Savory Cabbage Sausage Breakfast

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After a solid week of sweet potatoes and bacon for breakfast, I needed to switch it up. This started out as breakfast, but also wound up being lunches for the week as well. (: Enjoy!

Ingredients
• 1/2 cup sorghum
• 1 1/2 cup bone broth
• 2 tbsp ghee
Avocado oil
• 1/2 yellow onion, chopped
• 1/2 head green cabbage, chopped
• 2 sausage links, cut into bite size pieces
• 3/4 cup sauerkraut
• 1/2 cup hemp hearts
• Sea salt to taste

Directions
1. Rinse sorghum thoroughly.
2. Combine sorghum, bone broth, ghee & sea salt in a medium pot and bring to a boil. Reduce heat, cover and let simmer until sorghum is tender, about 45 minutes.
3. In a large pan, heat avocado oil, then add onion, cooking until translucent and fragrant.
4. To the large pan, add the cabbage and cook for another 10 minutes.
5. Set cabbage/onion aside and cook sausage in large pan until thoroughly cooked.
6. On a large plate, combine cabbage/onion & sausage, then top with sauerkraut, hemp hearts and sea salt.
7. Enjoy immediately!

Thai Turkey Meatballs w Coconut Curry Sauce

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Ingredients
• 1 lb ground turkey
• 1 zucchini, finely grated
• 1/2 yellow onion, chopped
• 4 garlic cloves, minced
• 1/8 cup cilantro, chopped
• juice of 1 lime
• 1 tbsp cumin
• 1 tbsp garlic powder
• 4 tbsp collagen powder
• 1 tbsp sea salt to taste
• 4 tbsp red chili paste
• 1 can full fat coconut milk
• 1 cup bone broth
• 2 tbsp butter or ghee
• 1/2 cup green onions chopped

Directions
1. In a large bowl, mix together the turkey, zucchini, onion, garlic, cilantro, lime juice cumin, garlic powder, collagen and sea salt until well blended.
2. Form meatballs into 1 1/2 inch balls and set aside
3. In a large pan, heat chili paste, coconut milk, bone broth and butter/ghee over medium high heat.
4. Add meatballs to pan and simmer until meat is thoroughly cooked, about 25 minutes. With about 5 minutes left, add in the green onions.
5. Serve hot over rice, quinoa, sorghum, spaghetti squash, cauliflower rice, etc.

Enjoy!

Beet Cauliflower Rice

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Here’s a variation on regular cauliflower rice. Delicious and a beautiful color to boot. Enjoy!

Ingredients
• 1 small cauliflower
• 1/2 cup beets, cooked & chopped into small pieces
• 2 tbsp Kerrygold butter
• 3 tbsp nutrition yeast
• 1/2 yellow onion, chopped
• 1/2 cup bone broth
• sea salt to taste

Directions
1. Chop cauliflower head into small pieces, wash, rinse and pulse in blender until cauliflower is similar in size to pieces of rice.
2. Heat butter on stovetop in a large pan. Add onion and saute until fragrant and translucent, about 3 – 4 minutes.
3. Add cauliflower rice, bone broth and nutrition yeast. Cook on low for about 5 minutes or until bone broth is absorbed.
4. Fold beets into cauliflower mixture and cook for another 3 – 4 minutes.
5. Season with sea salt and serve warm.

What’s your favorite cauliflower rice variation?

Bone Broth

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What is bone broth?
Bone broth is a nutritional powerhouse full of amino acids, minerals and nutrients made by boiling animal bones with vegetables, herbs and/or spices. It’s incredibly good for overall health, especially for detoxification, digestive health, fighting inflammation, etc.

Where do the bones come from?
I get my bones from Whole Foods but you can get them from a local butcher or save leftover bones from other meals. The bones can come from a variety of animals – chicken, duck, turkey, pork, etc. Just make sure the bones are from grass-fed animals. Since you’ll be extracting/ingesting the minerals, this is pretty important. (:

As for the recipe, it couldn’t be easier…

Ingredients
• 1 lb bones
• 2 tbsp raw apple cider vinegar
• 1 onion, quartered
• 3 celery stalks, halved
• 1 carrots, peeled & halved
• 1 bunch fresh parsley
• 3 garlic cloves

Directions
1. Place bones in a large pot, cover in water and set the temperature to low heat.
2. Add apple cider vinegar. (This helps to draw the nutrients from the bones.)
3. Add vegetables and bring to a boil.
4. Reduce to a simmer and cook for ~24 hours. (If you’re like me and not comfortable with leaving the stove on overnight, you can turn the heat off, let it sit and turn the stove back on the next day)
5. After about 24 hours, turn the heat off and cool. Once cool, strain the bones/veggies/herbs so only the liquid remains. 
6. Add sea salt to taste, bottle and store in fridge for 5 – 7 days!

What to do with bone broth?
There are many ways to consume bone broth – soup, ramen, stew, gravy, sautéd vegetables or even cooking quinoa. You can easily substitute bone broth in recipes that call for any sort of broth or stock. You can also drink the broth straight – it’s delicious!

Do you make bone broth? What ingredients do you use to make your broth?