Here’s how we did it:
Swap out the bread (gluten be gone!) for crunchy bib lettuce “buns.” Easy. Upgrade the mayo with a smear of homemade vegan avocado mayo. But of course. Finish it off with a delicious herb-studded lamb patty. Because we can!
4th of July here we come!
This recipe falls into our 80:20 Plan because of the bacon and the tomatoes (make it cleanse friendly by omitting, it will still be yummy). But it just goes to show you that you can eat like a queen (or king!) without sacrificing your health.
There are so many easy and healthy substitutions available to us nowadays. You don’t have to live without your favorite food, but you may need to give it a healthy makeover!
What’s your favorite not-so-healthy old standby? We would love to give it a Conscious Cleanse makeover, so be sure to leave us a note in the comments below.
With 80:20 love,
Yields: 4 burgers
Ingredients:
¾ LB. bacon 1 LB. ground lamb 2 TB. fresh dill, finely chopped 2 TB. fresh mint, finely chopped 1 TB. fresh oregano, finely chopped Zest of 1 lemon 1 tsp. garlic powder ½ tsp. smoked paprika ½ tsp. freshly ground pepper 1 tsp. sea salt 1 heirloom tomato, sliced 1 head bibb lettuce Avocado Mayonnaise (recipe below)
Instructions: Preheat your grill to 450 degrees.
In a medium skillet cook bacon over medium heat. Place on a plate lined with paper towels to drain.
Meanwhile in a medium sized bowl combine ground lamb, dill, mint, oregano, lemon zest, garlic powder, smoked paprika, pepper, and sea salt. With your hands gently combine and form 4 patties. Indent the center of each patty so it does not shrink after being cooked on the grill.
Place the lamb patties on your preheated grill and cook until the internal temperature is about 150-160 degrees (more or less depending on the doneness you prefer).
Wash and dry lettuce leaves. These will be your “bun.” To assemble, place one lettuce leaf down, top with 1 TB. of Vegan Avo “Mayo” (recipe below), one slice of tomato, 2 slices of precooked bacon, and one final lettuce leaf on top. Voila!
Yield: 2 cups
2 ripe avocados ¼ cup olive oil 1 TB. freshly squeezed lemon juice 1 tsp. apple cider vinegar ½ tsp garlic powder 1 tsp. sea salt 1 TB. dijon mustard ½ tsp. ground black pepper 1-2 TB. water to thin, if necessary
Instructions: In a high-speed blender, place avocados, olive oil, lemon juice, apple cider vinegar, garlic powder, sea salt, dijon mustard, and black pepper and blend until emulsified and creamy. Thin with water if necessary. Store in a airtight container for two days maximum. It is best used on the first day!
Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website.
Conscious Cleanse Detox Flow - Jo Schaalman
Heart Opening Forrest Yoga Flow - Jo Schaalman
Traditional Hot Yoga - Julie Peláez