The credit for this recipe goes to The Fat Burning Man – Abel James. If you visit the website and subscribe you can download a 30 day meal plan for the wild diet. This is one of the recipes in the booklet. However I have modified the original recipe. I made the burger and placed it on a bed of mixed greens with tomatoes. I skipped the sweet potato bun.
The recipe makes extra which is meant to be used later in a recipe called Burger Burrito with Avocado & Cilantro.
Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
Use a heavy skillet to cook the burgers. Place the skillet on the stove and and heat the pan. Add the burgers and cook 4-5 minutes on each side to your preferred amount of donness.
To assemble the burger dress 1-2 cups of greens with 1 tsp of oil and vinegar, salt and pepper. Slice the tomatoes and pickle and place on a plate. Add the burger, add some spicy brown mustard and top with the sauted onions,
I’m always looking for recipes for breakfast. If you follow my blog you know that I hate eggs. I have tried to eat them but just can’t do it. So I have experimented with meatballs, chicken sausage and now hamburger and got rid of my preconceived ideas about what foods are eaten at breakfast.
I was so pleased with how tasty this dish was! I love this concoction and it will now rotate through my weekly breakfasts! I served it with fresh lime, avocado and a tall glass of icy spiced tea.
Are you looking for some make ahead freezer friendly ideas for your weekly meal prep? This recipe freezes well and you have clean healthy ingredients all packed into a burger and ready to go when you need a quick meal or hearty snack. Plus these burgers are full of flavor, vegetarian and could be plugged into your meatless Monday menu. You can use black beans in a can but it is really easy to cook black beans that have been dried and much more economical. I cook a whole bag in my pressure cooker and then freeze 1 cup portions so I have them ready when I need them.
I just completed a 12 week strength training block where I was limiting my carbs and trying to get around 100 -120 grams of protein per day. My goal being to gain a little muscle. For the next 12 weeks I will be increasing my training intensity with intervals so I am also going to increase my carb intake a little.
So I thought this week I would make a pot pie. Here is what it looks like:
I made this pie gluten-free by using a garbanzo and rice flour pie crust. I purchased it at Whole Foods. It is called Crave Foods. You could certainly make your own crust if you so choose.
I cooked a whole chicken in the crock pot the day before and flaked it. I will use some of the chicken breast meat for this pie.