Category Archives: Recipes

Perfectly Balanced Meal, in every way!

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I suggested we make bacon turkey burgers the other night, mixing diced uncured bacon in with formed turkey patties, Seth had an even better suggestion, turkey burgers, with bacon patties. OKAY! This meal ended up turning into one of the most fantastic dinners with a perfect balance in fat, fruit, vegetable and flavor we’ve had in a long time.

Turkey Burgers

  • Organicville ground turkey
  • Mini bell peppers
  • Red onion
  • Garlic
  • Kosher Salt/Pepper (however much you prefer)

Dice all veggies and garlic into small pieces, and hand mix all ingredients with the turkey. Form into whatever size patties you prefer, and pan fry, in organic, raw butter.

Bacon Patties

  • Uncured bacon

Dice a package of uncured bacon into pieces, and form into patties. Not as easy as it might look because there is nothing to bind them together, but do your best. Again, making as many patties as you prefer, to sit on top of your turkey burger (or, just to eat). Gently place them in a pan on top of the stove to cook, and carefully turn with a spatula when one side starts to brown. Seth drained some of the bacon grease, so they would continue to crisp as they cook.

Not going for presentation, we needed some fruit and vegetable to add to the mix, so we piled some organic baby butter lettuces on a plate, and centered the turkey burger in the middle. Then we placed the bacon patty directly on top of the turkey burger. Peach, was the perfect flavor addition to the bacon, and tomatoes added a freshness to the salad and turkey burger (who needs bread here, I mean really?).

A spur of the moment, now favorite meal, added to our rotation.

Sauce, cheese, and pasta free Lasagna!

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I am having trouble keeping up with the tomato eating from the garden and I cannot let them spoil, so I decided to try a lasagna with fresh tomatoes from the garden (replacement for the sauce).

I roasted thin sliced eggplant in the oven first, like I normally do. Just drizzled it with a little garlic macadamia oil, kosher salt and pepper. I layered the roasted eggplant slices, fresh sliced garden tomatoes, fresh large basil leaves, sliced onion rings, and thinly sliced garlic cloves in an 8×8 glass baking dish. I’d sprinkle with kosher salt and pepper, and drizzle with garlic macadamia oil every now and then. If I’d had a larger eggplant, I would have made a 9×13 batch, and definitely will next time.

We couldn’t get over how awesome it was, sans the sause, cheese, and pasta. I was tempted to add a little fresh grated parmesan, but thought I’d give it a chance without first, and it in no way needed it. It really is amazing how wonderful things taste when they aren’t drenched in heavy sauces and other unnecessary ingredients. Being able to taste the real flavor of a food is something I’ve come to truly enjoy.

When I took it out of the oven Seth said “that’s all there is?” We ate the entire dish-ooops!

Lemon Balsamic Roasted Sprouts

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Mmmm, mmmm, mmmm.

I roasted brussels sprouts again, weeee! Did I mention they have truffle salt (aka, crack!)?

Lemon Balsamic Roasted Sprouts

  • Halved or quartered (if large) sprouts
  • Garlic macadamia oil
  • Truffle salt
  • Juice of 1/2 a lemon
  • Roughly 2 TBSP balsamic vinegar

I washed and trimmed the sprouts-FYI, sprouts are very, very buggy. Even if you buy them pre-washed and cleaned, I guarantee if you cut them in 1/2 you’ll find worms or bugs. Almost every time. Then I tossed them lightly in garlic macadamia oil and sprinkled with truffle salt.  I popped them in the oven to roast at 425 degrees for about 20 minutes until browning.

I took them out and tossed them in a bowl, squeezed the fresh lemon over top, and drizzled the balsamic vinegar.

Next time, I’ll be making a quadruple batch.

Signature LLL Salad

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Seth suggested I name this the “LivingLikeLinds” salad, because I make it at least once a week, if not twice, and have been doing so for almost a year.

  • Organic herb lettuce mix
  • Cilantro
  • Tri-color pepper rings
  • Avocado
  • Black olive
  • Red onion
  • Kosher Salt
  • Black Pepper
  • Olive oil

I throw the lettuce in a big bowl and cut it up for ease of eating. Then I add a ton of fresh chopped/milled cilantro, tri-color mini bell peppers quickly sliced into rings, diced avocado, rinsed black olive, and diced red onion. Then I season generously with kosher salt and black pepper, and a light drizzle of olive oil. Toss, and inhale 🙂

This salad is so flavor, and incorporates all the colors you need in a day from vegetables in one meal: purple, red, yellow, orange, green (isn’t it gorgeous?). This is definitely a recipe for those individuals that have an aversion to black olives or avocado, as the tastes meld perfectly. Trust me!

Shredded Brussels Sprouts Bake

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I am obsessed with brussels sprouts. Ob-freaking-sessed. One of my favorite restaurants here in San Diego (http://www.searocketbistro.com/) has a shredded brussels sprouts side on their menu that is To. Die. For. (also, a grass fed bacon jam burger too). This inspired my dish, although I altered it slightly.

Shredded Brussels Sprouts Bake

  • Shredded brussels sprouts (buy a bag at TJ’s or pulse whole in food processor)
  • Garlic infused macadamia oil (higher heat tolerance)
  • Kosher salt
  • Black pepper
  • Fresh grated gruyere
  • Whole garlic cloves
  • Kerrygold garlic herb butter (grass fed and pastured)

I dumped the bag of shredded sprouts in a glass baking dish, drizzled just a bit of the garlic macadamia oil, dash of salt/pepper and then tossed to coat really well. It does not take very much oil at all. Then I freshly grated just a little bit of gruyere cheese on top and tossed that in. I love roasted garlic, and it is so beneficial for health, so I took a handful of whole cloves and sprinkled them on top.

Before

I put this in the oven at 425 degrees for about 15 minutes (shredded cook much quicker than whole!), and when it started browning/crisping, I took it out, and placed 6 thin slices of Kerrygold garlic herb butter on top, and then put it back in the oven for another 10 minutes or so.

After

Next time, I’ll make without the cheese, but I had a small piece of a wedge that needed to be used. I will add even more whole garlic, too 🙂 This recipe was tossed together in roughly, 8 minutes?