Stop. Collaborate and listen.

Actually the title of my blog has nothing to do with what I want to share with you.  I just thought it would get your attention and Vanilla Ice’s song in your head.  Your welcome.

So, I just got back from beautiful, sunny, warm, did I say warm…Puerto Rico early this week. I had a great time all around but I wanted to share with you a reflection I had about my trip. It has to do with the food. I love food. Always have. Although my tastes have matured I have always had an adventurous spirit when it comes to food. Which didn’t workout in my favor while eating tilapia and asparagus during my fitness competition days. Talk about suppression!  Well, I was thinking that in years past if I were on vacation I would always be so strict with myself and not allow myself to explore new foods indigenous to where I was or just trying new things instead of the old Cesar salad with chicken, dressing on the side (don’t get me wrong I love to eat a Chicken Cesar but not when I’m away).  Watching the clock to make sure I ate every 2-3 hours….  All those rules!  For me having a little fun whether on vacation or not means letting go a little with my food restrictions and expectations of what I should eat. Not constricting myself to eating only ‘clean’ foods. Always listening to my body, therefore being aware of portion control which then happens naturally. When I realized this I was pretty proud of myself. And so happy it was able to happen automatically without forcing myself to do this. It can happen for you too. It’s a change in mindset. From restriction to freedom. From fear to love. From negative thinking to positive thinking. From forcing to ease. From lies to the truth.

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And with that I want to share the Cuban Burger with you.  I was inspired when I was in Puerto Rico and a friend mentioned that to eat a Cuban sandwich was necessary!  Explore, try something new.  Just follow the recipe and see what happens.


2 pounds ground pork

1 tablespoon onion powder

1 tablespoon dried oregano

2 teaspoons garlic powder

1 teaspoon chopped garlic

1 tablespoon lime juice

Salt to taste


Deli Ham, I used honey baked

Yellow mustard



Side of plantain chips or 1 plantain to use as the bun

If using the plantain as the bun, peel and slice the plantain into 2-inch thick rounds.  I used plantain chips I had in the house (remember I was stuck in a blizzard this day).  But if you can shop for the ingredients I recommend using the plantains for the bun.  You can usually find plantains at a Market Basket if not, improvise.  Bring a large pot of water to boil.  Boil plantains until soft, about 5 minutes.  Remove the plantains and smash flat with the back of a plate.  Has to be a large surface for the plantain to maintain its shape, so use a large dinner plate to cover it.  If your plantain sticks to the dinner plate just scrape it off with a spatula.  Then season with salt.  In a skillet, melt a few tablespoons of coconut oil over medium-high heat.  Fry plantains until brown and crispy, about 3 minutes per side.

For the burger, place all ingredients in a bowl.  Mix everything together thoroughly with a fork or your hands.  Form the burgers roughly the same size as the plantain buns.  Cook the burgers in the same skillet used to cook the plantains, you should have enough left over oil but if you need more add 1 tsp at a time.  Cook about 5 minutes per side.

To assemble, place a bun on a plate, top with your burger, add all toppings, and cover with another plantain bun.

Serve immediately with a mojito!

hehehe, my drink of choice in Puerrrrrto Rrrrrrrico 🙂

Cuban Burger adapted from Primal Cravings by Meghan McCullough Neatly and Brandon Keatley


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