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Cowboy Burgers

 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.


Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Instructions
  1. Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
  2. Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
  3. 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.
  4. 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,
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Curried Chicken Salad

This recipe makes 1 serving and serves up a powerful punch of protein – 47 g, 280 calories, 5 g of fat, 14 g and 4 g of fiber.  Slow cook a whole chicken, shred up the meat and portion into 5 ounce servings.  

 

To slow cook a whole chicken, rinse and add chicken to the crock pot, season with salt, pepper, onion powder, garlic powder and paprika or lemon pepper.  Cook on low about 8 hours or high 5-6 hours.  You will know it is ready when meat is falling off the bones.  Save the bones to make bone broth by freezing them or add the bones to the crock pot with about 12-16 cups of water, celery stock, carrot, 1/2 onion sliced into 4 and 1 Tbsp of cider or white vinegar and cook on low about 24 hours.

Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Ingredients
Servings: Person
Instructions
  1. Rinse the peas under cold water until thawed.
  2. To the shredded chicken add the mayonnaise, onion, curry powder and peas to a bowl and gently mix all ingredients.
  3. Serve over a bed of mixed greens dressed with a tsp of olive oil and unlimited balsamic or red wine vinegar.
  4. For another sweeter version of this salad, use 1/2 cup diced red grapes in place of the green peas.
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Breakfast Hamburger Hash

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.

 

Breakfast Hamburger Hash
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Breakfast Hamburger Hash
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Add the spices to the ground beef and cook the beef.
  2. After the beef is cooked remove it from the pan and set aside.
  3. Add the onion and garlic to the pan and cook for 2-3 minutes.
  4. Add the diced potatoes and peppers to the pan and cook until they are tender.
  5. Add the parsley and Swiss chard to the veggies and wilt.
  6. When the greens have wilted add the meat back to the pan and incorporate into the veggies.
  7. Enjoy!
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Empanadas

I have been testing out Vegan recipes and found this one on http://www.onegeeenplanet.org.

The empanadas ar a good option for meal prepping and then reheating  when you want to eat one.

This recipe does take some planning because you need to prepare the slaw the day before you want to eat the empanadas but it is worth it to let the flavors set.

Empanadas with roasted poblano chilis
Print Recipe
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Empanadas with roasted poblano chilis
Print Recipe
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
8 Empanadas 30 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Empanadas
Instructions
  1. TO MAKE THE CURTIDO-STYLE SLAW:
  2. 1. It’s best if you make this slaw the day before.
  3. 2. Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as you can.
  4. 3. Add the cabbage and carrots back to the bowl and toss with the remaining ingredients. Let set at room temperature for a couple hours. Then chill.
  5. TO MAKE THE DOUGH:
  6. 1. Add the two flours, pepper, and salt into a large bowl and mix together.
  7. 2. Melt the vegan butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid. Stir in the flour.
  8. 3. Mix until the dough forms a slightly sticky ball. It will firm up as it sits.
  9. 4. Place the dough on a piece of parchment paper, form into a disk, and wrap tightly then place in the refrigerator for 30 minutes.
  10. 5. While the dough is chilling, prepare the filling.
  11. TO MAKE THE FILLING:
  12. 1. Dice the poblano peppers for filling. When cool, mix in the cheese, cilantro, garlic, salt, and pepper.
  13. TO ASSEMBLE:
  14. 1. Preheat the oven to 375°F.
  15. 2. Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin. Use a 5-inch round cookie cutter to make 8 circles. Or use a plate and cut with a knife around the plate.
  16. 3. Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
  17. 4. Spread some water around the edges and fold over to seal. Use a fork to crimp the edges. Gently poke a fork on top to let steam escape.
  18. 5. Place on a baking sheet and into the oven for 20-25 minutes, or until golden. Some of the cheese may come out during baking.
  19. From one green planet.org
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