have done that but methinks I dont have enough time (the way I run anyway. as in sporadic.)

    Miz.

  74. So many great pumpkins recipes, I love it! This is my absolute favorite time of year, and pumpkin is just one of the many reasons. The best ways are in pie and pumpkin chocolate chip cookies, but I’ll take it how I can get it.

    I doubt the Hubs would eat the Pumpkin burgers, but I would love to try them (I’m guessing I could freeze leftovers and take them to work for lunch?)

    About turning 30, it’s no big deal. Last year the Hubs threw me a big surprise party with both sides of our family (there are 6 siblings on my side and 8 on his, plus spouses, kids and our parents, so you do the math- it was wild!), but I didn’t feel any different. In fact, people are usually surprised when they find out how old I am (I don’t know if that’s because of how I look or more because of how I act, though, LOL).

    I was a little disturbed when I started finding gray hair at 29, and when my skin became so dry that I had to use “old lady” moisturizer, but otherwise life is grand. However, I turned 31 this week, and my biological clock is ticking. This getting pregnant thing is trickier than I thought…

  75. Oh I’ve tried a couple of other things with pumpkin lately. I put a scoop in my oatmeal with applesauce, vanilla protein powder, flax seed, pumpkin pie spice and cin, very good.

    Also made a smoothie and used a fresh apple and part skim milk, part LF yogurt, with vanilla protein powder, pumpkin and spices.

    YUM!

  78. Mmm, pumpkin burgers! although the thing i’m struck most by is the fact that i’m 27… does that mean i’m nearing the big three-o??

  79. I have to say, I never in a million years would have thought about making pumpkin burgers. But I love the idea! Totally going to print this recipe.

  80. Hello everyone! Sorry that I didn’t stop by earlier, it was a crazy work filled day…so much to comment on, I apologize for lumping this in to one.

    Firstly, thanks for all of the birthday wishes. I love Jill’s idea of celebrating the 9th anniversary of her 29th birthday, that made me smile! As did Valerie’s thoughts that age only matters if you are running for political office (or retiring I might add!)

    Secondly, lots of other great pumpkin recipes to try, looks like I will be experimenting with pumpkin this weekend!

    Very cool that you are in to doing triathlons Blake! I actually became a USAT ambassador and it is a great lot of fun to network with people at races as well. I have found it to be a friendly/exciting bunch of people at races, a great sense of community.

    Bobbi: I don’t really follow a set triathlon training plan from a book, I have created the “Molly hodge podge.” I subscribe to Triathlete magazine and will browse through books at Barnes and Noble on occasion to supplement my own ideas. Lately I have been on a biking plan kick as it is definitely the weakest leg of my triathlon. I grew up swimming/running competitively and was lucky to have some great coaches to build a foundation for weight training, running/swimming basics. For swimming in a week I tend to do one work out that consists mainly of drills, one work out of just swimming continuously and work out of intervals and sprint to work on building speed. For biking I go on a long ride on Saturdays and do one evening of hills during the week. Then I run on the other days with one day of intervals and one day that is a long run and any other nights (I do double work outs more than once a week) I do what I am in the mood for. I like to break up my lifting and do six short nights (3 upper body, 3 lower body). I take one day off a week at least. Umm, I meant to be brief, if you want to discuss more, feel free to drop me an email sportsaholic AT gmail DOT com as I love to talk training!

    I haven’t tried freezing pumpkin burgers yet, but I imagine that they would keep fine and work well, please let me know whoever tries it!

    Okay, I think that sums it up! Thanks everyone for reading the guest post and a BIG THANKS to Miz for the opportunity to share!

    Happy Fall/Pumpkin season, it’s a tasty one!

  81. As usual, you are right on time with your post. Today is MY 30th birthday – seriously, no kidding, it is today. I’m happy to read all of the advice & thoughts from the Bumbling Band, because I’ve been pretty sensitive about this birthday.

    Pumpkin burgers – what a fresh idea!

  82. Happy Birthday Brianna, how’s 30 treating you?

    Also, I listed my email address incorrectly above, please note it is sportsaholic21 AT gmail DOT com. I forgot the 21, oops!

  83. Carla – Not sure what she meant by preparing it…I figure you must have to add something to the pumkin pie mix – maybe she doesn’t…opps, I should pay more another during the meetings. It’s not just plain pumpkin, it’s the pumpkin pie mix…maybe she has to add water or milk?? or just extra spices like nutmeg…she says she just divides it up and instead of making a pie, puts it in plastic container and cools or freezes it to eat individually.

  85. I’d need to check with you here. Which isn’t something I normally do! I take pleasure in studying a post that can make folks think. Also, thanks for permitting me to remark!

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