I make hamburgers and baked potatoes that are generally safe for me. But, the other night felt pain afterwards and had to resort to using glucose. It stopped the pain; but, the next day I was a little slow, because the pain disrupted my sleep. While talking with my wonderful wife, I realized that I had too much meat in relation to the amount of potatoes.
We generally make a bunch of hamburgers and freeze them; that way, I can microwave one for a quick meal. I do the same with the potatoes. I know that a lot of people have issues with microwaves for health or culinary reasons; I agree completely. However, dealing with porphyria is so time consuming and all encompassing, that I take this kind of shortcut for my sanity.
And, I realize that there are many that feel that we red meats should be avoided. I eat mostly fish and chicken; but, I need some variety.
Hamburger meat – low fat, organic, grass fed (or best available)
Chop up the onions and mix into the hamburger. Garlic can be added too. Add salt and pepper to taste. Instead of chopping the onions and garlic, you can put it into a food processor.
Make into patties and place on cooking sheets with enough lip to hold water.
Add a little water and bake at 425 for 5 minutes, turn and cook for 5 more minutes. Adjust cook time according to taste and over behavior.
I use red potatoes; I feel better eating them than I do with yellow potatoes. I cut out any bad spots and eyes, the microwave for ~3 minutes, turn over and zap for another 3 minutes. Then I cut them up and salt. You can season with whatever doesn’t hurt you.
I use whole wheat buns.
For greens, I like to add steamed asparagus. I snap the hard bottoms off before steaming.
All of the scraps from the onions, asparagus and potatoes go in the compost pile.