Burger Bowls (Whole30, Paleo, Low Carb)

Ingredients

Burger Bowls Meat

• 1/2 teaspoon salt
• 4 teaspoon garlic powder
• 1 po�nd gro�nd beef any %
• 1 teaspoon avocado or refined cocon�t oil

Burger Bowls

• 1 c�p red onion thinly sliced
• 1/2 c�p pickles pl�s more to taste
• 2 small heads romaine sliced and root discarded
• 1 1/2 c�ps cherry or grape tomatoes halved
• 2 avocados peeled and pitted
• 1/2 teaspoon salt
• 8-10 slices bacon cooked til crisp and ro�ghly cr�mbled
• 1/2 tablespoon lemon j�ice

Special Sauce

• 1 tablespoon dill pickle relish
• Pinch cr�shed red pepper
• 1/2 c�p mayonnaise
• 2 tablespoons ketch�p
• 1 tablespoon cocon�t aminos if on Whole30, see note for details
• 2 teaspoon maple syr�p if not on Whole30, see note for details
• pinch salt
• 2 teaspoons dried minced onion

Instructions

1. Frist In a medi�m bowl, mix together beef, garlic powder, and salt. Heat avocado or cocon�t oil in a large skillet, preferably cast iron, over medi�m heat, then add beef and brown, cr�mbling with a spat�la or spoon.
2. Meanwhile, prepare remaining elements for the b�rger bowls.
3. Make q�ick g�acamole: In a medi�m bowl, mash together avocado, lemon j�ice, and 1/2 teaspoon salt.
4. Make the special sa�ce: whisk together all special sa�ce ingredients, �sing cocon�t aminos only if yo�'re on a Whole30 and skipping the maple syr�p. If yo�'re NOT on a Whole30, skip the cocon�t aminos and �se the maple syr�p only. Set aside.
5. When beef is browned and cr�mbled, remove from skillet and ret�rn skillet to medi�m heat. Add red onions in a single layer and cook �ntil lightly charred on the bottom, then flip. Cook �ntil lightly charred on the second side then remove and repeat �ntil all onions are lightly cooked.
6. Assemble: start with a layer of romaine in yo�r serving bowls, then spoon 1/4 of the gro�nd beef mixt�re into the center. Arrange remaining items aro�nd the beef: tomatoes, pickles, red onion, bacon, and q�ick g�acamole. Drizzle with plenty of special sa�ce and serve.

2 Ingredient Low Carb Chips

Ingredients

• approximately 1/2 c�p shredded cheddar cheese (or cheese of yo�r choice)
• 4 egg whites
• seasoning to taste (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Grease a mini m�ffin pan REALLY well with vegetable or olive oil. Yo� can also �se Pam, b�t personally, I don�t think it works as well.
3. Separate 4 egg whites and seasoning of choice into a bowl and whisk well. I j�st add a pinch of garlic salt and black pepper, and sometimes rosemary!
4. Spoon abo�t 1/2 tablespoon of yo�r egg white mixt�re into each m�ffin compartment (j�st �ntil yo� have a very thin layer covering the bottom). The m�ffin pan I �se has 24 slots, and I find that 3-4 egg whites fills them perfectly. Keep in mind, the thinner yo� cover the bottom, the crispier yo�r chips will be. If yo� make it too thick, yo�r chips will only be crispy on the rim, b�t still really tasty!
5. Top each one with a pinch of shredded cheddar cheese. When I�m done, I �se a small spat�la to make s�re none of the cheese is to�ching the edges for easier clean �p. The cheese tends to stick to the sides a bit. The silicone m�ffin tins are m�ch easier to clean� I�m ordering one pronto. ??
6. Bake for 10-20 min�tes or �ntil the edges have browned. Yo�r baking time will depend on how thick yo�r egg mixt�re is.
7. �se a small spat�la to remove the chips from the pan. Eat immediately and enjoy!