I made this Instagram post a couple weeks ago about where my nutrition journey started in 2013 and a friend commented about the avocado and sun-dried tomato stuffed burger I was "food logging". Honestly, I totally remember that burger being SO tasty, so I found it and brought it back! It also brought back even more memories of all the paleo food blogs that helped get me started with my journey. It is truly my biggest hope that my blog here is that same resource for many others who are either just getting started on their nutrition journey or need some motivation and help along the way. If you are reading this, thanks for visiting the site and feel free to reach out if you ever have any questions! I didn't have it all figured out in 2013, but every year I made small improvements. That one small improvement you can make today is simply making one nutritious meal to eat, like this one. Plus, it's really delicious and now you have a weeks worth of one daily nutritious meal to eat! More about the burger though...there are only 4 ingredients plus salt and pepper. I have been eating them all week and haven't noticed the avocado turning that gross brown color either. I think the key for that is to make sure the avocado mixture is truly stuffed inside the burger and not finding it's way out the sides. Also, I have found it tough finding sun-dried tomatoes that don't have any added ingredients or preservatives in them. My recommendation is to find some fresh ones in the produce aisle or at your local natural market if you can. Let me know if you give this one a try and what you think!

Avocado and Sun-dried Tomato Stuffed Burgers
Ingredients:

• 2 lbs Ground Beef
• 1 Tbsp Black Pepper
• 2 Tbsp Salt, separated
• 2 Avocados
• 1 cup Sundried Tomatoes, chopped
• 1 Tbsp Lemon Juice

Directions:

1. Heat a large skillet over medium heat
2. In a bowl combine the ground beef, black pepper and 1 tbsp salt and mix well with your hands
3. Then form into very thin patties as you will be pressing two together around the stuffing
4. In a separate bowl mash the avocado and mix in the sundried tomatoes, lemon juice and 1 tbsp salt
5. Scoop some of the mixture on top of a patty, then cover with a second patty and seal around the edges, making sure none of the avocado mixture can leak out. Repeat until everything is used up.
6. Grill evenly on both sides

Original recipe found here


​My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

Super yummy and easy burger recipe to prep! I threw the spinach and red onion in the food processor instead of spending time finely dicing everything. After that all you need to do is throw the spinach, red onion, ground chicken, and spices together in a bowl and form the burger patties. When dealing with ground chicken or turkey, I have found it extremely helpful wetting my hands with water before shaping each burger - way less sticky and messy! Anyways, since the rain held off I decided to just throw the burgers on the grill instead of the skillet. If you don't have Adobo seasoning, check your local or natural grocery store for some, or just use the alternative spices listed below. I paired this with baked sweet potatoes that I actually cooked in my Instant Pot using a steamer basket (recipe is below), which I think might be my preferred way for now on when bulk making sweet potatoes! Previously I skinned and cubed all my sweet potatoes and just threw them in the Instant Pot with 1-2 cups of water. Once they were done I drained and threw them back in the instant pot on saute mode for a couple minutes to mash everything together. Another pretty easy way to bulk make sweet potatoes, and also gives you the opportunity to add different spices or fat to the mash, but using the steamer definitely takes less prep on my part. While all that was going on I threw the extra red onion on a sheet pan with some green and yellow squash, added a tablespoon of olive oil and some salt, and just baked in the oven for 20-25 minutes at 375 F (moving around half way through). Pretty easy meal to throw together that I absolutely look forward to eating all week!

​Adobo Chicken Burgers
Ingredients:

• 2-3 tsp Ghee (for strict AIP use coconut oil)
• 2lb ground chicken or turkey
• 1/2 cup red onion, finely diced
• 2 large handfuls of spinach, finely chopped (approximately 1 cup)
• 2 TBS Primal Palate Adobo Seasoning (for an alternative or strict AIP, use 2 tsp garlic powder, 2 tsp onion powder, 2 tsp turmeric, & 3 tsp dried oregano)
• 1 tsp Himalayan pink salt + more to taste

Directions:

1. Preheat oil over medium heat in a large cast iron skillet.
2. Mix ground chicken, red onion, spinach, and seasoning in a large bowl until well combined. Divide into 6 equal portions and form burger patties.
3. Cook burgers for 4-5 minutes per side or until it reaches an internal temperature of 165 degrees.
4. Serve warm over roasted vegetables, a bed of spinach, or in a lettuce wrap.

Original recipe found here

Instant Pot Sweet Potatoes Recipe
Ingredients:

• 1 cup water
• 4 medium sweet potatoes (or however many you need)

Directions:

1. Place steamer basket in Instant Pot and add 1 cup water.
2. Scrub sweet potatoes until skins are clean. Place on top of the steamer basket.
3. Cover and place vent on lid to "Sealed".
4. Set on "Steam" program and set time for 10 minutes.
5. When finished cooking, don't open lid. Allow pressure to reduce naturally, about 25 minutes.
6. Remove lid and serve.

Original recipe found here

I was skeptical of this burger recipe when I picked it out, but it turned out tasting delicious! ​Not the best way to preface this post, but I had to grab the attention of all those people who might have the same initial thought I did. I highly recommend giving this recipe a try this summer! It was not only quick and easy to prepare and cook on the grill, but it really did turn out so yummy. I chopped up the spinach and don't even notice it was there and the cooked sweet potato really gave the burger some moisture. I basically doubled the original recipe and put the measurements I used in parenthesis below. It yielded about 8-9 burger patties for me. I threw some sliced tomatoes and red onions on the grill to top the burger with, but I gave some other suggestions for toppings below. Let me know if you make this one and if you enjoyed it!

Sweet Potato Turkey Burgers
Ingredients:

• 1.25 lb Lean ground turkey (or extra lean ground beef) (I used 2lbs)
• 1 Small sweet potato (I used 2 small sweet potatoes)
• 1/2 cup Chopped frozen spinach (thawed and squeezed dry or 1 cup fresh) (I used 2 cups fresh, chopped)
• 1 tsp Salt (I doubled)
• 1/4 tsp Pepper (I doubled)
• 1/2 tsp Garlic powder (I doubled)
• 1/2 tsp Onion powder (I doubled)
• Optional toppings: Bacon, Tomatoes, Onions, Peppers, Avocado/Guacamole, Lettuce/Spinach, Fried egg, etc. 

Directions:

1. Precook the sweet potato until just tender, but not mushy (I microwaved mine for 4 minutes, but you could also bake it for 30 minutes or so in a 375 degree oven.) Remove the peel, and break up the sweet potato with knife or fingers, into very small pieces. 
2. Combine the ground turkey, sweet potato, spinach, and seasonings into a large bowl, and form into four patties.
3. Cook on the grill, pan, or griddle over medium high heat, for about 3-4 minutes on each side, or until the burgers are cooked through. (You can also bake these in a muffin tin in the oven at 350 degrees for 15-20 minutes, or until they reach an internal temp of 165 degrees or more.) 
4. To serve, place in a lettuce wrap and top with your favorite toppings and condiments.

Original recipe found here

​My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

From last weeks grilled chicken I was reminded of how much easier it is using the grill to meal prep! So although this recipe calls for frying in the pan, I just threw all of these burgers on the grill. I don't typically choose burger recipes with flour in them because most people don't have coconut or almond flour, but I decided to give this one a try anyways. I think because of the name of this recipe I was expecting a ton of flavor, but my honest opinion is that the burger turned out a little dry. I didn't see fresh coriander at the grocery store though, so I used about 1/8 cup of ground coriander instead, which could have been the reason for the burgers turning out how they did. I topped my burgers with lime juice from the left over lime to give it some more taste and would also recommend topping this with avocado, guacamole, or salsa. Overall, I don't think I set this burger up for success by not using fresh coriander or frying it in the pan with coconut oil, so take my review with that in mind. Let me know if you give this one a try and what you think!
​
Lime & Coconut Chicken Burgers 
Ingredients:

• 1kg chicken mince (about 2.2 lbs)
• 1/2 red onion – finely chopped
• Fresh ginger to taste (about 2T), grated
• 2 cloves of garlic, finely chopped
• 1/4 cup (or to taste) chopped coriander
• Zest of one lime
• 2 eggs
• 4 T coconut flour
• Coconut oil for frying
• Salt to taste

Directions:

1. Combine all ingredients in a large bowl and, using clean hands, mix to combine.
2. Using damp hands, shape about 2 T of the mix into a ball and flatten into the pattie size you want.
3. Heat the oil in fry pan and cook the patties for a few minutes each side, or until golden and cooked through.
4. Sprinkle with salt and serve with crispy iceberg lettuce or as a ‘bun-less’ burger wrapped in a lettuce leaf. 

Original recipe found here

​
My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

I have seen this link for easy paleo lunch recipes many times before and finally checked it out. A lot of the recipes look pretty good, including this Smoky Pineapple Grilled Pineapple Burger I decided to try out. Plus, this one especially caught my attention because it didn't have a long list of ingredients. Anyways, I also added some Southwest Seasoning to the burgers and paired this with my roasted sweet potato fries and the meal was amazing. Between grilling and the fresh pineapple, it is the perfect summer meal. I also have to admit I had my favorite sous chef to help out on the grill, which always makes meal prep a little easier and a lot more enjoyable. Grab a friend or a few and make this while the weather is nice!
​
Smoky Grilled Pineapple Burger
Ingredients:

• 2 lbs Lean Grass-Fed Ground Beef
• 1 1/2 teaspoons Organic Smoked Paprika (I like Simply Organic Smoked Paprika)
• 1 teaspoon Sea Salt (I use Celtic Sea Salt, Fine Ground)
• 1 teaspoon Onion Powder
• 1 Whole Fresh Pineapple-peeled, cored, and sliced
• 1 Onion-sliced
• Green Leaf Lettuce

Directions:

1. Preheat your grill to medium-high. In a bowl combine the ground beef and seasonings well and then form into patties. Grill to desired doneness.
2. Grill the pineapple slices 4 to 5 minutes each side.
3. Top your burgers with the pineapple and onion slices. Wrap your burgers in the leaf lettuce and enjoy!

​
Original recipe found here

My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

This is one of my go-to recipes over the years because it is super simple and really yummy. I ended up using a panini pan to cook the sliders on since it is too cold outside to use the grill. I also altered the original recipe since I needed to meal prep more meals, so check out the original recipe for comparison. Oh yeah, the original recipe also gives freezing directions and nutritional information if you are interested in those details. This is definitely a recipe to save for when it gets warmer out and you can use the grill! Paired this with my usual roasted sweet potatoes. If I thought this meal through a little more, I would have also roasted some veggies to go with this. A must try!

Paleo Chicken Apple Bacon Sliders
Ingredients:

• 1 granny smith apple, preferably organic, peeled and grated
• 1/4 cup celery, thinly chopped
• 1 teaspoon poultry seasoning
• salt and pepper, to taste
• 3 Tablespoons honey, raw
• 2 pound ground chicken
• 6 slices bacon, cooked and crumbled

Directions:

1. Preheat outdoor grill or stove.
2. In a large bowl, combine grated apple, celery, poultry seasoning, salt and pepper. Mix in honey, chicken, and cooked, crumbled bacon.
3. Shape chicken mixture into 1/2-inch-thick sliders, using 1/8th pound of meat per slider.
4. Grill over medium heat about 4 minutes per side, or until cooked through. Serve and enjoy!

Original recipe found here 


My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes. 

I'm not a spicy food fan, so this was not a normal pick for me. I cut down on the jalapenos and on some of the spices, so my burgers did come out a little plain. Overall though it is still a good recipe. I ended up cooking them on the stove top because it was too cold outside to grill, so next time I make these I will have to use the grill. Paired this with my usual roasted sweet potatoes (recipe below) and broccoli. 

Paleo Jalapeno Chicken Burgers 
Ingredients:

• 1 ½ pounds Ground Chicken
• ⅔ cups dice Onion, White
• ¼ cups chop Cilantro, Fresh
• 2 teaspoons mince Garlic, Cloves
• 2 teaspoons seed and dice Jalapeño
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Red Pepper Flakes

Directions:

1. Mix together ground chicken, onion, cilantro, garlic, jalapeño, ground cumin, paprika, and red pepper flakes in a large bowl. 
2. Divide mixture and form into indicated number of patties. 
3. Grill over medium-high heat and flip when bottom side of burger no longer sticks to the grill grates. (I was not going out in the cold, so I cooked them on the stove top)
4. Continue cooking until cooked through.

Original recipe found here


Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:
1.      Preheat oven to 425 degrees
2.      Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3.      Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4.      I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5.      Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.