|10 min||1 h||4|
|341 gm||Tomato (about 1 basket, organic)|
|2 medium leek(s)||Leek (sliced in 1/4-inch rings, organic)|
|1 bunch||Asparagus (organic)|
|1/2 medium pepper(s)||Red bell pepper (minced)|
|908 gm||Beef, ground, extra lean (grass-fed or can use pastured pork)|
|4 tbsp||Ghee (grass-fed, use more or less as needed)|
|1/2 tsp||Fennel seed|
|1 tsp||Sage, fresh (minced)|
|1 1/2 tsp||Sea salt (more added as needed)|
|2 tbsp||Bulletproof Brain Octane Oil (2 to 4 tbsp.)|
1. Preheat oven to 350 degrees F.
2. Chop the tomatoes and leeks and break off the bottom ends of the asparagus. Coat a roasting pan (with high sides to avoid losing anything over the side) with ghee, put in the vegetables, add more ghee, and cook the in the over for 20 minutes.
3. While the veggies roast, mix the ground beef (or pork) with the fennel seeds, bell pepper, sage and salt. Shape the meat into patties. Coat another roasting pan with ghee.
4. After 20 minutes, reduce the oven temperature to 320 degrees F and leave veggies in there. Put the patties in the oven on another rack to roast for 35 to 45 minutes (depending on how thick you make them).
5. Roast until the meat is thoroughly cooked. Remove the veggies when they are turning golden around the edges (trust your nose - when the veggies are perfect, they will smell divine). Add salt to taste. For ketones and extra flavour, sprinkle everything with Brain Octane Oil just before serving. For variety, you can substitute fresh fennel and Brussels sprouts for two of the roasted vegetables above.
is a great source of protein and B12!