AIP, Paleo, Whole30 Recipe: Kalamata Lamb Burgers with Mint Pesto

lamb-burgers-with-mint-pesto-2

Hi, All, and happy Friday…and I know what Fridays are for…going out and having burgers and (shh!) pizza and….wait! Time to regroup.

Weekends are certainly a time to relax and unwind, but still take the absolute best care of your body, soul and mind. Come Monday, you will be glad you did! Plus, when you feel great, all of the activities you have planned and the people you get to be with are just that much sweeter. And, that’s the goal!

Isn’t it awesome that burgers are perhaps the easiest Whole30 meal to make? Ground meats are also more affordable and take on the yummy flavors of the spices and herbs you mix into them.

Enter these kalamata olive lamb burgers with mint pesto.

Have you made lamb burgers yet? Why not try these, I use this recipe often and my clients and loved ones thank me.

lamb-burgers-with-mint-pesto-2

RECIPE:

KALAMATA LAMB BURGERS WITH MINT PESTO (serves 4)

INGREDIENTS:

BURGERS
1 lb. of grass-fed ground lamb
1/4 cup of kalamata olives, pitted & chopped
1/2 tsp. of sea salt
1 tsp. of dried oregano
1/4 tsp. of ground white pepper (omit for AIP)
2 Tbs. of cooking fat such as ghee, coconut oil or avocado oil

MINT PESTO:
Juice and zest from 1 organic lemon
1/2 cup of fresh Italian parsley
1/2 cup of fresh mint
1/4 cup of olive oil

INSTRUCTIONS:

Prepare mint pesto by blending all pesto ingredients in a high-speed blender.

Set aside.

In a large bowl, combine ground lamb, olives, sea salt, white pepper and dried oregano.

Form 4 patties with your hands.

Heat a cast iron skillet to medium high heat with 2 Tbs. of cooking fat.

Once the fat has melted, place lamb patties on the skillet and cook for 3-4 min/side, covered.

Serve with mint pesto and additional garnishes, such as shredded jicama and carrot.

Hope you enjoy! These are great for a weekend meal with special people.

lamb-burgers-with-mint-pesto-3

Paleo, Whole30 Recipe: Curry Thyme Chicken Thighs

curry-thyme-chicken-thighs-1

I adore cooking bone-in thighs. I braise them, bake them, grill them…(we’re all thinking “Forest Gump”, right?), they are a staple in my kitchen, how about yours?

There are endless ways to cook chicken thighs, in this recipe I made a sauce using @primalkitchenfoods mayo, curry powder, sea salt and dried thyme, slathered it over each thigh, then baked them for an hour and served them on a platter with fresh lemon wedges and parsley.

It takes about 5 minutes to prep these, so go even further and throw some veggies in the oven with these thighs and consider your Whole30 meal done.

RECIPE:

CURRY THYME CHICKEN THIGHS (serves 4)

INGREDIENTS:

2 Tbs. of ghee
4 organic, bone-in chicken thighs with skin
1/2 cup of Whole30 mayo (I use @primalkitchenfoods mayo, either the plain or the Chipotle flavor will work) and laugh everytime I use it because it makes life soooooo easy!
1 Tbs. of curry powder
1/2 tsp. of sea salt
1 tsp. of dried thyme
Fresh lemon wedges & Italian parsley to garnish.

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Whisk together mayo, sea salt, curry powder and dried time in a small bowl.

Rinse chicken thighs and pat dry.

Place each thigh in a cast iron skillet coated with ghee (or on a baking pan lined with parchmont paper).

Slather sauce evenly on each thigh.

Bake for 1 hour.

Optional: Finish thighs under the broiler for 5 minutes. Highly recommended for crispy skin!

Serve on a platter with lemon wedges and parsley, and enjoy with your favorite veggie.

Hope you all love these as much as me!

curry-thyme-chicken-thighs-2

AIP, Paleo, Whole30 Recipe: Liver with Caramelized Onions By Natural Hormone Healing

liver-with-caramelized-onions-by-natural-hormone-healing

I have big news! I’m in love with…liver!

But…only when it is cooked deliciously!

Of course!

I recently made this liver and caramelized onion recipe by Madeline of @naturalhormonehealing and was shocked at how easy it was to make…and it tasted so good!

Give it a try, it might become a staple on and off your Whole30!

RECIPE:

LIVER WITH CARAMELIZED ONIONS (serves 2-4)

INGREDIENTS:

1-2 Tbs. of coconut oil or ghee
1 small onion, chopped into half moon rings
2/3 lb. of bison, beef or elk liver
Smoked paprika, to sprinkle on top of liver (omit to keep this AIP, try adding garlic powder instead)
Sea salt and white pepper to taste

INSTRUCTIONS:

Saute onion rings in cooking fat until caramelized (this takes about 20 minutes if cooking on low heat in a skillet).
Remove caramelized onions and set aside.

Turn up the heat in your skillet to medium high.

Pat liver dry with a paper towel and place on the heated skillet.

Sprinkle smoked paprika, sea salt and white pepper on one side, and sear for 2-3 minutes, flip, sprinkle more smoked paprika, sea salt and white pepper on the other side and sear another 2-3 minutes (slightly pink in the middle is how you want to serve it).

Once cooked, serve the liver topped with caramelized onion and a side salad or steamed greens and an optional grain-free carb such as sweet potato, butternut squash, potato or parsnips.

I hope you try this recipe, I think you will really love it!

And be sure to check out more Whole30 recipes from @naturalhormonehealing!

Paleo, Whole30 Recipe: Italian Fajitas with Herbs de Provence

italian-fajitas-with-herbs-de-provence

Here is an Italian-inspired fajita recipe you can make in just minutes!

Tip: Whenever I cook myself dinner, I make an extra portion to have as a meal the next day. I portion my dinner on a plate, then store a second portion in a glass container, then wash the pan (confession for those of you that know me: I still wash my dishes pretty much immediately after using them!).

Are you in the habit of prepping tomorrow’s meals? It will change your life!

Onto these delicious fajitas!

RECIPE:

ITALIAN FAJITAS WITH HERBS DE PROVENCE (serves 4)

INGREDIENTS:

1 lb. of organic, grass-fed skirt steak
1 of each: red, yellow and green bell pepper
1 yellow or sweet onion
1/4 cup of avocado oil (plus more Tbs. for cooking)
1 tsp. of sea salt
1 Tbs. of herbs de provence & dried oregano
1 tsp. of garlic powder
1/2 tsp. of white pepper
Handful of Italian parsley

INSTRUCTIONS:

Add 1/4 cup of avocado oil, sea salt and spices to a large zip-lock bag.

With your fingertips, massage the oil so that the spices are mixed well.

Add skirt steak to your zip-lock bag.

Slice bell peppers and onion in thin strips and add to the zip-lock bag.

Seal the bag and mix well by shaking and using your hands to get everything coated in the oil and spices.

Allow steak and veggies to marinate in the bag for up to 24 hours. If you don’t have time to marinate, don’t fret! Any block of time is fine, even 5 minutes!

Heat a grill pan or cast iron with 2 Tbs. of avocado oil to medium high.

Once your pan is really hot, place skirt steak flat on your pan and grill for 1 min/side.

After grilling, place skirt steak on a cutting board to cool.

Place the peppers and onions in the same grill pan and cook, tossing often, until they soften and even char a bit (charring is optional but tasty).

While your veggies are cooking, thinly slice your skirt steak against the grain and arrange on a serving platter.

Add grilled veggies to your platter and garnish with Italian parsley.

Yum! I hope you enjoy! Don’t forget to pack your lefties for tomorrow!

Paleo, Whole30 Recipe: Rosemary Spiced Almonds

rosemary-spiced-almonds-1

I know what you’re all thinking…”Oh my goodness, next week is Christmas, I need a snack recipe to set out for my friends and family that only takes a few minutes!”

I know! Me, too!

Whole30 is not about snacking yourself through the day, so think of this recipe as a delicious addition to a Whole30 meal (topping a salad or chopped over roasted veggies) and as mercy to yourself when you are famished and only grain-carb-sugar city has come to town.

These Rosemary Spiced Almonds are a cinch to prepare and totally hit the spot when you want that extra depth to your already amazing meal.

RECIPE:

ROSEMARY SPICED ALMONDS

INGREDIENTS:

1 lb. of organic raw almonds
2 Tbs. of ghee
1 tsp. of sea salt
Dash of white pepper
2 Tbs. of fresh rosemary, minced

INSTRUCTIONS:

Melt ghee in a large saute pan on medium low heat

Add almonds to the pan and toss with the melted ghee.

Add sea salt, white pepper and rosemary and toss once more.

Continue to cook on low heat, tossing frequently, until almonds begin to toast, about 5 minutes.

When toasted, remove from heat and allow to cool in a bowl.

Store in a glass jar for about 2 weeks.

And enjoy!

Rosemary Spiced Almonds, 2.jpeg

Paleo, Whole30 Recipe: Curried Chicken-Stuffed Butternut Squash

When the weather cools down I always begin to crave more filling and comforting foods, like butternut (who am I fooling, I love butternut all year long, but especially love it during the Fall and Winter seasons).

There are so many ways to enjoy butternut squash, and I am happy to know I have the rest of the year to cook it so many ways.  Below is a recipe for stuffed butternut squash, which is hearty enough to serve a few for dinner, or as a warming lunch for yourself all week long.

img_6246img_6248img_6258img_6261img_6263img_6267img_6269img_6283

You can find this recipe for Curried Chicken-Stuffed Butternut Squash and learn how it supports your healthiest self on the Natural Healing Hormone Blog!

AIP, Paleo, Whole30 Recipe: Simple Pork Breakfast Sausage Patties

Breakfast was made for me this weekend, and it was delicious!

My fridge was pretty scarce yesterday morning.  Not a lot to be found.  No bacon.  Not enough leftovers to make a complete meal.  Just 2 eggs.  And hungry people.  And a pound of raw ground pork.  And on onion on the counter.

Definitely enough to make an amazing breakfast.

So on to a recipe for simple pork breakfast sausage patties that you will want to make the very next time you want a delicious meal full of protein to get you started and keep you going, feeling great, of course.

IMG_5117.JPG

Simple Pork Breakfast Sausage Patties

Makes 5 patties.

INGREDIENTS:

1 pound of organic ground pork

1 medium onion, minced (a food processor makes this step really quick)

1/2 tsp. sea salt

Dash of white pepper (omit pepper if adhering to the Autoimmune Protocol)

1 tsp. dried fennel seeds (omit fennel seeds if adhering to the Autoimmune Protocol)

2 Tbs. avocado oil

2 Tbs. lard or ghee

OPTIONAL: 2-4 eggs to fry (omit if adhering to the Autoimmune Protocol)

INSTRUCTIONS:

Add ground pork to a large mixing bowl.  Add minced onion, sea salt, white pepper, fennel seeds and avocado oil and mix with a baker’s spatula (or your hands) until everything is well-combined.  Try not to over-mix, which will create a gummy consistency.

Divide pork into 5 balls and flatten to form patties.  You don’t have to make perfect looking patties, they can be rustic (and are great that way), just aim to keep them the same thickness so that they take the same amount of time to cook.

Heat lard in a cast iron pan to medium high.  Allow the lard to melt completely.  Add pork patties and cook 4-5 minutes per side, or until completely cooked through.  If you have a splash guard, you will want to use it.  Frying can be messy.  Splash guards come to your rescue (You can often find these cheap at dollar stores which is great because they are nice to replace them from time to time).

When your patties are done cooking, remove them from the cast iron pan and place them on a serving plate.  Fry your eggs (if having) in the same pan.  Yum.  So good.  Breakfast made in the cast iron is always, always the way to go.

Serve pork patties and eggs on a plate and enjoy with coffee, or this coffee alternative, and enjoy every bite while you embrace the beginning of a new day.

I hope you enjoy!