I met Laura a few months ago after following her yummy Paleo recipes on Instagram. She has since joined my one of my online 30-day Fit Club challenge groups and I have gotten to know her pretty well over the past few months. I'm happy to call her both a friend and an inspiration - she is a true testament to the fact that I commitment to clean eating and a healthy lifestyle can change you for the better - both inside and out. I asked her to share one of her fantastic recipes and she created this one especially for us!

About Laura

I am 31-year-old a stay-at-home mom who has always had a passion for cooking and baking. After struggling with weight and food addiction my entire life, I discovered the Paleolithic lifestyle. I have been Paleo since November of 2011, and since then I have lost a total of 60 pounds and have dropped 5 dress sizes. My overall health has improved drastically as well, with increased energy, clearer skin, healthier digestion, significantly fewer headaches & sinus struggles, and better sleeping patterns. My new Paleo lifestyle and my passion for cooking are perfect companions, and I have been having a blast in my kitchen exploring all sorts of new recipes and foods! I believe whole-heartedly in a clean, natural approach to health, and that all begins from the inside. It starts not only with the quality of the food we consume, but also our relationship with food and with ourselves. I hope that my story can help others find their path to healthy living!

All American Cookout - Spicy Paleo Style!

Summer has officially arrived, and she has brought with her the All American Cookout! This iconic summer party usually includes a vast array of S.A.D (Standard American Diet) foods like potato salad, pasta salad, chips and dips, white buns, and of course soda and BEER! It all looks and sounds amazing, but for those of us who strive to eat clean and live a JERF (Just Eat Real Food) lifestyle, it poses some serious problems. Temptation knocks at our doors, and we stand with our toes on the threshold flirting with disaster. Solution? Have your own cookout--clean eating style!

For me, clean eating is Paleo (gluten, dairy, soy, refined sugar, and legume free). As the Paleolithic lifestyle gains momentum, many peopleʼs first reaction to the diet is that they will feel deprived. This recipe post aims to prove otherwise! Combining my two favorite things--burgers and mexican food--I have come up with a recipe that includes ingredients you can easily find at your local grocery and wonʼt cost you an arm and a leg. As always, buy your foods as organic and local as possible to ensure no GMOʼs or unwanted byproducts!

Paleo Burgers: Bison Fajita “Queso” with Chips and Dip (serves 4)

Burger:

1 lb ground bison (or beef if you prefer)
1 egg
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs ground cumin
1/2 Tbs chili powder
1/2 Tbs cayenne
1/2 Tbs sea salt
Sturdy large leaf lettuce for “bun”

Mix all ingredients (minus lettuce) in a bowl with hands until egg & seasonings are full incorporated. Form meat mixture into 4 patties and grill to desired doneness. If you are unable to grill, you can always oven-broil them on high on the middle rack, flipping after 5-10 minutes, depending on thickness & desired temp.

Burger topping:

1 red bell pepper
1 green bell pepper
1 yellow onion
Dash of sea salt
2 Tbs ghee or other Paleo approved oil (Ghee is Whole 30 approved. OMGhee is the best on the market)

Slice peppers and onions approx. 1/4 inch thick. Melt ghee in a pan at med-high heat on the stove top. Sauté peppers and onions in ghee until cooked through. Salt lightly. If you have a saute pan for your grill this can also be done on the grill. Just melt the ghee in the microwave and coat the peppers and onions before sauteing on the grill.

Sweet Potato Chips:

**Can be made ahead of time--let cool & store in an air-tight container or ziploc bag**

3 medium-large sweet potatoes
2 Tbs ghee melted (can also use olive oil)
Sea salt

Preheat oven to 200*. Thinly slice sweet potatoes and put into a ziploc bag. Pour melted ghee into the bag and sprinkle in some sea salt. Close the bag and shake it until all the potatoes are coated in fat & salt. Place on a baking sheet and bake for 1.5-2 hours flipping halfway through. Remove from oven when light brown and crispy. You can do a quicker version, putting them in a 375* oven for a shorter period of time, however they wonʼt be as crispy.

Cilantro-Lime-Bacon Guacamole:

2-4 ripe avocados depending on size
4 Tbs finely chopped fresh cilantro
Juice from 1 lime
4 slices of bacon crispy fried & crumbled
1/4 large red onion chopped (or 1/2 of a small)
Salt & pepper to taste

Remove fruit from the avocado and place in a bowl. With a fork smash until desired consistency for dip. Mix until incorporated the fresh cilantro, lime juice, bacon crumbles and onion. Add salt and pepper to taste.

“Queso”:

1/2 cup ghee
1/2 cup creamy cashew butter
3/4 cup unsweetened almond milk
1 tsp salt (more if desired)
2 cans diced tomatoes & chiles

In pan on low heat put everything but tomatoes & chili. Stir and heat until well mixed.

Add tomatoes and chiles. continue to heat until hot. Take care not to cook too long, as the nut butter can get a bad consistency. Note: Without the tomatoes and chillies, this “cheese” sauce makes a great base for other sauces, and when cold can make a great base for veggie dip (as it thickens in the fridge).

To serve:

Place burgers on a couple lettuce leaves. Top with peppers and onions & “queso.” Put a couple more lettuce leaves on top. Serve up the chips & dip directly on the plate, or serve them buffet style and ENJOY!

For more of Laura's recipes and a glimpse into her everyday life, follow her on Instagram at "lpepps".