Sweet n’ Spicy Flank Steak
I decided to distract myself from studying for tomorrow’s exercise science quiz by working on this post instead. Seems legit, right? I’ll study after…promise. I can’t say that I’ll understand everything or even remember half of the content, but I’ll try. I have to go to work soon, so it’ll have to be a power study session.
Meanwhile, I’ve been wanting to share this recipe for a while, but it took three times of making it before I could even get it documented. That’s because the first two times I made this, the meat didn’t go on the grill until after 8 p.m. (once I got home from working at the gym). In turn, this meant it was too dark to get a decent photo in the natural light. Anyway, as you can gather, I finally got it. You may want to keep this recipe in mind for the holiday weekend ahead!
Ingredients:
- 1/2 lb flank steak, preferably grass-fed
- Sea salt and pepper to taste
- 1 Tbsp refined coconut oil, melted
- 2-3 Tbsp coconut aminos
- 1 large garlic clove, finely chopped
- 1/4 tsp red pepper flakes (or more if you want it spicier)
- 1/4 tsp raw honey
Directions:
- Place flank steak in a shallow glass dish or zip-lock bag. Season both sides with sea salt and pepper to taste.
- Meanwhile, whisk together the coconut oil, aminos, garlic, red pepper flakes and honey. Pour over the steak and make sure it’s well coated. Cover (or zip up bag) and place in the fridge for a minimum of 10 hours, but ideally overnight. Flip the meat over once or twice in the dish during the marinading time and if it’s in a bag, massage a few different times.
- Remove meat from fridge about 15-20 minutes prior to cooking. Then, place on a preheated grill and cook 3-4 minutes each side for medium done-ness (might be more, depending on the thickness).
- Remove meat from grill once done and let rest for 10 minutes before slicing.
- Serve with vegetable of choice. I recommend sauteed broccoli with garlic.
Yields: 2 servings
Simple Supper Friday: Mango Chicken Curry
Mango chicken curry.
One of my favorite Thai restaurants in Portland, My Thai (sorry, they don’t have a website), makes phenomenal curries. They are all gluten-free, good quality, fresh and come out piping hot. (By the way, they are really great about ANY food sensitivities/allergies at this restaurant). From time-to-time, they feature a mango curry and it is R-A-D! Jesse and I have a loving relationship with it, but rarely get to eat it or dine at My Thai, for that matter. It’s on the other side of town and not conveniently located, so it makes the concept of take-out inconvenient, but it’s fun to make a point to dine there on occasion.
Anyway, I’ve been thinking about their mango curry since the last time I had the pleasure of eating it — about two months ago or so. Finally, I got the push to replicate it since mangoes were on sale at Whole Foods last weekend. Jesse and I were pleased with the results and thought it tasted even better the next day. We will definitely be making it again…and soon!
Ingredients:
- 1 Tbsp coconut oil
- 1 yellow onion, thinly sliced into half rounds
- 2 cloves garlic, finely chopped
- 1.5 lb boneless skinless chicken thighs and/or breasts, cut into 1-inch pieces (I used a combo of both)
- Sea salt to taste
- 1 can full-fat coconut milk
- 2 Tbsp Thai Kitchen red curry paste
- 1 8-oz can diced green chiles
- 2 heads baby bok choy, chopped
- 1 mango, sliced lengthwise into strips
- 2-3 Tbsp coconut aminos
- Pinch of cayenne
- 1/3 cup chopped fresh basil
Directions:
- Melt coconut oil in a large skillet over medium heat. Add the onion and garlic, and saute a minute or so. Then add the chicken and season to taste with sea salt.
- Meanwhile, in a medium-sized mixing bowl, whisk together the coconut milk and curry paste. Once mixed, add to the skillet with the green chilies. Cook 7-10 minutes.
- Lastly, add the bok choy, mango, cayenne and coconut aminos. Let cook 1-2 minutes more, until bok choy softens a bit. Then, stir in the chopped fresh basil.
- Serve over cauliflower rice or zucchini noodles. It’s delicious with both, but I thought it was best with the zucchini.
Yields: 4-5 servings
Cobb Salad with Vinaigrette Dressing
Cobb salad with a subtly sweet and creamy vinaigrette dressing.
I’ve been wanting to make a big ol’ cobb salad for a while now, but the cold, rainy and wintery weather held me back. But now, it’s been calling my name again since the weather has been in the 80s — or what I deem as salad weather. Honestly, I’ve been wanting to replicate a cobb salad since December, when Jesse and I were in Hawaii. I ordered a cobb salad during our last dinner on the island, and it was so delicious, even without any dressing. You can’t go wrong with that much tasty fat and protein on one platter!
I warn you, this salad does take quite a bit of time to prepare if you don’t have things ready beforehand. So, if you do choose to make it, try planning ahead, even if it’s just grilling an extra chicken breast at dinner one or two nights before. This will at least put you one step further in the process.
For the salad:
- 1 leftover grilled boneless skinless chicken breast, chopped
- 5 strips US Wellness Meats sugar-free grass-fed beef bacon, cooked and chopped
- 4 hard-boiled eggs, chopped
- 4 cups chopped romaine and kale
- 1-2 Roma tomatoes, chopped
- 1/2 avocado, chopped
Spread the chopped lettuce and kale out among two plates. Then, make a row of tomato, avocado, egg, chicken and bacon. If space is tight on your plate, combine the avocado and tomato together. Drizzle with vinaigrette just before serving (see recipe below).
For the vinaigrette:
- 2 Tbsp + 1/2 tsp extra virgin olive oil
- 1 Tbsp champagne vinegar
- 1 tsp Dijon mustard
- 1 tsp raw honey
- Sea salt and black pepper to taste
- Pinch of cayenne
- Splash of full-fat coconut milk
Whisk all ingredients together. Taste and adjust flavor as needed. Drizzle over individual salads just before serving.
Yields: 2 entree-sized salads
Cobb salad, prior to drizzling vinaigrette on top.
Creamy Chicken Dijon
Creamy Chicken Dijon.
I am relieved to say that my exercise science midterm is over! It is such a relief to have that thing off my mind or at least not to have to study for it anymore. I admit that it is still on my mind a little bit. I can’t help but wonder how I did and have gone over some of the questions in my head (and even checked an answer in my book…don’t let me do that anymore. It made me upset!). I realized I made a couple dumb mistakes, but in the moment, I took a chance because I was unsure. Whatever. I know I passed and I studied my buns off, so hopefully it paid off and at least scored me a B. I’m pretty confident that I got at least that, but who knows, maybe I did even better!
Studying for that blasted exam is what the majority of my weekend consisted of. The weather was so nice and sunny, which made it challenging, but I took advantage of studying outside on the patio. Really, I just wanted to hang out outdoors, bum around on my bike and drink wine. I got the outdoors, did ride some on my bike (commuting), but didn’t drink wine. I needed clarity, so I stuck with kombucha and memory boost tea. As you probably know by now, I very rarely drink, but there’s something about warm weather that makes me want to, particularly when the weather first starts turning summery.
Jason’s event at Whole Foods on Saturday was a lot of fun and a nice break from studying. There ended up being a smaller group than expected because a couple people cancelled last minute and some didn’t show up, which I attribute to the warm weather, but it was a success among those there and nice to have a small group. Naturally, it ran over because there was a lot of questions and much to talk about in only one hour’s time. Everyone was very engaged and Jason was entertaining and brilliant, as always. Honestly, that guy cracks me up, but man he knows his stuff! It’s always a pleasure to listen to him speak. To all my readers and followers who have not bought his book, The Paleo Coach, I strongly encourage you to do so. His message and information is too valuable not to share.
Here are a couple pictures from the event. Ashley, Whole Foods Pearl District’s Healthy Eating Specialist and blogger at Craving4more, also put together a neat picture from the talk on her Instagram, which you can check out here.
The spread of paleo food that Ashley, the Healthy Foods Specialist made for the event (with the exception of the date and honey-sweetened Stirs the Soul raw chocolate — my favorite!). She also blogs over at Craving4more.
Jason, doing what he does.
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Meanwhile, I’m still really loving mustard, particularly Dijon. It makes a difference in so many recipes and is often the missing flavor I’m looking for. It tantalized my taste buds once again, in this recipe. Hope you enjoy it!
Ingredients:
- 1 Tbsp US Wellness Meats grass-fed beef tallow
- 1/2 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 medium carrots, chopped
- 1.5 cups chopped broccoli
- 1/2 cup zucchini, chopped
- 1 tsp dried thyme
- 2 tsp dried oregano
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- 1 Tbsp Dijon mustard
- 3 Tbsp bone broth or low-sodium chicken broth
- 1/2 cup full-fat coconut milk
Directions:
- Melt tallow in a large skillet over medium heat. Add the onion and garlic, and saute for a minute. Then, add the chicken and season with a bit of sea salt and pepper.
- Continue to cook for about 5-6 minutes, and then add the spices, carrots, broccoli and a bit more sea salt and pepper. Stir well and continue to saute.
- In a small mixing bowl, whisk together the coconut milk, broth and Dijon. Add mixture to the chicken and vegetables; stir.
- Continue to cook for 5 minutes or until chicken is cooked through and vegetables are tender. The sauce will thicken up a bit as well.
- Serve as is or with steamed leafy greens, cauliflower rice or zucchini noodles.
Yields: 3 servings
Simple Supper Friday: Smoky Beef and Lamb Stew
I am excited to announce my very first lamb recipe! The reason I’m so ecstatic is because I haven’t cared for lamb when I’ve tried it in the recent past. Granted, I’ve only tried its flavors in the form of lamb bone broth and slices of roast lamb deli meat. It was enough to turn up my nose though. Lamb isn’t something I ever ate growing up (it was never something my family bought, made or even ordered when we went out) and so, the broth and deli meat were my first experience with it. I really want to like it because it’s so readily available in Portland and usually always grass-fed, at least where I’ve seen it. Plus, it’s fun to have more meat options in my diet and in cooking.
I figured I’d do okay with lamb if I mixed it with some ground beef, and decided that a lamb sausage would probably go over even better, since it’s well spiced. So, I excitedly picked up a couple fresh Italian lamb sausages from one of our local co-ops and felt determined to like it. And guess what? I did like it…a lot! The recipe turned out phenomenal, and I couldn’t stop ooing and ahhing about it after every bite.
Note, I browned the lamb sausages first to make them easier to slice, but you could try skipping this step if you want. I didn’t want the sausage to fall apart and turn into grounds, so I opted for it. If you’re pressed for time, don’t worry about it.
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On a separate note, I need to cut back a little bit on my blogging. Unfortunately, I don’t have a lot of extra time to dedicate to it right now and sometimes there’s just not enough time in the day. I have to prioritize accordingly and since my blog is strictly for pleasure and not school or work, it’s a little lower on the totem pole. Yes, it’s still important to me and so are all of you, but other things have to take precedence. With that said, I’m aiming to blog 2-4 days during the week versus 4 all the time. I’ll still be active on Facebook, so make sure you’re following me there. Thanks for understanding!
For the stew:
- 1 Tbsp US Wellness Meats grass-fed beef tallow
- 2 Italian grass-fed lamb sausages
- 1/2 lb grass-fed ground beef
- 2 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- 1 Tbsp smoky spice blend from Practical Paleo (recipe below)
- 1 cup Pomi chopped tomatoes
- 1 tsp apple cider vinegar
- 2-3 Tbsp homemade bone broth or low sodium chicken broth
- Sea salt to taste
Directions:
- Melt tallow in a large skillet over medium heat. Add the lamb sausage and brown a few minutes each side. Once browned, remove from pan and set aside to cool (sausage may not be cooked all the way through yet, which is fine).
- To the same pan, add the onion and garlic, and saute for a minute over medium heat. Then, add the ground beef and break up with a wooden spoon or spatula. While the beef begins to cook, slice the cooled lamb sausage. Add to the pan with the beef and stir.
- Season to taste with sea salt and add the smoky spice blend. Mix well and then add the tomatoes, broth and apple cider vinegar.
- Reduce heat to medium low and continue to simmer until meat is cooked through and sauce thickens a bit.
- Serve over zucchini noodles, steamed kale or cauliflower rice.
Yields: 3 servings
For the smoky spice blend, courtesy of Practical Paleo:
- 1 Tbsp chipotle powder
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- 1/2 Tbsp cinnamon
- 1 Tbsp sea salt
- 1/2 teaspoon black pepper
Mix together and store in a jar or spice container.
Yields: 5 Tbsp of blend
Simple Supper Friday: Salmon with Parsley Pesto Cream Sauce
Salmon with parsley pesto cream sauce.
I’ve been making an effort to try and eat more fish lately because it normally doesn’t happen very often. I’m aiming for 1-2 times per week and so far, so good. Otherwise, aside from my daily 2 oz of Green Pasture’s fermented cod liver oil, my wild fatty fish consumption is few and far between. Reason being, it’s pretty expensive and I’m kinda hit or miss with it. It doesn’t always taste good to me and I really have to be in the mood for it, unless it’s Loki Fish Co. smoked salmon. I love that stuff and can eat it much more often. Again though, it’s still expensive.
I think fish is much more enjoyable when it has a sauce, nut crust or glaze (remember my honey-lime glazed salmon?), so naturally, I whipped up a sauce. There will be leftover sauce, so feel free to mix some into warm zucchini noodles. It’s delicious and creamy.
Anyway, have a great weekend! I know I will…ring shopping tomorrow!
For the salmon:
- 2 wild coho salmon fillets
- 1 Tbsp grass-fed butter, divided
- Sea salt and pepper to taste
- 2 tsp fresh lemon juice, divided
- Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
- Place fish fillets skin side down in the pan. Sprinkle with sea salt and pepper. Then, dot half the butter on one fillet and half on the other. Then, squeeze 1 tsp lemon juice over each.
- Bake for 15-18 minutes or until fish is cooked through. Serve with parsley pesto cream sauce on top.
For the parsley pesto cream sauce:
- 1/2 cup curly parsley
- 1/4 cup cilantro
- 1 clove garlic
- Sea salt and pepper to taste
- Dash of red pepper flakes
- 1/4 cup raw cashews, preferably soaked
- 1 Tbsp fresh lemon juice
- 2-3 Tbsp extra virgin olive oil
- Combine all ingredients in the food processor or a high-powered blender (I actually used my new Ninja Master Prep Pro System for this one!) and blend until smooth.
- Taste and adjust seasonings and olive oil quantity, if need be. Cream should be somewhere in the middle between thick and runny.
Simple Supper Friday: Mandarin Beef Stir Fry
Mandarin beef stir fry.
Whew, it’s been a busy day so far! I slept in until a little after 7 and then got up, changed, gathered my goods and drove to the food cart to replenish my treats. I was there about 90 minutes, then came home for a cup of green tea and a short bit of downtime before heading to Recreate for a 10 a.m. workout. I foam rolled and chatted with Jesse after the workout, and it was about 11:30 when I got home. Then, I cooked a big breakfast/brunch/lunch, whatever you want to call it (my first meal of the day) and enjoyed it in solitude. Now, it’s blogging and doing some other work at home. Then, after I finish my work, it’s on to studying exercise science and working on my homework. That class is really hard and complex, and I often feel lost when the teacher is lecturing. That equates to a lot of outside studying time to understand and know it!
Regarding the recipe, I’ve been getting a lot of citrus in my CSA boxes lately (grapefruit, oranges, mandarin oranges, etc.) and sometimes it ends up going bad before I use it. Jesse and I aren’t big citrus fruit eaters, so even if we do eat it, it takes effort and time to get through it. We like it, but it’s just not our preferred fruit that we would pick out ourselves. I actually don’t like grapefruit period, so Jesse is always responsible for those.
Anyway, as a means to use up some of the mandarin oranges we recently got in our box, I added some fresh-squeezed mandarin juice to this stir fry. I figured it would work well and boy, did it ever! I know it sounds generic, but the stir fry tasted so good with the mandarin juice. It really helped bring all the flavors together, and added a nice subtle sweetness. We ate our stir fry over scallion cauliflower rice (recipe below), but zucchini noodles or leafy greens would work as well. Heck, you can even eat it by itself.
For the stir fry:
- 1/2 Tbsp US Wellness Meats grass-fed tallow
- 1/2 lb skirt steak, thinly sliced
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 cup shitake mushrooms, sliced
- 1 cup broccoli florets
- 3-4 Tbsp coconut aminos
- Splash of low-sodium chicken broth
- 1 mandarin orange, juiced
- Splash of rice vinegar (yes, it’s okay!)
- 1/4 tsp red pepper flakes
- Sea salt and pepper to taste
- Melt the tallow in a large saute pan over medium heat. Add the garlic and celery and let saute a couple minutes. Then, add the skirt steak and season with a little sea salt and pepper.
- Continue to cook a couple minutes, then add the mushrooms and carrots. Saute one minute more, then add the coconut aminos, mandarin orange juice, rice vinegar and red pepper flakes. Stir well, then after a minute or so, add the broccoli.
- Continue to cook over medium-low heat, stirring occasionally. Once sauce has thickened up a little bit, after about 3-5 minutes, remove from heat and serve over scallion cauliflower rice (recipe below).
Yields: 2-3 servings
For the scallion cauliflower rice:
- 1 head of cauliflower, cut into florets
- 1 Tbsp grass-fed butter
- 2-3 scallions (green onion), chopped
- Sea salt and pepper to taste
- Add cauliflower to the food processor and pulse until it’s completely riced. If need be, you can do this in batches, depending on the size of your food processor.
- Melt the butter in a large skillet over medium heat. Then, add the cauliflower rice and season to taste with sea salt and pepper. Continue to cook a few minutes until cauliflower is heated through. If you like your cauli rice a little browned, you can cook it a bit longer.
- Stir in the chopped scallions and serve.
Yields: 4-5 servings
Simple Supper Friday: Fennel and Sausage Bowl
Fennel and sausage bowl.
Dishes like this one have been some of my favorite quick meals lately. There’s so much room for experimentation, and it’s easy to put together based on what’s in the refrigerator. It’s versatile and can be eaten for breakfast, lunch or dinner, and also serves well as a side dish.
I actually made this for lunch yesterday, and sat outside on my patio in the warm sunshine, while I savored each bite. It was in the 60s, which was lovely to come back to after the 30 degree temperatures in Michigan (thankfully, there was lots of sun there though). Lucky for us, the warm weather is supposed to continue and supposedly, it’s going to be in the 70s this weekend. Happy Easter to us, right?!
Speaking of Easter, I need to finish planning my Easter meal. It’ll just be Jesse and me for dinner and so far, all I know is that we’re having a US Wellness Meats sugar-free ham. I’m thinking maybe something with fresh pineapple and a seasonal veggie saute. Naturally, there will be some sort of dessert too because it’s a holiday, and I like to have dessert for holiday meals. I guess because it’s always been the tradition and makes the meal that much more special. Oh, and I’ve had deviled eggs on my mind, especially since my mom was talking about them in the car the other day, when driving me down to the Detroit airport. Funny, I’ve never even made deviled eggs before, but I have many good recipes to choose from.
What are all of you doing for Easter? Are you making anything special? Are any of you coloring eggs?
Ingredients:
- 1 chicken and apple Applegate sausage, sliced
- 2 tsp coconut oil
- 1 tsp grass-fed butter
- 1 small fennel bulb, chopped
- 1 pasture-raised egg, beaten
- 2 Tbsp low-sodium chicken broth
- 4-5 lacinato kale leaves, stemmed and torn into pieces
- Pepper to taste
- 1/4 tsp red pepper flakes
- 1/2 tsp ground fennel
- Dash of paprika
Directions:
- Heat coconut oil and butter in a medium skillet over medium-high heat. Add the sliced sausage and turn heat down to medium. Allow sausage to sizzle and brown in the melted fat for a few minutes.
- Next, add the chopped fennel and chicken broth, and continue to cook for a minute. Then, add the beaten egg and pepper. If need be, add a little more fat (butter or coconut oil) to the pan. Stir and allow to cook for a minute.
- Add the kale, red pepper flakes, ground fennel and paprika. Stir and allow to cook until kale is softened, about 1-minute or so. Add more pepper if needed.
Yields: 1 serving
Simple Supper Friday: Chicken with Snap Peas and Carrots
Chicken with sugar snap peas and carrots, served over zucchini noodles.
Hello from Minneapolis! I’m in the midst of my trip home to Alpena, Michigan and am SO tired. I never got a chance to nap yesterday, which didn’t surprise me at all, so I’m running on a few janky hours of airplane sleep and it’s still very early in the morning Portland-time. I’m looking forward to taking a nice nap when I get into Alpena, and lucky for me, I’m flying directly into the tiny airport there, which means no 4-hour drive from Detroit. The 4-hour layover in Minneapolis was the tradeoff though.
Here’s yet another recipe that I modified from my vegetarian days. This was actually a vegan recipe and completely vegetable-based, but I used to add garbanzo beans for protein and then serve it over rice pasta. Now, it features grass-fed butter and chicken chunks. No grains either, obviously. It’s way better than it ever tasted before.
You’ll notice that the recipe calls for carrot baby food, but you can definitely use your own homemade carrot puree by cooking some carrots until tender, and then pureeing them in the food processor. Easy peasy. If you use baby food, just make sure to use a quality brand that doesn’t have any additives or junk added to it. It should only consist of carrots!
Ingredients:
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 yellow onion, chopped
- 1.5 Tbsp grass-fed butter
- 1 4 oz jar organic carrot baby food (I used Earth’s Best Organic) OR 4 oz homemade carrot puree
- 2 cups carrots, chopped
- 1 cup sugar snap peas
- 1-2 Tbsp dried parsley
- 1/3 cup low-sodium chicken broth, plus more if needed
- Sea salt and pepper to taste
Directions:
- Melt butter in a large pan over medium heat. Add the onion and saute a couple minutes. Then, add the chicken pieces and continue to saute. Season chicken to taste with sea salt and pepper.
- After about 5-7 minutes, pour in the chicken broth, carrot baby food and parsley. Stir and continue to cook over medium-low heat for about 7-10 minutes more.
- Meanwhile, steam the chopped carrots in a steamer basket for 2 minutes. Then, add the sugar snap peas and steam for 3 minutes more. Once done, add to the chicken mixture and stir. Adjust seasonings if needed and let cook for a minute or two more.
- Serve over zucchini noodles or cauliflower rice. We ate ours over zucchini noodles, and it was wonderful.
Yields: 3-4 servings
Pineapple Turkey Burger Bowl
Baked pineapple burgers with brussel sprouts.
First off, pardon my no-post yesterday. Usually I always post on Tuesdays and take a break on Wednesdays, but I was anxiously studying for a final yesterday and took advantage of every precious minute. The funny thing is, I got to school yesterday all raring and ready to go, only to hear the teacher announce that the test was now optional. She said she was really proud of the hard work we did this term and even though she wrote what she called, “a really great exam,” decided to leave things in our hands. You see, she experimented with a new class structure this term after some changes were made, so we were essentially her guinea pigs. We had some challenging, yet beneficial assignments and discussions, as well as a couple tough quizzes. I guess she felt like it was enough. Anyway, we could take our current grade as is or take the test to try and boost it, if needed. Since I already had an A and didn’t want to risk losing that A (the test could still hurt you if you did poorly) I opted out, but still had my jaw dropped when I left the classroom. All I could think was,”Holy crap, is this real life? This never happens!” I was elated and grateful, but at the same time, could have really used the time I spent preparing to study for my other exams. Whatever though, it’s still better than having to take the test and studying helped me retain the information that much more. Afterward, I used my freed up time to finish a final project and spent three consecutive hours at the library to do so. Two finals down, two to go!
Anyway, onto the food! When I brainstormed this recipe, I never expected it to turn out the way it did. Don’t get me wrong, I figured it’d taste good, but didn’t think it’d taste as wonderful as it did. Jesse and I both raved about it! My intention was to make patties with the burger mixture, but after a few tries, I could see it was not happening. Instead, I added an egg, patted it down into a pan and tossed it in the oven. Problem solved. This way, it gave me a chance to cook the veggies and time things out appropriately. The pan really was the easy way out, but it was for the better.
For the baked pineapple burgers:
- 1 lb ground turkey thighs
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3/4 cup chopped canned pineapple pieces in its own juice (reserve juice)
- 1 pastured egg
- 1 Tbsp reserved pineapple juice
- 3 Tbsp coconut aminos
- Pepper to taste
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl with your hands. Pour mixture into a 9×9 pan and pat down evenly. Bake for about 25-30 minutes, or until burger mixture is cooked through.
For the veggie mixture:
- 2 slices US Wellness Meats grass-fed beef bacon, chopped
- 2 cups brussel sprouts, trimmed and halved
- 1 tsp additional bacon fat, if needed
- 1 green onion, finely chopped
- Splash of reserved pineapple juice
- Sea salt and pepper to taste
- Dash of cayenne pepper
- Heat large skillet over medium heat. Add chopped bacon and cook a few minutes, stirring occasionally.
- Next, add the brussel sprouts and the additional bacon fat, if needed. Season to taste with sea salt and pepper. Continue to cook a few minutes, until brussel sprouts are browned.
- Add the green onion, pineapple juice and cayenne, and stir. Continue to cook a few more minutes.
- Serve on top of a slice of baked pineapple burger, and top with macadamia nut mayo. Garnish with some leftover pineapple pieces, if desired.
