I wish that I had better pictures of these amazing breakfast sausages
1 pound spicy pork sausage
2 pc bacon
2 Tbsp maple syrup
Fresh ground salt and pepper to taste
2 spring fresh thyme, minced
Dash of nutmeg
This one is pretty easy. Mix everything together with your hands and form into small patties, I do about 1/4 cup each. Then in a cast iron pan over medium heat with 2 Tbsp. avocado oil, pan fry 2-3 minutes each side.
Best served with the pan fried breakfast potatoes.
This is a great way to use up some leftovers in your fridge, especially if you are like me and you almost always have some taco ingredients on hand.
Time: 15ish minutes
1 pound bison (can also use beef or turkey)
2 jalapeños, diced
2 Tbsp avocado oil
4 Tbsp taco seasoning (I usually season to taste)
Dash of salt and pepper
1 cup spinach, chopped
2 cups cole slaw mix
Juice of 1 lime
4 flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup salsa
I use my cast iron pan for this one because i think it browns the meat a lot better, if you don’t have one they are usually pretty cheap at Costco or Amazon.
Over medium heat, heat the avocado oil. Add the diced jalapenos and cook until softened, about 5 minutes. Add the bison meat and break apart. Add the taco seasoning and cook until meat starts to brown. Toss in the chopped spinach, cover and let it cook for 1-2 minutes before stirring together.
In a separate bowl toss the cole slaw with lime juice and let sit.
Build your tacos how you like: topping with cheese, salsa, avocado, cilantro, lime juice, and Cholula
A super easy throw together dinner for a busy day (which is what it was for me this week)
Time: 45 minutes
Cook Time: 30 minutes
2 lb. skinless, boneless chicken thighs
2 garlic cloves, sliced
1 medium onion, sliced
1 tsp. kosher salt
Black pepper, to taste
1 1/4 c. barbecue sauce, plus more for topping
1 c. brown rice dry
1.75 cups broth
1 avocado, sliced (optional)
2 cups tri-colored cole slaw mix
1 carrot, shredded
1 jalapeño pepper, thinly sliced (remove seeds for less heat)
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 tsp salt
2 Tbsp sugar
Dash of pepper
Chopped fresh cilantro, for topping
Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.
Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam valve to the venting position and release the remaining pressure. Unlock and remove the lid, being careful of any remaining steam.
Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.
Meanwhile, bring 1.75 cups broth with the rice to a boil in a medium saucepan. Reduce the heat to low; simmer until the brown rice is tender and the water is absorbed, about 20 minutes.
While both of those cook, add the shredded carrot, cole slaw, and jalapeno to a bowl. Whisk the apple cider vinegar, sugar, oil, salt, pepper together. Pour over the shredded slaw and mix to coat.
Build bowls and top with cilantro and avocado as desired.