So how is the November challenge going? I always thought this might be a tough start given day one was a Saturday. Did you manage to avoid the booze and take out? Do you want to whittle your waist or are you happy as you are!
I was challenged to the max but I fought through! Kids came in from Trick or Treating with a big bag of sweets. I’m a sucker for Tootsie Rolls. I know. Don’t say a word and guess what, my kids don’t eat sweets. They’re chocolate lovers so I need to keep looking at the things. On top of that, we went out for dinner and then the cinema after another Halloween party on Saturday. Out came the sour dough bread. My daughter ordered chips and onion dip. Despite asking for roasted cauliflower with my fish instead of the sides it came with the cauliflower and the sides. And then to top it all off, I had to sit and hold Quinn’s chocolate in the cinema. Geez…..how to torture a girl!
Anyway, here’s a suggestion for dinner this week. It’s great as lunch too!
Ingredients (makes 4 burgers)
- 500g of ground beef (I use grass fed)
- 1/2 of a white onion finely chopped
- 1/4 tsp of Chili Flakes
- 1/4 tsp of Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt & Pepper
- 1 large portobello mushroom per person
- Sliced tomato
Sautée the onion in a little coconut oil and set aside to cool. When cool, combine the onion with the beef and spice and then season.
Split each mushroom. Rub oil all over and grill for 5 minutes, turning half way through.
Cook the burgers to order and then layer the bottom of the mushroom with a slice of tomato, the burger, more tomato and avocado and then add the top of the mushroom.
Serve with a large green salad with olive oil and vinegar.
My husband and kids are not eliminating anything so I’d add cheese and a mild tomato salsa to their burgers and serve with sweet potato wedges. Glad I don’t like cheese!