Aloha & Bienvenidos!

I'm Jindy, a world traveling, race running, latina mom from California. I live an animated life with my very modern family. Writing and adventure are my passions. Flowers Croon is where I share stories from my travels, recipes and wine tastings, entertainment and sports fun and beauty and style tips. I hope to inspire, give back and entertain along the way. Y como soy Puertorriqueña, tambien escribo en español. ¡Gracias por su visita! Thanks for visiting. Please stay a while. 

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I'm available to attend your media events & FAM tours, collaborate on projects, review your products & hotel properties and much more! Estoy disponible para ir a sus eventos, colaborar en proyectos, reseñar sus productos y hoteles y mucho más.


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Grilled Burger Salad (An Organic, Paleo & Gluten-Free Recipe)

Grilled Burger Salad (An Organic, Paleo & Gluten-Free Recipe)

I've spent the last 13 days conducting a nutritional experiment with myself. Based on allergy and inflammation research I've drastically changed my diet. My experiment isn't complete yet so I can't currently report on my findings but I CAN share recipes!

The scenario: It's grilling season and you're on a clean eating program. Memorial Day weekend is coming up and you don't want to starve at the BBQ. I promise you that a little effort at the grocery store before the cookout will pay off and you'll be super satisfied! Start with all fresh, organic, non-GMO and gluten-free items and you're good to go.

Grilled Burger Salad


Ingredients: (All ingredients are organic, non-GMO, gluten-free, soy-free, dairy-free and nut-free.)

  • 1/4 ground beef 
  • 3-5 tablespoons of chopped white onions (to taste)
  • 2 sliced button mushrooms (or any other mushroom you love, to taste)
  • 1 small tomato sliced
  • 1 cup 50/50 salad (spinach and mixed greens)
  • 1 tablespoon coconut oil (solid)
  • Himalayan pink salt or sea salt
  • fresh ground black pepper
  • dried oregano


  • Heat grill
  • Form a burger patty with the ground beef
  • Season patty on both sides with a generous amount of pepper and oregano (to your desired taste) and then sprinkle each side with a bit of fresh sea salt. Set aside.
  • Drop 1 tablespoon of coconut oil in a pan. Set heat to low and let it liquefy a bit.
  • Saute the onions and mushrooms with a touch more of salt and pepper in the pan until the onions are tender. Leave in pan and turn off heat when finished.
  • You can begin grilling the burgers while the onions saute. Grill the burger for 4-5 minutes on each side or until the meat reaches 160 degrees Fahrenheit. (Cook as you normally would on your grill.)
  • Pull the meat from the grill and allow to rest while you plate.
  • Place greens on a clean plate.
  • Top greens with burger.
  • Top burger with onions and mushrooms.
  • Top burger with tomato.
  • Top burger with any remaining onion and mushroom mixture and serve.

This is definitely a knife and fork burger! The onions and mushrooms sauteed in the delicate coconut oil add a mild sweet dimension to the dish and act as a natural "dressing" or condiment for the burger AND salad. The fresh salad is the perfect accompaniment to the burger without overpowering the meat. The patty itself is juicy and flavorful. You can absolutely taste the difference when your meat is pure.

Don't eat meat? Swap out the beef with eggplant.

Buen provecho.

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