Alright, so here I am for round two today. I made this yesterday on a whim, while looking for a way to use some stuff in the ‘fridge. Not totally sure what to call this. I’ve seen them called “The Kitchen Sink” or “Garbage Salad”, and it reminds me of getting a sandwich (Blasphemy!) with “The Works”. Whatever you give it for a name, it’s good. Now, half the fun, is using ingredients that you’re trying to clear out, so technically, no two salads should turn out the same. But this rendition was really satisfying, with enough fat, protein, and vegetables, to keep me full. It makes a great lunch. It’s also perfect for a hot summer day, with its clean, mostly raw, ingredients. You can leave out the meat for a vegetarian version.
- 1 Cucumbers sliced and quartered
- 7 Medium Tomatoes quartered
- 1 Zucchini sliced and cut into strips
- 2 avocados cubed
- 1 red onion
- 1 can Trader Joe’s pitted green olives
- 1 heart celery chopped
- a few sprigs basil, roughly chopped
- 1 chicken breast chopped up or shredded
- 1/4 cup olive oil
- 2 tbsp coconut amino
- 1/8 cup lemon juice
- 1 can Cento brand sliced anchovies chopped
- Red Pepper Flakes
- oregano or thyme (optional)
That’s it. Prep is super easy. Just chop everything up and throw it in a bowl. Put together the dressing in a separate bowl, whisk it around, and then throw it in with the rest of it. Add in some seasoning – pepper, red pepper flakes, oregano or thyme, then Stir to combine. I used my hands to stir everything, It’s really easier that way.
Paleo Vegetable Burgers!
great on a salad and topped with a few creamy avocado slices!
I love meat, I love hamburgers, but I also sometimes want something a little lighter. Most veggie burgers are bean or soy based, and so I wanted to see if it was possible to make a paleo version. I eat legumes sometimes, but I try to keep it to a minimum, and store-bought veggie burgers tend to be processed.
Note: I included onion and garlic in the recipe because I was going to make the burgers with them, but forgot to add it when I was making them. I would also suggest adding a bit more seasoning to the mixture when you’re making the burgers, so I added that as well. Also I don’t have exact measurements – because as anyone can figure out from looking through my blog – I don’t measure anything.
- 1 head cauliflower [cut into florets]
- 2 medium crowns broccoli [cut into florets]
- 2 bell peppers [red/orange – cut into strips]
- 1 package baby bella mushrooms [about 10 small/medium mushrooms]
- olive oil
- salt, pepper, thyme
- 2 eggs
- almond meal
- flax-seed meal
- Pre-heat oven to 350 degrees and line a cookie pan with foil. Arrange all the veggies on the pan, drizzle with olive oil, and season. Bake until softened and edges start to brown.
- Put the roasted broccoli and cauliflower into a big mixing bowl. Using kitchen scissors cut the pepper strips into little squares and cut the mushrooms into small pieces into the bowl. Using your hands, mix everything together and break up the cauliflower and broccoli into small pieces/ crumbles.
- In a separate bowl, beat the two eggs. Add the eggs and some seasoning (salt, pepper, thyme, cayenne pepper, etc….keep it simple) to the bowl and mix around. Start adding a mixture of almond meal and flax meal and mix around with your hands until you feel it’s sticky enough to hold its form.
- Form a nice tight ball with a handful of the mixture, and then start to flatten it into a patty. You want to leave it sort of thick, maybe 1/2 inch. It’s not going to be as compact as like a Morningstar burger.
- Place it in a container lined with foil, and once you fill a layer, add a piece of foil on top. Once you finish making layers of burgers, place them in the refrigerator to chill. To get them on the grill easily you can just flip the foil over and lift.Now, I don’t know cooking times or if they will hold well on a regular grill, as I used a George Forman grill. You can probably pan fry them or do them in a skillet pretty easily.
Here they are Uncooked – After chilling in the refrigerator for an hour.