Whenever we are grilling burgers I always skip the bread as I am not really doing so good with it and t that’s ok but to be perfectly honest I do miss to be able to hold it and the texture of the bread. So I have finally been introduced to unmodified Potato Starch that apparently have been proven to improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion just to mention a few. So I decided to try a recipe making burger buns and it was healthy and heavenly!
Whisk the eggs until it’s fluffy. Add the coconut oil and the water and keep on wishing. Mix the rest of the ingredients and add to the eggs and keep on mixing. Let the “dough” rest for a few minutes before you wet your hands in water (so the dough don’t get stuck to your hands) and make small buns. Before placing in the over for 10 minutes at 300-350 F sprinkle sesame seed over them.
1 pound minced beef or your preferred protein
salt and pepper
Mix it all together and make patties, before placing them on the grill add your “grilling seasoning” and top off with your favorite toppings.
What a gorgeous day it was yesterday and when I got back from the gym I had my lunch and drank my coffee in the sun while watching Gary running around in the deep wet snow having the time of his life. After getting some stuff done around the house life happened and the kids came back from school with homework and activities to attend. So being a little rushed between figure skating and making it to my “new passion” I had to come up with something quick and fast for dinner and that was not a bucket of fried chicken from KFC!
4 Chicken Tenderloin cut into smaller pieces to shorten the time spent on the bbq.
Grated fresh Ginger
Splash of Soy Sauce (gluten-free)
1-2 tbsp Sesame Oil
Salt and Pepper
I threw everything in a big bowl to marinate while I cut the vegetables and that was what I could find in the fridge. A good way to make them roast beautifully in the oven is to mix a little canola oil, garlic and salt together and blend in with the vegetables and not overcooking them.
Normally I make my own mayonnaise but yesterday I was just a little to rushed so I used the ready-made and mix it with chili sauce and sesame oil.
Dinner was ready in 20 minutes, delicious, yummy and healthy and I made it to class!
Start by placing the chicken between two sheets of plastic wrap and beat the chicken flat. Batter the egg lightly, on a plate mix the almond flour coconut flakes, rosemary, salt and pepper. Dip the chicken in the egg and then into the almond/coconut mix.
Grill the chicken (or fry it in a pan) till it is thoroughly cooked. Meanwhile sauté the vegetables in a pan and using the coconut oil that not only gives the vegetables a delicious flavor it is also very healthy for you. When the vegetables are soft-ish add the tomato and garnish with the mint.
Steelhead or rainbow trout is a fish that I recently started to cook with, it is very similar to salmon in both texture and taste but it is cheaper than salmon. Yesterday I had come a cross a great recipe with grilled salmon and a bean salad. I made a few modifications and we ended up with a very fresh and delicious dinner that was loaded with vitamins and nutritions.
I guess you figured out by know that I love my food and sometimes my old favorites comes sneaking up on me! This is when I try to come up with substitute for things I try to stay away from like gluten and dairy. So yesterday when Freddie suggested that we should make quesadillas on the grill my mouth stated watering and my brain started working and this is what I came up with…
less than 1/2 cup (1 dl) psyllium husk (whole flakes)
Mix all the ingredients in a mixer and let it stand for 5-10 minutes so the husk swells. Spread out the batter in-between 2 sheets of parchment paper, use your hands to get it evenly spread and place it in the oven for about 5-10 minutes app. 350F/200C.
I grilled my quesadillas for a few minutes on each side and served it with a margarita light (no sugar or calories)…I guess if you are choosing from two evil, go for the less evil because this really made my day 😉
How to: Mix all the ingredients for the marinade in a bowl and let marinate the chicken for about 30 minutes. Grill the Chicken on the grill until thoroughly cooked (I added the asparagus when I flipped the chicken around).
Serve the Chicken on a bed of spinach and tomatoes then sprinkle some chimichurri on top…Enjoy 🙂
I mentioned I have eaten food I don’t normally eat and although I have tried to stay away from gluten I have had dairy and now I am paying for it. So it is time to get back to basic and cut out all starch, sugar, gluten and dairy so today I made grilled steelhead with a “guacamole” inspired by béarnaise.
So I worked on the “tortilla bread” that I tried earlier this week and this time it turned out really good. Freddie still eats the regular bread but he thought that this one I made was not to shabby…Haha
I used the traditional (at least in our house) minced beef seasoned with taco spice and I guess what ever else you prefer to fill your tortilla with is very individual 😉
How to: Mix all the ingredient in as bowl and let in swell for about 10 minutes before spreading in between two sheets of parchment paper (It is easy to make it thin this way). Place the “bread” in the over for 10 minutes at 300F/150C.
1 chopped tomato
4 tablespoon chopped red onion
1 Lime juice
1 Minced Clove Garlic
Salt and Pepper
Red Chili Flakes
How to: Mash the avocado, chop the onion, dice the tomato and mix together. Add the rest of the ingredients and season with salt and pepper then refrigerate.
I actually got left and used the tortilla bread for breakfast the next morning. I added a little bit of coconut oil on top and voila I got myself a “sandwich” to go with my morning coffee 😉