Yayyy day 2 went by smoothly and I feel good. It’s bananas how it went from a nice summer day on monday the 31st to chilly fall on the 1st. And today was horrible rainy and windy. I’m not ready for fall yet.
Wowzer I had an amazing dinner today, tried something new and it was super delicious. I made some mint flavored burgers, with portobello mushroom ‘buns’ and minty guacamole. I will be having this for dinner tomorrow too, can’t wait mmmm. I have never had portobello mushrooms before and i was surprised on how good it tastes.
Breakfast: 2 egg turkey spinach omelet and a banana blueberry blackberry smoothie
Lunch: Yesterday’s leftover dinner Jamaican run down.
Snack: 1 egg, 1 banana and 1/2 apple
Dinner: Portobello mint burger
My boss made it cozy in the morning with lit candles
Portobello mushroom mint burger with a minty guacamole
250g (0,5 lbs) ground beef
1/2 chopped onion
1 tbsp dried mint
1 tsp paprika powder
1 1/2 tsp cumin
1 tsp tumeric powder
1 tsp oregano
1/2 tsp garlic powder
1 tsp apple cider vinegar
5 fresh mint leafs
5-7 fresh thai basil leafs
Mix it all together with your hands and make 4-8 patties. Place in a medium hot skillet 5 minute each side.
1 clove garlic
1 tsp dried mint
Either grill or pan fry the portobello mushroom for about 15 minutes.
I have had a tiering week so I haven’t posted the food I created this week. I have cooked some good meals and I will put them up soon 🙂 I love food and my new journey it has taken me on. I love creating it is in my genes. So this is a new avenue that I am exploring and I’m loving it 😀
OMG for sure..Wohooo this was sooooooo good!!!!!! Thank you Juli at http://paleomg.com/ for being such a great foodie inspiration. You have so many awesome recipies, I love it!!!!
Salmon Burger with Sweet Potato Hash Bun
For the Sweet Potato Hash Buns
1 large sweet potato, peeled and shredded
2 tsp garlic powder
salt and pepper, to taste
1.5 tbsp olive oil
1 large egg
For the rest
1.5 oz salmon (or more, if you prefer)
salt and pepper, to taste
1/2 lemon juice
1 garlic clove
1 tbsp olive oil
1 slice of tomato
1 large pieces of kale
Place a large skillet over medium heat and add in ½ tbsp of the olive oil. Put in the shredded sweet potato and season with garlic powder, salt and pepper. Cook for about 5-7 minutes or until softened. The shredded sweet potato will turn bright orange when they are cooked.
Place the shredded sweet potato in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.
On a cutting borad creat 2 circular buns and press down and let sit for a while
Make the avocado mush in a mixer. Place in the avocado, garlic clove, lemon guice, salt and olive oil in the mixer and blend.
Place a large skillet over medium heat and add in the last of the olive oil. Very carefully use a spachela to lift up the hash and place in the skillet. Cook (without moving) the noodle bun for about 5 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
While the bun is cooking, season your salmon with the lime, salt and pepper. Place the salmon in a skillet or on a grill. Cook for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.
Place one bun on the bottom. Then, the tomato. Then place on the piece of salmon.Then, the kale. Finally, spread the avocado mash on the bottom of the top bun and place it on top of the kale. Secure with a toothpick before eating.