Search site for a topic
Recent Informative Articles
- Foam Rolling 101 February 23, 2021
- Carb Cravings & Overeating: Why It Occurs & How To Control It November 26, 2020
- Full Body Assault on Poor Posture, Sitting, and Desk Work November 16, 2020
- Connecting the Dots: How “Stress” & Inflammation Can Destroy Our Mental Health, Mood & Happiness November 13, 2020
- A Virus vs. Your Immune System: Who Does Worse & Why. November 10, 2020
Health Articles By Topic
Tag Archives: dairyLink
This is an additional variation of a post my wife added awhile back. Feel free to check our NUTRITION AND RECIPES section (located along the top menu bar) for that and more ideas.
Another disclaimer on this post: we actually don’t eat red meat that often. This may be a once a week thing, and it usually comes on a Friday or Saturday when we’re being creative; hence the posted recipes.
Regardless, the following is another way to enjoy a classic without any guilt or negative after effects.
1 lbs. Grass Fed Beef
1 Green Pepper, Onion and Mushroom (preferably organic for optimal health)
2 Haas Avocados
1 Organic Egg Plant
Non-Pasteurized, Raw Sauerkraut (or another variation of it, i.e. kim-chi. What is kim-chi? A fermented mix of vegetables and spices with Oriental dissent.)
2 Organic Roma Tomatoes
Desired Spices for the Meat (cumin, garlic, ground pepper, and oregano)
Preheat large pan on Med-Low to Med, lather with coconut oil (unrefined).
Dice green pepper, onion and mushroom and mix it, along with your seasoning (cumin, garlic, ground pepper, and oregano) with the meat.
If you really want to set it off, you can put in the time and make some home made guacamole as we did. (We’ll unleash our favorite recipe for our beloved guacamole at a later date.) However, slicing up avocados will do if you don’t have the time.
Dice the Roma tomatoes.
Slice the eggplant in slices approx. 1/4″ to a 1/2″ thick, and fry them in the preheated, coconut oil lathered pan. Continue to flip, frying both sides and removing before too much of a browning reaction takes place on the eggplant.
Set the eggplant aside and reapply coconut oil if needed. Shape the meat/veggie/seasoning mixture into patties of your desired thickness. (Make sure you pack it tight so it doesn’t crumble when maneuvering in the pan and consuming).
Cook the burgers in pan to your desired temperature, again constantly flipping in an effort to avoid too much of a browning reaction on each side of the meat.
As the burgers near ready, spread a thin layer of your fermented, non-pasteurized sauerkraut on the eggplant. Place the burger on top and cover with your delicious guac (or simply sliced avocados if you’re lazy…I mean pressed for time) and diced tomatoes.
And there it is; healthy classic treat without the dairy, grains or pro-inflammatory Omega 6s.
(If you LOVE picking your burger up and eating with your hands, feel free to cut the eggplant thicker and double the amount so you can close that bad boy up and enjoy the meal mentally as well.)