There is nothing better than a loaded hamburger with all of the fixins. And, for someone who follows a paleo or whole 30 type plan, I love mine with a crispy lettuce wrap. I’m also usually looking for a good side dish because, yeah, I eat a lot. Chips, potato salad, coleslaw won’t really work. So what else can I do? So I thought, why not just add everything I love on a burger and just mix it all together? How simple is that? But it needs something to brng all together. While some of my favorite toppings are sauteed mushrooms and onions, lettuce, tomato, guacamole, bacon, jalipeno, to name a few, my biggest requirement lately is this new amazing mayonase by Primal Kitchen. It is the perfect touch!
Anyway so instead lettuce (which would get soggy), I got some pre-cut cabbage and sauteed that in some butter, bacon grease or avocado oil. Then in a separate pan I cooked about 1.5 lbs of grassfed ground beef. Then I added that to the cabbage, along with all of my favorite burger toppings, lots of my new favorite mayo to the mix (don’t skimp on this, it makes ALL the difference!), a big drizzle of avocado oil because well why not, and that was it. OMG was so good! I’ll be eating this for lunch all week.
I hope you guys like it! What are your favorite burger toppings??
Warm a medium pan or skillet to medium high and cook the ground beef stirring occasionally until done.
While that is cooking, get out a big pot and add some butter, bacon grease or avocado oil and sautee the veggies. If using mushrooms do that first since it takes longer to cook. Otherwise if just using cabbage (I use the precut cabbage) add that and cook until wilty and soft.
Then add the beef and any other ingredients you want to your hamburger bowl to the cooked cabbage pot. Don't forget the mayo!
Garnish with avocado, fresh tomato, bacon bits, jalipeno (I'm loving the jarred ones lately) and enjoy!!
You want a sure fire way for your family to eat kale? And actually like it?? I’m telling you, this is your best bet! Sweet, salty, tangy, and bacon-y. We have made this bacon and kale recipe for years and it is one of our very favorite sides.
So almost every Saturday and Sunday morning my husband will make bacon. Over the years we have found that our favorite way to cook it, in order to get it extra crispy and without the mess of splattering, is by baking it. All you need to do is preheat the oven to 370, cover a baking sheet with foil, lay the bacon into strips (not letting it overlap) evenly and bake it for about 10 min on each side until extra crispy. Once we pull the pan out of the oven, I’ll pour the bacon grease in a coffee mug or directly into my big stainless 6 quart pot to have it ready (for this recipe) later on in the day. And, before the bacon is all gone, I’ll grab 2-3 pieces, put it in a small storage bag (once it has cooled), crumble it, and toss it in the fridge for use later.
If you don’t make bacon in the morning, you can still certainly make this recipe easily, but the morning bacon does save time and make this recipe extra flavorful!
I love ths recipe so much I wanted to make it a meal so I added some sausage (see below) to make it heartier and more filling and man is it good!! I make this once a weekly latey. I’m hooked!
This sausage is amazing and cooked on the cast iron skillet, it is even better because it gets nice and crispy. It’s also great with eggs, in salads, etc. You can get it at Whole Foods or 365 but it’s definitely cheaper at 365 if you have access to one.
Honestly, just one large bush? (what is a grouping of kale called? a bunch?) of kale will hardly fill just me (I do eat a lot in general), so I will almost always use 2 big…things(?) of kale. And well, that is just enough for the four of us.
This is the kind (not sure if it has a name) of kale I used. And instead of cutting it, I just tear pieces off to put in the pot.
I love my big 6 quart pot. It helps contain the splatter and mess if I’m cooking the bacon but also it leaves me plenty of room and makes it easier to stir. Why did I always try to use a smaller pot before??
And here it is. I hope you all like it as much as we do!
2-3 tbspcoconut sugardepending how how big your bunch is you may need more or less
If you saved your bacon grease, then heat up your large pot on medium high, pour all of the bacon grease (so probably about 3 tbsp) and then add the kale by tearing off pieces until there are just stems left.
If you didn't make bacon in the morning then just add the cut up bacon to the pot and cook until its brown and then add the kale.
Cook and stir the kale for about 5 minutes or until kale starts to soften and lose some of it's color.
Add the apple cider vinegar and coconut sugar as desired and enjoy!
You can add some cooked sausage if you'd like it to be more of a meal but it's great with or without.
For most holidays, we love to make fun breakfast treats. And this year for Easter, I had donuts on my mind. Donuts are really one of the things I miss with clean eating. My mission this past week was to find a paleo/low carb type donut on the internet with the best reviews. After some searching, wholesomeyum’s recipe with 98 4.8 (out of 5) star reviews and 384 comments, seem to have won out, so I figured we needed to try these. I did what any good mom would do, I asked my daughter to make them for me. She used coconut sugar instead of the erythritol but they turned out well. And while they were tasty, they favored the texture of a muffin a bit more than a donut, but were good nonetheless!
I did also come to realize that donuts really need to be fried (or at least taste like they are fried). For that reason, and not to toot my own horn, but it made me realize why I love the donuts from my book. I think because we use fiber to give the donuts some “squishiness” they have a similar texture to traditional gluten-filled tastiness. Brush them with a coat of butter before baking so the cinnamon & sugar caramelize. The kids made these also for my birthday morning and also Christmas morning. They’re my fav!
This picture doesn’t do them justice since you can’t see the caramelized cinnamon and sugar at the bottom very well. I pulled this old picture from my book. I honestly didn’t plan on sharing these donuts with you all, but thought I had to after trying the delicious but non-“fried” donuts that my daughter made just so you can have different options. If you have my book, these are on page 174. Otherwise, if not, no worries, I’ll post the recipe at the bottom of this page!
I hope you guys can find a fun breakfast treat that you love!
Here are donuts from WholeSomeYum. They turned out pretty, didn’t they? If you dont like fried or need fried then you will love these!
Tate did really enjoy these! It was funny for me to see him come jump on our bench and play around with the donuts and camera while I was trying to photograph the food. I hadn’t see him to do that in quite a while.
The last time had took this pose might have been from a post from 2014. How time flies….
Preheat oven 325F.
Mix dry ingredients together in a medium bowl.
Then in a small pot, boil water and add butter to melt.
Pour water/butter into the bowl of dry ingredients and mix well.
Once it starts to become dough like, you will likely need to use your hands to knead it all together.
Then, tear off golf ball sized pieces and form into balls with your hands.
On a parchment paper lined cookie sheet, place the balls on the sheet and cook for 25 minutes.
A few minutes after that has cooked, melt your chocolate so it has some time to cool.
Then once the donut holes come out of the oven, dip them halfway or cover them completely with chocolate, and devour!
I cannot thank those of you enough that reached out to me since my last post. My intent was not to get attention (if you know me, you know that is the last thing I would ever want) or create concern. Like I said, I just wanted to raise some awareness and make a small confession.
So, just to be clear, I am all good. And I am thankful for the health that I have and for the support that I have from my family and friends. I am so grateful for so much. And besides, we all have our own stuff, right? We ALL do. But it’s just that you now actually know mine. 🙂 But from the bottom of my heart, really, I so appreciate all of your thoughts and kind words. So, thank you. I’ve been reading a couple of Brené Brown’s books lately and she says, “being vulnerable isn’t a weakness,” which is what it feels like sometimes (or all of the time). But rather, she claims that is is actually “the birthplace of love, belonging, joy, courage, empathy, accountability, and authenticity.” So maybe I am growing and learning, too. Maybe we are growing and learning together.
Ok how sick are you of this cold and rain? Ugh, I am so over it. I thought we need something warm and comforting to snack on, so we made these biscuits the other day. They are so simple to make with only 4 ingredients, and they are low carb or even Keto compliant.
And if you have a nut allergy, I bet you could substitute with this pumpkin seed meal or sunflower seed meal. Both of these flours got great review so you’ll have to let me know if you try it! But do know that if you use the sunflower seed meal, the biscuits will likely turn green due to a chemical reaction between the sunflower seed meal and baking powder. Perfect for St. Patrick’s Day that is just around the corner!
Anyway, my son LOVES these biscuits and has been having them as a part of his breakfast (or even afternoon snack!) lately. My husband liked them but really loved them once we added butter and honey or eggs and bacon. They are a little different than regular gluten-filled high carb biscuits but still they are great!! I hope you all love them! By the way, I got this recipe from Wholesome YUM and it got 4.9 stars from 73 reviews. That’s really good and especially for a low carb, gluten free biscuit!
Low carb biscuits
2 cupsAlmond flourYou could also try pumpkin or sunflower seed meal
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Mix dry ingredients together in a large bowl. Stir in wet ingredients.
Scoop tablespoonfuls of the dough onto the lined baking sheet.
Form into rounded biscuit shapes (flatten slightly with your fingers).
Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
To scoop, use a ice cream scooper if you have one. We used a cookie scooper and they were a little too small for bacon and eggs.
I am slowly starting to accept that yoga will always be somewhat painful. And on the rare days that I can run, my jog will be awkward and slow at best. And my body will likely always feel significantly older than it actually is. It’s hard to accept things like this when exercising and healthy living has always been such a big part of my life. It is a huge part of who I am.
Things change as we age. My body just changed a lot faster than I ever imagined. I was diagnosed with Ankylosing Spondylitis (AS). AS is a degenerative rheumatic inflammatory disease that is similar to rheumatoid arthritis (RA) but instead of affecting the joints, it targets the spine. And unfortunately it can travel all over the body.
Why am I telling y’all this? To be honest, I never ever thought I would post about this, much less tell my family (my parents don’t know) or my friends (only a few know). There are two reasons I felt the gnawing need to share for some months now. One, I realized that there is so little awareness of this disease. I started to think of all the people and patients I’ve worked with over the years that should have this on their radar. Dan Reynolds of Imagine Dragons has been one of the first to share his story with AS and hopefully others will be helped by getting diagnosed earlier (which can help prevent damage), and I hope to do the same. People that have an IBD (Crohn’s or UC) — even if they have been in remission for years — are much more likely to get AS. But anyone (even kids) can be diagnosed. Unfortunately, because of a lack of awareness it often goes undiagnosed. If you have lower back pain, consistant muscle stiffness (and weakness), and fatigue that has lasted for more than 6 months then you might want to mention it to your doctor. There are more people affected by AS than MS, CF and ALS combined. Here is more information if you’d like to learn more about ankylosing spondylitis.
The second reason I am sharing this is more of a confession, I guess. Personally, it is very hard for me to admit to myself that I have AS. When I was diagnosed, I was a little embarrassed. I felt like a phoney for always claiming to control my body with diet and exercise, and, in turn, telling others that they can do the same. To be clear, I haven’t a stomach flare in almost 10 years and I don’t take medication. Diet has radically changed my life for the better. Much better. But now I always feel like I should add the caveat, “but I also have AS and it sucks every single day.”
Then I realized that clients aren’t paying me to hear about me, but I don’t want anyone to ever think I’m being deceitful about the issues I do have. And see…I am owning it. Because you know what? I do have some control. If you know anything about AS, then you’ll know I’m doing pretty damn good. For the people I work with or anyone else, you CAN take control of your health. I believe that with all of my heart (it helps that science is on my side) and live it every single day. I will continue to workout and go to yoga, get labs to make sure I am balancing my hormones (and nutrients), and of course, I will continue to nourish my body with good foods because that, more than anything, has changed my life for the better. My doctors have said, “thank goodness you eat the way you do or this AS could be a lot worse.” Thankfully, I LOVE the way I eat. I really do! Now….I just have extra motivation. Thank you for taking the time to read this.
On to the food…
Who doesn’t love tacos?? This amazingly delicious and easy to make taco casserole (by Paleomg) was a hit over here. And even though it’s low carb, it feels carb-y (with the Siete tortillas) and is super satisfying. I hope you all like this casserole as much as we did!!
Preheat oven to 350 degrees F. Grease an 9x12 baking dish.
In a large pan, add 2 tablespoons ghee or buter or avocado oil. Once warm, add the onion, peppers, and garlic and sauté until peppers are browned and onions are translucent.
Add ground beef and break into small pieces. Cook until no pink remains and then add taco seasonings and salt, to taste. Remove from heat and pour into a large bowl. To that same bowl, add the salsa, green chile salsa, and eggs and stir until completely combined.
Now build your casserole: add a large spoonful of the taco/salsa mixture to the bottom of the greased dish, then put a tortilla on top. Then repeat that: meat/salsa mixture.
Place in oven to bake for 1 hour and 15 minutes, until the middle is no longer moving. Let casserole rest for 15 minutes to set before slicing.
Top casserole with garnishes (jalipeno, onions, sour cream or cheese if desired, etc) before slicing and serving!