This has been one of my favorite (and Dan's favorite) recipes that I have come up with since the GD diagnosis. It really feels indulgent. If you are finding that carbs like quinoa are spiking your sugars, try a vegetable side instead. I will post a great generic veggie roasting tip in a few days for your reference. The nice thing about this one is that it takes maybe 25 minutes.
Ingredients (serves 4):
16 oz of grass-fed ground beef (or bison if you want something a little leaner and earthier)
1/2 bag of pre-washed spinach or baby spinach
1/3 cup of pine nuts
2 tbsp. olive oil
1 cup uncooked quinoa
4 oz goat cheese
2 tbsp. faux butter (I like the Earth Balance made with olive oil)
Begin by cutting your 16 oz of meat into 4 equal pieces, and then hand-smooshing them into patties. place in a lightly-oiled pan together and let them start to cook on med/high. Salt and pepper to your liking (you won't need too much- the topping is flavorful). Flip them when they look like they have almost cooked to their centers (when viewing from the side)
put your cup of quinoa and a cup of water into a pot and bring to a rolling boil, then lower the heat so it is simmering while you work on the rest of your meal. Once the water is completely evaporated, turn off the heat and mix in a little faux-butter.
In another pan, pour a little olive oil and then dump your spinach leaves. Allow them to wilt and toss them around a little. Once they are completely wilted, mix in your pine nuts and goat cheese. Combine until the goat cheese is completely melty and the mixture looks a little like fancy creamed spinach.
On a salad-sized plate, place your burger, top with the spinach mixture, and add a side of the quinoa.
It's really, really lovely, promise.
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