When the weather starts to warm, I like to be outside more and my food choices change. Now I want more fresh vegetables and less heavier foods. Fruits and vegetables make up the bulk of my meals, especially during the spring and summer months, and healthy smoothies are made almost daily.
My lunch today included a burger (minus the bun!), a smoothie, and corn on the cob. Then all the vegetables came in to play. A few notes:
- I don’t usually eat corn. Once a year, in the spring, I buy four ears of corn and that’s it for the year. Corn is such a huge GMO crop, and I’m pretty sure the corn sold where I shop is not organic.
- Notice the lack of bun. I’m going back to limiting grain intake substantially, because I always seem to gain weight back so quickly when I eat pastas and breads.
- The vegetables on the cheeseburger plate are all organic, and oh-so tasty!
- The cheese is all-natural. I don’t eat cheese often, either. I feel like it is also a contributing factor when I gain weight, so I’m back to limiting it.
- The ketchup I use is organic.
- The parsley is organic, and I dried it at home and keep it in a canning jar.
- I’m using coconut butter more often than not, rather than regular butter. I find it brings out the natural flavors of different foods, and is far healthier.
Cheeseburger and Vegetables
1 quarter pound ground beef
1 slice of mozzarella cheese
4 homemade bread and butter pickles
3 slices of cucumber
3 baby carrots
6 each snow peas and sugar peas
- Melt a tablespoon of coconut oil in a skillet over medium-high heat.
- Form 1/4th pound of ground beef into a patty, and place it in the hot skillet. While this is cooking, I flip it four times.
- After I’ve flipped it three times, I grind a little salt and pepper over the patty, then add a little of each powder.
- Place the fresh spinach at the center of a plate and top with the cucumber slices and pickles.
- Chop the carrots, and place those and the remaining vegetables around the plate.
- After flipping the patties for the last time, I repeat step 3, then sprinkle the dried parsley over the top.
- Turn the burner off, and place the cheese over the patty.
- Make the smoothie. (see recipe below)
- When the cheese is melted, place the cheeseburger on the spinach, cucumber slices, and pickles.
- Add ketchup to the burger.
1 ear of corn
- Fill a small pot half way with water.
- Place the pot on the stove over high heat. (I did this when I started melting the oil for the beef patty.)
- Break the corn in two, and place in the pot.
- When the burger is done, the corn should be hot enough to eat.
- Place the corn on a plate, and spread a little coconut oil over each half.
(I use a one-serving blender, so this recipe is catered to that.)
about 7 or 8 baby spinach leaves
1 small banana, sliced small
frozen fruit mix (today I used apple slices, cherries, grapes, strawberries, and blueberries.)
- Pour a little almond milk in the bottom of the cup.
- Place the spinach in the cup.
- Add the banana slices.
- Add the mixed frozen fruit up to the fill line.
- Fill the cup to the fill line with more almond milk.
- Cover and blend about 10 seconds.
- Let sit a few seconds and blend another 10 seconds.
- Let sit again, then blend again until well mixed. 10 to 20 seconds, usually.
- Buy organic when possible, but don’t feel guilty when you can’t. My meat, corn, and fruit was not organic. It is too expensive for me to eat all organic foods, so I simply do the best I can. You’re still going to be eating better than when you buy mostly processed foods. I have a very limited budget for groceries, but I make the best choices I can.
- Mix up the vegetables. Use whatever is affordable when you shop for this meal.
- Change the frozen fruit mix once-in-a-while.
This was a delicious meal, and I’m planning to have it for lunch tomorrow as well.