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.
Island Pork is a great meal prep dish. The pork is cooked in the slow cooker and requires very little prep time. If you purchase a bag of grated broccoli slaw and carrots all you have to do for the salad is slice some pea pods and whip up a quick vinaigrette.
For the pork, mix up the spices and oil and then rub all over the pork. Place it in the crock pot and cook on low about 6-7 hours and high about 4 hours. You will know it is done when you can flake it. Flake the pork and let it sit in the juices about an hour before you want to serve it. I like the pork cold for this salad.
For the dressing on the salad mix the last five ingredients into a bowl and whisk until blended.
To assemble use 1/4 of the salad, dressing and pork for each salad.
Curry is one of my favorite spices. It is so easy to make this bowl of comforting healthy soup. It also freezes easily which makes it great to make on your weekend meal prep – when you “#preplikeaboss! Curry delivers the high power flavor that helps keep a high protein, low carb diet interesting! Don’t let the list of ingredients scare you off and you can always buy the veggies already cut. However, I find once I am in the habit of meal prepping the veggie prep goes pretty quickly and you can use the same veggies in several options throughout your week.
When I prep on the weekend I usually bake lean chicken breast and place four ounces in freezer safe bags and then I can add to dishes like this curry bowl. I took a picture so you would have a visual. You can freeze the curry sauce and veggies in freezer safe bowls as well. It is delicious with shrimp and a veggie version – butternut squash and sweet potatoes with some quinoa. (I am not that big of a fan of quinoa – just saying.) I like to mix it up and vary the veggies each time I make it.
Weekend meal prep 4 oz baked chicken breast packaged for freezing
Sauce the onions in the oil until translucent. Add the garlic, ginger and curry and toast 3 -4 minutes.
Add the veggies, broth, lemon grass and salt and bring to a boil. You can add your protein source now or at the time you serve it.
Mix the coconut milk, peanut butter and coconut sugar in a bowl and then add to the above mixture. You can now package in individual serving containers and freeze if you like, I leave the lemon grass stalk in until I eat the dish as it just adds to the flavor and with any curry dish it is always better the next day. Garnish with lime, cilantro and some peanuts if you like.
I have linked below to some resources to the ingredients used in the dish. These are affiliate links and if you link from them I will be paid a small commission which helps to cover the cost of running this blog. I appreciate your support. xoxo Nancy