Paleo Breakfast Sausage

Make your own breakfast sausage!  This recipe is from Cook Eat Paleo!  You can even make extra to freeze and use later.

Ingredients

• 1 pound ground pork
• 1 teaspoon rubbed sage
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon smoked hot paprika
• 1 teaspoon sea salt
• 3/4 teaspoon fresh ground pepper
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Instructions

1. Combine spices in small bowl. Add to ground pork and mix until just combined. Form into 8 patties.
2. Cook patties in a skillet over medium-low heat until browned and cooked through.

Yield: 8 patties

Salad Dressing

Pecan Chocolate Chip Coconut Granola

Healthy and delicious snack recipe from Cook Eat Paleo!

 

Ingredients

• 2 cups chopped pecans
• 1-1/2 cups unsweetened flaked coconut
• 1 cup sliced almonds
• 1/4 teaspoon salt
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey
• 3/4 cup gluten-free, dairy-free, semi-sweet chocolate chips

Instructions

1. Preheat oven to 300 degrees.
2. Combine pecans, coconut, almonds, and salt in large bowl. Combine coconut oil and honey in a small bowl, then stir into nut mixture until well combined.
3. Bake on a rimmed cookie sheet lined with parchment paper for 15 - 20 minutes, until just lightly browned.
4. Cool completely, then stir in chocolate chips.

Sausage and Butternut Squash Frittata

Breakfast or dinner recipe from Cook Eat Paleo!  It was a hit with my husband and 2 year old!

Ingredients

• 1 tablespoon bacon fat, duck fat or fat of choice (I used coconut oil)
• 3 ounces cooked sausage, chopped or crumbled
• 1/4 cup onion, diced
• 1/4 cup red pepper, diced
• 1/2 cup butternut squash, cubed and roasted
• 3 large eggs
• 2 teaspoons mixed fresh herbs (or 1/2 teaspoon dried)
• sea salt and pepper to taste

Instructions

1. Preheat broiler.
2. Beat eggs, salt and pepper and herbs until well-combined.
3. Add fat to 10-inch oven-proof skillet and sauté onions and peppers until soft. Add sausage and squash and cook until heated through. Pour eggs over filling and cook until edges start to set.
4. Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.

Yield: 2-3 servings

Roundup

Paleo Avocado Tuna Salad

Snack/Lunch recipe from Cook Eat Paleo!

Ingredients

• 1 avocado
• 1 lemon, juiced, to taste
• 1 tablespoon chopped onion, to taste
• 5 ounces cooked or canned wild tuna
• sea salt and pepper to taste

Instructions

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

Yield: 1-2 servings