Good day my favorite foodie friends! It’s Friday! Do I hear a collective sigh?
Yes, it’s time for the weekend and hopefully you have a little bit of R&R planned! Well, the folks at
always like to start the weekend with lots of food, and I mean lots! I don’t know about you but great venue seems to grow larger each week, food from all over the globe. It’s great, it you haven’t checked it out yet, please do!
After the yearly visit to the local Bird Doctor…
this week, we’ve decided it’s time to shed a few pounds. The feathers are feeling a wee bit tight these days, so we decided to hit the pavement early, ramping up the miles on the bikes! It’s already 90 degrees in the shade and as you can see, Mr. Bird is not wasting any time!
About an hour later…
we coasted back into the garage, ready for a nice, cold chocolate smoothie! No arm twisting on this one! A little protein powder, frozen bananas, berries, avocado, cacao and almonds….yum!
As many of you know, the famous Steemit Sandwich Contest is over but that doesn’t mean we can’t make sandwiches! So, we’re bringing those great sandwiches to you!
It’s Friday night, a great night for grillin’ and Bison is the chosen Burger!
Fresh buns will do…
These are awesome, gluten free and for those of you enjoying the Keto diet, they’ll work for you as well!
All you need
- Almond Flour (1 1/2 cup)
- Psyllium Husk (1 tbsp.)
- Baking Powder (1 tsp)
- Sea Salt (1/2 tsp)
- Garlic Powder (1/2 tsp)
- Mozzarella Cheese (1 1/2 cup)
- Cream Cheese (4 tbsp.)
- Egg (qty 1)
- Parmesan Cheese (1 tbsp.)
Chesses were melting…
in the microwave while I mixed up the dry ingredients. Combine the dry and wet along with the egg, roll it into a ball and into the fridge for 10 minutes. Bison Burger, chopped sweet onion and sweet peppers a dash of sriracha and Chicago Seasoning! Patty up and we’re good to go, grillin!
While the burgers are on the grill…
I divided the dough into four even pieces, rolled them into sweet little balls and placed them on a parchment lined baking sheet. Top with parmesan cheese and baked them for 15 minutes at 400 degrees
Dinner time! Pesto garlic cheese topped burgers and Dirty Dill Wickle Pickles!
Oh my, after that we needed another bike ride! But honestly, no heavy bloated feeling with those nice gluten free rolls! I would love to hear what you’re grillin’ this weekend! Join us on Fridays for
So glad you stopped by today…
And as always, blessings to you all!