The kids got up on the early side this morning. Sometimes James wakes up crying unexplainably. I think he gets overtired when lots of fun things are going on and just looses it, even after a good night of sleep. He's had a lot going on the past week with family in town and I think he is almost recovered from no naps and late nights. He was more than happy to miss naps and stay up late to hang out with his awesome grandparents, aunts, and uncles.
On early mornings like this it is really nice to have pre-made breakfast in the fridge. Usually, breakfast consists of our homemade pork sausage that we make twice a week and whatever veggies sound good at 7AM. This morning, luckily, I had some turkey soup (celery, carrots, turnips, turkey, rosemary, broth, yum!) and a sweet potato leftover, but, my go-to leftovers have become my hamburgers with sage leeks. I LOVE a good hamburger, but, since I can't eat anything that goes on burgers (tomatoes are a nightshade, onions are high FODMAP, cheese aggravates my digestive inflammation, I'm not eating raw food so no lettuce, and definitely no bun! yeah, I'm a mess.) our relationship hasn't been the best as of late. I tried just mixing the patties with my cauliflower, broccoli, carrot mix, but it just isn't appetizing. My favorite pre-FODMAP-issues soup was onion-leek. Since cutting onions out of my diet I just didn't know what to do with the long, leafy leeks. I had to do something before they went bad (although, they take awhile to go bad)! I threw them in a pan, added a couple things, layered them over my burger, and ta-da! My new favorite recipe! I made a large batch so I had plenty for future burgers. If you plan to re-heat these on the stove I would recommend watching your initial cook time so they won't have to fry when they are cooked a second time. Here is the recipe! I'm not good at specific measurements, I always eye everything. When I make these again I'll try to update with actual measurements.
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| Hamburgers w/ sage leeks and apple-orange sauerkraut. |
Sage Leeks
Ingredients:
Leeks, chopped in 1/2 inch strips (I usually use two packs from Wegmans. Each pack contains three small or two large leeks.)
Coconut oil (I use about 1T to initially coat pan and add more as needed.)
Juice of one lemon
Sage (spice)
Salt (I use Real Salt)
Tumeric (spice) - optional
Directions:
1. Melt coconut oil in large pan.
2. Add leeks.
3. Pour lemon juice over leeks.
4. Sprinkle top of leeks with sage until covered in a light layer.
5. Cook, stirring occasionally, until leeks are soft and slightly transparent.
6. Sprinkle small amount of tumeric (no more than half the amount of sage) and salt on top of leeks, stir to combine.
These can be poured liberally over a hamburger patty or two. I also add fermented ginger carrots as a condiment over my hamburger-leek mixture and it is delicious!
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