Bacon avocado chipotle sauce sweet potato burger with asparagus!? What? Yes! Because all of these flavors are awesome together and this is a fabulous paleo dinner!
When I first went strict gluten free years ago because of a severe allergy (and I avoid most grains and legumes for health reasons) I had no idea how I would “survive without bread”. I loved it and flour and gluten is in “everything”! Well, I’ve learned a lot about gluten free and paleo cooking over the years, was in part inspiration for this blog with Lauren, and this is just one example of how a burger can be totally delicious.. without the bun and with more veggies! Enjoy. 🙂
Hamburgers (fried or grilled)
Bacon strips (cooked)
Sweet potato rounds (peel potatoes, slice in 1/2 rounds, bake on oiled baking pan for ~20 minutes
Chipotle sauce (1/4 cup mayo + 1/2 tsp taco or chipotle spice whisked together and refrigerated until ready to use)
Fresh steamed or grilled asparagus
Stack items as desired, smother in the chipotle sauce and serve!
Enjoy with a chilled beverage, my favorite is pear or apple cider! 🙂
This is some serious comfort food – perfect for this dreary January weather – juicy ground beef and spices are tossed with vegetables and topped with golden and buttery mashed potatoes! 🙂
2 pounds Yukon gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup milk
Salt and pepper, to taste
2 teaspoons olive oil
1 onion, finely chopped
3 carrots, finely chopped
3 cloves garlic, minced
1 pound ground beef
1 tablespoon tomato paste
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley
Preheat oven to 375° F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain; run through a food mill, ricer or mash. Stir in butter and milk; season with salt and pepper. Keep warm.
Heat oil in a skillet over medium heat. Add onions, carrots and garlic; cook, until soft, about 7 minutes. Add ground beef and cook until no longer pink, 8 to 10 minutes. Drain the fat.
Stir in tomato paste, peas, and parsley; season with salt and pepper.
Transfer meat mixture to an ovenproof dish. Spread potatoes over the top and crosshatch with a fork. Bake until golden, 30 to 35 minutes.
Super Mom Tip: Make days to weeks in advance and freeze! When ready, defrost in fridge overnight and bake per directions above.
This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!
2Tbsp cooking oil (I chose coconut oil or olive oil)
2lbs. ground beef (or ground meat of choice)
1-2Tbsp chili powder
Salt to taste
1 large white onion diced
4oz. tomato paste
28oz. crushed tomatoes
1cup water or enough liquid to cover the meat/sauce
Serve with avocado slices and your favorite chili toppings
In a large pot, add hamburger meat and onions and cook through.
Once thoroughly cooked, add the spice mixture and stir until combined.
Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!
Adam brought back some deer last hunting season – and had some of it ground up with hamburger fat (deer is VERY lean) to make burgers or tacos. It’s a little gamey so the seasoning in this recipe helps.. but talk about grass fed, all natural and paleo!
1 lb ground meat (deer, beef, buffalo)
1 onion, finely chopped
3 garlic cloves, minced
1-2 tsps ground cumin
1 Tbsp chili powder
1/4 tsp cayenne pepper (optional, adds heat)
8 corn tortillas
1 chopped tomato
1 cup lettuce, finely chopped
1 cup cheese, shredded (Mexican blend works well)
1/2 cup sour cream
1/2 cup cilantro, chopped
1 lime, cut in wedges
Heat oil and add onion and buffalo
Cook for a few minutes, then add garlic, and continue to cook – stirring to crumble
Add seasoning and stir well to combine
Warm tortillas and assemble by spooning meat mixture and layering the veggies, cheese and sour cream