I believe I am obsessed with healthy food. Usually I would say that obsessions should be controlled, but this would be the one exception! What better than to be obsessed with caring for my body?
When we were first married, my husband would always order a “protein-style” hamburger at Inn-N-Out, while I would always order a run-of-the-mill sponge dough bun hamburger. But one day I decided to try protein-style and I’ve never gone back. Why? Not because I think white bread is void of nutrition. Which I do think that. No, the taste of a protein-style hamburger is incredible! The flavors are enhanced by the drippy lettuce bun. Every iota of flavor, from the grilled hamburger to the fresh tomatoes and onions. It’s a symphony of flavor tht I don’t want to miss out on.
Speaking of flavor, I just need to make a plug for sweet potato fries. I absolutely love a spicy, crispy fry! And I’ve figured out how to get them nice and crispy.
Here’s how get a symphonious protein-style paleo hamburger and some flaming hot sweet potato fries:
(Prep time 15 minutes) (Serves 2)
8 oz free-range grass-fed beef (or all natural, hormone/antibiotic free beef)
1 head organic green leaf lettuce
1 organic tomato
1 red onion
Raw cashew cheese (optional)
Ketchup (free of high fructose corn syrup)
Preheat grill. Form meat into 4 patties then place in grill. Rinse and separate lettuce leaves. Shake excess water and then drain in strainer. Wash tomatoes. Slice tomatoes and onions and set aside.
Remove hamburger patties from heat and let cool.
Begin to build your hamburger by place 2 green lettuce leaves on each plate. Place patty on first, then tomatoes, onion, avocado, sprouts, cashew cheese, and desired condiments. Fold tail of lettuce over and wrap the patty to eat!
Flaming Hot Sweet Potato Fries
(Prep time 5 min; cook time 20 min)
2 small sweet potatoes
2 tbs olive oil
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1 large freezer bag
Preheat oven to 400 degrees. Slice sweet potatoes into fry sized pieces. Put inside freezer bag. Put olive oil and spices in bag and then shake until potato slice are well coated.
Spread out over a cookie sheet and place on BOTTOM rack. After 10 minutes move to TOP rack.
Serve with mustard and enjoy!
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