Garden Turkey Burgers and Garden Organ Meat Tacos
Get into a rhythm! Is that even possible with kids? YES! Especially young kids! How does that happen? DEDICATION! I know how difficult establishing a rhythm can be. With two three year olds and two seven year olds, trust me I understand. As soon as you think you are in the clear…something new comes up to shake up your flow. Being a mom demands sharp, clear thinking…all day, every day. MOST DIFFICULT AND REWARDING JOB EVER! No vacations, no sick days…just everyday.
I know that asking you to buy into all of this food prep, fresh food sourcing and cooking is asking a lot! Trust me, I know that the struggles, drama and everyday duties of motherhood are HUGE! But, I am promising you that your investment in health for both you and your children has a massive return!
In this post, I want to share a couple meal ideas that can help you maintain a consistent rhythm using simple combinations of great ingredients.
Always look for ingredients that pack a big bang for your buck. Look for nutrient density!
GARDEN TURKEY BURGERS and GARDEN ORGAN MEAT TACOS
Chop once and cook twice! In this video, I show how I used overlapping ingredients to prepare two dishes at the same time.
Chopped onion and garlic sautéed in coconut oil and add green bell and banana peppers. Take out the garlic, onion and peppers and divide between two large bowls.
Next sauté chopped zucchini, cracked black pepper, parsley and beet greens, cook until soft. Add sliced purple okra to the pan and cook until soft. Divide the veggies between the two bowls.
Add two pounds of organic ground turkey to one bowl along with more fresh parsley and diced gala apple. Form into large burgers and bake in a preheated oven at 375F for 35 min. Save the other bowl of veggies for the second dish.
Steam diced butternut squash and parsnip until soft. Remove from pan and add half to the large veggie bowl. Place the other half in a storage container.
Sauté eggplant, purple cabbage and the rest of the parsley and beet greens to the pan, cook until soft. Remove the veggies from the pan. Add half to the large veggie bowl. Place the other half in a storage container.
Now you are ready to sauté your beef. Start with two pounds of *organ meat grind along with fresh oregano, parsley, chili powder, paprika and garlic powder. Cook until browned.
Then add one pound of water buffalo and a bit more of the same spices. Cook until browned.
Add the browned meat to the large veggie bowl and mix together.
Now it’s time to do the dishes! (Worst part!!)
*Whenever I prepare ground beef (except burgers) I always use my organ meat grind. Which is 6 pounds of heart, 4 pounds kidney, 4 pounds of ground beef, 6 pounds of beef liver all ground together and separated into ten, two pound packs.
Here goes my fist bump towards organ meat! I cannot imagine anything more powerful for your health than introducing organ meat into yours and your childrens’ diets. You can mask it so easily with the organ meat grind!
Now, it is important to minimize your exposure to unstable vegetable oils as they promote inflammation. When we have tacos…I sometimes choose, Siete Foods grain free tortilla chips as a base and add the meat and fillings on top. Other times…if I did not order them from Thrive Market, I refuse to pay $6.00 per bag for chips. So, I use the best possible taco shells I can find and go from there.
Remember….invest in quality nutrient dense whole food not in food products. That is how you save…and get a big return on investment!!
For the tacos…I used the traditional toppings: black olives, sliced tomato, avocado, raw sharp cheddar cheese and shredded beet greens. The girls also had broth cooked white rice, organic peas and corn and purple sauerkraut.
Keep it simple! Plan your menu and stay consistent!!