It’s hot. Oh you didn’t know summer was hot? *wink* Summer is for cooking outside and eating burgers! This burger more closely resembles a salad when done. I don’t really try to replace the bun with something paleo. I like to have lots of toppings on my burgers so it just ends up a mess anyways.
This glorious mess is tomatoes, onions, avocados, cheese (primal), bacon, lettuce, and a homemade mix of mayo and siracha. T had easy eggs on his too. The burger patties I seasoned with the quad of seasonings I use in EVERYTHING; garlic powder, onion powder, black pepper, and salt. The grocery store had thick delicious patties on sale so I didn’t mix them or shape them. Sometimes when it’s so hot, it’s nicer to do nothing.
The orange spikes are some mango that was also on sale! If fruit is cheap its in season and delicious.
People will rib you for not eating a bun at first. They will understand when you pile all the amazing stuff on top. I’ve actually done this at a few BBQs and had non paleo eaters follow suit because they wanted to fill up on the yummy stuff and not bread. So grab a fork and knife and dig into a burger this grilling season.
What are you favorite burger toppings?
My cucumber plants are giving me lots of produce. Usually I only eat cucumbers raw in a salad or with dip. So I’ve been trying to figure out how to use up some of my cucumbers in a new way. I’m not a pickle person so that is out. My friend Sarah suggested I make soup. I thought about it for awhile and came up with this cold cucumber soup.
This recipe is not only paleo friendly, but also vegan, and raw friendly. It’s super quick and easy to make and a great cool recipe to help cool down the hot summer days.
6 cucumbers peeled and cut in chunks
4 cloves of garlic
1/2 can of coconut milk
~ 1/4 tsp of fresh thyme (I used about 4-5 sprigs)
~ 1 tbsp fresh basil (I used about one sprig)
black pepper to taste
Take everything and blend it up in the blender.
Chill for 30 minutes to let the flavors meld. Then eat it. That’s it. Like I said simple. I’m trying to cut down on the amount of salt I use so there is none in this recipe. By all means add salt if you are not trying to cut back.
I wanted to use more avocados for this recipe but two of my three were hard as rocks. So sad. However, I like the taste of this without them. It’s refreshing, and the cucumber really comes through. There is just enough heat from the jalapeno without being overpowering. I like the simplicity of this dish so I didn’t want to overpower the light flavor of the cucumber. I think cilantro would also work great in this in place of the other herbs up there if you have cilantro.
If you are new to cold soups I say give this one a try. You might just become a cold soup convert.
I started working out at Crossfit Lumberton about two weeks ago. I’m still not a fan, but I’m going to keep it up because I certainly need the exercise. T has been a coach for awhile and I feel like I’ve been part of the family. I just took the next logical step and joined. (mmm Kool-Aid) Along with joining I’m getting back on the paleo wagon. This was a long time coming as I’ve gained a lot of weight and started getting sick again. Yuck. So Sunday will mark one week in to my strict paleo no cheats no alcohol 30 day challenge. Mostly I’ve been eating a baked or grilled meat with broccoli or spinach, nothing creative. However, Friday night I guess running my behind off and using lots of curse words while working out made me creative, hence this crazy concoction.
I have to give credit to Cassi and Krissi for filling my FB page of talk of avocado boats. This was just one step further towards Ron Swanson. The entire thing was super easy to make. You can adjust the ingredients to your liking, but this is what I did. I made “seaweed” out of collard greens. (I omitted the butter and used water instead of stock) I love greens they are so delicious. If you don’t like greens make a salad or something. I think this meal needs something green on bottom.
Avocado Egg Boats on a Sea of Sausage
2 spicy sausages
1 large avocado sliced in half with peel removed
1 roma tomato diced
a few tablespoons of fresh cilantro
dash of hot Cajun seasoning
Strip the casing from the sausage and pat down into an oven safe bowl.
If you have time go ahead and make your own sausage it’s much better for you. Bake in the bowl for about 15 minutes.
I hate eating runny egg whites so I partially pre cooked my eggs.
When they were that icky consistency of runny whites on top, I ungracefully slid them on to my avocados into the hole left by the seed.
Then I put them on the sausage and broiled them until they were my desired doneness. About 7 minutes. I sprinkled cilantro and tomatoes on top with a dash of hot Cajun seasoning.
These were super good and I will make them again. This meal could easily have fed two people but it was my one meal of the day aside from a protein shake for lunch and I was hungry.