Simple Pork Sausage Patties

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The best way to start the morning off is with a hearty breakfast. I’ve found that there is nothing better than a sausage patty or a piece of bacon when I need to make sure to have energy for the day. The following is a simple recipe for sausage patties. The best part about it is that it can easily be customized to fit your taste buds. If you know that you do or do not like a certain spice try substituting your preferences in this recipe. You’ll be amazed at how easy it is to make a breakfast staple for yourself.

INGREDIENTS

1 pound ground pork
2 tablespoons honey
1 teaspoon mace
1 teaspoon sage
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1 – 2 tablespoons coconut oil

RECIPE

In a bowl combine all ingredients except coconut oil.
Mix together with hands, cover and let sit overnight in fridge.
Remove from fridge and form into sausage patties.
Heat coconut oil over medium, high heat.
Place patties in pan and cook for roughly 10 minutes, flipping occasionally.
Your cooking length will depend upon what size you make your patties, I always recommend checking one patty to ensure it is cooked all the way through before consuming.
After your patties are cooked, remove and let cool.

I make these patties before my week starts and bring them with me to work every morning so that I don’t miss out on a much needed breakfast. They also double as a great snack to get you through to your next meal.

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Paleo Lamb Gyro

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The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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Apple Thyme Roast Chicken

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There is just something special about serving a golden-brown roast chicken. Whether you are cooking up a feast for yourself, or  preparing a festive dinner, a stuffed chicken roast makes a wonderful center stage to any meal, and is truthfully quite easy to make.

This recipe combines the sweet flavors of caramelized apple with the savory taste of thyme to form a delectable combination that looks good and tastes great. Plus, with those two ingredients added to the dish, you suddenly have a protein dish that is enriched with vitamin C, iron, manganese and fiber.

INGREDIENTS

1 whole baby chicken (about 3.5 to 4 lbs), fresh or defrosted, neck and giblets removed
1/8 cup grass-fed butter, slightly melted so that it’s workable
4 teaspoons thyme spice
1 apple, sliced
1/8 cup honey or raw agave nectar

RECIPE

Preheat the oven to 425 degrees F.
Place the chicken upside down in the center of a large oven dish and separate the legs.
Reach under the skin and coat the chicken with a generous amount of grass-fed butter on all sides.
Sprinkle the chicken exterior with two teaspoons of thyme spice.
In a small bowl, mix the apple slices with the honey/agave and another teaspoon of thyme spice.

Apple Thyme Roast Chicken Stuffing
Once mixed, place the apple and honey/agave mix in the opening between the chicken legs.
Place the stuffed chicken in the oven for 25 minutes.

Apple Thyme Roast Chicken Preparation
Turn the oven temperature down to 325 degrees F and continue to cook the chicken for about another 45 minutes to an hour.
Once the chicken is well cooked (the interior temperate on a thermometer reaches 165 degrees F), remove the bird from the oven and allow it to sit for at least 10 minutes before slicing and serving.
When serving, scoop the stuffing out with a spoon and serve it alongside the chicken.
Drizzle the natural juices from the oven dish over the chicken pieces to provide extra flavor and moisture to the dish.

Note: While this recipe calls for the removal of the neck and giblets to make room for the stuffing, these parts of the chicken are excellent sources of protein. They can be added to the dish when the oven temperature is turned down part way through the recipe, or kept separate and cooked later on the stove top. To learn more about Nose To Tail eating, click here.

Enjoy this healthy home-cooked chicken roast,

Camilla Carboni

@camillacarboni | camillacarboni.com

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