Juicy Lucy Burgers

I first saw "Juicy Lucy" burgers on an episode of "Man Versus Food" on Foxtel. (If you haven't seen it, it's a series where a guy travels around the U.S undertaking food eating challenges.)  Basically, they are stuffed burgers. You can put anything in them but cheese is a no-brainer!  In this recipe, the flax meal helps bind the mix.

Serves: 10 small patties or 5 larger patties

500 gms beef mince

Heaped tsp crushed garlic

1/4 cup flax meal

1 tbs water

Mixed herbs (optional)

Salt and pepper to taste

Fillings - cheese, jalapeños, diced onion, sundried tomato, etc (whatever you like!)

Mix mince, garlic, herbs, flax meal, salt, pepper and water thoroughly. 

Form into thin patties.

Refrigerate for 20 minutes to help firm up patties.

Remove from fridge. Place fillings in the middle of patty (careful not to overfill). Cover with another patty. Press together to seal around edges.

Fry in hot pan, turning carefully when cooked on each side.

Serve on grain free bread rolls with favourite low carb toppings.

"Zoodles" - Zucchini Noodles

I no longer eat pasta. It contains wheat and it is very high in carbohydrates. So, instead of spaghetti, I use these Zoodles. Not only are they delicious, but they are a great way to boost your vegie intake. This recipe is best made fresh as it doesn't really keep.

Serves: 1-2

1-2 zucchinis

1 tbsp black pepper

1 tbsp coconut oil

Cut ends off zucchini.

Use a julienne peeler peel from top of zucchini to bottom, creating long, spaghetti like "noodles". Peel around the outer of zucchini, stopping when you start to hit the inner seeds (the seeded area is not suitable to use as it is not as rigid as the outer area).

Place zoodles strands on paper towel, and sprinkle with a small amount of salt.  Cover with paper towel and press down to absorb excess moisture from zucchini. Let sit for five minutes.

Heat a large frying pan. Add coconut oil, melt, and zucchini "noodles."

Saute "noodles" for 2 to 3 minutes.

Season with freshly grated black pepper and salt if desired to taste.

Serve with your favorite pasta sauce. 

Seasoning for Tacos

Taco seasoning from the supermarket is full of sugar, carbs and other things I prefer not to put into my body. Luckily, it's easy to make your own...and, it tastes pretty much the same! 

Serves: 4-6

1 teaspoon chilli powder 

3/4 teaspoon paprika 

3/4 teaspoon cumin 

1/2 teaspoon onion powder 

1/2 teaspoon salt 

3/8 teaspoon garlic powder 

Pinch cayenne

Combine and add to 500 grams browned and drained minced  beef. Add a little water and low carb salsa if desired. 

Per batch: 26 Calories; 1g Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fibre; 4g Net Carbs

* This recipe can be multiplied and the seasoning can be stored in dry, airtight jars for future use.