Recipes for healthy vision

Beef & Veggie Sliders

Total time: 45 minutes

Prep Time: 20 minutes
Cook Time: 25 minutes

Serves: 30 sliders

Spinach and kale are a great way to get lutein and zeaxanthin in your diet. The B2 (riboflavin) from beef adds great health benefits making these sliders a more healthful option.


1/2 pound frozen chopped spinach
1/2 pound frozen kale chopped
1 tbsp unsalted butter (or coconut oil)
1/2 cup finely chopped yellow onion (from 1/2 medium onion)
1/2 pound Cremini mushrooms, finely chopped
1/4 cup coconut cream or coconut milk
1/2 cup small-dice celery (from about 2 medium stalks)
1/2 cup loosely packed fresh Italian parsley leaves
1 pound ground beef
1/4 cup coconut flour
1 medium garlic clove, minced
1 tsp kosher salt, plus more as needed
1 1/2 tsps freshly ground black pepper, plus more as needed
1/4 tsp freshly grated nutmeg
2 large eggs, lightly beaten
coconut oil


Put defrosted spinach and kale into a colander and press out all the liquid. Heat butter (or coconut oil) over medium heat in a large pan. Add chopped onions and mushrooms along with salt and pepper to taste. Sauté until liquid has evaporated and onions are tender. Add coconut milk, parsley, and celery to a blender or food processor. Once a puree has formed, set aside. Put ground beef into a large bowl. Add the puree, spinach, kale, coconut flower, garlic, salt, pepper and nutmeg to beef. Add eggs and mushrooms. Mix in with hands gently until well combined.  Make into small patties about 2” to 3” in diameter. Set patties aside. In a large skillet, heat two tablespoons of coconut oil and add about 4 sliders (make sure not to crowd them or else they will steam). Cook 3-4 minutes per side. Serve with marinara sauce or top with your favorite cheese and put onto slider buns. Serve immediately.