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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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Cilantro Lime Chicken

IMG_1913I cook this in the crock pot but you could bake or grill just as easily.  I paired this chicken this week in my meal prep with Cauliflower Rice, Black Beans and Mango Salsa.

Meal Prep - cilantro lime chicken, black beans, cauliflower rice and mango salsa

Meal Prep – cilantro lime chicken, black beans, cauliflower rice and mango salsa

 

Cilantro Lime Chicken
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
4-5 Hours in the crock pot
Servings Prep Time
4 people 10 minutes
Cook Time
4-5 Hours in the crock pot
Cilantro Lime Chicken
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
4-5 Hours in the crock pot
Servings Prep Time
4 people 10 minutes
Cook Time
4-5 Hours in the crock pot
Ingredients
Servings: people
Instructions
  1. Place the chicken in a zip lock bag. Blend the remaining ingredients in a blender or food processor. Add to the bag (if you are serving this as a salad reserve some to use as the dressing).
  2. I cooked in the crock pot on high for 4-5 hours. When it is done flake with a fork and let it rest. Add salt and pepper to your taste.
Recipe Notes

Here are some links to some container options if you feel you might need another tool.

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The Best Spicy Pork Taco Ever!

Spicy Pork Tacos with Pineapple Salsa

Ok – this is the besk taco I have had in along time!  I found the recipe on Beachbody.com so I can’t take any credit for creating it but I can tell you this it is going in my favorite recipe rotation!

The Best Spicy Pork Taco Ever!
Print Recipe
This is a great receipe for meal prepping and eat g several times during the week.
Servings Prep Time
4 2 tacos each 3
Cook Time
4 Hours
Servings Prep Time
4 2 tacos each 3
Cook Time
4 Hours
The Best Spicy Pork Taco Ever!
Print Recipe
This is a great receipe for meal prepping and eat g several times during the week.
Servings Prep Time
4 2 tacos each 3
Cook Time
4 Hours
Servings Prep Time
4 2 tacos each 3
Cook Time
4 Hours
Ingredients
Servings: 2 tacos each
Instructions
  1. Place the pork loin, jalapenos and salsa verde in the crock pot. Add salt & pepper to your taste. Cook on high about 4 hours. Shred the pork when it is cooked.
  2. Let the pork sit for about 20 minutes before eating.
  3. For the salsa add the pineapple, cumin, shallot and lime juice. This is also better if it has set for a while.
  4. To eat heat the corn tortia and pile on the ingredients 2 oz of pork for each taco. Top with cilantro and radishes.
Recipe Notes

Let me know if you love this as much as I do!  The dish is spicy so beware if you spicy sensitive.

When i run this recipe thru My Macros i get the following:

Calories: 472

Protein: 44

Carbs: 41

Fat: 11

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