I have recently been moving bookshelves around and was flipping through some cookbooks. Many recipes can quickly be made GAPS friendly by swapping out an ingredient or two.
I am also trying to incorporate more diversity in my meals. My main goal is to find ways to stretch my grass-fed meat budget.
The other morning as I was flipping through a cookbook I came across this recipe which I have converted to make it 100% GAPS legal. We all were delighted with how this tasted.
1 lb of ground meat
1 cup of beets
2 eggs
a splash of apple cider vinegar
1 tsp of dill weed
salt and pepper
about a 1/4 cup of coconut flour (perhaps less)
and of course salt and pepper
I put the beets in the food processor and ground them up. Then I tossed in everything but the coconut flour. I ground it up and then added in flour until it was a good texture for frying
Before serving I topped with yogurt cheese that I had mixed with dill weed. (yogurt cheese is like cream cheese)
I admit that I had some reservations about this recipe but I am so glad that I did not pass it over. It was truly fabulous. So if you are trying to get more veggies into your diet, this recipe is a winner. It works out to be about half meat and half veggies. But the addition of eggs and the cheese keeps the protein levels up.
I used a very lean ground beef so it cooked out no fat, making these burgers good eaten cold or chopped up in a salad.
