Josh and Jen's dirty burgers

This recipe is for 2-4 people - 2 if you are really hungry and looking for a "cheat" meal

Sweet Potato Hash:

2 sweet potatoes, peeled and shredded in the food processor
1 large white onion, sliced into large rings
6 large white button mushrooms, sliced

Bacon: 8-10 slices

Meat: 2 pounds grass fed beef

2 eggs, or 1 egg per burger

Optional: If looking for something a little sweet, add 1 chopped apple. We used a SweeTango apple.

Sauce Options:

For a ranch type sauce, combine 1/4 cup spicy paleo mayo + 1/4 cup coconut milk, shake of dried dill, garlic powder, onion powder, dried thyme, dried parsely, and 1 T lemon juice in a small bowl

Or you could use guacamole, or spicy mustard (from the store- no sugar added).

1. In a large skillet, cook bacon. When fully cooked, transfer bacon to a plate with a paper towel to drain. Keep the bacon grease - its magical. If using the chopped apple, cook the apple slices with the bacon.
2. In the bacon grease, cook the shredded sweet potato.
3. In a seperate smaller skillet, saute the onion rings and mushrooms. When fully cooked, and sweet potato is almost done, combine onions and mushrooms to the sweet potato skillet.
4. In the smaller skillet, cook 2 eggs, or 1 egg per burger, over easy. Don't overcook the eggs - the goal is to have the yoke a little runny.
5.  After the sweet potatoes have been cooking for about 15-20 minutes, its time to start the burgers. Make 2 large burger patties, or 4 smaller ones. Go BIG if you are starving. Grill until they are medium well.
6. Assembly: On a plate, add one burger patty, top with one egg, bacon, sweet potato hash, sauted mushroom and onions, and add desired sauce.

ENJOY!!

Kim Juen's ranch dressing

¼ cup Paleo Mayo 

¼ cup Coconut Milk - canned 

½ tsp Dill 

½ tsp Garlic Powder

 ¼ tsp Onion Powder

 ¼ tsp Chives 

1 Tbsp Lemon Juice 

Optional * ½ tsp Parsley - did not use 

Optional * ½ tsp Thyme (I say, try it without and if you think it needs a little more zing, then add these 2 optional spices ;) 

Sea Salt and Pepper (to Taste) did not use 

Mix all until incorporated. I like to use a Bullet, but that’s just me…(if you buy it, you’ll love it, i promise!!) **Note: all of the spices that I used were dried. You can use fresh if you like, but I thought you’d like to know that it will still turn out if you use dried herbs.

Kim Juen's Spinach Smoothie

 1/2 c coconut milk - unsweetened from the carton 

1/2 medium banana 

1/2 c frozen blueberries

 3 walnut halves

 1 c fresh spinach 

Blend all ingredients. Kim used a magic bullet and it worked great.

 This makes one serving.

Cucumber Salad

Ever need a recipe to use up all those cucumbers and tomatoes from the garden? This is a good recipe for that. This makes a big bowl of salad with a lot of nutritious ingredients. This is great to make at the beginning of a busy week, packaged in small containers, and can be enjoyed throughout the week.  The dressing makes a great salad dressing.

Dressing:
1 cup fresh parsley, minced (about 1/4 cup)
juice of 2 lemons (about 1/4 cup)
1 clove garlic, minced ( about 1 teaspoon)
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/3 cup olive oil
salt and black pepper to taste

Salad:
2 medium cucumbers, peeled
2 medium green peppers, seeded
3 medium tomatoes
1/2 medium red onion
1 bunch radishes
1 can (6oz) large black pitted olives

In food processor, mince the parsley.Add the lemon juice, garlic, cumin, paprika, and oregano. Process until well blended. Add olive oil, salt and pepper, and process until well blended.

Dice all the vegetables, or use food processor to get about a 1/4 inch sized dice. Combine all vegetables and sliced black olives in a large bowl. Pour the dressing over the vegetables and combine until vegetables are coated.

Spiced Mayo

1 egg
2T lemon juice
1/4 cup plus 1 cup light tasting olive oil- not extra virgin oil!!
1/2 tsp. dry mustard
1/2 tsp seasoned salt
dash of paprika
dash of cajun seasoning

In blender or food processor, break the egg, and add lemon juice. Allow egg and lemon juice to come to room temperature- at least 30 minutes, up to 2 hours.

When the egg and lemon juice are at room temperature, add the 1/4 cup olive oil, mustard, salt, paprika, and cajun seasoning. Blend on medium until the ingredients are combined. Add the remaining 1 cup of oil VERY slowly- over 2-3 minutes.

Blend or use the food processor until the mixture resembles traditional mayo. Store in a airtight container marked with the expiration date of the eggs used.

Sliders:

This recipe makes 16 little sliders- great for post-workout nutrition! This can be made ahead and stored in the fridge.

1 lb grass fed beef
1 lb pork
1 medium onion, finely chopped
2 teaspoons garlic powder
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon dried oregano 
1 teaspoon paprika
dash of cayenne red pepper
1 teaspoon dried cilantro

Directions: Combine meat, chopped onion and seasonings. Make 16 small patties. Grill.

Roasted Lemon Pepper Chicken:

2 teaspoons Italian seasoning

1/2 teaspoon seasoning salt - Some seasoning salts have sugar. I picked up some Aloha Spice Company "Pele's Fire Hawaiian Seasoning Salt" on vacation and its delicious with a little kick: available at alohaspice.com

1/2 teaspoon mustard powder

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 (3 pound) whole chicken

2 lemons

2 tablespoons olive oil

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.