clean eats

The Backyard Burger

Worrying about your backyard BBQ tonight!? I've got you covered!! This is hands down our very favorite way to make burgers, and it is sure to impress your guests. For all you Paleo-eaters out there, this is right up your alley! Drooling taste buds, meet The Backyard Burger. Have a safe fourth of July!


Serves 6


2 lb. grass-fed ground beef

1/2 onion, minced or grated

4-5 green onions, sliced thin

3-4 garlic cloves, crushed

3 tbsp. coconut aminos, or lite soy sauce

1 tsp. extra virgin olive oil

1/4 tsp. pepper

1/4 tsp. ground mustard

1/4 tsp. thyme


1. Mix all ingredients until just evenly combined. Don’t over mix! 

2. Shape into six patties. Meanwhile, preheat grill or grill pan to high.

3. Brush patties with olive oil, and grill for 5 minutes. Flip, and grill for another 5-7 minutes, depending on cooking preference.

4. Eat wrapped in lettuce or on a whole wheat bun with your choice of veggies and condiments.

Recipe modified from Shannon at @cleaneats_cleantreats, and Rachel at @rachel_rebuilt, (two women who I greatly admire!)

The table's set!

Meg's cinnamon Crepes

These will melt in your mouth and give you the satisfaction of eating a healthier crepe than one you'd find on the streets of Paris. Chances are, you won't even know the difference!


Yields: 5 medium crepes. Double for bigger groups


1/2 cup white, whole wheat flour

2 egg whites

1/2 cup 1% milk, or skim

1 pinch of kosher salt

1 Tbsp. unsweetened applesauce

1/2 tsp. cinnamon (*Optional. They are yummy, even without the cinnamon)

1/2 cup fresh berries, or frozen berries (thawed, and drained)

1 Tbsp. powdered sugar for dusting


Mix all ingredients together in blender, besides berries and powdered sugar. Heat small/medium skillet to medium heat and lightly coat with butter or coconut oil. Pour 1/4 cup of batter into the pan and tilt in circular motion until the batter has spread to edges. Cook until bottom is starting to brown, and flip. Enjoy with fresh berries and powdered sugar to dust the top!


veggie medley

This is one of my very favorite sides. It's colorful, warm, rich in vitamins, and will be sure to impress your next dinner guests. Best part is, it doesn't take long to throw together- just let the oven do all the work!


1/2 zucchini, sliced thin

1/2 yellow squash, sliced thin

1 c. butternut squash

2 medium turnips, washed and diced

1 large golden sweet potato

1/2 tsp. kosher salt

3-4 Tbsp. EVOO


Cut/dice up vegetables and put them in a large bowl. Sprinkle salt and EVOO over the top as you toss. Make sure all the veggies are covered. Line baking sheet with tin foil and set oven to 400 degrees. Spread out veggies on baking sheet and bake for 40 minutes, or until potatoes and turnips are soft and starting to brown.