Nom nom nom. That’s a good summary of a new Paleo cookbook’s recipes. Combining good-for-you health tips with fabulously flavored recipes, “The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul” by Sarah Ballantyne belongs in the kitchen of every person who wants a delicious health boost.
For those with autoimmune diseases, the Paleo diet is particularly helpful. Sarah offers more than 150 Paleo recipes, shopping guides, meal plans, and more to make it easy and uber-delicious to get started. Plus: She’s aware that not everyone has time or money for complex, inexpensive dishes, so she explains all the steps needed and pays attention to inexpensive options.
Sarah herself has lost more than 100 pounds on her Paleo diet. She says it also helped her own autoimmune disease.
You can learn more about Sarah by clicking here for my interview with her. Try a recipe from the cookbook below. And you can also try her Molten Lava Chocolate Cake Recipe by clicking here.
Bacon-Apple Chicken Burgers with Maple-Cranberry Sauce
he words ” life-changing” have been used to describe these burgers. The combination of flavors is absolutely exquisite. And the best part? The leftovers make an amazing breakfast!
2 cups fresh or frozen cranberries
½ cup grade B maple syrup
¼ cup water
Bacon-Apple Chicken Burgers:
8 to 10 ounces bacon (if using 2½ pounds ground chicken, use 10 ounces bacon)
1 medium onion, minced
1 large cooking apple, peeled, cored, and minced
2 teaspoons minced fresh rosemary
2 to 2½ pounds ground chicken
½ teaspoon salt or truffle salt
1 tablespoon bacon fat or other cooking fat, if needed
Combine the cranberries, maple syrup, and water in a small saucepan.
Bring to a boil over high heat, then reduce the heat to maintain a simmer.
Simmer uncovered for 8 to 10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
Transfer to a serving bowl and refrigerate for at least 1 hour before serving.
BACON-APPLE CHICKEN BURGERS:
Place the bacon in a cold skillet, then turn on the heat to medium-high. Cook, flipping once or twice, until the bacon is crispy.
When the bacon is crispy, remove it from the pan. Add the onion to the bacon fat in the pan and sauté for 5 minutes over medium-high heat, stirring occasionally, until the onion is starting to soften. Add the apple and rosemary and continue sautéing until the onion is browned and both the onion and apple are soft, 5 to 8 more minutes. Remove from the pan with a slotted spoon and allow to cool slightly. Do not clean the pan; you will be using it to cook the burgers.
Once the bacon has cooled enough to handle, chop into small pieces (think bacon bit size).
Combine the ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix well with your hands and form into 6- to 8-ounce patties.
Preheat the pan over medium heat. If there is no more bacon fat left in the pan, add a tablespoon of bacon fat or other cooking fat. Fry the patties in the pan, in batches if needed so as not to overcrowd, until fully cooked, 15 to 25 minutes total, flipping once. To be sure that the meat is fully cooked, check the internal temperature with a meat thermometer; it should read 160°F.
Serve with chilled maple-cranberry sauce!
Good cooking apple varieties are Granny Smith, Fuji, and Rome Beauty. They hold their shape when cooked rather than turning to mush, which yields a nicer texture in the finished burgers.
You can also make these burgers with ground turkey or ground pork.