Lettuce Wrap Turkey Burger w/pan-seared pork belly (Gluten-free, Paleo, SCD, anti-candida, nut-free, dairy-free (all animals), soy-free)


Turkey-Wrap-Logo

This is one to NOM home about!  Seriously delicious!!

I had a mega craving lately for bacon BUT because I’m also healing my husband’s GAPS and following a very specific Anti-Candida type regimen to help with resetting his body as a whole bacon is on the no-no list.  I’m not a big pork person because I believe pork doesn’t really have any nutritional benefit plain and simple.  However, I do like the idea of enjoying eating some pork a few times a year because quite frankly it’s freakin’ delicious!

With all that said we haven’t really eaten much of any pork for a long time-especially bacon.  In fact, it’s cured which really isn’t great for the gut or the colon.  Do some research on colon cancer and you’ll find a long list of ‘fermented foods’ as well as ‘cured-meats’ as a big detriment to colon health.  Another added negative bonus to the beloved bacon is that it’s also made with sugar and additives.  If you’re fighting overgrowth of candida in your body or are on the SCD diet, you need to avoid cured/sugar/additive foods like bacon.  However, all is not lost!

I have found a way to make a type of ‘bacon’ that not only compares to bacon it tops it in my book!  When pan-seared it’s absolutely delicious!  Of course I have a few tricks up my sleeve to give it that sweet delectable flavor that makes bacon so addicting.  Here’s some tips for making your pan-seared pork belly:

First, make sure you get pork belly from your natural foods market or butcher.  Ask them to cut the pork belly into strips (that resemble a slightly thicker bacon).

Second, when pan-searing get your cast iron pan to a nice medium-high temperature.  Pan sear the ‘bacon’ on one side, flip and then add: coconut aminos (this will give it that slightly sweet flavor that compares to the sugar added to bacon during the curing process) and a dash of mineral salt.  Cook for about 2 minutes each side.  The mineral salt will give the pork belly that salty flavor.

That’s it.  I like to add the salt after I add the coconut aminos and once I flip the ‘bacon’ again I’ll sprinkle a little bit more salt on the other side.  The only salt I really use is Himalayan salt, it’s got that perfect salty flavor so I don’t have to add too much salt. (plus its loaded with minerals).

Alright, now lets take a look at the recipe!


Ingredients for Turkey Patties: (makes 6 medium turkey patties)

  • 1 lb. lean ground turkey meat (pasture-raised white turkey meat)
  • 1 egg (optional)
  • 1/2 minced serrano pepper (adds a mild spice, for more heat up it to a whole serrano pepper)
  • 1/3 cup minced yellow onion
  • 1/4 tsp. mineral salt (Himalayan salt)
  • 2 minced garlic cloves  (Add more if you love garlic)
  • 2 tbsp. coconut oil

Instructions for Turkey Patties:

  1. In a large mixing bowl combine all the turkey patties ingredients and mix well with a fork.
    Step-1_-Ground-turkey-Burger-Mixture-LOGO
  2. Form medium size patties with the ground turkey meat and set aside. (makes about 6 patties)
  3. Heat 2 tbsp. coconut oil in a large cast iron pan on high until oil has melted.
  4. Turn heat down to medium-high and add turkey patties
  5. Cook for 2-3 minutes each side until golden brown on each side.
    Step-2-Ground-Turkey-Burgers-pan-seared-LOGO

Ingredients for Lettuce Wrap Sandwiches: (makes 6 servings)

  • Home-made turkey burger patties (see above)
  • 1 large head of romaine lettuce or two small heads of romaine lettuce
  • 1-2 tomatoes (beef, on-the-vine, or Roma sliced thin)
  • Mayo (see recipe)
  • Sautéed red onions in coconut oil (see instructions below)
  • 6 slices of pan-seared pork belly (see instructions below)

Instructions for Pan-Seared Pork Belly and Caramelized Onions:

  1. In a separate pan, pan-sear 6 (4″ strips) of thinly sliced pork belly
  2. Pan-sear each side for about 2-3 minutes each side until pork belly has a nice seared color caramelized color.  (add coconut aminos for sweetness and mineral salt for a salty flavor, combined make a savory bacon flavor)
  3. Remove strips and set aside
  4. Drain pork fat from pan (optional) and sauté sliced red onions in small amount of coconut oil (or use a tbsp. of residual pork fat)

Lettuce wrap turkey burgers w/pan-seared pork belly

Combining the pieces to the lettuce wrap is easy!  I’ll demonstrate the steps with beautiful pictures!

  1. Take one lettuce leaf and add one turkey burger.Step-3_Fully-Cooked-on-Lettuce-Wrap-LOGO
  2. Add sliced tomatoes (I used on-the-vine tomatoes)
    Step-4--Add-Tomatoes-2-LOGO
  3. Add slice of pan-seared pork belly aka homemade bacon!
    Step-5--Add-Bacon-LOGO
  4. s
    Step-6-Add-Saute-onions-LOGO
  5. Drizzle some delicious home-made eggcellent mayo or Dijon mustard.
    Step-7-Add-Mayo-LOGO
  6. Fold and enjoy!  NOM!

I am in love with this sandwich!  I don’t need cheese and I don’t care about the bread, the flavors make up for whatever anyone can find it to be lacking!!

Hope you enjoyed this recipe as much as we did!!

JEM-Signature

Lettuce Wrap Turkey Burger w/Pan-Seared Pork Belly

  • Servings: 6
  • Difficulty: Moderate
  • Print

Ingredients for Turkey Patties: (makes 6 medium turkey patties)

  • 1 lb. lean ground turkey meat (pasture-raised white turkey meat)
  • 1 egg (optional)
  • 1/2 minced serrano pepper (adds a mild spice, for more heat up it to a whole serrano pepper)
  • 1/3 cup minced yellow onion
  • 1/4 tsp. mineral salt (Himalayan salt)
  • 2 minced garlic cloves  (Add more if you love garlic)
  • 2 tbsp. coconut oil

Instructions for Turkey Patties

  1. In a large mixing bowl combine all the turkey patties ingredients and mix well with a fork.
  2. Form medium size patties with the ground turkey meat and set aside. (makes about 6 patties)
  3. Heat 2 tbsp. coconut oil in a large cast iron pan on high until oil has melted.
  4. Turn heat down to medium-high and add turkey patties
  5. Cook for 2-3 minutes each side until golden brown on each side.

Ingredients for Lettuce Wrap Sandwiches: (makes 6 servings)

  • Home-made turkey burger patties (see above)
  • 1 large head of romaine lettuce or two small heads of romaine lettuce
  • 1-2 tomatoes (beef, on-the-vine, or Roma sliced thin)
  • Mayo (see recipe)
  • Sautéed red onions in coconut oil (see instructions below)
  • 6 slices of pan-seared pork belly (see instructions below)

Instructions for Pan-Seared Pork Belly and Caramelized Onions:

  1. In a separate pan, pan-sear 6 (4″ strips) of thinly sliced pork belly
  2. Pan-sear each side for about 2-3 minutes each side until pork belly has a nice seared color caramelized color.  (add coconut aminos for sweetness and mineral salt for a salty flavor, combined make a savory bacon flavor)
  3. Remove strips and set aside
  4. Drain pork fat from pan (optional) and sauté sliced red onions in small amount of coconut oil (or use a tbsp. of residual pork fat)

Putting the pieces together for the Lettuce Wrap: (Instructions)

  1. Take a piece of romaine lettuce and add one turkey burger
  2. Add toppings (tomatoes, pan-seared pork belly, caramelized onions, and mayo)
  3. Fold and enjoy!

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Zucchini Spaghetti & Meatballs (Free of Grains, Gluten, Dairy, Nuts and Soy)


Zucchini Spaghetti and Meatballs

This is seriously one of my favorite recipes that I’ve made recently and it’s SOOOO good!

For 2 years my husband and I were basically Pescetarians (minus grains and dairy) for health reasons.  Today our bodies continue to heal and optimize standards for the way we live life.  This past year we were able to introduce eggs and some animal meat like, lamb and beef.  The standards of which we eat our eggs are 100% organic (no-soy) pasture raised chicken eggs and our beef/lamb is 100% organic grass-fed no-hormones, pesticides, etc..etc..

It’s the closest we can get to wild in modern civilization.

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Note: While this isn’t a Vegan recipe I am however working on a Vegan version because this is just an absolutely delicious meal that everyone deserves to be able to savor. If you don’t eat meat, I still encourage you to make this recipe minus the meatballs.  The sauce is DIVINE!  🙂

Okay, Okay.. let’s talk recipes!

I’ll break it down by steps and include some pictures and then at the bottom I’ll have the quick and easy version that is printable.

Also, I didn’t specify each ingredient as organic, but it should be noted that all ingredients are organic.


zucchini spaghetti & meatballs (serves 4-6)


zucchini noodles ingredients

4-6 medium zucchini

zucchini noodle instructions
  1. Using a spiral slicer, spiral slice zucchini’s and set aside in a bowl.
    Note: this recipe serves 6 people with each person getting approximately 3 meatballs each, if you want more meatballs assume this recipe serves 4 instead.  We made 4 servings, but ate a lot of meatballs.. nom! 🙂

Zucchini-Noodles_Watermarked


meatball Ingredients (organic)
  • 2 lbs. Organic 100% grass-fed beef
  • 2 tbsp. coconut oil (refined)
  • 2 whole pasture-raised eggs (optional)
  • 1/3 cup coconut flour
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic
  • 1 tbsp. raw coconut aminos
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. herbes de provence
  • 1/2 cup finely chopped onions
  • 1/2 tsp. Himalayan salt

VeggiesComments
The reason I say ‘refined’ coconut oil is simply to make sure that you don’t have the ‘coconut’ flavor.  While coconut flavor is always nice in desserts- it doesn’t always apply to main courses.  If I specify refined, trust me that it’s not going to taste good.  (That is.. not unless you’re coconuts for coconuts!)


Notes:
Eggs optional?

Yes, you don’t need eggs to make this dish.
(Consider this substitution- 2 tbsp. ground flax seed mixed with 2 tbsp. water)

Nutritional Yeast?

Becoming a more popular name used in a lot of recipes these days, nutritional yeast is a great substitute for ‘dairy’.  It does not contain dairy and in fact is a bi-product of molasses.  Can’t have yeast?  Depending on your reasons for not being able to have yeast (i.e. Gaps, candida..) you may want to research whether or not this falls into the same category of whether you may or may not have a reaction to it.  I have done a lot of research related to Candida and nutritional yeast does not affect candida the same as brewer’s yeast or baker’s yeast does.  In fact it’s made from an entirely different bacteria family (see S. Cerevisiae).  Those who have Candida should do research and even talk to some experts that have done their research on Nutritional Yeast.  Most N.D’s will err on the side of caution because it says ‘yeast’ and recommend that you avoid it as well as every other yeast.  However, there is such a thing as good yeast vs. bad yeast.  Good yeast, like nutritional yeast, is an immune system booster because it stimulates the body’s production of antibodies.  If you’re interested in learning more read this article for starters.  And as always.. listen to your body.

Where can you get Nutritional Yeast?

You can get nutritional yeast is at every Whole Foods and most natural markets stock them in their bulk section or their nutritional/supplement section.  Still can’t find nutritional yeast?  Look online there are tons of places online that supply nutritional yeast!

Why Himalayan Salt?

It’s a great source of minerals for you and has a ‘saltier’ taste without having to add as much sodium.  There are other great salts out there but for the most part I prefer Himalayan Salt over others.  Remember this salt (and most salts) does not supply iodine.


Meatball Instructions
  1. In a large mixing bowl, whisk eggs. (or egg substitute: flax seed and water)
  2. Add meat to eggs and mix well using your hands.
  3. Add remaining ingredients, except coconut oil. (Tip: combine and mix all the dry ingredients together before adding to the meat and then add the coconut aminos)
  4. When everything is mixed together well, form small ‘golf-ball’ sized balls with the meat.  You should be able to form about 21-22 balls.
  5. In a large skillet pan (preferably a large cast iron pan) melt coconut oil on medium-high heat.
  6. When the oil has completely melted, add the balls to the pan. (you should be able to fit all 21-22 balls to the pan)
  7. Cook meatballs for 1-2 minutes each side. (Meatballs will not be fully cooked through and you are simply searing the outside of the meat)
    Side one
    Meatballs-cooking first side_Watermarked

    Side two
    Meatballs-Cooking-one-side_Watermarked

  8. After both sides have been pan seared, transfer to meatballs to plate and set aside.

    Meatballs-Set-AsideWatermarked


Sauce ingredients (Organic)
  • 24 oz. organic strained tomatoes (I use Bionaturae)
  • 1 tbsp. coconut oil (refined)
  • 1 cup chopped yellow onion  (about 1/2 a medium-sized onion)
  • 2 medium tomatoes (on-the-vine or beef tomatoes)
  • 2 minced garlic cloves
  • 6-8 fresh basil leaves (finely chopped)
  • 2 tsp. coconut aminos
  • 1/2 tsp. fresh cracked black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 cup of water
  • 1-2 tbsp. extra virgin olive oil (add at the end)
Sauce instructions
  1. Using same pan (cleaned) that the meatballs cooked in melt coconut oil on med-high heat.
  2. Add chopped onions and cook for 2 minutes, until onions are slightly translucent.
  3. Add garlic first (stir a few seconds) then add the strained tomatoes and chopped tomatoes.  Cook for 1-2 minutes allowing to simmer.
  4. Turn the heat to low, add the remaining ingredients (except olive oil) and simmer for 10 minutes.

    Sauce-Close-up_Watermarked

  5. Add meatballs to pan and cover for 10 minutes.
  6. Remove cover and turn each meatball in sauce, continue to cook for 10-15 minutes until meatballs are cooked through.
  7. Turn off heat and drizzle 1-2 tbsp. extra virgin olive oil on top of sauce and meatballs.

    Cooked-Meatballs-in-Sauce_Watermarked

  8. Serve on a bed of Zucchini noodles (3-4 meatballs), sprinkle salt & pepper to taste, garnish with some fresh basil and DEVOUR!  😉

    Finished-Product_Watermarked

Hope you enjoy this recipe as much as we did!! 🙂

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Zucchini Spaghetti & Meatballs

  • Servings: 4-6
  • Difficulty: Moderate
  • Print

Finished-Product-2_Watermarked

zucchini noodles ingredients

4-6 medium zucchini

zucchini noodle instructions
  1. Using a spiral slicer, spiral slice zucchini’s and set aside in a bowl.
meatball Ingredients (organic)
  • 2 lbs. Organic 100% grass-fed beef
  • 2 tbsp. coconut oil (refined)
  • 2 whole pasture-raised eggs (optional)
  • 1/3 cup coconut flour
  • 1/4 cup nutritional yeast
  • 3 cloves of garlic
  • 1 tbsp. raw coconut aminos
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. herbes de provence
  • 1/2 cup finely chopped onions
  • 1/2 tsp. Himalayan salt
Meatball Instructions
  1. In a large mixing bowl, whisk eggs. (or egg substitute: flax seed and water)
  2. Add meat to eggs and mix well using your hands.
  3. Add remaining ingredients, except coconut oil. (Tip: combine and mix all the dry ingredients together before adding to the meat and then add the coconut aminos)
  4. When everything is mixed together well, form small ‘golf-ball’ sized balls with the meat.  You should be able to form about 21-22 balls.
  5. In a large skillet pan (preferably a large cast iron pan) melt coconut oil on medium-high heat.
  6. When the oil has completely melted, add the balls to the pan. (you should be able to fit all 21-22 balls to the pan)
  7. Cook meatballs for 1-2 minutes each side. (Meatballs will not be fully cooked through and you are simply searing the outside of the meat)
  8. After both sides have been pan seared, transfer to meatballs to plate and set aside.
Sauce ingredients (Organic)
  • 24 oz. organic strained tomatoes (I use Bionaturae)
  • 1 tbsp. coconut oil (refined)
  • 1 cup chopped yellow onion  (about 1/2 a medium-sized onion)
  • 2 medium tomatoes (on-the-vine or beef tomatoes)
  • 2 minced garlic cloves
  • 6-8 fresh basil leaves (finely chopped)
  • 2 tsp. coconut aminos
  • 1/2 tsp. fresh cracked black pepper
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 cup of water
  • 1-2 tbsp. extra virgin olive oil (add at the end)
Sauce instructions
  1. Using same pan (cleaned) that the meatballs cooked in melt coconut oil on med-high heat.
  2. Add chopped onions and cook for 2 minutes, until onions are slightly translucent.
  3. Add garlic first (stir a few seconds) then add the strained tomatoes and chopped tomatoes.  Cook for 1-2 minutes allowing to simmer.
  4. Turn the heat to low, add the remaining ingredients (except olive oil) and simmer for 10 minutes.
  5. Add meatballs to pan and cover for 10 minutes.
  6. Remove cover and turn each meatball in sauce, continue to cook for 10-15 minutes until meatballs are cooked through.
  7. Turn off heat and drizzle 1-2 tbsp. extra virgin olive oil on top of sauce and meatballs.
  8. Serve on a bed of Zucchini noodles (3-4 meatballs), sprinkle salt & pepper to taste, garnish with some fresh basil and enjoy!