Tag Archives: sausage

  1. How-to Make Sheet Pan Baked Eggs {+ Video}

    How-to Make Sheet Pan Baked Eggs

    With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.

    Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.

    How-to Make Sheet Pan Baked Eggs Read the rest of this entry »

  2. Baked Eggs with Spinach, Chorizo and Salsa Macha {Paleo, Keto, Whole30}

    Baked_Eggs_with_Spinach_Chorizo_and_Salsa_Macha

    Baked_Eggs_with_Spinach_Chorizo_and_Salsa_Macha

    If you follow me on Instagram, you probably know that I am having a bit of a moment right now with Salsa Macha. It’s a very deeply rooted love affair and I have no shame in the fact that every single breakfast for the last week has featured it, among other meals and snacks.

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  3. Paleo Sausage and Herb Bread Stuffing (Low Carb, Nut-free)

    Paleo Sausage and Herb Bread Stuffing

    Paleo Sausage and Herb Bread Stuffing

    I asked over on Snapchat a while back, what holiday recipes people wanted help with. There was an abundance of requests for stuffing recipes for Thanksgiving. Particularly grain-free stuffing recipes.

    I have several other stuffing recipes here in the archives if you are looking for other renditions:

    Roasted Butternut Squash, Apple and Leek Bread Stuffing with Collard Greens
    Gluten-free Mushroom Stuffing
    Single Serve Gluten-Free Classic Sausage and Bread Stuffing

    Paleo Sausage and Herb Bread Stuffing

    This particular recipe is a holiday classic, the perfect stuffing – moist in the middle and crisp on the top. For me, this is exactly the stuffing I grew up eating, but rather than white bread so many of us can’t have or even the overly process gluten-free stuff, this is made with a super quick, homemade (nut-free) grain-free bread, that you can throw together ahead of time.

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  4. Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing

    I think what I love so much about the holidays, is that it’s a time for us to come together. To sit amongst the people we love, to share nourishing food, to (hopefully) put our differences aside, to express our gratitude and simply just be with one another. I think we can all agree that this is all so very much needed this year.

    I love that with every person I speak to, their version of holiday traditions and gatherings vary so vastly. From restaurant meals and take-out to large feasts of over 50 people. The common thread: gratitude, love and of course, food!

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  5. Sausage and Kale Waffle Stratta

    Sausage and Kale Waffle Stratta {gluten-free and dairy-free}

    Just a little FYI, for those considering a move to California, or any other vacation-ready destination, be prepared for lots of house guests. At times your home will feel like a Bed and Breakfast. While it’s fun to have house guests and show them around Southern California, it can be a challenge to come up with meals to please everyone.

    Sausage and Kale Waffle Stratta {gluten-free and dairy-free}

    I absolutely, love to feed people but I put a lot of pressure on myself to create meals that not only work for me and my eating preferences and restriction, but foods that will also keep our visitors happy. I am a simple girl. I like to start my day with a green smoothie or some sautéed veggies. I know this type of eating doesn’t always fly for everyone else, so I am always challenging myself to create gluten-free recipes that will work for everyone.

    Sausage and Kale Waffle Stratta {gluten-free and dairy-free}

    With my husband’s family coming for two separate trips next month, I am already thinking about breakfasts that I can prepare that will work for us all. As a means to still sneak some veggies into the first meal of the day, I created my version of a stratta, with local farm fresh sausage, local pasture-raised eggs and some fresh organic kale from the farmers market – the highlight of this stratta, rather than the traditional bread, are these Gluten-free Ancient Grains Waffles from Van’s.

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  6. Mexican Frittata

    Mexican Frittata

    Andrea and I decided on a whim to whip up this Mexican Frittata the last morning we were all together at the beach house and I have to say, I am super impressed with how it came out for completely winging it. I really love cooking for people, I could have stayed at the beach house another week and just continued to cook, enjoy that view and relax. Unfortunately, that wasn’t possible, we leave again in a few days for Seattle, then Chicago. I guess we will have to just make this a yearly trip, then.

    My measurements are not exact on some of this, we were trying to use up a lot of the food we had on hand from the week at the beach. I only used half of a green pepper and 11 eggs, because that’s what we had. You can definitely improvise with frittatas, use what you have on hand and get creative. There really are no wrong ingredients. Frittatas are a great way to make breakfast for a large group of people with very little effort. For us, it was a great way to put a lot of the fresh leftover ingredients to good use. I had some ground pork breakfast sausage from Sojourner Farms that I really wanted to make something with, so we came up with the idea to do a Mexican inspired frittata.

    Later that same day, we took a trip out to Sojourner to pick up our chickens for the rest of the season, it was so awesome to be able to show our friends the farm where a lot of the food they ate over the week came from and introduce them to the man who grows it all. We even got to meet and pet a bunch of the pigs. Pierre took us around and we really got to spend some quality time on the land. I really cannot recommend enough that you find a pasture-raised farm close by you, that you truly love, that raises safe, healthy and natural animals. Sojourner Farms has pasture-raised chickens, pork, beef and eggs, he also raises bees and makes honey. We are so lucky that it is a short trip to get there and we are rewarded with supporting a sustainable farmer who raises his animals from birth to market and has a great love not only for his practice and the animals, but also for the land he raises them on. It is so important to see where your food comes from and how it is raised. Find a grass-fed farm near you using Eat Wild

    Sam and Black at Sojourner Farms

    This is Sam and Black from Sojourner Farms, they are huge lovable adults used for breeding.

    Mexican Frittata
    serves 8

    3/4 lb ground breakfast sausage, I use pastured-raised, antibiotic and hormone free, pork breakfast sausage from Sojourner Farms
    1 tablespoon olive oil
    1 clove garlic, minced
    1 shallot, minced
    1/2 green pepper, diced
    1 small zucchini, halved lengthwise and sliced
    1 small yellow squash, halved lengthwise and sliced
    2 teaspoons crushed red pepper flakes
    2 tablespoons butter
    12 fresh farm eggs, I use brown eggs from Painted Meadows Farms
    1 cup mexican blend cheeses, grated (Monterey Jack, Cheddar, Colby, etc)
    1 cup of halved cherry tomatoes
    2 or 3 scallions, sliced thinly
    1/2 cup cilantro, roughly chopped

    Heat large oven-safe non-stick skillet (or cast iron skillet) over medium heat until hot, add sausage and cook until browned. Remove the sausage from the pan and drain off most of the liquid, leave a bit and add olive oil. Once hot again, add garlic and shallot, cook and stir until tender. Add in green pepper, zucchini, squash and red pepper flakes, stir and sauté until tender, about 5-10 minutes. Drain off any excess liquid. Whisk eggs, salt and pepper in a large bowl. Add the sausage and butter to the vegetable mixture in the skillet, allow the butter to melt. Add the beaten eggs to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is barely runny. Top the frittata with the halved cherry tomatoes, sprinkle with grated cheese and slide the skillet into the oven. Bake the frittata until it is firm to the touch, about 5-10 minutes. Slide the frittata out of the pan onto a serving platter, top with red pepper flakes, sliced scallions, chopped cilantro and a bit of kosher salt, cut into 8 wedges. We served a bit of salsa verde on the side.

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