By Lauren Haas
Lauren HaasCaramelized Onions:

1 tablespoon organic, extra virgin coconut oil
1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons Balsamic vinegar
½ cup organic chicken brothHeat oil in a pan at a medium heat and add the onions.
Sautee onions for 2 minutes, add minced garlic and the sweetener.
Cook for 2-3 minutes then reduce the flame to a LOW heat.
Stir in the chicken broth.
Let simmer for 15 minutes or until the onions are soft and caramelized.
Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey….Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey….Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey….

BigBurgersinPortobelloBunPortobello“Buns”:

8 large Portobello mushroom caps (2 caps per burger; one for the top and one for the bottom)
1 ½ tablespoons organic, extra virgin coconut oil
2 crushed garlic cloves
Salt and pepper to taste

1 tablespoon honey1 tablespoon olive oil1 teaspoon saltBurgers:

1 pound ORGANIC, GRASSFED or WILD ground beef/bison/lamb/turkey
1 tablespoon Dijon Mustard
1-2 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup Almond Cheese, cubed

Directions:

Preheat your grill to high.

Make the caramelized onions. Slice the onions and mince the garlic. Heat a pan with oil on a medium flame. Add the onion and garlic along with the balsamic vinegar and chicken broth. Cover with a lid, stirring occasionally. After 15 minutes, remove the lid, turn up the heat to cook put the liquid. Once cooked, set aside.

Rub “buns” with oil and season with garlic powder, salt and pepper. Set aside to grill with the burgers.

In a bowl, using your hands, combine all of the burger ingredients, to include the caramelized onions, until evenly incorporated. Form into 4 equal-size burgers.

Place the burgers on the grill and cook for 4 to 6 minutes per side depending on how you prefer your burger to be cooked.

Simultaneously, cook the mushroom “buns” on the grill for about 8-10 minutes or until heated through and tender.

Remove the burgers and buns from the grill. Place a burger patty between two mushroom caps and pile it with any of the organic Fixin’s below.

Have your vegetarian guests place their buns on a plate and pile them high with the fixin’s and the zucchini and fennel salad!

Organic Fixin’s:

Dijon mustard, unsweetened organic ketchup, salsa, guacamole, hummus, leafy greens (Arugula is a great addition), avocado, tomato and/or fried organic Lily’s egg.

Parsnip FriesParsnip Fries
Prep Time: 10 minutes
Cook Time: 30 Minutes
Serves: 4

Ingredients:

8 Parsnips, sliced into fries
1 Tablespoon Grapeseed oil (melted coconut oil works well, too)
Salt (Garlic salt rocks)
Paprika

Directions:

Pre-heat oven to 450
Line a cookie sheet with parchment paper and spray with oil.

Slice parsnips into fries. Toss with oil and season with salt (I love Trader Joe’s Garlic Salt) and paprika.

Place parsnips on the cookie sheet. Place in oven for 20-30 minutes or until golden. Dip into unsweetened ketchup for a great experience.

Lauren Haas is a Holistic Nutrition and Lifestyle Coach in Los Angeles.
http://www.haasholistic.com