1 tbsp of coconut oil
2/3 pound mushrooms, cut in quarters
3/4 cup sliced onions
2 tsp of fine sea salt
1 3/4 tsp of ground black pepper
1 1/3 pounds 80% lean ground beef
Lettuce (for serving)
Pickles, Avocado mayo, sauerkraut, for garnish
1.) Preheat the oven to 450 degrees.
2.) Heat 1 tbsp of coconut oil in a large pan over medium-high heat. Fry the mushrooms and onions until the mushrooms are soft. Season with a pinch of salt and pepper and remove from the pan.
3.) Place the ground beef in a mixing bowl and add salt and pepper. Using your hands, mix and then form meat into four 3/4 inch thick patties. Season the outsides of the patties with the remaining salt and pepper.
4.) Fry the burgers on both sides in the pan over medium-high heat until cooked. Remove from pan and set aside.
5.) Serve the burgers on the lettuce leaves, if desired add the avocado mayo or thousand island dressing,...
Lemon Pepper Wings:
(How to Bake)
1.) Preheat the oven to 375.
2.) Cover to baking trays with foil and glaze with olive oil.
3.) Season both the chicken wings and pork chops with sea salt and ground pepper.
4.) Place wings and chops on trays and let cook in the oven for 25 - 30 minutes.
5.) After 25 - 30 minutes, place 1 1/2 tbsp. of butter in a pan, remove wings from oven and place in pan to crisp the skin.
6.) Repeat the same with the pork chops and fry for a minute on each side.
(How to fry)
1.) Preheat the oil to 350 in a deep-fryer. Oil should be at least 3 inches deep.
2.) While the oil is heating up, make the lemon sauce: Place 1/4 cup MCT oil or extra-virgin olive oil in a small dish, grate zest of 1 lemon and the juice of 1 lemon, and whisk to combine.
3.) Fry the wings, about six at a time, until golden brown on both sides for about 8 minutes. Remove the wings...
Ingredients: (makes 6 muffins)
2 tbsp pre-cooked bacon
2 tbsp onions
2 tbsp mushrooms
3 tablespoons of chopped baby spinach
5 large eggs
1/4 coconut or almond milk
1 cup shredded cheese (we use mozzarella)
salt and freshly ground pepper to taste
parsley or chives (optional)
1.) Preheat the oven to 375 degrees.
2.) Baste muffin cup tray with butter.
2.) In a pan, sautee the onions, mushrooms & baby spinach in butter.
3.) In a medium bowl whisk the eggs & coconut milk
4.) Add 1 cup of shredded mozzarella, the sauteed onion/mushroom and baby spinach into the bowl of eggs and coconut milk.
5.) Bake for 15 - 20 minutes until egg is cooked through. Easy way to check the egg: touch the middle of the muffins...if they are still wet and gooey, they'll need to be cooked a little longer.
6.) Serve immediately or store the muffins in the fridge for up to 5 days.