We were at Books Inc. in Palo Alto for Diana Rodgers' Hopegrown Paleo Coockbook Tour. Diana did a remarkable job pouring her soul into a book that hopefully will revolutionize the Paleo movement. The focus is not on having 6-pack abs Crossfit style, but on knowing where your food comes from and how you can take charge in growing whatever you can yourself. There is something for everyone. I personally have wanted a chicken coop for the longest time, but Diana was frank about it needing space which we SF Bay Area dwellers don't really have. Instead, she recommended to start an herb garden that's more manageable and doesn't require much space.
I love the wonderful work these ladies are doing and wanted to show my support by sponsoring a few giveaways of Jekry Chews for their fans. Here is one lucky winner with the beautiful ladies and handsome Big-O.
Today is the second day of 21DSD and all I had time for was to make a quick breakfast of scrambled eggs and grass-fed beef liver. My 7 mo son J chomped on that like a pro. I say introduce them young to as many nutrient-dense foods as possible.
We then headed to work on processing beef jerky orders. My mom came to the rescue and prepared her signature meaty sliders (in Russian they are called kotleti) that we happily enjoyed with baked sweet potato/zucchini mix and salad.
Ingredients to make around 20 sliders (great to freeze for later):
- 1 lb of each ground grass-fed beef and ground pasture-raised chicken/turkey or all three
- 1 1/2 yellow onion, finely chopped in a food processor
- 2 whole large eggs
- 5 cloves of garlic, crushed in a press
- 2 teaspoons of Real Salt (one I use in my jerky as well)
- Ground black pepper to taste
- Coconut or another healthy fat of your choice, for frying
- In a large mixing bowl, combine all ingredients except for coconut oil. Blend well (using your hands) into a uniform mixture.
- In a large skillet, heat a tablespoon of oil over medium-high heat.
- With wet hands, shape the mixture into 2 inch sliders. Working in batches, fry the sliders for about 3 - 4 minutes per side. They will turn brown and become rather hard as a sign that they are done.
Enjoy them hot, warm, or cold. Easy peasy, and so delicious!