It’s already Thursday of furlough+Spring Break for me, and it just hit me that I have a paper due tomorrow for my Human Behavior class – I haven’t even thought about a topic yet!  Disappointed smile

Ah well. Not even impending papers can stifle my current blissful state. I needed this break and have been filled with gratitude every single day for the opportunity to rejuvenate and get energized for what just might be my – busiest ever – last month of work for a while.  [In case you missed it, I finally got word of someone being hired for my position – which is good news!  We’re hoping to get them in the office around the middle/end of April!].

While it would have been nice to spend my time in the water and at the beach, Mother Nature had different plans for me this week.  Aside from starting my cycle, the wind has been insane since Monday – which doesn’t make for a fun time at the beach anyway.  That means I’ve spent much of my time indoors this week, which seems to have been exactly what I needed as I end my 25th year Smile.

I’ve taken time this week to reflect on many things (one of which was finishing what I started) and I can honestly say that I feel much more at peace with myself than I have in a long time. There’s so much up in the air for us right now [my job ending soon, grad school practicum, Ben’s position not working out, having to move soon] that it’s been overwhelming for a control freak like myself.  I needed this time to remember how perfect and meaningful everything that happens in my life truly is. And I’m ready for the greatness that’s about to unfold in my life.  I’m taking it on whole-heartedly, even if I’m not sure what it looks like just yet!

While I do enjoy writing, much of my reflection happens while I’m keeping my hands busy with creation [cooking, jewelry-making, etc.].  I’ve felt so fortunate to spend so much time in the kitchen this week… I made so much food by Tuesday that Ben, the bottomless pit, said he felt like he couldn’t keep up!  Don’t worry, we froze quite a bit for the busy times ahead Winking smile.

I’ve said before that I don’t typically eat much meat because I only like to eat meat if I’m sure it’s not tortured flesh (i.e. I have to  do some serious research beforehand, unless it’s coming from someone I know), but that ultimately I listen to my body’s cues on when to eat meat.  This week I was feeling a little anemic, so I decided to get some ground chicken breast.  I got home and opened up the Joy of Cooking, and off I went.

I made these burgers using mango chutney (partially because we had some in the fridge and partially because it sounded amazing) and a bunch of veggies that happened to be in the fridge at the time (because, as Ben and I have agreed, spinach is a wonder food that can somehow be cooked into anything).  They came out super moist and yummy, and I froze half the batch so that I can easily defrost a patty whenever I feel my body needs the extra boost of iron and protein.


Chutney Chicken Breast Burgers

[adapted from the Joy of Cooking]


  • 1 lb ground chicken breast [you can also grind it yourself using this technique]
  • 1/4 c prepared chutney [I used Patak’s hot mango chutney]
  • 1/2 medium onion
  • 1 stalk celery
  • 1 carrot
  • 1 c spinach, packed
  • 1 clove garlic
  • 1 Tbsp dijon mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • salt + pepper to taste


Preheat the oven to broiler setting [or prep the grill].

Process the veggies until they’re in bits, but not mushy.

Mix together all the ingredients.


Shape into patties of your desired size [I made eight palm-sized patties].


Broil for about 4-5 minutes on one side, then flip the patties and broil for another 4-5 minutes, just until cooked through.


The Foodbuzz Tastemaker Program sent me a package just in time for Ben and I to try out our burgers with this new bread from Nature’s Pride [I just have to say how stoked I am to have actually received something!  Many companies won’t send things out to me because I don’t live in the continental U.S.].


We obviously thought the bread [All Natural Hearty Wheat with Flax] was pretty yummy Winking smile I was impressed by the company’s ingredient list (short and understandable!), as well as the fact that they used flax (real food) to up the fiber + Omega 3s.  Nice job, Nature’s Pride!  But although I am the nutrition-fact-checker and breadwinner in our family (hehe), Ben is the bread connoisseur.  His opinion: “8 out of 10. The texture was a little off and it’s a little dry.  But still good.”

I’ll tell you one thing: when you toast it up, slather it in goat cheese and mustard, add a ton of veggies, and top it with a chicken breast burger, it is divine Winking smile.


But of course, not as divine as the bread connoisseur’s burger:


[complete with ketchup, mustard, almond cheese, tomatoes, sprouts + greens]

Mmm, just looking at that makes me salivate.  I’m off to snack on a muffin and then fully enjoy my last day of being 25!  Smile Have a beautiful day!

Are you omnivorous? Can you tell/do you listen when your body tells you it’s craving something in particular?

Oh, and just for funsies, watch this clip from Portlandia.  This is sometimes how I feel about my obsession with finding legit food:

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts!


2 thoughts on “Omnivorous

  1. Earl_J says:

    Dear Haley,
    that video is hilarious!
    Have you been to the farm where Colin was raised yet? Perhaps on your next trip to the west coast… (grin)

    Your burgers look delicious. . . you take superb pictures that make them look most excellent. . .

    Until that time … Earl J.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s