Since moving to Minnesota, we’ve learned about the peanut butter burgers Elvis so loved. It’s a thing around here, so much so, that when I travel back to San Diego for work, I’ve been asked, “have you had a peanut butter burger yet?!” I don’t eat peanuts, BUT I did try a bite of one (when in Minnesota) and let me tell you, amazeballs. It’s been sounding good ever since, so I recreated it to make it paleo-friendly and it did not disappoint! You could make them multiple ways, but this is how I made mine.
Elvis Burger, Paleo Style
- 2 burger patties
- Cashew butter
- Grassfed extra sharp cheddar
- Uncured, cooked bacon
- 1/2 banana, sliced
Place one burger patty on your plate and slather with cashew butter (or, again, nut butter of your choice), stick the cooked bacon on top of the cashew butter, place the 2nd burger patty with melty grassfed extra sharp cheddar, cheese side down on the bacon, slather top patty with cashew butter as well. I had the sliced banana on the plate, and ate a slice with each bite of burger I had. The burger stayed together well. Nice for different, rich flavors than the usual burger staples!
Should just call this “bomb chicken” because it is literally a taste explosion.
I had some really large chicken breasts that I split, slathered in ghee, generously sprinkled with Himalayan pink salt and fresh ground pepper, topped with chopped garlic, and then tightly wrapped in uncured bacon. I baked them at 375 degrees for about 40 minutes. The internal temp was a little higher than what I was shooting for, but because they were slathered in ghee and wrapped in bacon, they were the juiciest chicken breasts I’ve had. And, chicken is my least fave meat. Perhaps not anymore.
If there’s one thing I love, for breakfast, lunch (great leftovers), or dinner, it’s a quick vegetable hash. The opportunities are endless, and they’re easy. It’s a great way to get a filling, healthy meal all-in-one.
Mushroom Tomato Brussels Hash
- 1 bag shredded Brussels sprouts
- 6 slices of bacon, chopped
- 1/2 yellow onion, diced
- 2 cups cherry tomatoes, halved
- 1 package white mushrooms
- Kosher salt/pepp
- Garlic powder
- Chili flakes
I began by cooking the chopped bacon in the pan, and then added the onion. I seasoned with kosher salt/pepp, garlic powder and chili flakes, and let the onion cook until it started to become transparent. I added the entire bag of shredded Brussels sprouts, and continued tossing until they started to cook down. I added the mushrooms, and let them cook until they were no longer firm. Last, I added the halved cherry tomatoes, and continued gently tossing until the tomatoes were warm. Nom!
I enjoyed it with a fresh avocado and some fresh berries 🙂
I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.
Thyme Brussels Sprout Hash
- Bacon, cut into pieces
- 1/2 small red onion, cut into pieces
- 1 bag shredded Brussels sprouts (I use TJ’s)
- 1 1/2 cups cherry tomatoes, halved
- 1 apple, diced into small pieces (sweeter, like gala or pink lady)
- 2 TBSP dried thyme
- Kosher salt/pepp
I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂
Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.
I was really busy last Saturday and by the time I finally got home from hiking, errands, etc…I was starving. I wanted something fulfilling, meaty, but easy. I looked around, and ended up with an awesome new salad.
Bacon Apple Salad
- Organic baby butter lettuce
- 1 larger sized organic apple (I used Gala)
- White onion
- Cooked uncured bacon (I used TJ’s)
- Raw organic sharp cheddar (Organic Valley, as the cows are pastured)
- Kosher Salt/Pepper (to taste)
- Drizzle olive oil
I cut the apple pieces into cubes, diced the white onion, hand crushed the walnuts (awesome replacement for croutons), cooked and loosely chopped the bacon. I tossed all ingredients in a bowl, and drizzled just a little olive oil on the salad for moisture. Last, I topped it with fresh shredded raw organic sharp cheddar.
So. Good. I might have a new fave salad, that is easy, and has a great balance of vegetable, fruit and fat!