Grate cucumber and squeeze between paper towels to remove excess moisture.
In a small bowl, mix grated cucumber with Greek yogurt and juice from one lemon.
Finely chop dill and mix in along with salt and pepper to taste. Set aside.
For the burgers, form four patties from ground beef while allowing a grill pan to warm over medium high heat.
Once the pan is hot, sprinkle the salt, pepper and ground oregano on each patty. Cook for 3-5 minutes per side until desired doneness is achieved.
To assemble burgers, spread cucumber sauce on each side of a hamburger bun (or lettuce wrap!). Layer cucumber slices, tomato, red onion and greens and patty. Top with chunks of feta cheese.
If you are a low carb /keto fan, this is for you! Of course, even the non-keto person will LOVE this. We are huge jalapeño popper fans, so this was quite a treat! It’s a pretty easy recipe to make as well, which is always a win.
INGREDIENTS
2 lbs grass fed beef
2 eggs
3/4 cup almond flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
8 slices thin cut bacon
Filling
8 ounces cream cheese
3/4 cup Mexican blend cheese
2 diced jalapeños, sautéed
DIRECTIONS
Preheat the oven to 400° F.
In a large bowl mix together the meatloaf ingredients. Divide and place half in a 10.5″ cast iron skillet in the shape of a large meatloaf. Make a divot in the middle.
In a medium bowl mix together the filling ingredients until combined, transfer to the center of the meatloaf then top it with the remaining meatloaf mixture. Press together the sides to seal in the filling.
Wrap the bacon around the top of the meatloaf slightly tucking in the ends underneath the loaf.
Transfer to the oven and bake for 60-70 minutes until the bacon is crispy and the internal temperature reaches 165°
Remove from oven and let cool for 5-10 minutes before slicing.
This recipe has amazing flavor!! I was looking for a simple recipe for this cold Winter day, but also didn’t want to have just the usual stew. Bingo! It’s delicious!! Also, this is a great way to get some nutrient dense bone broth into your system (especially if you are like me and prefer it in a soup or stew rather than just drinking it).
Pink Himalayan salt and fresh ground black pepper to season meat
3.5 cups of bone broth
2 cans (14.5 oz.) petite diced tomatoes with juice (we used fire roasted)
1 Tbsp Italian herb blend
1 tsp. ground fennel seed
1 large onion, chopped into large chunks
1 large green pepper chopped into large chunks
2 small zucchini, ends trimmed and then cut into half lengthwise and sliced into thick slices
1/2 lb. mushrooms, washed and cut half
3-4 T chopped fresh basil (I use a very high quality essential oil that is safe to consume, so a drop or two of basil works well when I don’t have fresh basil on hand)
Balsamic vinegar to drizzle on your stew once it’s dished up, optional
DIRECTIONS
Heat the 2 teaspoons of olive oil in a large pan and brown the beef over medium-high heat until the meat is browned on all sides, about 10-15 minutes.
Season the meat with salt and fresh-ground black pepper as it cooks.
Add the browned meat to the stew pot.
Add half of the bone broth to the frying pan and cook a minute, scraping with a turner to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with rest of the broth.
Add the diced tomatoes with juice, Italian Herb Blend and fennel and stir.
Turn heat to low or medium-low and simmer 60 minutes, or until meat feels tender when you pierce it with a fork.
While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices.
Wash and cut mushrooms into thick slices or half slices
When you’re ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew.
Heat the second teaspoon of olive oil, add the zucchini and cook until it’s slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.
Simmer about 15 minutes, then add the basil and cook a few minutes more.
Serve hot, with balsamic vinegar to drizzle on top if desired.
Easy and delicious Rosemary, Garlic Tri Tip recipe! This is a new family favorite of ours! <3
INGREDIENTS (serves 4-6)
1.5 – 2lb Tri-Tip Roast
1 Tbsp Worcestershire sauce
1.5 tsp Dijon mustard
2 Tbsp olive oil
5-6 cloves garlic, minced
1 tsp onion powder
2 Tbsp minced fresh rosemary
Sea salt and ground pepper
DIRECTIONS
Place roast in casserole dish. In a small bowl, mix together all ingredients except salt and pepper.
Spread 1/2 the marinade over roast, flip it over and spread remaining marinade over roast. Cover and place in fridge for 6-8 hours, or up to 24 hours.
Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with sea salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice and serve. Enjoy!
This is an awesome twist on zucchini recipes and one we will be using again soon! The flavor was outstanding and it was a pretty easy summer dinner (thank God for air conditioning though because I would not have turned the oven on otherwise…it’s been pretty warm in Oregon!). I also love that you can dress this up however you prefer with toppings to individualize for the fam. I am also not the biggest fan of leftovers, but this one was really good for lunch the next day!
INGREDIENTS
3 medium sized zucchini
1 pound ground beef (grass fed of course!)
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 ounce can tomato sauce
¼ cup water
1 cup mexican shredded cheese (*optional)
Optional Toppings
Diced avocado
Chopped cilantro
Chopped tomatoes
Sliced olives
Sour cream
Diced onion
Whatever your little heart desires!
DIRECTIONS
Preheat oven to 400 degrees. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp, leaving ½-in. shells. Line up the zucchini in a 9×13 inch baking dish. Chop the pulp up into very small pieces and set aside.
In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
Fill the zucchini boats evenly with the taco mixture. Top with shredded cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.
*The cheese is totally optional. If you are dairy free or just trying to cut down on dairy like myself for hormone reasons, this recipe is super flavorful and really didn’t need the cheese! It’s just that good!
Recipe from The Recipe Critic
For more delicious recipes and/or holistic health tips and information, find me at healthwithjessica.com
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