Hey everyone. Sorry it has been a while since my last post. I’ve been busy but now I am back to blogging! Here is an old favorite of mine that I haven’t made in a long time. Actually for many, many years. But I was thinking of meals this week and meal planning, this recipe jumped into my head. I did have to do some tweaking of this recipe to get rid of the sugar and overall make it healthier. I also ditched the bun because of the gluten factor and also because it’s a lot of grains. If you really want, you could opt for a gluten free bun and eat it open faced. Or, like in the picture, you could use some mini rice cakes. I just like to eat it plain with a salad on the side.
Ingredients
1 Tablespoon coconut oil
2 lbs grass-fed beef
1 onion, chopped
1 cup tomato sauce of reduced sugar ketchup
1 teaspoon vinegar, either red wine or apple cider
2 teaspoon prepared mustard
1/4 teaspoon garlic powder
6 mini dill pickles, finely chopped
Salt and Pepper to taste
Directions
- Heat a large skillet over medium high heat and add the coconut oil to the pan.
- Break up the meat with a wooden spoon and spread the meat around the pan.
- In a small bowl combine ketchup, vinegar, mustard, and garlic powder
- Reduce the heat to medium low and add the ketchup mixture and stir until combined.
- Add the chopped pickles and stir
- Cook for another 15 minutes for the flavors to mix.
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Clair says
Glad you’re back! Can’t wait to see what you have in store…
Just Enjoy Food says
Thanks Clair, it’s great to be back to blogging. Enjoy!