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,
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.
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.
In the winter I love eating soup and warm vegetables. So every week as part of my food prepping I try to cook at least one soup dish. This week I am using bacon and this potato, corn chowder is the perfect soup to add a little bacon to it.