Breakfast

  Breakfast Sausage
1 lb ground pork
2 tablespoons ground sage
2 tablespoons raw honey
3/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon nutmeg
1/8 teaspoon of crushed red pepper
1/8 teaspoon majoram
1/2 teaspoon of cinnamon
                      Mix all the ingredients with the ground pork. Make sausage patties and cook on medium/high heat until cooked through. I look mine in a cast iron skillet to get a nice crust on the outside.

Almond Butter Banana Muffins
2 very ripe bananas
1 1/2 teaspoons baking soda
1 tablespoon vanilla extract (high quality)
1/3 cup raw honey
1 tablespoon cinnamon
2 eggs
1 cup almond butter
chocolate chips
          Place all the ingredients into a blender (I use a Vitamix) in the order of ingredient list. Blend until smooth. Add some dark chocolate or Enjoy brand chocolate chips. Bake at 350 until toothpick comes out clear. If you have a convection oven make sure to turn the convection off. These muffins will sink if you cook them by convection.


Egg Muffins
1 cup breakfast sausage (recipe above)
1 dozen eggs
1 cup roasted peppers
2 teaspoons ground mustard
2 tablespoons garlic grapseed oil (Wildtree)
salt/pepper
 12 parchment cupcake papers

         First finely chop peppers and sauté them in oil. Add breakfast sausage until cooked through. In a separate bowl whisk together eggs, ground mustard, salt and pepper. Fill each cupcake paper halfway. Spoon small amount of sausage and pepper mixture into the egg mixture. Bake at 350 until cooked through.


Fruit and Nut Bars
2 cups raw almonds
2 cups raw pecans
2 cups chopped dried plums
2 tablespoons cinnamon
1/2 teaspoon salt
1 tablespoon vanilla extract
3 egg whites
1/2 cup raw honey (maybe a little more)
chocolate chips (Enjoy brand)
     Soak nuts overnight. Then air dry for 12 hours on a towel. Place nuts in very small batches into the Vitamix until finely chopped.  Add remaining ingredients to the nut mixture as listed. The texture should be slightly sticky and wet. Line a baking sheet with parchment paper and bake at 350 until edges are slightly brown and the middle is no longer wet. Let them cool completely before cutting. Store in freezer for best results.