Not only were these turkey breakfast sausage patties really easy to make, but they are also made without any chemicals or preservatives that you would normally expect to find in processed and frozen version. This recipe does have a small amount of sugar in it from the breakfast sausage spice blend that I used from Penzeys, so if you are doing a sugar free diet, keep that in mind. Personally, I’m not going to obsess about the miniscule amount of sugar in the spice blend that used for the entire batch of patties. Especially when paleo friendly desserts and even a breakfast smoothies filled with fruit will have a lot more sugar. That being said, I didn’t want to accidentally break someone’s diet or sugar free cleanse. You can always make your own sugar-free breakfast sausage spice blend, but it might not taste the same, since breakfast sausage tastes a bit sweet. Plus, I’ve been wanting to try this spice blend for awhile. It’s been neglected in my pantry for ages.
My husband and I were very happy with the results. They were easy to make and tasted like breakfast sausage, and since we both love breakfast, we will likely use this recipe quite a bit. They best part is that these can be made ahead and frozen, similar to meatballs. I used almond flour and an egg to bind the ground turkey together before baking. I also add some fresh herbs, because what recipe doesn’t deserve some fresh herbs?
In a large bowl, add ground turkey, chopped rosemary and parsley, and breakfast sausage seasoning.
Then crack in one large egg, and mix with hands.
Then add blanched almond flour, until ingredients are evenly mixed.
Line a cookie sheet with foil for easy clean up and grease it with olive oil.
Form mixture into patties and line them on cook sheet.
Bake at 350 for 20-25 minutes or until internal temperature is at least 165 F degrees.
This will have a lot of variability in this recipe. You have different thicknesses, different ovens, and different fat content. This should also tell you that you get a lot of flexibility in how you do this. The only important thing is an internal temperature of at least 165.
This watermelon salad has all my favorite summer produce, mixed together in one delicious sweet, salty, and sour dish. The watermelon is obviously the sweet part, although I do consider summer cucumbers to be sweet as well. The salty part is from the pistachios, that I sprinkle on top to preserve their crunchiness. Finally, the sour is from some fresh lime juice that I squeezed over the salad when it’s ready to be served. The colors make this a show stopper if you are entertaining, and the flavors go great with Mexican, Barbecue, and even Indian food. In fact, my husband said it reminded him of his grandma’s kachumber without the spicy kick.
I recommend getting Pistachio Nutmeats that are already shelled from Trader Joes. The pistachios are unsalted so I recommend being generous with the sea salt. Both cucumbers and watermelon taste really amazing with a decent amount of sea salt on top, so don’t be afraid to be a little heavy handed and salt to taste. I recommend waiting until serving to add the sea salt though, otherwise it will make your vegetables sweat. Yes, that’s a real thing.
These fermented garlic and dill pickles were surprisingly easy to make, and are full of vitamins, enzymes, and rich probiotic cultures. I love pickles, so this post is kind of a big deal for me. They are one of my favorite sugar free snack options. Plus, the sour flavor helps me control sugar cravings.
However, fermenting food kind of freaks me out, even though I have done it before. I mean you are basically letting food spoil in a way that’s healthy and grows beneficial bacteria. Although I eat a lot of fermented food, it’s usually bought already made from the grocery store, which can get pricey. So, I used the Perfect Pickler Kit, to help me out, which comes with very clear and detailed directions. This kit also comes with a lid and air-lock which attaches to your one quart wide mouth mason jar. Since microbes require an airless environment, the air-lock allows gasses to escape and seals out airborne microbes. It also seals in the odors for a delicious tasting pickle.
Here is what it looks like with my dill pickles:
Helpful Tip: Keep in mind these are not shelf stable pickles and will need to be stored in the refrigerator. They remain fresh for months. If cucumbers soften, they can be turned into relish.
When summer gives you too much watermelon, make watermelon popsicles! With no sugar added, and just one ingredient, these beauties are super healthy and refreshing treat on a hot summer day. I used seedless watermelons and removed the small white seeds even though a few ending up in the popsicles wouldn’t be a disaster. If you want to get fancy, you can add some lime or mint to them but I honestly don’t think it’s necessary. In season watermelons are delicious on their own, and when frozen taste even better.
You could easily make a bunch of these ahead of time if you are entertaining and store them in the fridge until its time to serve dessert. Or eat them all day long yourself, which is what I end up doing.
Omg this lemon herb aioli tastes amazing on everything, but especially good on baked salmon. I think the fresh lemon juice and the dijon mustard in the aioli go really well with the salmon flavor. My husband, who is my official taste tester loved it, and he’s more of a meat, than a fish, kind of guy. The aioli is made with paleo friendly coconut and avocado oil so it’s really healthy, although it would be just as delicious on sweet potato fries or a burger. It’s a good thing I made a lot of it (I doubled my normal aioli recipe)!
I made this salmon dish with baked green beans, and I sliced some radishes on the side, for a fresh palette cleanser. There is a lot of healthy oil in this dish, but you definitely need something cooked (or uncooked) without any oil on the plate. My husband and I happen to love raw radishes, and they are crazy good for you. Plus, I love their color on the plate.
This slow cooked bratwurst might be one of my new favorite recipes, it’s seriously that delicious. Plus, it’s easy to make and paleo friendly, and you can never have enough slow cooker recipes, at least that’s my opinion. The cabbage makes this recipe really filling and healthy, but it tastes just like comfort food. Instead of slow cooking it with ale, I used Crispin’s Original Hard Apple Cider, which gives it plenty of sweetness, and I also added a tablespoon of apple cider vinegar to balance out the sweetness with a little bit of sour. The end result is a nice tangy cabbage and onions that I couldn’t be happier with.