Healthy but Comfort Food
I was trying to think of a healthy dish for my husband and I to take camping with us. I want something special and a treat, but not too far off our dairy free, low calorie diet. We are training for a hike to the top of Rabbit Peak, in Anzo Borrego. It is just considered an ‘epic day hike’, but us old codgers consider it an expedition. A 21 mile hike with 8700 ft in elevation change.
My Experience of The Gym
We decided that now we are both close to 50, the only way we were going to stay fit, and exercise on a daily basis, was if we had our own home gym. Being an introvert, I always hated being at the gym. The sweaty stench of all those wet bodies covered in salty slime and contaminating bacteria. Dripping all over the machine I was about to use. The stale odor of cheesy feet, rubber mats, damp towels and unwashed lycra clothing. The incessant noise of the machines smashing down, metal on metal, as the macho men did their speed circuits. Parading in front of the mirror like pregnant peacocks to make sure they were still as beautiful as when they waltzed in. The wet greasy equipment covered in discarded skin cells, cough spit and sneezes of total strangers.
I don’t like public gym’s.
You can imagine my total delight when we turned our guest room into a gym. Stench free and totally available whenever I want. I enjoy 5 minute bursts of intense exercise throughout the day, keeping my heart rate pounding afterwards.
These burgers are potato and cauliflower with a touch of salmon for the good fats and protein. I love the fact that cauliflower has less than 1/4 of the calories of potato, and you can’t even tell that the mash has been cut with something much lower on the glycemic scale and lower calorie. Just the thing to tuck into after a hard day’s hike, while sitting around the camp fire. Here is another super low calorie recipe, Gluten Free Quinoa Burgers.
- 8 oz Cooked Salmon
- 1 Onion - Diced
- ½ Cup Frozen Spinach
- 2 Cups Potatoes - Boiled and mashed
- 2 Cups Cauliflower - Boiled and Mashed
- 2 Free Range Eggs
- 1 Tbs Dijon Mustard (Optional)
- ½ Cup parsley - Chopped
- 1 tsp Dried Dill
- Freshly ground Sea Salt and black Pepper
- Mix everything together in a bowl and form into patties.
- Cook on medium in a skillet with a little oil until golden brown. 6-8 minutes each side.