If you follow my Instagram, you may have noticed lately that I've been using the hashtag #BodyByButter a lot.  To explain, this is a new dietary protocol, now called "Ditch Your Nutritionist," that my friend Anne Marie Garland over at Grass Fed Salsa has made.  I am currently in her group of live-coaching clients through the 6-week process, which will be available as an e-course around March that can be started at any time you wish.  Once I have completed the program, I will definitely be posting a full-length review for you to learn more about it!

That background has a point, I promise.  In the first phase of the Ditch Your Nutritionist Protocol, certain major allergens are removed from the diet to allow the body to heal from them before testing to see if you personally have an adverse reaction to any of them.  One of the things that is removed for a little while is eggs.


Yes, that part was a slight digression.  But I've come to realize that, since cutting eggs out, the reason I like them so much is more because I just love breakfast foods and those have been a staple for me for so long.  I have been getting creative with the foods I have in the A.M. on this Protocol when I'm not doing some Intermittent Fasting with the help of Butter Coffee.  This is one of those recipes, and it is damn good.  It's also Whole 30-compliant, which is great because a huge complaint I always get from the groups I help through the Whole 30 is that they're sick of eggs in the morning.  No more using that excuse around me with this baby in existence!

Savory Lamb Sliders

Prep time: 5 minutes   Cook time: 10 minutes   Total time: 15 minutes

Yield: 6 sliders, 3 servings



  1. Remove ground lamb from package and spread it out in a flat glob on a cutting board.  poke some holes in it with your fingers to get a larger surface area opened up.
  2. Sprinkle all seasonings listed above evenly on top of the meat.
  3. Roll up the meat and mash it around until the seasonings are spread evenly throughout it.
  4. Form 6 evenly-sized patties.  Melt the clarified butter on a skillet over medium heat, and cook the patties until they are done all the way through and slightly browned on the outside.  Serve right away and enjoy!

1 lb ground lamb

1 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried rosemary

Pinch of sea salt

Black pepper, to taste

1 Tbsp clarified butter