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Happy Thursday, gorgeous!
This past weekend I traveled to Los Angeles, CA to meet up with one of my favorite women in the women’s wellness space, Dr. Lara Briden. We co-hosted an event called “Women Are Not Small Men” at a gorgeous space in Culver City, and talked with about 12-15 lovely ladies about all things hormonal health.
The event went really well despite such a short prep time and I loved having the opportunity to discuss important health topics with the women who showed up. Many of them were clinicians of some sort but we did have a few “regular” women who were just passionate about learning about their own bodies.
Having the opportunity to hang out with Dr. Lara (as well as some other amazing movers and shakers in the women’s health arena) was such a blessing. It was great to be able to chat with her about our perspectives on what causes common health issues like PCOS and amenorrhea, and how women need to be aware of how their physiology differs from that of men’s.
Men are usually the unfortunate “standard” for how normal bodies function, and women are thus led to believe their bodies should work like men’s do. Our goal is to show women that their bodies require a different approach than men’s do, and to embrace that difference rather than feel like it’s “abnormal” or a “nuisance”.
I came home from the weekend feeling incredibly inspired about women’s health and the role I can play in sharing evidence based information that betters women’s lives. My mission is to help women get their health optimized so that they can focus their time and energy on following their dreams and pursuing their purpose. When women understand their bodies better, this allows them to make better choices for their health behaviors that work best for them.
If you missed the event, I hope to do something similar in the future and possibly record it, so don’t worry that you’ve totally missed out! Dr. Lara and I definitely aren’t done collaborating! 🙂
Now if you’re just here for the food, here’s the #FedForReal recipe of the week! 🙂
Fed For Real
Recipe of the week:
Bunless Burger Bowl
These deconstructed burgers are an easy meal you can cook completely on an outdoor grill while unwinding with some fresh air after a busy day.
Look for high quality, 100% grass-fed beef patties, free from added fillers (like grains and gluten), additives, and preservatives. Added spices, herbs and vegetables are fine and you can add your own spices to flavor the beef.
Using pre-formed beef patties is a great short cut if you want to skip out on making your own. Try ground lamb or bison/buffalo for an interesting flavor twist.
My preferred version has cheese on it. But you can substitute the cheese for a Paleo-friendly sauce (see below) for a completely grain-free/dairy-free meal.
Bunless Burger Bowl
Prep time: 10 min / Cook time: 30 min / Total time: 40 minutes
1 serving = 710 calories, 26g fat, 41g protein, 77g carbs, 8g fiber
- 12 oz Grassfed 100% Beef Burger Patties
- 4 Medium White Potatoes, washed
- 1 Cup sliced white or yellow onion
- 2 Organic Cheese Slices (optional), full fat
- OR 1 TB organic Ketchup or mayonnaise e.g. Tessemaes or Primal Kitchen (optional)
- 2 medium Tomatoes, sliced
- ½ Cup raw Beet or Carrot, grated
- ½ Cup Fresh Pineapple, cubed
- 1 Small head Romaine lettuce or mixed greens, washed, leaves sliced
- Salt and Pepper
- 2 TB Sauerkraut, Kim Chi or Lacto-fermented Pickles
- Preheat outdoor grill or heavy-bottomed skillet over medium-high heat. (Preheat the oven to 360 F (180 C) for potatoes if not using a BBQ.)
- Place potatoes in a pot of boiling water. Parboil for 10 minutes then drain and cool slightly. Poke each potato a couple of times with a fork then individually wrap each one in foil. Place potatoes on the BBQ or in the oven and cook for 30 minutes or until soft.
- Cook the burgers on the BBQ or skillet for 2 minutes each side. Then again for another 3-5 minutes each side for desired rareness. If using cheese, melt the cheese slices over the top of the burgers on the grill for ~1-2 minutes before the burgers are done.
- While the burgers are cooking, toss the onions in the oil and cook on the grill until they start to caramelize/ brown.
- Assemble half the cooked and raw ingredients in the bowl and top with a tablespoon of sauerkraut or kim chi.