I will definitely be making this again... and again... and again! This one turned out SO delicious and was relatively easy to throw together. I used just over 5 lbs of beef, 3 Tbsp of olive oil, 2 granny smith apples, and juice from 2 medium oranges (which equaled 1/2 C). Besides those ingredient adjustments though, which were just to accommodate for the increase in beef, I made the recipe below as-is. When the beef was done pressure cooking, I set the Instant Pot to saute mode to reduce the sauce some, and stirred around frequently. Once the sauce was down to a more desirable level, I let the beef cool before measuring and distributing over top of plain cauliflower rice. Since there was plenty of flavor and sauce with this beef, I really don't think you need to worry about cooking up the cauliflower rice any special way. I personally grabbed some frozen plain cauliflower rice and heated it up to make for an even quicker meal prep. I love a recipe that can be done in one pot/pan, doesn't have a ton of ingredients or prep to it, and of course turns out tasting amazing. This recipe is all of that and more! 

Instant Pot Korean Beef
Ingredients:

• 4 pounds bottom roast, cut into cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup coconut aminos
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 pear or Granny Smith apple peeled and chopped
• juice of one large orange or 2 small

Directions:

1. Season the cubed roast liberally with salt and pepper.
2. Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
3. Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
4. Pour in the coconut aminos and stir to combine.
5. Return all the meat back to the pan and then place the garlic, ginger and pear/apple on top of the meat, stirring lightly to slightly combine.
6. Finally add in the orange juice.
7. Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
8. Once the pot is done, release the steam and shred meat using a fork.
9. Serve over rice

Notes:
To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

Original recipe found here

​Sometimes I really wish my pictures did the meal more justice... Anyways, I probably say this for every curry meal I post, but if you enjoy a curry meal then you will enjoy this one! I didn't actually make this recipe as-is though, so I am not sure I can give an accurate review for it. Instead of the acorn squash, I used butternut squash, and instead of all of the spices listed after the lemon, I used the spices listed in the notes section. Both of those swaps were out of convenience though since it's much easier to find already cubed butternut squash at the grocery store, and I didn't already have all the spices listed on the original recipe. Whichever way you decide to make this recipe though, I definitely suggest browning the meat first, and also adding some salt. Other then that, I thought this meal was especially good over some roasted sweet potatoes! I also threw in some cauliflower rice just to add some more vegetables to this recipe, but I can see a mixture of cauliflower rice and regular rice being good too. Let me know if you try this recipe out and how you choose to make it! ​

Slow Cooker Squash & Ground Beef Curry
Ingredients:

• 2 lb Ground Beef
• 1 whole Acorn Squash, cut into 1/2 inch cubes (I used Butternut Squash instead)
• 13 1/2 oz Coconut Milk, (one can)
• 15 oz Pumpkin Puree, (one can)
• 1 1/2 cup Water
• 1 1/2 Tbsp Ginger Root, peeled and diced
• 5 cloves Garlic
• 1 whole Lemon, quartered
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Turmeric Powder
• 1 tsp dried Cilantro
• 1 tsp dried Basil
• 1 tsp dried Dill
• 1 tsp ground Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Cloves
• 1/2 cup Cilantro, (optional) for topping

Directions:

1. Break up the ground beef into small pieces, as small as you can make them.
2. Add the ground beef and all other ingredients (except the fresh cilantro) to your slow cooker. Squeeze the lemons into the slow cooker before adding them.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. If you're nearby, break up the chunks of ground beef halfway through the cooking time. If you're not, do so at the end.
4. Serve with cauliflower rice (you'll need about 1 1/2 - 2 cauliflower heads' worth of rice) and topped with fresh cilantro (optional).

Notes
1. If you're not on the autoimmune protocol, replace the AIP curry blend (dried garlic, onion, turmeric, basil, dill, cilantro, cinnamon, ginger, and cloves) with 2 tablespoons of your favorite curry powder.
2. Another spice option is to make your own AIP Curry Powder, like this one, which combines much fewer spices, and spices that you are more likely to already have in your kitchen:

• 1 T. granulated garlic
• 1 T. granulated onion
• 1 T. turmeric
• 2 t. cinnamon
• 1 t. powdered ginger
• ½ t. ground clove

Original recipe found here

Need to throw out the disclaimer now that this is definitely not a quick meal prep recipe whatsoever! This is a Rachel Ray recipe that my dad makes a lot and always turns out amazing, so I gave it a try. We both use coconut milk instead of normal milk, and I opted for sweet potato glass noodles (found at Wegmans in the Asian aisle) instead of bucatini noodles. I also thought this meal could use some vegetables, so I threw in some zucchini noodles as well. Besides those swaps, below is the recipe as-is, which serves 4 people - yes, I had to increase some ingredients for my meal prep. You can tell from the picture that my Bolognese is more meat based and that's because I used about the same sauce ingredients and just significantly increased the beef amount. I also used less EVOO then suggested, but that was just to keep the fat content of each meal a little lower for my needs. Although this took a little more prep then I would have liked, it was all worth it to eat this amazing meal all week long! If you have the time to give this recipe a try, whether for meal prep or just dinner one night for the family or friends, I highly recommend it! This homemade Bolognese sauce is full of only whole-food ingredients and turned out absolutely amazing! Pair it with whatever "noodle" that fits your needs and enjoy! 

Roasted Tomato Bolognese and Sweet Potato Noodles
Ingredients

• 32 cocktail tomatoes (they’re a little larger than cherry tomatoes) or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 Tablespoons thyme leaves stripped from stems
• EVOO – Extra Virgin Olive Oil, for liberal drizzling (4 tablespoons or so)
• Salt and pepper
• 2 Tablespoons olive oil
• 1.5 pounds 80% lean ground beef
• 1 small onions, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup coconut milk
• 1 pound sweet potato glass noodles

Directions

1. Preheat oven to 400°F.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic and thyme. Drizzle with EVOO and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée.
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil and milk. Simmer 30-40 minutes to thicken. 
4. Bring a large pot of water to a boil, add salt and noodles, and cook to al dente. Reserve 1 cup starchy water then drain noodles and return it to the hot pot. Toss noodles with starchy water, half the sauce and a drizzle or two of EVOO to coat. 
5. Serve pasta topped with more sauce.

​
Original recipe found here

Yummm! This meal turned out tasting SO delicious! You can make the beef barbacoa in the slow cooker or Instant Pot (I used the Instant Pot), and you can broil it in the oven after if you want to make it crispy. There's not too much prep to this one besides dicing the onion and garlic, then preparing the rest of the ingredients into a sauce to poor over the browned beef. While you're waiting on the beef to cook you can quickly make the Cilantro Lime Cauliflower Rice, which is seriously so simple to prepare, especially if you purchase cauliflower that is already riced. If you need to add some more carbs to this just mix in some regular rice with that cauliflower rice and you're all set. This meal had an enjoyable citrus taste to it and was full of so much flavor! I definitely recommend giving this one a try for your next meal prep!

Beef Barbacoa (Slow Cooker or Instant Pot)
Ingredients:

• 3 lbs beef chuck roast, cut into 2 inch cubes (can also use beef brisket, I used a beef eye round roast)
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 tbsp cumin
• 2 tsp chipotle powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1/2 tsp ground cloves
• 2 tbsp ghee (or other cooking oil)

For topping/serving:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• lime wedges

Directions:

1. Cut beef into cubes and set aside. Prep onion and garlic as noted.
2. Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.
3. (If you don't have a pressure cooker then skip to directions below) Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.
4. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
5. Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
6. Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
7. Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Slow cooker instructions:

1. Follow steps 1-2 above.
2. Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.
3. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
4. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Optional step (for crispy beef barbacoa):

1. Set your oven to broil.
2. After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
3. Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
4. Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here

Oh my goodness this meal turned out absolutely delicious! Besides dicing the bell peppers, green chili, and onion, all you have to do is sear the meat and throw everything in the slow cooker. I actually threw all of those vegetables in the food processor to dice up real small, then cooked this for 8 hours since I doubled everything below. I know I always pair recipes with riced cauliflower, but it is seriously the easiest vegetable to heat up and serve with most recipes. There are so many frozen riced vegetables in the grocery store nowadays too, so you don't even have to pick the plain cauliflower rice if you don't want to. Below are a few of my favorite ones that ONLY have vegetables and spices listed in the ingredients:

• Cascadian Farm Riced Cauliflower Blend (Roasted Sweet Potatoes & Kale) 
• Green Giant Riced Cauliflower 
• Green Giant Riced Veggies Cauliflower & Sweet Potato 
• Green Giant Riced Veggies Cauliflower with Lemon & Garlic 
• Green Giant Riced Veggies Cauliflower Medley 
• Green Giant Riced Veggies Cauliflower & Broccoli 
• Green Giant Riced Veggies Cauliflower Risotto Medley
  
• Birds Eye Steamfresh Riced Cauliflower Original

If you want an easy and seamless way to start eating more vegetables, then I recommend grabbing one of those frozen rice veggie bags and serving with your protein of choice, like this slow cooker cuban-style beef! This meal seriously turned out amazing and had plenty of sauce to throw over top when done. I will definitely be making this one again soon!

Slow Cooker Cuban-Style Beef
Ingredients:

• 2 lb. beef chuck roast or flank steak
• 4 garlic cloves, minced
• 2 cups tomato sauce (or just 1 can of tomato sauce)
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 green chili, minced
• 2 tbsp. tomato paste
• 2 tsp. fresh cilantro, minced
• 1 tbsp. ground cumin
• 1 cup beef stock
• Cooking fat
• Sea salt and freshly ground black pepper

Directions:

1. Season the beef to taste with sea salt and freshly ground black pepper to taste.
2. Melt cooking fat in skillet over high heat, brown the beef on all sides, 3 to 4 minutes total.
3. Place the beef in a slow cooker and add all the remaining ingredients on top.
4. Cover and cook on low 6 to 8 hours.
5. Remove the beef from the slow cooker, let rest 10 to 15 minutes then shred using forks.
6. Place the beef back to the slow cooker, mix everything and serve topped with fresh cilantro.

Original recipe found here

I know it's not Fall anymore, but I had some extra cans of pumpkin that I wanted to put to use. Also, I love chili recipes, especially this pumpkin one, because they are packed with TONS of different nutrients and ingredients. I used a red, yellow, and orange bell pepper, a bag of already shredded carrots, diced tomatoes, pumpkin, and threw everything over top of cauliflower rice. Talk about getting those micro-nutrients in your life! Anyways, this chili did not have any overwhelming taste of pumpkin, and I feel like they never do unless you add more pumpkin spice to the mix. It did however still have a nice hint of pumpkin and I absolutely loved every bite of this meal. I personally don't like tomato based anything and this one did not have an overpowering tomato taste whatsoever. You can easily throw this chili over some plain cauliflower rice, regular rice, or mix the two together. Top with avocado and boom, you have a nice comforting, nutritious, and delicious pumpkin chili all week long!

​Instant Pot Paleo Pumpkin Chili
Ingredients:

• 2 Tbsp coconut or avocado oil
• 3 pounds ground beef or meat of choice
• 1 cup chopped onion
• 2 cup diced bell pepper
• 6 cloves garlic, minced
• 2 14.5 ounce can diced tomatoes, with liquid
• 2 15-oz. can pumpkin puree
• 2 cup chopped carrots
• 1 1/2 teaspoons paprika
• 1 Tbsp chili powder, to taste 
• 2 teaspoons ground cumin
• 1 1/2 teaspoon sea salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 cup broth or water
• fresh cilantro  and avocado for garnish, if desired

Directions:

1. Set your Instant Pot to the saute setting and add oil to the pot.
2. Once the oil is hot, crumble the meat into the Instant Pot. Brown for a minute or two until the meat is mostly browned, but still slightly pink. Scoop the meat out of the pot and set aside.
3. Next the garlic, onion, bell pepper, carrots to the Instant Pot. Cook for about 3-4 minutes. Stir in salt, pepper, chili powder paprika, and cumin.
4. Next, add broth or water. Stir it into the veggie mixture, being sure to scrape up the spices and veggies that may have cooked to the bottom of the pot.
5. Add the tomatoes, pumpkin puree and cooked meat. Stir to mix everything together.
6. Turn off the saute function . Place the lid on the Instant Pot, lock in place and turn the valve to sealing. Select the manual setting and set to cook on HIGH pressure, and set time for 17 minutes. It will typically take you Instant Pot about 10 minutes to get up to pressure.
7. When the chili is finished cooking, quick release pressure, carefully.
8. Taste and add more chili, salt and pepper, if desired.
9. Serve immediately, garnished with avocado or cilantro, if desired.

Notes:

1. Make this chili as spicy or mild as you like! To amp up the heat, add 1-2 chopped jalapenos to the Instant Pot before cooking or add an extra teaspoon of chili powder!
2. No Instant Pot? That's okay! Make it in your slow cooker! Brown the meat in a skillet and then add all of the ingredients into your slow cooker with an extra cup of broth or water and cook on low for 7 hours or high for 4 hours!

​Original recipe found here

A really simple one pan meal prep! The recipe I followed below calls for ground turkey, but ground beef was on sale so I went with that instead. To shred the Brussels simply throw them in a food processor and pulse until they are shredded to your liking. To save some prep time I also threw the bell peppers in the processor too to dice up real tiny as well. If you don't have a food processor then check out the produce section for some already shredded Brussels, if you don't mind spending a little extra $$. I prepped all the vegetables the night before and that made this recipe even easier to throw together real quick. I thought this meal turned out delicious and loved that it had a little kick to it. You can also throw in some rice with this to get more carbs if you need it, Definitely a recipe worth making for meal prep!

Ground Turkey Brussels Sprouts Skillet
​Ingredients:

• 3 tablespoons coconut oil, divided
• 1 onion, diced
• 2 pound ground turkey
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon cayenne
• 2 bell pepper, diced
• 1 pound brussels sprouts, shredded

Directions:

1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat.
2. Add the onion and stir-fry for 5 minutes or until the onions are soft.
3. Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.
4. Set some of the meat aside in a bowl to make room for the brussels sprouts.
5. Melt the remaining coconut oil in the skillet and add brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.
6. Add the meat back into the pan and mix well. Serve.

Original recipe found here

This was an unexpected game changer! I prepared the grated sweet potato and spices the night before, so all I had to do the next day was throw everything in the crockpot. Well that was the plan, but since I did not get home until later in the day, I actually threw everything in the Instant Pot for 25 minutes instead. There are not many ingredients to this recipe whatsoever and it turned out tasting plenty flavorful and delicious! I loved it paired with the Garlic Cauliflower Mash recipe too, but that is just my preference. All I added to my mash was cauliflower, garlic cloves, salt, garlic powder, and 1/2 Cup broth (I left out the extra added fat this time since the meatloaf had enough for me). I'm always looking for new ways to eat sweet potatoes and I will definitely be throwing this recipe into the rotation for now on. Plus, it was seriously too easy to make that it's a great recipe to save for meal prep. Definitely recommend giving this one a try!

Paleo Crockpot Sweet Potato Meatloaf
Ingredients:

• 2 lbs ground beef
• 3 cups grated sweet potato (about 2 small potatoes)
• 2 eggs
• 2 tsp unrefined sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground black pepper

Directions:

1. Wash sweet potatoes thoroughly, and dry.
2. Cut potatoes to fit through food processor. (No need to peel.)
3. Shred sweet potatoes with the grating blade of your food processor.
4. Transfer sweet potatoes to the crockpot.
5. Add ground beef and remaining ingredients to the crock pot.
6. Mix well, then use a spatula or the back of a big spoon to press mixture into the bottom of the crock.
7. Cook on low for 6-8 hours.

Original recipe found here


Garlic Cauliflower Mash
Ingredients:

• 2 lb Cauliflower 
• 4 garlic cloves
• 2 Tbsp ghee or coconut oil 
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water and garlic cloves. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee, salt, and black pepper (I always add at least 1 tsp salt). Blender until smooth. Adjust seasoning to your liking.
5. Note: You can always add some Coconut Milk as well (or in place of the Fat if you want), and you can always add some Chicken or Bone Broth to give it some more flavor as well.

This meal was seriously the bomb! By the end of the week I honestly contemplated just making it again for next week's meal prep. Plus, you know it's a good one when all your coworkers tell you how good it smells everyday. Anyways though, fairly simple recipe and all done in one pot (I used a large dutch oven). I threw the red onion and garlic in the food processor, then while those were sauteing I threw the brussels sprouts and kale in the food processor to shred too. If you are not a kale person, I recommend throwing them in the food processor too because you legit can't pick the kale taste out of the meal whatsoever. An easy way to get more vegetables and micronutrients into your diet. Of course you don't have to throw any of these ingredients in the food processor at all if you'd rather slice and dice them on your own, or just purchase them pre-cut. Besides that, I'm not sure what else I can say about this meal other then you must give it a try! 

Beef Bacon Plantain Hash
Ingredients:

• 8 ounces bacon, chopped
• 3 yellow plantains, peeled and chopped
• 1 red onion, peeled and chopped
• 1 tablespoon minced garlic
• 2 lb. grass-fed ground beef
• 12-16 ounces shredded brussels sprouts
• 6-8 ounces chopped kale (I used a spinach and kale blend)
• 3 teaspoons dried oregano
• 2 teaspoon garlic powder
• 1 teaspoon sea salt
• ¼ cup chopped cilantro, plus extra to garnish
• juice of 1 lime
• 1-2 avocados (optional)

Directions:

1. Cook the bacon in a large skillet over medium/high heat until crispy. Remove to a paper towel-lined plate and set aside, reserving bacon grease in a small bowl.
2. Add 2 tablespoons of bacon grease to the skillet and sauté plantains on medium/high heat for 5-6 minutes, or until golden/brown in color and softened. Remove to a plate and set aside.
3. Add another tablespoon of bacon fat and cook the red onion and minced garlic for 2-3 minutes, then add in the ground beef.
4. Cook beef and onion mixture for another 3 minutes until beef has browned, then add in brussels sprouts and kale.
5. Sauté for 2-3 minutes, then cover pan for an additional 2-3 minutes, or until greens have softened.
6. Add plantains and bacon back into the skillet, along with spices, salt, lime juice and cilantro.
7. Turn off heat and top with avocado slices and extra cilantro, if desired.

​Original recipe found here

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.