Summer weather is here and I finally took the right weekend off to enjoy it.
I have been busy working on Khala Naturals, my all-natural hair and skin care company (Khalanaturals.com or etsy.com/ca/shop/khalanaturals), still freelancing for the Jays and TSC, coaching at CrossFit Vortex, and learning acroyoga.
I am still very paleo but just haven’t been posting recipes for a while.
A few people have recently asked me for meal plans because they’ve fallen off the wagon a little bit…which made me realize I have not been on the radar lately where food, nutrition and health are concerned.
So…I start again tonight. Mike enjoyed his dinner…he also likes it when he doesn’t have to cook.
This recipe doesn’t have to be done on a grill: a cast iron or aluminum skillet will do just fine. No fiddleheads? No problem. Just use more asparagus or sub in some sliced red/green bell peppers.
Grilled Beef Burgers with Asparagus and Fiddleheads
Prep Time: 30 minutes
1 lb lean ground beef (organic if budget allows)
2 green onions, trimmed and chopped
2-3 tbsp coconut aminos (also known as coconut seasoning sauce; similar to soy sauce). Most grocery stores now carry it too.
1 tbsp ground flax seed
2-3 good shakes of sea salt
2-3 good shakes gound cumin
2-3 good shakes ground turmeric
2-3 good shakes smoked paprika
2-3 good shakes ground black pepper
8-10 asapargus spears, trimmed and chopped
10-14 fiddleheads, rinsed, trimmed, and dried
2-3 tablespoons turmeric infused olive oil (or regular organic olive oil)
1 tsp himalyan pink salt (or sea salt)
Preheat grill to about 450F.
In a small bowl, mix all the burger ingredients together and form into patties or sausage-like tubes (I this when I use Romaine lettuce in place of buns).
When the grill is hot, place burgers and close the lid. Cook for about five to seven minutes.
Meanwhile, organize the vegetables and place in a grilling basket. Shake the salt and oil over top and mix through with your hands.
Flip the burgers over and place grill basket on an upper level rack if your BBQ has one (or off to the side where it will get radient heat and not direct heat).
Cover and cook for another five or six minutes.
Remove from cooking surface.
Serve burgers on lettuce cups or wraps with Dijon mustard, diced tomatoes and cucumbers.