If you thought that eating Paleo is expensive, think again! In Ciarra’s upcoming book, the Frugal Paleo Cookbook, she’ll show you that you can eat delicious and healthy meals without breaking the bank.
To give you a taste of the recipes in Frugal Paleo, make this sweet and savory Teriyaki Stackers today. I can guarantee it will transport your tastebuds to the tropics after that first bite. This meal took me no more than half an hour to prepare and cook so I give it 2 thumbs up! I used canned pineapples in lieu of fresh ones and cooked them on a cast iron pan instead of an outdoor grill. The different flavors worked well together my husband and I ate two patties each so there were no leftovers!
The Frugal Paleo Cookbook will be released on Dec 2, 2014 and if you pre-order, you get some awesome bonus materials such as:
1.) Ciarra’s 20 Frugal Finds at Costco
2.) 10 Paleo Diet Myth Busters
3.) 7 special offers to some of Ciarra’s favorite Paleo products, services and brands like Barefoot Provisions, Exo Protein Bars, Fat Face Skincare, TX Bar Organics grass-fed beef, PrimalPal online meal planner, Pure Indian Foods and WholeMe!
If you already pre-ordered, get your bonus material HERE.
- 1 lb (454 g) grass-fed ground beef
- 1 tbsp (15 g) seeded jalapeño, finely diced
- 1 clove garlic, minced
- 2 tbsp (5 g) cilantro, chopped
- ½ tsp kosher salt
- 1 tsp (4 g) sesame seeds
- ½ tsp onion powder
- 4 quarter-inch (6 mm) slices of red onion
- 4 half-inch (1 cm) slices of fresh pineapple
- ½ cup (118 mL) coconut aminos
- ¼ cup (60 mL) raw honey
- 1 tbsp (15 mL) rice wine or coconut vinegar
- Mix together the burger patties and get them on the grill. By hand, combine the ground beef, finely diced jalapeño, minced garlic, chopped cilantro, salt, sesame seeds and onion powder. Grill to your desired doneness over medium-high heat alongside the fresh pineapple and red onion slices. I like to grill the pineapple and onion for just 2 to 3 minutes per side, just to get the char-marks but enough to change them much, texturally speaking.
- While the grill is going, mix up the quick teriyaki dipping sauce. This is meant to be super straight forward. Combine the coconut aminos and vinegar, then stream in and whisk the honey to emulsify. Portion the dipping sauce into equal amounts for the number of people eating and hold at room temperature.
- Grab the burgers, pineapple and onion off the grill. Stack them pineapple then onion then burger on your plate or serving tray and serve alongside the teriyaki dipping sauce. Eat these with a fork and knife making sure to get each layer in every bite!