Homemade Sausage Patties

Homemade Sausage Patties

Did you know you can make your OWN breakfast sausage? Yep. It’s allowed. It’s incredibly easy. And the sausage-making mafia won’t come “off” you for doing it.* (*not a collection of euphemisms) I don’t know why that surprises me so much. For some reason, I always assumed that Bob Evans and Morningstar Farms and McDonald’s and Factory Farmland had some secret recipe for BREAKFAST that I wasn’t allowed to replicate, lest I be forced to swim with the fishes. Sausage patties are actually insanely simple. Need proof? I made some. That means it’s really, really easy. And because I’ve perfected the art of not ruining onions in the caramelization process (because, basically, “caramelizing” something means “browning” it, which means “almost-overcooking- slash-burning-it,” which I’m SUPER good at), I just HAD to add some caramelized onion to these puppies – er, piggies. It really makes ‘em sing – er, oink. You can cook these in the skillet, or (as I like to do) bake them in the oven. NOTE: for loose sausage, just skip the patty part. Cook the seasoned ground sausage mixture in a skillet and enjoy.   Homemade Sausage Patties Print Homemade Sausage Patties Print Ingredients 1 pound ground...
Giant Chocolate Chip Cookie

Giant Chocolate Chip Cookie

I don’t much know what to say about this paleo cookie recipe except…wow. I didn’t know my stomach could stretch this much. This is one of my proudest moments. It’s better than my college graduation or the second straight time I won the Mill Creek Elementary School Spelling Bee. (Winning word: squirrel. Which I just misspelled before correcting myself. Sigh.) I made something good on the first try. This is MAJOR. Who doesn’t love a big, giant, grain-free, refined-sugar-free chocolate chip cookie? And lest we forget all the constantly-churning controversy over “Paleo Treats” or, rather, why it’s “wrong” for us Paleo/ish bloggers to call something “Paleo” when it’s a cookie, a cake, or some other incarnation of a grain-free treat based around various nut flours and sweet, sweet nectar of life maple syrup (gasp!), here’s what I have to say: I’ve been doin’ this a looong time. A long time. (So long, they let me write a BOOK about it!) And I’ve learned that for most people, there’s nothing wrong with the occasional treat. Paleo treats used to tick me off. But not for any real good reason, other than I was occupying myself with internet indignance rather than, y’know,...

“The Big Salad”

There’s almost nothing in my kitchen that I can’t relate to an episode of Seinfeld. Today’s dinner was SUPPOSED to be “the big salad” – stacked with all kinds of goodies like pine nuts, tomato, avocado, and homemade dressing made with Kasandrinos EVOO and balsamic vinegar. But then the avocado went bad (literally between 2 hours ago and RIGHT THIS SECOND, the avocado went bad). I burned the pine nuts. The tomato was moldy. I turned around for ONE SECOND and the cat was on the counter picking at the tin of sardines I’d cracked open for my salad. Universe, 1. Liz, 0. But in salad, as in life, sometimes we just gotta scrape off the bad parts and go with what’s left, telling ourselves it’s just as good that way. (As George Costanza would say, “it’s not a lie…if you believe it”). Lettuce, a new tin of sardines (and a very happy cat), a bit of brown avocado, nix the pine nuts, get generous with the dressing for more healthy fat. With a pinot grigio chaser. Because sometimes the lie is better washed down with wine....
Chocolate Coffee Cake

Chocolate Coffee Cake

I’m not a good cook, and I’m an even worse baker. But this recipe is super easy. Two bowls, maximum, and no tricky things that remind you of laundry, like tossing or folding. The end-product is moist, slightly gooey, cake-like, and just lightly sweet.   Chocolate Coffee Cake Print Chocolate Coffee Cake Print Ingredients 4 eggs1/2 cup full-fat coconut milk1/4 cup coconut butter1/2 cup brewed coffee or espresso1/4 cup maple syrup1 tsp vanilla extract1/2 cup almond flour1/2 cup + 1 TBSP coconut flour1/2 tsp baking soda1 pinch sea salt1 cup dark chocolate chips1/2 cup unsweetened coconut flakes Servings -8 Prep Time -10min Cook Time -35min Ingredients 4 eggs1/2 cup full-fat coconut milk1/4 cup coconut butter1/2 cup brewed coffee or espresso1/4 cup maple syrup1 tsp vanilla extract1/2 cup almond flour1/2 cup + 1 TBSP coconut flour1/2 tsp baking soda1 pinch sea salt1 cup dark chocolate chips1/2 cup unsweetened coconut flakes Servings -8 Prep Time -10min Cook Time -35min Instructions Preheat the oven to 350 degrees.Combine the first 6 ingredients (eggs, coconut milk, coconut butter, coffee, maple syrup, and vanilla) in a bowl. Mix them together. I always use my favorite kitchen tool, my stick blender, to do the mixing.In a separate...
Apple Crisp

Apple Crisp

This healthy Paleo dessert is delicious AND nutritious: it’s full of healthy fat from coconut and/or pastured butter, it’s got warm, healthy cinnamon, and it will make your mind happy, which is the most important thing.   Ten-minute Apple Crisp Print Ten-minute Apple Crisp Print Ingredients 2 large apples or 4 small2 TBSP coconut oil or butter2 TBSP cinnamon1/2 cup full-fat coconut milk1 cup Cinnamon PaleoKrunch Servings -2 Prep Time -5 Cook Time -10 Ingredients 2 large apples or 4 small2 TBSP coconut oil or butter2 TBSP cinnamon1/2 cup full-fat coconut milk1 cup Cinnamon PaleoKrunch Servings -2 Prep Time -5 Cook Time -10 Instructions Saute the apples in the butter or coconut oil over medium heat until the apples “give up” their water. About 3 minutes.Add coconut milk and cinnamon, and continue to saute for another 5 minutes.Put gooey, delicious apples in a dish of your choosing and top with PaleoKrunch! Serve and graciously accept compliments while stuffing your face with a healthy Paleo dessert. Recipe Notes If you don’t have PaleoKrunch, simply toss 1 cup crushed nuts with 2 Tbs. maple syrup (optional) for simple topping. Even better, roast them first for enhanced crunch and flavor.Just FYI: the...
Roasted Carrot & Bacon Hash

Roasted Carrot & Bacon Hash

Hash is Paleo/Primal/Real Foodie Speak for “cook everything, toss it in a bowl, and put an egg on top.” (Actually, the “egg on top” isn’t required, but what do you think I am – a crazy person?) Hash can be made in many ways. YOU LITERALLY CANNOT DO IT WRONG. This is a great confidence-booster, because even if you burn everything, cut your finger, spill hot coffee down your pants and cry, you can still put an egg on it and call it hash and it will taste good. Promise. This recipe combines roasted carrots, tossed in spices, with bacon. It’s so simple I could cry.   Savory roasted carrot hash with sage, cinnamon & bacon Print Savory roasted carrot hash with sage, cinnamon & bacon Print Ingredients 3 cups carrots peeled and chopped2 TBSP cooking fat coconut oil, ghee, etc.2 TBSP sage1 TBSP cinnamon1 tsp sea salt1/2 pound bacon chopped into uniform chunks Servings -2 Prep Time -15 Cook Time -25 Ingredients 3 cups carrots peeled and chopped2 TBSP cooking fat coconut oil, ghee, etc.2 TBSP sage1 TBSP cinnamon1 tsp sea salt1/2 pound bacon chopped into uniform chunks Servings -2 Prep Time -15 Cook Time -25 Instructions Heat the...
Butternut Crusted Quiche

Butternut Crusted Quiche

The ingredients are simple: sliced butternut squash (I peeled mine and sliced it with my handy mandoline slicer), roasted red pepper (I chopped up the kind that comes in a jar, available at almost any store), onion, a few spices, and of course, eggs. The butternut squash “crust” is so darn yummy and pretty, and it adds some light sweetness to the recipe that contrasts perfectly with the red pepper and onion.   Butternut “crusted” roasted red pepper quiche Print Butternut “crusted” roasted red pepper quiche Print Ingredients 1/2 TBSP cooking fat ghee, coconut oil, etc.1 cup butternut squash sliced very thin7-8 large eggs beaten1 cup roasted red pepper chopped1 small onion chopped1 pinch cayenne pepper1 pinch salt1 pinch pepper parsley or goat cheese for garnish optional Servings -4 Prep Time -15 Cook Time -35 Ingredients 1/2 TBSP cooking fat ghee, coconut oil, etc.1 cup butternut squash sliced very thin7-8 large eggs beaten1 cup roasted red pepper chopped1 small onion chopped1 pinch cayenne pepper1 pinch salt1 pinch pepper parsley or goat cheese for garnish optional Servings -4 Prep Time -15 Cook Time -35 Instructions Preheat oven to 350 degreesFor the crustFirst, grease the quiche dish with ½ Tbs cooking fat. Then,...
Cinnamon Whipped Parsnips

Cinnamon Whipped Parsnips

I love parsnips; maybe because they were one of the first “new” veggies I discovered when I transitioned to Paleo/Primal/Real Food eating and realized I’d need to explore a few plant kingdom offerings besides spinach and broccoli, lest I start crying green tears of oxalate-laden boredom (ha! Nutritionist joke). Parsnips look like cream-colored carrots, yet taste totally unique. They have an earthy taste, and when roasted, they become just a little sweet. They pair outrageously well with cinnamon (another earthy-sweet flavor). Adding a dash of thick coconut milk, then whipping the lot of it, turns those parsnips into a surprisingly warm, filling, unexpectedly impressive side dish that would taste great with bison or beef. Use an immersion blender (just like this one) to “whip” them – they won’t get gluey like potatoes will if not mashed by hand. I order my coconut milk from Golden Star Trading – it’s incredibly thick, rich, has no added ingredients, and comes in BPA-free cans. Depending on the size of your parsnips, you may need between 4 and 8 parsnips to equal 3 cups’ worth when chopped. Chop into uniform pieces (I use my Chop Wizard) so they’ll roast evenly, and WATCH THE ROASTING PROCESS CAREFULLY. If...