Tag: paleo

Thai Basil Chicken

Thai Basil Chicken

I’m on a Thai food and Asian cuisine kick. It’s truly some of my favorite flavor combinations. When it’s about to freeze outside (we had our first frost last night!), I love to use tender garden herbs en masse in tasty meals like tomato basil […]

Hangover Hashbrowns

Hangover Hashbrowns

Poison ivy is not an experience I’d recommend. I was moving some of my raspberry plants last weekend out of an area that I knew had poison ivy into a better spot without poison ivy in it. Well, I forgot to wash my gloves and […]

Country Breakfast Sausage

Country Breakfast Sausage

This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with my kids for nine years so this is also a new adventure in freedom and opportunity for me to do the things that I’ve been putting off or just haven’t had time to do while I’ve had kiddos in the house full time. For example, this morning I went for a peaceful two-mile run. I hadn’t really been able to do that during the weekdays as I couldn’t leave my little guy unattended and he wasn’t yet fast enough on his bike to ride beside me. After my run, I immersed myself in the kitchen canning tomatoes and making other delectable items of my own choosing rather than dictated by the kids. Country breakfast sausage was one of those delightful items I enjoyed as a post-run brunch this morning with a berry smoothie eaten at a leisurely pace with a big cup of joe and a cat on my lap.

Country breakfast sausage is a savory blend of sage, thyme, pepper, coriander and paprika that I’ve fine-tuned to my liking. I often use a smoked salt to add a hint of smokiness to the sausage as well. This spice blend works well with ground pork as well as ground turkey or chicken. Breakfast sausage is one of my guilty pleasures. I love it more than bacon… and creating it homemade is a surefire way to avoid nasty additives and preservatives that can be found in a lot of commercially purchased breakfast sausage. Mixing the sausage up with your hands ensures that the spices are blended evenly throughout making each bite a perfect breakfasty morsel. After mixing, you can form the sausage into patties like I did or you can cook it as a crumble which I love to do over hashbrowns. Because these are savory instead of sweet, this country breakfast sausage also makes a killer sausage gravy!

Now while the kids are back in school and I have more free time, I’m looking forward to posting recipes here more often and focusing on my professional articles that I create for the athletes at Breaking Muscle. Perhaps I’ll even delve into creating another meal plan! Which by the way, if you haven’t checked it out yet, I have a recently published subscription site with a full month’s meal plan of clean tasty eats ready and waiting for you to try.

Country Breakfast Sausage
 
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Author:
Recipe type: Breakfast
Serves: 10
Ingredients
  • 2 pounds ground pork, chicken, or turkey
  • 1 teaspoon Himalayan pink salt or smoked salt
  • 1 teaspoon dried sage
  • ½ teaspoon black pepper
  • ½ teaspoon ground coriander seed
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½-1 teaspoon garlic powder
  • ¼ teaspoon thyme
Instructions
  1. In a large bowl, combine ground meat and all spices. The best way to do this is with your hands to be sure spices are evenly blended.
  2. Form sausage into patties.
  3. Cook on medium heat about 15 minutes flipping a few times until cooked through with a nice crust and juices run clear.
Notes
Recipe can easily be halved. Or just refrigerate/freeze leftovers!
Nutrition Information
Serving size: 1 patty Calories: 241 Fat: 19 Carbohydrates: 1 Protein: 15

 

 

 

Chioggia Beet Caprese Salad

Chioggia Beet Caprese Salad

I returned from immersing myself in nature camping on the bluffs of the Mississippi river this past week rejuvenated and ready to eat roots. Not tree roots or anything THAT crazy… just beet roots. Which, if you know me, is sorta along the lines of […]

Pineapple Salsa

Pineapple Salsa

We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let […]

Thai Cucumber Salad

Thai Cucumber Salad

thai cucumber salad

I told myself I wouldn’t be emotional on my son’s last day of preschool. But here I sit with a small well of tears threatening to spill out of the corner of my eye. He was sent home with a binder of all of his memories from this past year and it’s incredible how much he’s learned and evolved throughout the year. Not that I was expecting anything different as he’s an intelligent young lad. It’s just that now I’m being faced with evidence of the fact that he REALLY won’t be so little for very much longer. This fall I’ll be waving to him as he boards the bus to kindergarten so be prepared for an emotional post come September! Much like my son’s evolution this past year, vegetables can evolve into something spectacular like a Thai cucumber salad. Maybe that’s a weird segue into food but I take comfort in food comparisons. In this case, the ability of a humble cucumber to be elevated to a pickle status via a simple marinade.

thai cucumber salad

This recipe for Thai cucumber salad is loosely based on recipes I’ve found for Namasu or Japanese pickles. I’ve made them into a cute colorful salad first by peeling the skin of the cucumber lengthwise only on part of the cucumber leaving strips of peel as well. Then cut the cucumber lengthwise and remove the seeds. When sliced, these look like crescent moons. Tossed in a mixture of rice vinegar, honey, salt and red pepper flakes, these cucumber bites morph into easy pickles that are sure to please your palate. You can make them a tish creamy if desired by adding a small amount of unsweetened Greek yogurt (pictured below) which also gives them a delicious tangy-ness!

Thai Cucumber Salad
 
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Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 English cucumbers, cut in half, seeded and sliced
  • 3 green onions, sliced
  • ¼ cup rice wine vinegar
  • 1 tablespoon honey
  • ⅛-¼ teaspoon red pepper flakes
  • ¼-1/2 teaspoon salt (to taste)
  • 2 tablespoons plain whole milk Greek yogurt (optional)
Instructions
  1. In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
  2. Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
  3. Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.
  4. Add green onions and stir to coat.
  5. Serve immediately or let marinate up to half a day in fridge.
Nutrition Information
Calories: 90 Fat: 1 Carbohydrates: 25 Protein: 3

 

 

Slow Cooker Smoked Carnitas

Slow Cooker Smoked Carnitas

Oh man, you guys are in for a treat! These may not be one-hundred percent authentic Mexican but dang are they good. You will NOT be disappointed. This recipe originally comes from my sister so I have to give her credit for the basic rub […]

Kalamata Green Olive Tapenade

Kalamata Green Olive Tapenade

So many delicious things come in small little bowls. Olives are one of my favorite snacks and I put them in sauces and dishes quite often since they have healthy fats and taste so darn good! I use olives and their brine as a salt […]

Easy Enchilada Sauce

Easy Enchilada Sauce

Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot.  My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.

I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce  is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!

Easy Enchilada Sauce
 
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Author:
Recipe type: Sauces and Dips
Cuisine: Mexican
Ingredients
  • 2 cans organic fire roasted diced tomatoes
  • 3-4 chilis in adobo sauce
  • ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
  • pinch of cumin
  • salt to taste
Instructions
  1. Add all ingredients to a blender or food processor and puree until smooth.
Notes
Makes enough to cover 8-10 enchiladas - about 4 cups of sauce.

 

Jerk Chicken Plantain Bites

Jerk Chicken Plantain Bites

Holy cow! I never knew plantains could be so darn good. I’ve used plantains in crepes before but never as a chip. I ended up making these twice, once with plantain chips that I found at the market which only contained plantains and salt and […]


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