Sarah’s Rap: As promised in my previous post, “Where’s the Beef?” I’m sharing my first recipe from my recent exploration of cooking with non-traditional meats. I found that it has a similar taste to beef, but much leaner. It’s a good thing the meat is so lean, considering the luxurious toppings I paired it with. 🙂 They complemented each other perfectly!
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Where’s The Beef?
Sarah’s Rap: Does anyone remember the slogan “Where’s The Beef?” from Wendy’s commercials? Well, this has been what I’ve been asking lately. Burgers are one of my favorite foods on the planet. Even when I went vegan for almost a year back when I was diagnosed with digestive issues (it was the wrong tact for many reasons!), the only meat I craved was a nice grilled hamburger – juicy, sloppy and covered with yummy toppings. Considering my love of this guilty pleasure, you can imagine my disappointment when a recent MRT LEAP food sensitivity test listed beef as one of the foods which I was not tolerating. Not only beef, but things like almonds, lemons, avocados, cucumbers, tomatoes, garlic, salicylic acid and a few others made the list. This was definitely upsetting, particularly the last one. Do you realize all the things salicylic acid is in? I hadn’t until I started researching. It’s not pretty! But as upsetting as that sensitivity is, the beef one seemed to bother me even more. Probably because I felt like one of my last comfort foods was being taken away. If you’re wondering why I have so many food sensitivities, this is very common for people suffering from Leaky Gut, particularly with foods that are eaten often. Leaky What? For more information on Leaky Gut and the bane of my existence in recent years, check out this excellent article by Dr. Sarah Ballantyne.
Well, as you may know by now, I am not one to sit back and let something like a beef intolerance get me down. I’ve already given up dairy, grains, sugars, most fruits, alcohol, most nuts and starchy vegetables after all! Continue reading