Sundays are sacred days. They are usually the one day I have to be free to do what I love, all day long. Without fail, that always involves food.
Lately, my Sunday ritual begins with a leisurely, homemade ‘bulletproof’ coffee, made with grassfed butter or cacao butter and my favourite beans from The Godfather himself, Lino from The Sicilian Project. Actually, most mornings begin with this heavenly ritual and may god help anyone who stands in the way of me and my morning coffee :
Once I’ve had my fix and I’m fit to interact with the world, I’ve been enjoying the hive of good vibes and fresh produce of the Inner West’s Marrickville Organic Food & Farmers Markets.
Once loaded up with fresh fruit and veg, cheeses and olives, grass fed beef and whatever else I can carry, it’s off to enjoy the afternoon and think about some Sunday Night Preppin’.
Planning and preperation are key to success in my week. My weekdays are filled with early mornings, hard work, training body and mind and spending time with people I love – which leaves little time for preparing meals of an evening. Sunday night is the perfect time to get amongst it in the kitchen for an hour or two to make sure my fridge and my week is filled with delicious, healthy, ready to go meals and snacks. Whether it be protein balls, boiling a dozen eggs, blanching and freezing kale for morning smoothies or these quick burger patties, prepping on a Sunday is very restorative and re-focuses my attention on my goals for the coming week.
What you need:
- 2 kg grass fed organic ground beef
- 1 medium onion, diced
- Small bunch coriander, chopped
- 2 eggs
- Handful tamari pepitas
- 2 tspn ground cumin
- 2 tspn curry powder
- 2 cloves crushed garlic
- Salt and pepper
What you do:
With very clean hands, mix it all together on a chopping board or clean bench top. Mould handfuls into burger size patties, wrap in plastic and freeze.
Makes 18 patties