Have you seen these yet?! I see a ton of burger stacks from people on Instagram, and its always insane and way too much burger, but it looks cool right?! lol. So I made my own version tonight…I think if I ate the whole thing I would be in food coma, but I am pretty close anyway ha! I think stacking these things, no bun, makes it seem larger than it is though…I mean 1 slice of sweet potato, 1 slice of tomato, 1 scoop of avocado etc etc…filling but not as outrageous as it looks.
Anyways…this week we got back from Paris. Have you been there?! Oh man, what an experience. I absolutely 100% loved Disneyland, it was a lot of fun, and the kids had a great time. Plus, we got some Frozen Elsa and Ana dolls, which are pretty much non-existent these days. Every doll I have found online has been some weird looking version…but we got some really nice barbie-like “Disneyland Paris” edition dolls. I would go back to Disneyland again for sure. As far as Paris the city….I probably would not go back there. I just think it was outrageously expensive, driving was insane and I am pretty sure a lot of them aren’t too fond of Americans lol…then again…who is? So far, the countries we have visited aren’t very American friendly….some are, some aren’t…but that’s life. I was going to review one of the restaurants we ate at TheBesty.com…it was really good. As far as everything else, it fell short. Our apartment rental was pretty bad…it was very old, the windows opened with no railing or screen so not safe for my toddler, no shower just bath tub, and tell me why there was no toilet paper in that place?! lol We had to walk around forever trying to find a store. Not to mention, we left all my hair stuff and makeup at home so we needed a store for that too lol. Our first day was pretty much wasted on running errands.
I cheated and got Macarons at Laduree…how could I not? The line was out the door, and we waited about 30 minutes, but at least we can say we went there! They were so yummy, and I guess it’s a plus they are made with Almond Flour, right?! Still have a good amount of sugar though! I was OK with it (my weight when I got home wasn’t) but they were good at the time haha! I walked over 40 miles on this trip though!
The Eiffel Tower at night was amazing! It sparkles every hour and was just beautiful! We also went to viator.com and got this hop-on, hop-off, boat tour. It takes the Seine River around Paris, stops at all the major stops every 20 minutes, and we could hop on and off all day long. It made travel more fun, and we didn’t have to deal with the crazy driving.
If you ever go to Paris, make sure to get to Angelina’s for breakfast. The hot chocolate is supposed to be the best, and it was really good, they also have amazing Eggs Benedict. They also have a “boutique” there too with macarons and other pastries. It’s always nice to have a “prix fixe” menu, makes things a little less expensive, and convenient for the kids since they could share most of the time.
Thought I would share some pics!
Anyway enough about that…here is the recipe for the burger stacks!!
4 handfuls Spinach Leaves
1 lb Lean Ground Beef
*1 tsp Flavor God Garlic Seasoning
*1 tsp Flavor God Spicy Seasoning
1 small Sweet Potato, peeled and sliced
1 Tomato, sliced
1 Onion, sliced thin
1 Avocado, mashed
4 pieces of Bacon, cooked until crispy
*If you do not have Flavor God Seasonings, they are Paleo and low in salt so they are a great thing to have, but you can sub with salt, pepper, garlic powder, oregano, red pepper flakes and onion powder.
Preheat your oven to 400 degrees.
Drizzle a little olive oil on your sweet potato slices, and season with a little salt and pepper. Place on a baking sheet, and let cook until tender. Should take about 35-40 minutes depending on thickness.
Heat a small pan on low-medium heat, and add 1 Tbsp butter (I use Kerry Gold) with your sliced onions. Saute stirring occasionally for about 15-20 minutes until tender and golden brown.
In a mixing bowl, add your ground beef and Flavor God seasoning. Mix together with your hands and make 4 burger patties.
Heat a large pan or grill pan on medium heat, and add a little butter or coconut oil. Once hot, place each burger on the pan, and cook on each side for about 4 minutes. Make sure not to press the burgers down because the juices will run out and they will become dry. If your pan is hot, you can sear the outside and cook the inside…4 minutes on each side should make them medium, but it depends on how hot the pan is and how done you like your burgers.
Once the burgers are cooked through, remove from the heat.
By this time, you will also want to remove the onions from the pan. In the same pan the onions were in, crack your eggs and cook for about 1-2 minutes on each side…you can cook through or keep them runny, it is up to you.
I know it seems like a few steps, but its not that bad. I cooked everything in 45 minutes.
To assemble, put a handful of spinach at the bottom of your plate, top with 1 slice of sweet potato, 1 burger, a spoonful of onions, 1 egg, 1 slice of tomato, spoonful of avocado mash and 1 piece of bacon!
Recipe makes 4 servings
Each serving has 7 net carbs
If you are looking for a super easy weeknight meal, this one is perfect! There are many people I know that say its so easy just to throw some pasta in a pot and heat up sauce because they don’t have time. This takes the same amount of time, if not shorter, and its sooo much better for you! Plus, I recently got my Flavor God seasoning pack so I have been using that non stop! If you haven’t tried out his seasoning, click on the link below! 🙂
1-1/2 lbs lean ground beef
1 tsp Flavor God Spicy Seasoning
1 tsp Flavor God Garlic Seasoning
1/4 tsp salt
1/2 tsp cilantro
1 lime, juiced
1 head of butter or Boston lettuce leaves, washed
For the salsa:
2 medium tomatoes, chopped
1/2 onion, chopped
1/2 large jalapeno (or 1 small), chopped
1/2 tsp cilantro
1/4 tsp Flavor God Spicy Seasoning
1/2 lime, juiced
1/4 cup sliced olives
For the Avocado:
1 avocado, smashed
1 spoonful of the salsa above
1/2 lime, juiced
dash of Flavor God Lemon Garlic Seasoning
Heat a large pan on medium heat and add in 1 Tbsp of Coconut Oil.
In a large bowl, mix together the ground beef, both Flavor God Seasonings, salt, cilantro and lime juice.
In a medium bowl, add the chopped tomatoes, onion, jalapeno, cilantro, Flavor God seasoning, lime juice and olives. Stir together so everything is incorporated, and place in the fridge until ready to serve.
In a small bowl, mash together all the avocado ingredients, and place in the fridge until ready as well.
Place your ground beef in the hot pan, breaking it up a little with a wooden spoon. Cook for about 2 minutes, and start to stir frequently until all the meat is cooked through. This only takes about 6-8 minutes. Once cooked, drain the grease from the beef, and place in a serving bowl.
To assemble, put 1 large spoonful of ground beef on your lettuce leaf, with a spoonful of salsa and a little smashed avocado.
Recipe makes 4 servings
Each serving is 3 lettuce wrap tacos and has 4.15 net carbs
So I was debating…do I post it? Do I not? I wasn’t sure because it wasn’t daylight outside and I want a better set up and photo…but whatever who cares about that, this was super good. Please note as well, I load up my plates for photos…or the image is zoomed in with a small bowl….not eating ginormous portions over here lol.
Anyways, today my friend and I went to Rothenburg (Germany) to pick some tulips…its cool because they have these flower fields, and you pick them yourself, and drop a few euros in the box. Its so much cheaper to do it this way, and the little kids have fun doing it too! So I got some yellow and red tulips, they are so pretty on my table for Easter!
Pretty right?! The little things 🙂
So you know how you tell people about In-N-Out and they say “oh I have never been there” and your response is like “……….wait…….” as if its not real life because what American hasn’t been there? lol I kinda figured Chipotle was like that, especially because there are more locations than In-N-Out…there’s even a Chipotle in Frankfurt!! I was wrong, still not many people I talk to have been there. I think both situations should change. Anyway, Chipotle does a Barbacoa beef…no it is not traditional Mexican Barbacoa. It is slow cooked beef with some spices and chilies in adobo, etc. I don’t know for sure, but I just added what I thought would work best. It was soo good, not like Chipotle and a little more spicy, but we loved it. At Chipotle they do burrito bowls with rice, beans, meat etc….I took a different take and made a dressing-free salad with it! Try it, so simple and SO yummy!
For the beef:
3 lbs chuck roast, trimmed of fat
1 tsp Himalayan salt (or table salt works, but the other is healthier)
1 tsp pepper
1/4 cup apple cider vinegar
1-1/2 Tbsp ground cumin
5 garlic cloves, peeled
1/2 tsp ground clove
1 Tbsp oregano
1 tsp paprika
5 chili peppers in adobo sauce, plus 1 Tbsp adobo sauce
2 limes, juiced
1 cup chicken broth
For the Avocado Mash:
1-1/2 ripe Avocado, seed and skin removed
1/2 lime, juiced
1/2 tsp Himalayan salt
1/2 tsp pepper
For the Corn Salsa:
1/2 cup corn kernels
3 tomatoes, chopped
1/2 jalapeno, finely diced
1 Tbsp fresh Cilantro
1/2 small onion, diced
1 can black beans
1 head lettuce, chopped
10 sliced black olives, or 1/2 small can
1. Mix up all the beef ingredients, except for the meat, in a blender, or large bowl with your emulsion blender, until everything is smooth.
2. Pour the blended sauce over your meat in the crock pot, and cook on the 6 hour setting.
3. Once your beef is almost done cooking, make the rest of your salad ingredients.
4. In a medium bowl, mash together the avocado ingredients with a fork, and set aside.
5. Heat a small sauce pan on medium heat, and add 1/2 cup of water with your corn kernels. Cook the corn for about 5 minutes until tender. You can use frozen corn if you want, it is easier.
6. Mix all your salsa ingredients together in another bowl and set aside.
7. Rinse out your pan you just cooked the corn in, and add your black beans. Cook these for about 8 minutes, then drain of all the liquid.
8. To make one serving, place your lettuce in a bowl, top with a large spoonful of olives, 1/4 cup black beans, 1/2 cup avocado, 3/4 cup salsa and 1 cup Barbacoa Beef.
Recipe makes 5 servings
Each serving has 16.4 net carbs
*I know this is more than normal, but you can make changes if you would like to make this lower in carbs, especially if you are in a low carb detox phase. Here are my recommendations:
Removing the beans makes each serving 11.2 carbs
Removing the corn makes each serving 12.8 carbs
Removing the beans AND corn makes each serving 7.6 carbs
OMMGG 2 recipes in 2 days?! lol I am sitting here writing this as my daughter throws up piles of DVD cases like shes makin’ it rain haha. Awesome parenting. It’s OK my husband is home right now so he can play DVD pick up with her.
In other news….I feel like everyone who goes to the gym should wear clothes. Don’t you?? I think you do. Clothes are always a good idea…and if you are in the sauna…a towel should be the minimum requirement. They should make “sauna rules” signs and have that on there. I just feel like its necessary and helpful for future eyesight. Better yet, workout at home, buy a Beachbody package from me, and wear as many or few clothes as you want working out in your own home lol. Sounds good to me.
On that note, I did Insanity Plyo Cardio Circuit today along with P90X arms and back. I have some new weights, resistance bands and what not in my house so that’s convenient. My favorite workout pants are also too big! That is some amazing news!
Anyway, have you ever had Moroccan beef before? I have many times, and its yummy! You know what I miss…Indian food. I haven’t seen any Indian food restaurants here in Germany. I also don’t want to make Naan bread because that would be against everything I’m doing, but pretend I went TO a place and accidentally ate the Naan bread…that would be OK because its already made and eaten on impulse….wow. I guess its good there are no Indian places around here 🙂
Back to Moroccan beef…I have made it a few times but it hasn’t really come out the way I wanted. Squash and dates or whatever the sweetness was…I figured I could kill 2 birds with one stone using butternut squash and I wouldn’t have to add any sweet ingredients since the squash has a very slight sweetness to it! PLUS this is in the crock pot! I know how y’all like crock pot recipes! 🙂
2 lbs grass fed beef (of regular beef if you don’t care about grass fed), cut into cubes
1 small onion, diced
5 tomatoes, chopped
1 carrot, peeled and diced
1/4 cup Cilantro, chopped (if you are overseas this is Coriander leaves)
4 cups stock (I used bone broth I made…its better…but you can use store bought if you want)
1 small butternut squash, peeled and cubed
3 Tbsp slivered almonds
1 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp smoked paprika
1/2 Tbsp ginger
1 tsp chili flakes
1/2 tsp salt
1/2 tsp pepper
For the coconut saffron rice:
1 head of cauliflower
1 cup of no sugar added coconut milk
1 tsp saffron
1/2 tsp salt
1/2 tsp pepper
In a crock pot add ALL your ingredients and let it cook on low for 8 hours.
When the crock pot still has 1/2 an hour left, make your “rice”.
If you have a food processor with a grater attachment, use that to grate your cauliflower. If you don’t have one of these, just chop the cauliflower into really tiny pieces so it resembles grains of rice.
Put your riced cauliflower into a pot, add the coconut milk, saffron, salt and pepper and cook on medium heat for about 20 minutes until the cauliflower is tender.
Serve with the Moroccan Beef.
Recipe makes 8 servings (cut it in half or use for leftovers if you need to)
Each serving has 6.38 net carbs