Wow I’ve really dropped off the radar! My apologies. Work has been so overwhelming. And I officially started crossfit classes! I’m a few days in and I love it!! My body is so sore everyday after the workout but I love that feeling. So excited to see the results to come.
I finally got around to making a new recipe. I REALLY wanted a hamburger, and not just the patty. So I previously made the Paleo Dinner Rolls. I had them frozen so I defrosted a few in the oven and cut them in half for a bun for my sliders. As for the patty, I tried this Pesto Meatball recipe since my basil plant is overgrowing and I haven’t used it lately. The meatballs are delicious, since the pesto makes it softer and much tastier. Put it together with a dinner roll and you have tiny sliders.
Felt the burger/patty binge lately, so why not move from the meats to some seafood?
These salmon cake patties were delicious, especially with the homemade honey mustard dressing I drizzled on top.
Ingredients (makes 4 large patties):
- 2 Salmon Filets
- 1/2 cup Coconut Flour (add more if the patty is still not sticking together)
- 2 Eggs
- 1/3 red onion, chopped
- 1/2 teaspoon garlic powder
- Salt & Pepper
- Coconut Oil
First bake the salmon steaks with just some coconut oil, salt, and pepper at 350 F for 20-25 minutes, or until it flakes easily. Let it cool, then pull apart the salmon from its bones and skin. (You can probably use filets as well to avoid all the bones, but I only had steaks in the house) In a large bowl, mix the remaining ingredients together. Form into patties (I made four large ones) and heat it on the skillet for 3-5 minutes on each side. Drizzle with honey mustard, if preferred.
Honey Mustard Ingredients:
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Honey
- 1 Teaspoon Apple Cider Vinegar
The recipe above only made enough dressing for one patty, so you can adjust it accordingly. Also, you can change the dijon mustard/honey ratio to your liking (I didn’t want mine too sweet). The above numbers are just close estimates since I would add tiny teaspoons more at times to balance out the flavor. (I apologize for the lack of specific numbers, but you can play with it however you prefer your honey mustard)
Not going to lie here, but last night I did have a cheat meal. Only because I had a groupon. And because it was my favorite pizza place, almost like the pizza I had in Florence. It was delicious at the time, especially the Nutella dessert s’mores pizza (amazing at the time..coming from me who hates marshmallows) but boy was my stomach not used to any of the gluten or sugar. It’s been almost a month and about an hour after the meal, I had the worst stomach ache. Haven’t gotten one like that in ages. Not worth the meal at all. Now I’ll have to be cautious of what I decide to “cheat” on.
All that aside, I made probably one of the best homemade burgers I’ve ever had. I love and crave spice in almost every meal I eat (probably not the best thing for my body at all) so I decided to make a spicy chipotle burger.
(I apologize for this picture from the grill pan. After a long work day and an hour commute back, this burger couldn’t sit any longer on a plate for a photoshoot)
- 2 pounds grass fed ground beef
- 1 jalapeño pepper, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground garlic
- 1/2 teaspoon roasted red pepper flakes
- 1/4 onion, chopped
- salt and pepper
Mix all the ingredients in a large mixing bowl. Recipe makes roughly 4 patties. Grill on outdoor grill or grill pan for 5-7 minutes each side, depending how you like your burger. I don’t like any red in mine at all so I let it sit a bit longer.
I love me some burgers, you know. I found this recipe from Civilized Caveman and it looked absolutely amazing. Avocado? In a burger? What? Done. You won me over. I decided to give it my own little spin, though. The recipe calls for two avocados just put into the middle of the burger. However, I made it into more of a guacamole.
I mashed the avocado in a bowl, squeezed the juice out of half a lime, and sprinkled a teaspoon of chili powder. Mixed it all up. How I made my burgers was create one thin patty, put some guacamole filling, and then creating another thin patty to sandwich the filling.
For the side dish, I cut up one pound of brussel sprouts into halves and tossed it in a skillet with coconut oil, salt, and pepper. It was too hot to labor over the stove for anything more than that.