PURE BARRE + PESTO TURKEY BURGERS

By now you’re probably aware of my favorite workout activities (Pilates, riding my bike, kitchen dancing….) and now a Pure Barre addict. I resisted for awhile, but after one of my closest sorority sisters kept talking about it, I decided to join the cult. I have done barre at a few other studios and first got hooked when I lived in Fort Wayne for a few months before buying my condo downtown.

There is a huge difference between the barre I took at various studios and the branded Pure Barre. The experience is branded in everything – the iconic red balls, the mats, the double ring thingy, and even the required sticky socks. The socks are not cheap – be prepared to fork over $15, but you can’t do it without them. The entire studio is carpeted. Yes, you read that correctly. And as the name implies, there’s a ballet bar surrounding the room. As a side note, PB makes me think of peanut butter, so maybe there’s a reason I like this place so much.

Pilates has been a constant in my life and it was the perfect way to slowly ease back into a routine after the accident, but I noticed that I had plateaued. It is still a challenging workout, but I needed something that made me sweat again. That and laying on the reformer is not great for my left clavicle – we add extra padding, but the clavicle still hurts when I touch it, so it was time to switch it up!

Pure Barre has been accommodating with my injuries and they’re the friendliest group of ladies you’ll meet. When I sit on the mat while everyone else ‘swims’ at the end (I can’t lay on my belly because of my ribs), the instructor is encouraging and understanding. I am also paranoid about my neck and am more aware of all of my movements now. It’s only been five months, so it’s the best motivator to even be able to go to class.

None of my fellow classmates know I have broken ribs. The floor to ceiling mirrors in the studio originally bothered me – I never look at my face until I am up against the ballet bar and have no where else to look. I say all of this because you have to face (get it, face) everything life throws at you. I also made a promise early on not to compare myself to anyone else in the room because we’re all on different journeys.

If you’re interested in joining the sticky sock fun, you can sign up for one month unlimited for $99, which is another reason I have been going almost everyday. Pure Barre Indy is also having an official grand opening this Thursday at 5:30. It’s a noncommittal way to check it out!

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the incredible handiwork of my BFF, Kim Shrack of Manayunk Calligraphy 

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When you forget your top and have to buy one. Now I am PB branded too.
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sticky socks

I have a habit of Googling recipes and then not only forgetting the source, but overhauling the original recipe anyways. This is the case with these impromptu pesto turkey burgers. It was one of those nights after work and Pilates where I was hangry and needed something.

Hello, pesto! It’s one of the easiest things to make and while I would have preferred to have had fresh spinach on hand, the frozen worked just fine! I let it get to room temperature a bit and removed the excess water. The warm burgers also helped heat up the pesto and slightly melt the slab of mozzarella on top. This was a hit and we demolished the burgers in happy silence.

I also used the basil that you can buy in the tubes in the produce section of the grocery store. I have already killed three basil plants and it’s only May, so the tube variety is good to have on hand. The garlic, almonds, lemon, and evoo are all kitchen staples, so you can make this anytime you need a quick and healthy sauce. We ate these bun-less because not only did we not have buns, but we ate leftover Patachou bread and dipped it in balsamic and evoo as our appetizer before dinner.

This was the same night that the IBJ announced that Marsh grocery stores are no longer allowed to sell hard liquor since they are removing pharmacies from all their stores. To expedite their stockpile, Marsh offered 40% of all hard liquor. TOTAL CHAOS. It was a mad race to get to your nearest Marsh to stock up. By the time Nick and I got there, it was slim pickings. Unless you’re a fan of Deep Eddy or Dark Eyes, you were out of luck. We left empty handed, but it was hilarious to see every cart taken and people checking out with carts full of liquids.

LIBBY’S PESTO TURKEY BURGERS

PESTO

  • 2-3 handfuls of spinach (fresh or frozen)
  • 5 basil leaves or a few hearty squirts of the basil in the tube
  • 1 tablespoon of lemon juice (about one lemon)
  • 1 garlic clove (or more if you like garlic)
  • salt and pepper
  • 2 tablespoons olive oil
  • A handful of almonds
  • A few tablespoons of parmesan cheese
  • A little water to thin

BURGERS

  • 1 pound ground turkey or chicken
  • salt and pepper
  • mozzarella and tomato slices
  • Red onions, sliced and sautéed in balsamic vinegar until soft
  • buns or you can serve these in bibb lettuce ‘cups’
  1. Place the spinach, basil, lemon, olive oil, almonds,garlic, salt, pepper, and parm in a food processor (a blender would work too). Add a little water as needed for consistency. Set aside to top the burgers.
  2. Form the ground meat into four burgers and salt and pepper. Place in a hot pan (or on the grill) and cook  for 5 minutes each side. I finished the burgers in the warm oven (I was roasting potatoes and asparagus anyways, so it was already on) since the outsides were golden brown, but the inside needed more time.
  3. Top with the mozzarella and heat for one minute longer to melt the cheese.
  4. Serve each burger in a bun or lettuce wrap and top with a generous portion of the balsamic onions, pesto, and tomatoes. I also drizzled the tops with balsamic glaze.

 

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Leftover pesto burger for lunch at work. Photo does not accurately portray the deliciousness.

XO, Libby

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