Asian Inspired Burgers

Continuing the fusion theme from last month, here is a simple burger recipe that will broaden your horizons of what a burger can be!

Time: 15 minutes

• 1 1/2 lb. ground grassfed beef
• 1/3 cup chopped bell peppers
• 1/4 cup chopped Asian pears
• 2 green onions, chopped
• 1 inch ginger, finely grated
• 1 clove garlic, crushed
• 2 tsp toasted sesame oil
• 1 Tbsp wheat-free tamari soy sauce
• sea salt

Combine all of the ingredients in a mixing bowl. Mix well; form into about 5 patties. Grease and bring a skillet to medium heat. Fry the patties for about 4 minutes per side, covered. Flip carefully, as we haven't used any binding agents to keep the food quality high.

Serve over veggies such as wilted spinach.

Nutritional info: 25g protein, 19g fat.


Butternut Squash Enchiladas

There are two options with this recipe - the "Paleo" version and the sort-of-semi-not Paleo one. One version will use tapioca wraps (spring rolls) for the tortilla and the other will use organic corn tortillas. I personally eat organic corn (almost always in the form of tortillas) once or twice a month. As far as a treat goes, it's pretty benign. I am careful to use organic corn, as much non-organic corn these days is genetically modified. There is no cheese in this recipe, but you'd swear there was!

Active time: 15-20 minutes
Cooking time: ~1 hour

• 1/2 butternut squash
• 12oz leftover beef, pork or chicken
• 1 package organic corn tortillas or 1 package tapioca spring rolls
• 1 16oz jar organic enchilada sauce
• 1/2 tsp cumin
• 1 clove garlic, crushed
• coconut oil, lard or tallow
• 1-2 thin slices red onion

Halve the squash lengthwise. Scoop out the seeds. Place face down in a roasting pan and add 1/4 inch of water. Bake in the oven at 400 degrees for 45 minutes, then allow to cool.

Remove the rind and cut into chunks. Add one of the diced squash halves to a blender or food processor and blend briefly, leaving it still a bit chunky. Remove and place in a mixing bowl.

Add the meat of your choice, shredding it by hand or in the food processor. Add the cumin and garlic, then about one quarter of the enchilada sauce. Mix well.

The next step is to prep the tortillas. For corn tortillas, turn your electric range on medium-high. Moisten a tortilla, then place it briefly directly on the element. Flip and repeat. The tortilla will become warm and may blacken in just a few spots. If you don't have an electric range, use a skillet to heat them instead.

If you are using the tapioca spring rolls, submerge the sheets in a pan of cool water for 2-3 minutes. Remove to a cheesecloth and pat dry. Use two sheets together for one "tortilla" shell. Be advised that using spring roll sheets will result in an enchilada that is softer and doesn't really look like an enchilada - but it's still pretty tasty and it allows you to avoid corn if you so choose.

Grease the bottom of a couple of baking dishes. Lay out a tortilla, scoop the filling into the tortilla. Don't put it into the center, but rather offset a bit to one side to allow for a better roll. Roll the enchilada tightly and lay into the baking dish. If you are using the spring rolls, fold each end under to keep the contents inside. Continue until all of the tortillas are filled.

Pour the remainder of the enchilada sauce over the tortillas, and top with slices of red onion. Return to the oven for 15 minutes at 400 degrees for corn tortillas, or 20-25 minutes if using the tapioca spring rolls. Check them frequently, removing when the shells have started to become crisp.

Nutritional info: 4 servings (3 enchiladas) at 54g carb, 18g protein, 15g fat (this will vary depending on the meat, sauce, and tortilla you choose)




Beets and Tahini

Active time: 7 minutes
Cooking time: 1 hour

• 4 large golden beets (about 1.25lbs)
• coconut oil
• juice of 1/2 lemon
• 2 Tbsp tahini
• sea salt and fresh ground pepper

Preheat the oven to 400 degrees. Put just a bit of coconut oil on the beets. Roast for 1 hour. Let them cool, then peel.

Using a blender or food processor, blend the beets only until chunky. Add to a bowl, squeeze the lemon juice over it, then add the tahini and seasonings. Adjust the quantity of tahini to suit your taste or daily fat requirements. Mix well. Serve warm or after chilling.

Nutritional info: 4 servings at about 6g carb, 4.5g fat




Overnight Roast

We often are pressed for cooking time. Here is a simple meal we use that can be a lifesaver. It will last days, and only takes a minute of active time!

Active time: 3 minutes
Cooking time: ~8 hours

• grassfed beef roast - 4-5 lb.
• cumin, sea salt, pepper (or your favorite herbs/spices)
• 5-6 sweet potatoes

Set the roast on a roasting pan. Dust with the spices. Poke each sweet potato a few times with a knife and add to the roasting pan. Set the oven to 200 degrees. Go to bed or work. When you wake or return, it will be waiting for you!

If you want to spend a few more seconds of prep time, you can slice groves into the meat and stuff them with cloves of garlic or other spices.