Paleo Burger and Tangy Slaw

After hearing everyone talk about the “crossfit burger” at a new local restaurant.  My mouth started watering just hearing the word “burger”.  I decided to create a tasty, juicy burger of my own. 

Using 2 portabello mushroom caps as a bun, this burger was very satisfying, although it was messy. 

Beef Patties 

Ingredients

2lb of grass fed organic ground beef

1 tsp onion powder

1 garlic clove minced 

1 tsp paprika

1 tbsp fresh thyme chopped

1 tbsp fresh parsley

1/4 cup almond flour

1 egg

pepper to taste

Instructions

Mix all ingredients in one big bowl.  Form into 1/2 in think patties.  Cook patties (bake, bbq, fry) till no longer pink in the center.  ( I baked mine at 300F for 18-20 mins). 

To make the portobello mushroom,  take 2 caps for each patties.  take the little stem off and scrape the inside of the mushroom off ( the dark brown little spongy part of the mushroom) out and discard.  Place on a baking sheet and bake at 300F for 5 mins. 

THE BURGER

The beauty of this sandwich- Add whatever topping you desire!  Bacon, avocado, tomato and onions would top my burger.

Paleo Tangy Slaw (super easy)

3 cups of shredded purple cabbage

1/4 cup of shredded carrots

1/4 cup onion (chopped)

Lemon juice from one whole lemon

3 tbsp of olive oil

1/2 tsp garlic powder

pepper to taste.

Mix all ingredients in a large bowl.   ENJOY!

Paleo Grass Fed Roast Beef

I put a roast in the slow cooker at least once a week.  There really isn’t a trick to it and they all come out TENDER!   My roasts literally fall apart when I remove them from the cooker.

Why Grass fed???

Typical factory farm-raised cows are fattened up with huge quantities of grains & soy that are not their natural diet & also given unhealthy doses of hormones, antibiotics, etc.

When cows are healthy and eat the diet they were meant to eat naturally, the meat is extremly healthy for us.   Grass-fed meats are a high quality source of  proteins and  are also a great source of healthy fats.

For example… When cows eat mostly grain and soy, the fat composition of their meat becomes higher in inflammatory omega-6 fatty acids and lower in omega-3 fatty acids (which are lacking in modern diets).

On the other hand, when cows eat grass, their meat becomes higher in omega-3s and lower in omega-6, achieving a more natural balance of omega-3 to omega-6 fats.  In addition, grass-fed beef also contains much higher levels of conjugated linoleic acid, which has shown benefits in studies for losing body fat and gaining lean muscle mass.

If you haven’t seen the documentary FOOD inc. Rent it, buy it….Everyone should be aware of what’s going on with our meat before we eat it or feed it to others.

Ingredients

3-4lbs Grass fed Roast ( any cut will do)

4 whole cloves of garlic cut in halves

1 cup of water

1 tablespoon of  fresh rosemary

1 tablespoon of fresh thyme

1/2 of an onion chopped

fresh ground pepper to taste

Instructions

In a preheated frying pan (on med) pan sear the roast on each side to lock in the juices.  Place into slow cooker with 1/2 the water.  with the other 1/2 of the water add to the frying pan and scrape the pan for the drippings and add to the roast.  Add the garlic, rosemary, thyme, onion and pepper to the slow cooker. Place lid and cook on low for 6 hours.

We buy our beef from Peter 613-347-1124…Here are a few pics of thecows on his farm.  Peter is very passionate about his cows and what he does.

Paleo Meatloaf

I needed some comfort food this weekend so I decided to rig up this meatloaf.  I use to often eat meatloaf as a kid but, sorry mom, this one beats yours by far.  It was a huge hit at my house, my kids loved it,  along with the sweetness of the mashed carrots and turnip and the boiled beets, a perfect pair.

Voila!

 

Meatloaf

Ingredients:

1  cup diced onion

2 lbs of grass fed ground beef

1 cup almond meal

2 eggs

1 can tomato paste (organic)

1 tbsp crushed garlic

2 tbsp fresh basil

1 tsp marjoram

cracked black pepper to taste

Instructions

Mix all ingredients in a food processor or by hand in a large mixing bowl. Place meat mixture into a large bread pan or a glass baking pan and form into a loaf.  Bake at 350 degrees for 1 hour or until meat is no longer pink in the middle.