The Paleo Big Mac

Following the Paleo diet puts major restrictions on some of our old favourite food, which causes major cravings, and temptations to cheat "just this one time" (which never is the case). The Big Ma - whether you've tried it or not - is one of the most famous, yet unhealthy burgers out there being loaded with sodium, sugars, bad carbs, and tons of calories. Plates to Plates has transformed this original into an 100% Paleo burger, which tastes even better (hard to believe? Try it yourself!)

Ingredients:

Buns: 

1 large sweet potato 

1 large egg 

Cajun spice 

Salt & Pepper

Burgers: 

(If beef patties aren't already formed)

1/2 lb. Ground beef 

1 large egg 

Salt & Pepper

Directions:

Buns:

1. Start heating a small pan on medium, and add a base of olive oil. 

2. Grate entire sweet potato into thin, small strips and place in a mixing bowl.

 

3. Add egg, cajun, and salt & pepper to bowl and mix all ingredients.

4. Pour a thin layer of the mixture into the pan (using a ladle helps) 

and cook until bottom is browned and firm. 

5. Flip, and repeat. 

Burgers:

1.In a bowl, add egg to ground beef and mix together. 

2. Form the beef into balls of around the size of a golf ball and then flatten into a patty. 

3. Top with sea salt & pepper, then cook patty on a pan set on medium heat until browned throughout. 

4. Once finished, take burger patties and place onto the first bun, topping it with desired condiments. Place second bun, adding desired toppings/veggies, and finnish it off by placing the top bun.

Zucchini Pizza Frittata

It's time to get creative in the kitchen and create a delicious new dish that will blow your tastebuds away. This simple recipe with an italian spin on a classic breakfast dish will leave you impressed with yourself and anyone else you cook this up for! And to top it off, that craving for an extra large, fully loaded, greasy take-out pizza will be replaced once this hits your mouth.

 Ingredients:

1 large Zucchini

3 large Free-range Eggs

2 large White Mushrooms

2 Pork Sausages

4 branches Kale

1 cup Baby Tomatoes

3 cloves Garlic

1/2 tsp. Oregano

1 tbsp. Basil

2 cans (28 oz.) Diced Tomatoes in water

1 cup White Onions

Hot sauce

Salt & Pepper

Directions:

Sauce

1. Heat skillet with olive oil base on medium-low heat.

2. Finely chop white onion, and press garlic and add to pan to sauté for 8 mins 

while stirring to avoid burning.

3. Turn heat just below medium, and add both cans of diced tomatoes, oregano, hot sauce (as much as desired), basil, and a pinch of salt and pepper. Cook for another 40 minutes while continuing to stir every so often.

4. Once 40 minutes is up, remove from heat and set aside.

Frittata

1. Preheat oven to 400 F.

2. Slice 1/2" thick pieces of zucchini lengthwise, and layer bottom of an 9"x13" 

pan lined with olive oil.

3. Add a thin layer of tomato sauce over zucchini, then beat eat eggs until consistent and pour over zucchini base.

4. Chop mushrooms, sausages, tomatoes, and kale leaves and cover entire area of pan.

5. Place pan into oven, and cook for approx. 25 mins, or until egg becomes fluffy.

6. Remove from oven, and let sit to cool.

If you already have sauce at hand use that, or don't have the time to make it, adding just the diced tomatoes with garlic seasoning is a quick option also! Now mangia mangia!

Perfectly Baked Asparagus and Brussel Spouts

For all of you who love asparagus and brussels as much as I do, then you will definitely appreciate this easy 5 Step recipe to creating crunchy yet tender greens. These are perfect to make as a side for a main dish, or just to enjoy as a healthy snack!

Ingredients:

1 bunch of asparagus

10-15 large brussel Sprouts

Olive oil

Sea salt

Directions:

1. Preheat oven to 450 F. And begin by cutting the ends off your asparagus and sprouts. 

2. Next cut your sprouts into halves, and then transfer all your asparagus and brussel sprouts into a bowl. Toss with olive oil and sea salt, ensuring everything is covered.

3. Line a baking sheet with tin foil, and transfer all your greens onto it. Make sure you place the sprouts face down to start. This will brown the inside better to give it a crisp.

4. Place sheet in oven for 10 minutes to cook. Once time is up, flip all the greens over and put them back in for an extra 7 minutes.

5. After 7 mins. remove the tray and add a pinch of some sea salt if desired.