4 sausages 97% meat, gluten free
4 rashers of bacon
1 venison burger
8 sticks of asparagus
2 handfuls of spinach
Grill the venison burger and the sausages. After 3 minutes, turn a quarter and add the bacon, asparagus, and tomatoes. After 3 more minutes, turn the sausages another quarter and flip the bacon. Melt the cocounut oil in a frying pan and wilt the spinach. After 3-4 minutes all the food is ready, sprinkle the spinach with chia and flax seeds, slice the burger in half and serve.