Topless Salad

So I named this meal after a salad at the Pint Room that has a burger with no bun on it. You can leave off the fresh mozzarella if you have a dairy allergy.

  • A head of your favorite lettuce (I like romaine, butter, and kale mixed)
  • Peppers and tomatoes or other veggies like cucumbers for the salad.
  • Dress in olive oil and balsamic vinegar to taste.

1 lb. of ground beef - make into very small patties. Cook on the stovetop until done.

Now add a dollop of good homemade or good quality (with no sugar) store-bought marina (like Rao's) and add 1/2 of a small ball of mozzarella to top each burger.

Serve the salad adorned with the topless burgers and enjoy with a glass of Kombucha!

Mashup Snack

I am not a big banana fan because they are high in sugar, but when they are green-tipped, the sugar is much less. So I buy them just barely ripe, peel them, cut them in half and freeze them to use in my mashup or in smoothies.

Here are some other great, healthy green-tipped banana snack recipes.

This is a quick and delicious (and healthy!) snack ...

1/2 or 1 whole peeled, green-tipped banana
1 tablespoon of almond butter
1/2 teaspoon of chia seeds
a sprinkling of cinnamon and chopped walnuts (optional)

Thaw and mash the banana. Mix in the almond butter and chia seeds. Top with optional cinnamon, coconut flakes and walnuts. Throw in some fresh blueberries if you have some on hand!


Faux Cereal

So getting my hubby Al to eat gluten-free is not an easy thing to do.

He feels better when he does it, but it is hard for him because he is very social creature and will eat pretty much whatever you put in front of him so he can continue talking, shooting, laughing or fishing.

And when he gets hungry, his go-to snack is several handfuls of cashews, so while this is gluten-free, I needed to find a more cost-effective and less caloric way to satisfy his craving for something healthy, gluten-free and yummy.

When I went to MovNat camp for a week in West Virginia (what seems like forever-ago) Clifton Harski prepared a cereal-free concoction with fruit and nuts that made you feel like you were eating cereal. I adopted it with my family.

So here it is!

  1. Chop up whatever fruit you have on hand or use generous amounts of berries. My favorite is mixing strawberries, blueberries and raspberries.
  2. Pour your favorite milk on top: coconut, unsweetened almond or some pastured whole milk. No milk on hand? A dollop of Greek, full-fat yogurt (or whatever you enjoy) works too!
  3. Sprinkle generously with walnuts and/or pecans and a sprinkle of cinnamon.

Enjoy! ~Lori


I love bacon!

But it is a pain to prepare, so I bake it in the oven on Sunday and then eat it a piece or two at a time throughout the week.

I use it in between meals as a snack (like some people eat jerky) or with my pastured eggs mid-morning after teaching morning Strength and Movement classes.

I buy uncured Black Forest bacon from Trader Joe's. Whole Foods has a nice uncured BF too, but it costs more. 

I lay foil on a cookie sheet and load up the bacon edge-to-edge and pop into a 375 degree oven.

I flip it over half way (10 minutes) and I like my bacon medium crispy so that I can eat it cold when I am on-the-go.

It keeps well for a week in the fridge.

Enjoy! ~Lori

Use-Your-Leftovers Frittata

I came home from morning classes starving and I was so tired of the same old eggs! So I grabbed some leftover grassfed ground beef and sun-dried tomatoes and whipped this up!  

  1. Turn the oven to 400 degrees.
  2. Layer a handlful of sundried tomatoes or add veggies, in a oven-safe dish.
  3. Layer your left-over meat (of any kind - bacon, pork, ham, turkey, etc.) and sprinkle with your favorite seasonings. (I used an Italian Blend).

4. Mix eggs (I used 8) and a little pastured milk if you have it and pour over tomatoes and meat.

5. I sprinkled some black pepper and smoked paprika on top to give it more zing and some color.

6. Bake until is is cooked through (40 minutes for me.) Couldn't wait to eat it, yum!

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Enjoy!  --Lori