So today I'm going to share with you one of my very favorite lunches EVER! AIP, Paleo, or normal-ish eating habits. This is one of my favorites, hands down, across the board!
There are days when it’s a good day only because you didn’t throw up. There are days when it takes all the strength you can muster to stay on your feet. And if you’re stupid like me, you’ll add a thousand things on top of that.
I apologize for my prolonged absence. It happens when you have a chronic illness. I’ve been a lot worse ever since coming from YCCLC, and had friends visiting and a summer arts festival. So there has been a lot keeping me away from here! Most days I can stay on my feet, thankfully, but I’ve had some pretty terrible days, while being in town every day for at least three weeks straight.
I had to eliminate every food I was eating, and add a few things back in a little at a time. Unfortunately, some days all I can eat without being sick is the worst food ever invented, bone broth. But on days I feel okay, I can still have my all-time favorite food, these AIP gyro sliders!
Besides the bone broth, lamb is the only protein that I can have. But that’s fine, because I LOVE lamb. Growing up on Israeli food, I got to eat it quite often.
These sliders are on a sweet potato bun with an AIP guac and lettuce. They are full of Mediterranean flavor, and they are my absolute favorite lunch! Someone asked me the other day if I was tired of these yet, because I have them so often, but no. I still can eat this almost every day!
I hope you enjoy these as much as I do!
Heat the oven to 425*. Slice the sweet potato into ¼ inch slices and bake until soft. Let cool.
Mix the lamb and the first list of spices. Divide the lamb into sixteen patties. Freeze twelve.
Cook four of the patties. While they cook, mix the avocado and the second list of spices. Place patties on sweet potato slices. Top with guac and lettuce. Finish with another sweet potato slice.
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Almost two years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to try to make good, affordable, easy, allergy-friendly food! All of my recipes, therefore, will be gluten free, dairy free, bean free, egg free, and cane sugar free. Most of my recipes will be paleo, Whole30, and/or keto friendly.
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.