It’s been one of those weeks, where finding time to sit at the computer has been a challenge, and even more so because we’ve been having broadband issues, which I THINK (after 3 service calls) are finally cleared up! With Spring being here in full swing, it’s been a lot more tempting to work in the yard and garden than do housework, or even cook… so the meals this past week have been incredibly simple and focused mainly on veggies. I didn’t want to bore everyone with images of all the steamed baby broccoli, zucchini, bok choy and sliced oranges I’ve been eating, so I waited until I had something a little more interesting or useful to post. So here it is….
Burger Salad and Sweet Potato Fries
Being beautiful outside leads to grilling, and grilling can lead to burgers, MMMM! As someone who doesn’t eat gluten, when preparing something like a burger, you have two main choices: bake or buy gluten free buns, or skip the bun entirely and rely on other things to make dinner delicious. Since we are striving for lower-carb, I skipped the buns this time and opted for a “burger salad”, and indulged in sweet potato fries as a side instead.YUM!
Why Sweet Potatoes? Some people only think of sweet potatoes at the holidays, but they are truly a nutritional gold mine and can be incorporated more often. The glycemic load is 17 (lower is better), while a red potato is 26. Sweet potatoes are also known to be strongly anti-inflammatory, and choosing anti-inflammatory foods helps ease or prevent joint and muscle pain as well as ease digestive issues caused by internal inflammation. While it is definitely a carbohydrate, it is a good source of dietary fiber, potassium, B6, Vitamin A&C, and manganese.
The Fries: If you haven’t made sweet potato fries before, I can assure you, it’s very easy and tasty too. They are versatile as well. You can choose to cut them thick or thin, in rounds or sticks, and peeled or unpeeled. I choose unpeeled, medium thin sticks.You basically just bake them at 425 degrees for around 15 minutes, loosening them from the pan and turning them every 5 minutes or so. Be sure to coat them in olive oil, and I used garlic salt, onion powder, fresh ground pepper, and a dash of cinnamon to season these. Of course you can spice it up even more if you like, using cumin, cayenne or even chili powder, depending on your tastes. Super simple! If you want them ever crispier, you may choose to coat them with corn starch before baking, but I didn’t do that for carb reasons.
The Burger salad: Is essentially a burger laid on a bed of salad that is made up of things that usually top the burger. In this case, after grilling (or baking, or pan searing) the super lean burgers were topped with a little blue cheese, sauteed onions and mushrooms, and covered with a slice of Swiss which I melted under the broiler for a couple minutes. The “salad” was shredded lettuce, sliced tomatoes, sliced avocados, and typical burger dressing of light mayo and mustard. The guys loved it and never even complained about not having a bun! This was a heavier meal than what we’ve been eating most of the week, but every once in awhile, a little indulgence is good.