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.
1 ½ cups Organic Sprouted Rolled Oats or regular rolled oats
1 ½ cups all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon kosher salt
½ cup butter, at room temperature
½ cup brown sugar, packed
½ cup granulated sugar
¾ cup pumpkin puree
1 tablespoon vanilla
¾ cup white chocolate chips
For the powdered sugar icing
¾ cup confectioners’ sugar
1 ½ tablespoons almond milk
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
In the bowl of a stand mixer, mix the butter, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough. Stir in Chocolate Chips.
Place the bowl in the refrigerator to chill for 30 minutes.
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 ½ tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using a thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes.
To get the creamy texture: Place the garbanzo beans in a medium saucepan and add the baking soda. Cover the garbanzo by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 15-20 minutes, or until the garbanzo beans look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer. Add the tahini to the food processor and blend until the mixture is thick and creamy.
Add the cumin and garbanzo beans to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add ice water by the tablespoon if necessary to achieve a super creamy texture.
Sometimes it’s just throw whatever I have in my fridge together and add a sauce for my lunch the next day, sometimes it’s weird, and sometimes it’s great. This one was a hit so I am sharing.
½ pound lean ground turkey (organic)
1 clove garlic
½ red onion
2 Tbsp avocado oil
1 packet Seeds of Change brown rice (or 1 cupcooked brown rice)
1 head of loose leaf lettuce
½ cucumber chopped
½ cup craisins
1 container tzatziki sauce
1 cup roasted butternut squash
In a frying pan, heat avocado oil with chopped garlic and onion. Cook until soft. Add the turkey meat and cook until there is no pink. Set aside.
Microwave the instant rice pack for 2 minutes. (or use your pre-made rice)
I had leftover butternut squash from earlier this week. You can omit or cook it up (start with this first if you need to). Roast cubed squash for 30-40 minutes at 400 in avocado oil and salt and pepper.
Layer rice, turkey, and squash in a bowl. Top with cucumber, avocado, craisins, tzatziki sauce, and chopped lettuce.
I am not a chef, I am not a ‘fitness enthusiast’ or a ‘health coach’, I am a Registered Sports Dietitian who loves to cook, bake, and share research based nutrition information with friends, family, and clients and hopefully inspire more balance with food and exercise in people’s lives through intuitive eating and body love. This is my blog to easily share all the food ideas and recipes I experiment with and the nutrition research I find out each day working with athletes… friends… and family! Enjoy!