The Perfect Summer Dinner: A Grass-fed Burger and Veggies

Summer is all about being outside and firing up the grill. Am I right? But the grilling staples — burgers and hotdogs — can get unhealthy real quick. Here’s a meal that is all about the grill and all about eating good food that’s also good for you.

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I got everything for this meal from Garden of Eve Organic Market out on Long Island. This is a grass-fed burger, garlic pesto, red pepper, yellow squash and zucchini. All it took to make this was the food, some seasoning, the grill and some foil. 

Here’s how to do it:

  1. Take your grass-fed ground beef and separate into sections depending on how many burgers you want to make
  2. Mold each section into a burger shape without over working it
  3. Put a thumbprint into the center of each burger to prevent it from bloating and season each burger
  4. Rinse and chop your veggies
  5. Optional: lightly toss your veggies in a little bit of coconut oil and seasoning
  6. Skip the oil if you want and toss your veggies in some seasoning 
  7. Create a pouch out of 2 sheets of foil (double up!) large enough to fit all your veggies in (this can be pouch or boat-like)
  8. Load your veggies into the pouch and add a little bit of water to the pouch so the veggies can steam (a little water at the bottom of the pouch is all you need)
  9. Seal pouch by pinching and securing the foil
  10. Grilling time depends on your meat and your grill, but generally speaking you can grill your burger on its first side for about 5 or 6 minutes — once the juicing start oozing out, it’s good to flip
  11. On the second side, grill for about 3 or 4 minutes (generally 1-2 minutes shorter than the first side) — always check your burger before eating to make sure it is cooked well enough
  12. Let your burgers sit for 5 minutes before serving
  13. Grill veggies at the same time, on a separate part of your grill, for about 10-12 minutes

Once everything is done and taken off the grill, plate and serve it up with some garlic pesto on top of your delicious burger!

This meal is so fresh, quick and easy to put together. It is a true summertime dish that you don’t have to fear. And of course you’re free to make this dish however you like. If you want to add a bun or something else, it’s your call!

Food is something that fuels us and feeds the cells in our bodies, but it’s nothing to freak out over either. While I prefer to cook like this at home, once in a while I go out and get something amazing like this:

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This is also a grass-fed burger from an amazing restaurant that used wholesome and fresh ingredients in Greenport, Long Island, named Salamander Cafe. If you’re ever in town, I highly recommend it! You also have to get their famous lemonade with mint. Trust me.

Like I said: grass-fed burger with fresh lettuce, green tomato and sweet potato fries. My meal took a while to come out because of some confusion in the kitchen, so they gave me a kale salad with green tomatoes on the house! Amazing. See how you can make indulging good for you? That burger with all the fixin’s is good for the body (grass-fed with veggies) and the soul (because it’s insanely delicious and there’s just an indescribably good feeling that eating an awesome burger gives you), while the kale salad bumps up the good-for-the-body part of the whole meal. 

Restaurant tip: if something goes wrong with your food, try not to sweat it — you might get something really cool out of it on top of feeling good about not getting angry with the staff. Sounds like a win-win to me! 🙂

If you’re going out or cooking at home, don’t sweat it! Think ahead — know what you’re going to do ahead of time. Chris and I set out to Greenport for lunch, and I knew I wanted a burger. I saw grass-fed on the window and we walked in. Knowing what you truly want ahead of time helps you make the best decision while dining out. I also like to save my indulgences for when I go out. I enjoy cooking as healthy as I can at home. Find your preferences, stick to ’em and plan, plan, plan! Within reason, of course. Live for the moment and enjoy as much as you can. But a little guidance never hurts. 

Good food, good tips, good moves, good for you.

xo Kim, Running on Good

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Egg Muffins Recipe

The other night, I needed a quick and easy dinner. I tacked on a second workout before leaving work, so when I got home I wanted a no-fuss dinner. Lightbulb! Egg Muffins! Protein, vegetables, and a little coconut oil… perfect.

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This really worked out great. I mixed everything, threw it on the oven, took a shower, waited 10 more minutes and was then sitting down to dinner. No fussing, no 20 minutes cooking in the kitchen, and no grazing around while I starved. I got my shower done, into my PJs, dried my hair a little, and ding! dinner was done. Clearly, these are designed for breakfast, but I like to break the rules of being conventional. Food is food. Eat what is good and what works for you, who cares if it’s a “breakfast food” or “dinner food” or anything else.

You can serve these by themselves, with another vegetable, a side of brown rice/quinoa mixed with mushrooms or if you have kids, add some organic shredded mozzarella cheese into the mix and pair this with a fun smoothie like organic milk/peanut butter/frozen banana and you’ve got yourself a pretty cool dinner! These are super healthy and a time saver.

How to make:

  • Whisk 2 whole organic antibiotic free eggs in a large bowl (# of eggs typically yields # of muffins; I did 2 eggs and got 2 muffins)
  • Finely dice any vegetables you want (tomato, cucumber, broccoli, peppers, kale, spinach, onion, etc.) and add to the whisked eggs
  • Add flavor with organic minced garlic, Real Salt, pepper + any seasoning you enjoy (don’t be afraid of adding too much flavor; less is NOT more in this case)
  • Optional: add organic shredded cheese into the mix
  • Whisk and spoon into muffin tins greased with coconut oil (adds amazing flavor, too!)
  • Bake at 350 degrees F for at least 30 minutes (watch for edges to brown and test with a toothpick)

I drizzled a little organic ketchup on mine and enjoyed every bite. Hope you try these out on your busy mornings, afternoons, or nights! They’re great to play around with because you can truly add whatever you want. Explore, play with your food, and enjoy!

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good

Is there an organic egg shortage? Read this article by my blogging friend, Lindsay Dahl, to learn more and find out what we can do about it! 

If you enjoyed this post, you may also enjoy this post for a delicious egg souffle by my blogging friend, Ribas with Love.

15 Minute Scrambles

I’m all for quick and easy meals, especially when it comes to dinner. I often make some kind of “scramble,” sometimes with eggs and sometimes without. It’s always good to have protein with your meal, and these two scrambles have protein, healthy fats, and vegetables for a balanced meal; one with eggs and one without.

1) Mexican Scrambled Eggs

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  • 2 organic eggs (protein, healthy fat)
  • bell peppers
  • baby spinach
  • black beans (protein)

Scramble eggs in a pan with coconut oil/ghee/coconut ghee, spinach, and bell peppers. When it’s just about done, add the beans to warm them up. Pairs well with hot sauce or organic ketchup.

2) Greek Scramble

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  • chickpeas (protein)
  • bell peppers
  • baby spinach
  • black olives cut into halves (healthy fat)

This scramble is egg-free and easier than an egg scramble. The clean up is easier, you don’t have to wait for the eggs, and it’s more filling. I threw everything into a pan and waited for the spinach to be thoroughly heated. I drizzled this with some olive oil after it was removed from the heat. And if you like cheese, you can always add feta. This may be my favorite scramble that I’ve made because I love Greek style food and the style really comes out in this dish with the black olives.

I love scrambles because they’re quick, easy, and you get an array of colors, tastes, and nutrients. They are almost like a stir-fry but without sauce. I always dress mine at the end to use only what I really need to get some extra flavor. Other foods that are great for scrambles are:

  • any vegetable, cut or diced if needed
  • mushrooms
  • any kind of beans
  • diced meat, chop meat, chunk tuna
  • rice
  • quinoa

Scrambles are also a great way to experiment and have fun with food. You can easily cook up something homemade and delicious that you can feel good about and be proud of.

Good food. Good tips. Good moves. Good for you.

xo Kim, Running on Good

Is there an organic egg shortage? Read this article by my blogging friend, Lindsay Dahl, to find out more and what we can do about it! 

Scrambled Eggs with Tomato and Avocado

I threw this together for lunch one day before class, and it was perfect. It’s fast, easy, and tastes great. Plus, it’s a perfectly balanced meal.

For this dish, I:

  1. scrambled 1 whole egg and 2 egg whites in a pan
  2. mixed it into a bowl with chopped tomato and avocado
  3. sprinkled in some pepper-and that’s it!

I usually scrambled my eggs with spinach, but I think I had run out when I made this. You can make this with or without the spinach. You could scramble the tomato and spinach in with the eggs or chop them up and just mix them in when the eggs are done-it’s up to you. I also like to sprinkle some grated parmesan on my scrambled eggs , and it would go great with this dish. There’s lots of ways to mix it up and have fun with it, and it’s so delicious! I made this for lunch for both Chris and myself, and Chris inhaled it. He loved it and said it was delicious. Unfortunately, avocado is a summer food, but maybe you can snag a few that are still good!