In a large bowl, combine the ground chuck with the bacon mixture, along with the celery salt, black pepper, cumin, paprika powder and chile powder, working with your hands to knead the mixture until evenly combined. Form the mixture into 12 patties. The patties will taste best made the morning of, but can be made up to a day in advance; separate each patty with a piece of wax or parchment paper and cover and refrigerate until ready to cook.
Starting off slowly and easing your way into a vegan or vegetarian lifestyle is one of the most important tips that chefs and restaurant owners recommended. Trying to go cold-turkey might seem like a good idea at first but is almost always unsustainable when you start craving the items you have cut out. Co-owner Ellen Gray of Equinox restaurant in Washington suggests picking one day a week to eat vegan or vegetarian, similar to the popular “Meatless Mondays” trend, and slowly adding more days if you like it.
This may be the most obvious but it is definitely the most important. Although fresh produce is always a great option, during certain seasons, you can stock up on frozen fruits and vegetables, especially if you are worries about using it all during the week. Fruits and vegetables can be incorporated in your breakfast, lunch, and dinner, and even as a snack.
With clean eating, you won’t have to sacrifice flavor. You can uses spices, vinegars, and oils to dress your favorite salad, season your chicken, or flavor your breakfast oatmeal. A little goes a long way with these condiments and that way, you can skimp on the salt and sugar.
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