Avocado Bacon Burger

Just because you can't have the bun doesn't mean you can't have the burger...and all of the random assorted toppings that make it truly delicious.

*Serves 2*

Ingredients:

1/2 lb Lean ground beef
1 Avocado
4 Strips bacon (nitrate/sugar free preferred!)
2 Eggs
4 Large leaves of romaine lettuce
Garlic powder
Coarse salt and pepper to taste

Directions:

In a large pan, cook the bacon to your desired level of crispiness and set aside. Form the ground beef into two patties and season with salt, pepper, and garlic powder. Cook in the bacon grease for about three minutes on each side (medium rare). Plate the lettuce leaves and put the burger on top. Using the remaining bacon grease and burger drippings, cook the two eggs until over-easy (or to desired level). Put the eggs on top of the burger patties, then break the bacon and divide on top of the eggs. Cut the avocado in half and slice, placing that on top of the bacon. Use the remaining lettuce halves as the top portion of the bun. (If you are a primal/paleo cheese lover like myself, a small amount of shredded swiss cheese is also AWESOME on this.) Napkins are a must. You will get messy.

Shrimp and "Grits"

Ok, so those aren't real grits. This isn't exactly prepared in the typical southern fashion, either, but the idea behind it is similar.

*Serves 2*

Ingredients:

1 Head cauliflower
8 oz Large shrimp
1/2 Yellow onion, chopped
2 Vine ripened tomatoes, chopped
1 Tbsp Light olive oil
1 Tbsp Parsley
2 Tbsp Unsalted butter
2 Tbsp Heavy whipping cream
1 tsp Garlic powder
Coarse salt and pepper to taste

Directions:

Boil the cauliflower until tender. While this is boiling, heat the oil on medium in a large pan. Add the onions, tomatoes, shrimp, parsley, garlic powder, and salt and pepper to the oil and stir. Simmer for 8-10 minutes, stirring occasionally. Drain the cauliflower and break into pieces small enough to fit neatly into the basin of a food processor. Combine the cauliflower, butter, cream, and a little salt in the food processor until smooth. Spoon onto two plates and make a pocket on top. Spoon the shrimp mixture into these pockets and serve.