- 6 cups spinach
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup goat cheese, crumbled (optional)
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1/2 cup cherry tomatoes, diced
- 1/2 cup red onion, thinly sliced
- 1/2 pound grass-fed sirloin, cooked to your liking and sliced
- Place all of your spinach in the bottom of a large salad bowl
- Place your bacon in 1/6th of the bowl, then your goat cheese in 1/6th, then your almonds, cranberries, tomatoes and red onion
- Add your grass-fed sirloin or any meat of your choice to the middle of your salad
- Enjoy with the dressing of your choice or the one below
- Combine your balsamic vinegar, garlic, and salt and pepper in a food processor and continually run until everything is well combined
- Turn your processor on and let it run and slowly drizzle in your olive oil as your dressing emulsifies
- Once combined, serve on the side or your salad or drizzle your salad and toss
Makes 3 Servings (3 Burgers)
Here’s another great recipe from Metabolic Cooking. These Turkey Burgers are a great addition to Your Football Tailgates and other BBQ’s. For more great recipes like this, check out Metabolic Cooking
• 1 pound ground turkey
• ¼ cup minced onion
• 3 tablespoons chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced green bell pepper
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon grated fresh ginger
• Salt and pepper
• 2 cloves garlic, crushed
1. Combine all the ingredients in a big bowl.
2. With clean hands, squeeze it together until it’s very well combined.
3. Divide into three equal portions and form into burgers about ¾ inch (2 cm) thick.
4. Spray a skillet with non-stick cooking spray.
5. Place over medium-high heat.
6. Cook the burgers for about 5 minutes per side until cooked through.
- Calories: 184
- Protein: 33g
- Carbohydrates: 4g
- Fat: 4g
Say hello to my guest blogger, Steph McCormack! I’ve been a longtime superfan of her blog, Stupid Easy Paleo, ’cause her recipes are fantastic and her photos are drool-worthy. Plus, Steph’s brainy, brawny, and cute as a button. She’s got twelve years of science teaching experience, a certificate in holistic nutrition, and an unabashed love of tasty Paleo food. Steph went Paleo in early 2010, and it didn’t take long for her to decide that she was never turning back. Eating clean, nutrient-dense foods has fueled her both in life and as both a competitive CrossFitter and mountain bike racer. Steph launched Stupid Easy Paleo in 2011 as a way to help spread the word about how to make simple, tasty recipes to help people in their quests to just eat real food.
I love the recipe she’s posting today because it’s the perfect make-ahead dish when you’re craving barbecue—even after the dog days of summer have long faded from memory and you find yourself hunkered under a giant comforter this winter. Take it away, Steph!
Tender, shredded chicken swimming in a savory and slightly spicy sauce…do I have your attention? Good because this recipe is sure to get your taste buds amped up!
As an athlete, getting enough protein to support recovery can be a challenge for me, and falling into a rut with meat choices is something I try to avoid. Adding sauces and spices to a blank protein canvas and making frequent use of my favorite culinary secret weapon - the crock pot - are two of my favorite ways to feed the machine and keep myself from getting a big fat case of food boredom. This recipe makes good use of a drool-worthy sauce and meat that practically cooks itself. Win-win!
- 12 chicken drumsticks
- 1/2 cup grass fed butter (you can use coconut oil instead)
- 3/4 cup franks red hot sauce
- 1/4 cup water
- black pepper
- Combine your butter, franks, and water in a mixing bowl and stir well.
- Line the bottom of your crock pot with your drumsticks, or wing, or thighs.
- Pepper your chicken to your taste liking
- Take your sauce mixture and poor it over all of your chicken
- Cover and cook on low for 6 hours
- Once done, remove chicken and place on a baking sheet
- Pour your sauce in a sauce pan, add 2 cloves of garlic and reduce down by about half
- Use this sauce to baste your wings and then broil in the oven on high for 3-5 minutes to get crispy