I'm currently writing this post with a left hand that is almost entirely numb. I nearly sliced off the end of my ring finger cutting up sweet potatoes this morning and apparently went down to the bone.
Yeah, it hurt bad and my kids thought I was dying. Luckily, I live in this rad community and they came to my rescue to help with my kiddos and take me to the ER.
Turns out eating healthy food can actually be hazardous and the ring finger is very much needed for pretty much every task in life, including writing this post in less than 5 hours.
I'll be keeping this one short, folks.
Last week I accidentally made this burger salad and I'm confident it will be on our menu regularly.
It can be modified in so many ways but I used potatoes, greens, mushrooms, onions and tomatoes I had from the farmers' market. I suggest using what's in season!
*homemade hashbrowns (use 1 new potato or a small russet) + oil to cook
*salt + pepper
*1 leftover hamburger patty
*1/2 cup shiitake mushrooms, chopped
*1/4 of onion, sliced
*1-3 T avocado oil
*2-3 slices of tomato
*large handful of soft lettuce of choice
*primal ranch dressing
**extra toppings: raw sauerkraut and avocado
*heat a cast-iron skillet to medium heat. Add avocado oil or duck fat to pan. Using a cheese grater, shred potato and add to hot oiled pan. Season to taste with salt + pepper. Flip after they brown on one side, adding more oil if pan is dry. Once they are browned on both sides they are ready to go!
For burger + mushrooms and onions:
*cook grass-fed burgers on Sunday (or whenever) to eat during the week (like in this salad). We use 1 pound of grass-fed beef with a few basic seasonings and then grill.
*heat a separate pan to medium heat, adding oil. Add mushrooms, onions and pre-cooked burger to pan to saute veggies and warm up burger.
Assembling the salad:
*Place hashbrowns on a plate. Top with soft green lettuce, hamburger, onions, mushrooms and sliced tomato. Add ranch to serve. Top with sauerkraut + avocado (optional).