Category Archives: recipes

Animal Style Healthy Hack In-N-Out Burger

Animal Style: A Healthy Hack For The Awesome In-N-Out Burger Sauce

Animal Style… you’ve heard of it. It’s the off menu sauce that can take your plain old burger and fries from In-N-Out Burger and turn them into something out of this world!

I know you’re thinking, “Hey Dr. Carrie, how can you promote healthy living and eating and talk about a burger and fry joint in the same breath?”

Excellent question.

I am a big fan of In-N-Out Burger. They are located primarily on the west side of the US but on a family road trip to Texas is where I tried it out for the first time.

Yes, I ordered my single burger bunless in a lettuce wrap. In-N-Out calls it, “Protein Style” and it’s about 150 calories less than the original burger. It’s a good burger. My husband went for the secret menu ‘Animal Style Burger & Fries’. Animal Style is a sauce and caramelized onions with cheese.

Animal Style is a whole different level of good (I chalk it up to the onions).

Last week one of my kids brought up our road trip and he said that he would love to go to In-N-Out again. Since a road trip back to Texas (the closest location to us from Florida) isn’t on the books right now, I went to work to bring In-N-Out to us.

Animal Sauce Hack Time
animal style fries and burger

This recipe was made live on Facebook which you can watch here: https://www.facebook.com/iamcarrieburrows/videos/10154449119522003/

I love taking recipes and hacking them to figure out how to make them healthier and still stay true to the taste and this one nails it!

Animal Style Sauce Ingredients
1/2 cup mayo – (see my homemade mayo recipe below)
1/2 cup ketchup
2 tbsp dill relish or chopped dill
1 tsp yellow mustard
1/2 tsp sea salt
1 tsp apple cider vinegar
1/2 tsp pepper
1/2 tsp sweetener

Directions
Mix well and refrigerate until you’re ready to use it.
I like to make mine a couple of hours ahead of eating and allow all the flavors really blend together.
Caramelized Onions
Chop 1 cup of white onion
In a frying pan or skillet over medium heat, add 1 tbsp of avocado, coconut or olive oil, butter or ghee. Once hot, add in the onion and sauté for about 15 minutes. It can be done faster, but when you take the time and do it slow, there is a noticeable flavor difference.
Homemade Mayo
Ingredients
1 egg at room temperature
1 cup light olive oil or avocado oil
2 tbsp lemon juice or apple cider vinegar – room temperature
1 tsp sea salt
1 tsp dry mustard
Directions
In a mason jar or glass mixing bowl mix together the egg and lemon juice then add in the salt and mustard. Very…I mean very slowly add in the olive oil. You’ll be bored pouring when you do it right, that’s how slow you need to pour.
I’m telling you, you’ll be happy you made this.

BUT…

We are not talking burgers and fries as a regular part of you healthy nutrition plan. This is a one-off, once in a while treat. Oh, and in the Facebook live, I show an alternative to conventional potatoes for your fries… it’s ‘sweet’!

Thanks for taking the time to read this post. I really appreciate it! Thoughts, questions, ideas for future recipes? Let me know by leaving a comment below!

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rainbow wrap

Rainbow Wrap: Gluten Free, Paleo And Delicious!

Rainbow wrap snack time has become a new top request in my home! Either as a great little snack or an awesome lunch choice. They are so easy to make and incredibly versatile.

I know, when you hear ‘Rainbow Wrap’ your mind immediately sends you a picture of a typical wrap with some colorful insides or maybe even a roll from your favorite sushi restaurant.

Hopefully that will all change when you try this Rainbow Wrap because this wrap is made entirely from veggies with an option for protein and of course a few dipping sauces that I know you’ll love!

You start with ditching the conventional wrap and replacing it with a hearty Collard Greens Leaf!

That’s right… a collard leaf!

Now, I was a little hesitant at the thought of using a raw collard leaf. Don’t get me wrong. I love collard greens when they’re cooked, but a big old raw leaf? Absolutely! [Video Below of Both Original & Vegan Version]

Carrie’s Rainbow Wrap

Ingredients

  • Collard Leaves
  • Red Cabbage
  • Carrot
  • Rice / Quinoa
  • Cucumber
  • Red Pepper
  • Chicken
  • jalapeño (optional, but gives a nice kick and a great taste)

Directions

  1. Select collard leaves that are large without any holes. Using a paring knife, trim the spine of the leaf to make it about the thickness of the rest of the leaf. This takes some time and practice but it allows the leaf to bend without breaking.
  2. Cook your rice or quinoa and allow to cool.
  3. Cook your chicken the way you like. I used left over grilled chicken breast.
  4. Julienne the carrot, cucumber, red pepper and red cabbage.
  5. Lay your collard leaf, spine down and add a couple of teaspoons of rice / quinoa, your chicken and the vegetables.

Fold and roll.

Enjoy!

Sauces… I had three sauces for the video.
1) Sriracha & Garlic Aioli
2) Liquid Aminos & Sesame Oil with Green Onion
3) Thai Peanut Sauce

Go ahead and make these for yourself! They are a great recipe to add to your collection, especially with summer and fresh vegetables upon us!

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PS – Tomorrow I’ll be sharing the sauce recipes in my newsletter.

Rainbow Wrap

Vegetarian Rainbow Wrap

ASIAN Chicken Salad Recipe

Asian Chicken Salad

Asian chicken salad is so versatile and delicious.

Like any recipe I put together, I like to think that you can add your own flair and flavor to it so get creative and have fun with what you’re making.

After all, the more you make things to your liking, the more likely you will be to eat them.

Asian Chicken Salad can be part of a healthy lifestyle eating plan regardless if you’re doing a paleo plan, keto, high protein, low carb… whatever. You will LOVE this recipe as is or by adding your own mix.
[Video Below the recipe on how to put it all together like a boss!]

Asian Chicken Salad

Ingredients
3-4 cups of shredded cabbage (or bagged cole slaw without the dressing)
3-4 mini red peppers thinly sliced or a red bell pepper
1 cup shredded red cabbage
1/4 cup slivered almonds
1 cup chopped of shredded chicken breast ( a great use for leftovers from the night before)
1/2 cup of arugala
1/3 cup chopped onion (green or white – I like to combine them)
1/2 cup of carrot ribbons (use your peeler to make the ribbons)
1 tbsp sesame seeds

Dressing
1/4 cup of aminos (liquid or coconut)
2 tbsp rice vinegar
2 tbsp avocado or extra virgin olive oil
3/4 tsp sesame oil
2 tsp minced garlic
1 tsp fresh ginger
2 tsp sweetener

Directions
Dressing
Combine all of the ingredients and whisk to combine

Salad
Place all of the ingredients into a bowl and toss to combine
Mix the dressing into the salad when you are ready to eat.

I hope you love this as much as me and my family do!
Enjoy

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cobbler gluten free paleo vegan healthy

Cobbler: Gluten Free, Paleo, Vegan, HEALTHY!

Cobbler is a great dessert anytime at all but when summer rolls around it seems to be even better!  But if you’re trying to maintain a healthy eating plan it is never part of your diet.

Just a four ounce serving of one of the most popular recipes there is breakdown with:
250 calories
10 grams of fat
25 grams of sugar

That isn’t part of any healthy diet.

I love cobblers but you won’t catch me eating one with those kinds of nutritional breakdowns.

So the answer to a enjoying cobbler is to have a recipe that is healthier… and here it is!

cobbler gluten free paleo vegan healthy
Carrie’s Cobbler

Fruit Mixture

3 cups of fruit
3 tablespoons of sweetener  (coconut sugar, sugar free maple syrup, granulated sweetener)
1 tsp tapioca flour
1 tsp cinnamon (optional)
Cobbler Topping
1/3 cup almond flour
1/3 cup tapioca flour
1 1/2 tsp baking powder
3 tbsp melted coconut oil or grass fed butter (ghee or avocado oil)
1 tsp vanilla extract
2 tbsp of sweetener –  I used coconut sugar
Directions
  • Preheat the oven to 375
  • If you are using smaller dish servings like a mason jar or ramekin, grease them with coconut oil
  • In a bowl mix together your fruit, sweetener, tapioca flour.
  • In another bowl mix together your cobbler ingredients.
  • You want the cobbler ingredients to be clumpy. If you find it is too dry, you can add 1 tbsp of non dairy milk at a time to get to the right consistency.
  • Pour your fruit mixture into your baking dish or individual serving bowls and then top it with your cobbler mix.
  • You can sprinkle an additional tablespoon of sweetener and 1 tsp cinnamon over the top of the cobbler before baking. #extra
  • Bake for approx 20-25min for a larger baking dish.
  • Bake 17-19 min for smaller ramekin size dishes

cobbler gluten free paleo vegan healthy
Notes:

– for the fruit mixture you can swap out tapioca flour for Xanthan Gum – 1/2 tsp
– you can use a gluten free flour blend instead of almond flour if you have allergies
– you could add in some lemon zest for another layer of flavor
– a couple of drops of maple or butter extract could be added to the topping
– if you wanted more of a texture topping, you could add in some chia seeds, finely chopped pecans, etc
You could serve this with coconut milk whip cream or our version of healthy ice cream!
Here is the best part… this recipe is simple to make, fast and easy!
I made this Live on Facebook just so you can see how simple it is to have a great cobbler that is Vegan, Paleo and Gluten Free!
cobbler gluten free paleo vegan healthy
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paleo ice cream

Dairy Free Paleo Ice Cream

Paleo Ice Cream with out any dairy that doesn’t require a machine to make?  You bet and it is legit Ice Cream. I made this on Facebook Live (go watch it here).

Paleo Ice Cream Base Recipe

1/2 cup coconut milk (the canned full fat)
1 egg white
1 tbsp honey or any sweetener you like

Add the honey to the milk and microwave for 30 sec – give it a stir and blend it. Whisk/froth up the egg white until it is light and frothy, add that to your milk mixture.

Strawberry
5-6 frozen or frozen strawberries
1-2 tsp water
Blend until it has liquified
Add in 1/4 cup of sweetener (optional)

Add that to your coconut milk, blend well – pop it in the freezer. It needs at least 90 mins to set.

Chocolate

1/3 cup of dark chocolate or dairy free
Melt it in 15 sec intervals in the microwave- mix really well, pop it in again for 15 sec. You don’t want it to scorch. Let it cool for a minute before you add it to your milk mixture.
You can use cocoa powder – start with 1 tbsp. You will need to add some sweetener (about 1 tbsp) if you go with cocoa powder. Blend well, pop it in the freezer!

Other flavor options:

  • coconut lime and add in shredded coconut
  • coffee
  • raspberry
  • coconut
  • pineapple
  • orange (made with orange extract)
  • vanilla (use sugar free vanilla syrup)
  • chocolate almond

Get creative with your taste buds… and don’t forget to include your kids in the creation!!!

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Zesty Zoodle Salad…Say Goodbye To Boring Salad Forever!

Zesty Zoodle Salad is one of my goto choices for getting more veggies in my diet that goes beyond boring old carrots or greens or zuchinni.

There is no room in this world for boring, bland salads. With so may amazing taste options, you should NEVER settle for less than awesome!

Awesome like this Zesty Zoodle Salad. Oh my goodness this is a great one!

INGREDIENTS

1-2 large zucchini, spiralized
1/2 red bell pepper or 3 mini red peppers, chopped
1/2 cup shredded red cabbage
cup chopped cucumber
1/2 cup shredded carrots
1/3 cup chopped red onion

Zesty Zoodle Salad Dressing

  • Tablespoons apple cider vinegar 
  • 1/4 cup avocado oil or extra virgin olive oil
  • 1/2 teaspoon sea salt
  • teaspoon brown or dijon mustard
  • 1/2 teaspoon Italian seasoning (mixed herbs)
  • teaspoon sweetener
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper

Directions

  1.  Add zucchini, bell pepper, red cabbage, cucumber and red onion into a large salad bowl.
  2. In a measuring cup whisk together the dressing ingredients.
  3. Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
  4. Get creative with add in’s: shrimp, olives, tomatoes

Zesty Zoodle Salad

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gluten free paleo pancakes

Gluten Free Paleo Pancakes – 5 Ways

Gluten free paleo pancakes were the showcase on Facebook LIVE last night – you can catch the replay HERE.

Using a base pancake recipe, I put together 5 breakfast combinations that are great for everyone in your family!

Quick, fast, easy and tasty!

I made:

Pancake Fruit Kabobs

My kids ate them and I wasn’t fast enough to get a pic – watch the video!

Blueberry Pancakes With Strawberry Sauce

 

gluten free paleo pancakes

 

Bacon And Egg “Sandwich”- My Healthy Version of a McGriddle

gluten free paleo pancakes

 

Avocado Pancake Toast – (my take on the ever so popular avocado toast)

gluten free paleo pancakes

 

Pancake Dipped Bacon <— not a typo, the real deal

Sadly no pic, once the broadcast was over my kids swooped in and inhaled all of the pancake bacon dippers #Sorry

You can make these pancakes ahead and freeze them. When you are ready to eat, take them out and pop them in the toaster!

Gluten Free Paleo Pancakes Base Recipe

1 1/2 cups of gluten free all-purpose flour (I have Pillsbury and Bob’s Red Mill)
3 1/2 tsp of baking powder
1/2 tsp salt
1 1/2 cups of dairy free milk (almond, coconut, cashew)
1 egg
3 tbsp of an oil (avocado, ghee, coconut oil or melted grass-fed butter)
Sweetener (see below)
Water
Directions
If you’re making them to be savory then only add 1 tbsp of sweetener
To make them more traditional add 1/3 cup of sweetener of your choice.
Mix the dry ingredients together with a fork, then add in the milk, egg and oil. Mix well.
It will be thick but you can thin it out little by little with water. You don’t want it soupy.
Heat your griddle or frying pan, I used KerryGold in the pan.
Scoop out the size of pancake you want. Wait for the bubbles to form then flip.
What I like to do is a make one pancake, cook it and taste it. I can adjust the flavor of the remaining batter if need be.
Optional Add in’s
  • cinnamon
  • nutmeg
  • butter extract
  • maple extract
  • blueberries
  • Sprinkles
  • Powdered peanut butter
  • Flax seeds, hemp seeds, coconut flakes
  • Seasonings
Get creative!
Coconut Flour Pancakes
gluten free paleo pancakes
In the broadcast I mentioned a coconut flour recipe.
When you use coconut flour, it has the hint of coconut flavor so be prepared for it.
If you don’t like coconut, this might not be for you.
Coconut Flour Pancakes
3 tbsp coconut flour
3 eggs
1/4 tsp salt
3 tbsp non dairy milk
3 tbsp oil (coconut, avocado or melted grass-fed butter)
1/4 tsp baking powder
2-3 tbsp sweetener of your choice
Blend all of the ingredients together.
Cook on medium heat, scoop out the size of pancake you want.
Once you see the bubbles, flip.
You can use the same add in’s as above.

You have options!

…just have to use them!!!
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