Delicious, Anti-Inflammatory Recipe for Kids with Autism Who Have Fewer Kinds of Gut Bacteria
Researchers link reduced diversity of gut “microbiome” to autism, but not to the severity of GI problems.
What does food have to do with reducing chronic illness? A lot. Treat yourself and your gut to this delicious, anti-inflammatory dish. Dinner is served!
Having a happy gut can go a long way to feeling better and managing chronic health issues. Chronic inflammation often goes hand-in-hand with chronic diseases, causing pain and a host of other symptoms throughout your body.
Thankfully, we can support our body’s ability to feel better by fueling up with whole foods that are dense with nutrients that the body can use to reduce inflammation.
It’s important to note that each person with gut issues will have to determine which foods are triggers for their condition. Keeping a food diary and then discussing it with a registered dietitian or GI specialist may be very helpful.
Other lifestyle interventions, such as stress management and adequate sleep, are also helpful.
These seven delicious recipes are anti-inflammatory and tasty, getting you one bite closer to a happy gut and healthy you.
Grass-fed beef and veggie burgers
Why grass-fed beef? Cows are ruminants and meant to eat mostly grasses. Yet, our modern agricultural system has turned to cheaper ways of feeding cows, like wheat, corn, soy, and by-products, which also make the cows get bigger faster.
When the cow eats foods it shouldn’t, it becomes unhealthy — just like us.
Properly fed cows equal healthy cows, and healthy cows equals healthy meat for us.
This colorful recipe beats a regular old burger because it’s also filled with veggies loaded with fiber and antioxidant power.
Adding veggies to beef burgers is one of my favorite kitchen hacks
These burgers are sort of a cross between a real burger and a veggie burger. The veggies allow you to use less meat, plus they add extra nutrients and help flavor the burgers and keep them super juicy. WINNING.
These burgers are easy for reals. Here’s the run down:
- Grate some carrots and zucchini.
- Chop some garlic and fresh parsley.
- Cook the veg for a few minutes in coconut oil.
- SMELL THE FRESH GARLIC AND SMILE.
- Mix the tender veggies together with your beef and a little (optional) grated parm.
Ta da! All that’s left to do is form your patties and cook them up! In the winter (and sometimes in the summer) I just cook the burgers right in the same pan I cooked the veggies in.
(Hello one pan dinner).
But when the weather’s nice, I sometimes cook the burgers on the grill.
The choice is yours, friend. 😎
Tips for getting that perfect burger patty:
- Divide the meat mix in half. Then divide those two halves in half. Then divide those 4 quarters in half again. That will help you keep all the patties roughly the same size.
- Don’t overmix the beef. You want to get all the veggies and cheese spread throughout, but mixing too much will leave you with a burger brick that’s not ideal texture-wise.
- Form the patty into a disk, and then press a little indent into the middle. This will help your burgers stay flat and not puff up like a weird meatball when you cook them.
- Don’t overcook. Grass fed beef is best when its not overdone (partly because it’s naturally lower in fat)
How to eat
We eat these grass fed beef and veggie burgers a lot over a salad, or with a side of veggies. But you can of course have them with burger buns if buns are your thang!
OR
You can do like we did here, and have them over grilled sweet potato rounds. (👈🏻 Yes! Do that!)
This is currently my most preferred way to enjoy these juicy burgz.
Just pile on all the usual suspect burger toppings and call it a day.
Juicy? Good for ya? Just in time for summer?
Yes, please.
Grassfed Beef and Veggie Burgers
Category: Beef, Paleo-ish, Recipes
Makes 8 burgers
Ingredients
- 1.5 pounds grass fed ground beef
- 2 medium carrots, peeled
- 2 medium zucchinis
- 3-4 cloves garlic
- ¼ cup chopped fresh parsley
- 2 tablespoons grated parmesan (optional)
- ¼ teaspoon salt
- Black pepper
- 2 tablespoons coconut oil
Instructions
- Grate carrots and zucchini into a mixing bowl.
- Mince garlic and finely chop parsley.
- Melt half of the coconut oil into a hot pan and add garlic, carrots, zucchini, salt, and pepper. Sauté for about 2 minutes, add parsley, and continue to cook for several more minutes until vegetables have softened.
- Combine cooked vegetables with ground beef and add grated parmesan (if using). Mix to combine and form into patties.
- Add the remaining oil back to the pan, and cook over medium high heat for 3-4 minutes each side (or grill over medium high heat for 3-4 minutes on each side)
- Serve on grilled sweet potato rounds* or hamburger buns and top with lettuce, tomato, avocado, sprouts, etc.
Notes
*To make grilled sweet potato rounds, peel and microwave a large sweet potato for 2 minutes, and then slice it into ¼ inch thick rounds. Brush with oil and grill over medium high heat for 5-6 minutes per side.