BEEF BREAKFAST SAUSAGES

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:
 1 pound Ground Beef
 2 tsp finely chopped Fresh Sage (about 10
leaves, or substitute 2 tsp dry Rubbed Sage)
 ¼ tsp Garlic Powder
 ½ tsp Ground Mace
 ½ tsp Salt , to taste
 1-2 Tbsp tallow or other cooking fat for frying

Instructions:

1.    Combine spices with beef and mix well.

2.    Form sausage into patties.
3.    Heat tallow in a skillet over medium-high heat.
4.    Cook sausage patties for 8-10 minutes on the first side.  Flip and
cook for another 7-8 minute on the second side, until fully cooked.
5.    Alternatively, place sausage patties on a cookie sheet and bake at
400F for 18-20 minutes (no need to flip mid baking).
 CHICKEN AND APPLE SAUSAGE

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:
 2 large chicken breasts, or use 1 lb ground chicken
 1 apple, peeled and finely diced
 1 Tablespoon fresh thyme leaves, finely chopped (or use 2
Tablespoons dried thyme)
 3 Tablespoons fresh parsley, finely chopped
 1 Tablespoon fresh oregano, finely chopped (or use 2
Tablespoons dried oregano)
 2 teaspoons garlic powder
 salt and pepper
 coconut oil to cook with
Instructions:

1. Preheat oven to 425F.

2. Place 3 tablespoons of coconut oil into a skillet and cook (on a medium-high heat)
the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).
3. Remove from heat and let cool for 5 minutes.
5. Mix the chicken meat with everything in the skillet, as well as the garlic powder,
salt and pepper (including any leftover oil).
6. Form 12 thin patties from the meat and place on a baking tray lined with foil.
7. Bake for 20 minutes. Check with a meat thermometer that the internal temperature
of a patty near the middle of the tray is 170F.
9. If you want the sausages to be browned, then just pan-fry for a few minutes
in coconut oil. You can also pan-fry the raw sausages instead of putting them into the
oven.
 AUTOIMMUNE PALEO BREAKFAST SAUSAGE

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:
 1 pound ground pork
 1 teaspoon dried sage
 1 teaspoon dried rosemary
 ¼ teaspoon cinnamon
 ¼ teaspoon ginger
 1 teaspoon salt

Instructions:
1. Using your hands, combine all ingredients. For best flavor, let sit in refrigerator
overnight before cooking.
2. Shape into patties and pan fry over medium heat until cooked through and slightly
browned (about 3-5 minutes per side).
 SWEET POTATO BREAKFAST HASH 

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:
 1 sweet potato, shredded
 1/2 zucchini, shredded
 1 cup leftover meat, shredded (approx. 6 oz)
 1 Tablespoon (2 g) fresh thyme leaves, finely
chopped (or use 1 tsp (1 g) dried thyme or use
other herbs of your choosing)
 1 Tablespoons (15 ml) coconut oil for cooking
 Salt to taste

Instructions:

1. Place 1 Tablespoon of coconut oil into a frying pan on medium heat.

2. Add in the shredded sweet potato, shredded zucchini, and leftover meat. Cook until
the sweet potato starts to get tender (approx. 5 minutes).
3. Add in the herbs and salt to taste.
 BUTTERNUT SQUASH AND APPLE HASH WITH SAUSAGE

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:
 1 Tbsp. coconut oil, divided
 1 medium onion, diced
 1 small butternut squash, peeled and cut into
¼-inch dice 
 1 medium apple, cored and diced
 12 ounces ground turkey or chicken
 ½ tsp. dried sage
 ¼ tsp. dried thyme
 ¼ tsp. garlic powder
 ½ tsp. sea salt
 3 cups kale, chard or spinach, washed and torn

Instructions:

1. Combine ground turkey, sage, thyme, garlic powder, salt in small bowl. Stir with large
spoon or use your hands to combine. Set aside.
2. Place a large skillet over medium-high heat. Add 2 tsp. coconut oil and heat just until
oil starts to shimmer. Add onion and butternut squash. Saute for 7-8 minutes, stirring
occasionally.
3. Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring
occasionally.
4. Move vegetable mixture to one side of the pan. Add 1 tsp. coconut oil and turkey
mixture. Allow turkey to cook a few minutes before breaking it up with a spatula or
wooden spoon.
5. Continue to cook 5-6 minutes or until turkey is cooked through and no longer pink.
Stir to combine vegetables and sausage.
6. Place kale/chard/spinach on top of hash and cover with a lid. Allow greens to wilt,
about 1-2 minutes. Stir, season with additional salt and pepper and serve.
 SWEET POTATO, APPLE AND PANCETTA HASH

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:
 6 ounces pancetta, diced (or regular bacon)
 1 small onion, finely chopped
 1 large apple (or 2 small), cut into cubes
that are no bigger than 1 inch
 1 teaspoon cinnamon
 1-2 tablespoons coconut oil, butter, ghee,
or other solid cooking fat (if needed)
 1 large sweet potato (or 2-3 small), peeled
and cut into cubes that are no bigger than 1
inch
 1 tablespoon fresh sage, minced (or 1
teaspoon dried)

Instructions:

1. In a medium cast iron skillet over medium to medium-low heat, cook pancetta 3-5
minutes or until crispy and fat has rendered.
2. Remove pancetta with slotted spoon, leave fat in pan.
3. Add onion, apples, and cinnamon. Cook until soft, about 7 minutes.
4. Remove from pan and add to reserved pancetta. Set aside.
5. If pan is dry add 1-2 tablespoons fat and allow to melt. Add sweet potatoes to pan
and allow to cook undisturbed for 2 minutes.
6. Stir, allow to cook for another 2 minutes undisturbed.
7. Continue cooking sweet potatoes, stirring as needed to insure all sides get browned
and none burn, until soft (about 5-6 more minutes, about 10 minutes total).
8. Add reserved pancetta, onion, and apples back to pan. Add sage and stir to combine
and warm throughout.
 KALE, BACON, & BUTTERNUT SQUASH HASH

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

 4 slices of bacon, chopped

 3 stems of green kale, chopped
 1/4 yellow onion, sliced
 1/4 cup sliced mushrooms
 1/4 cup butternut squash, cubed
 Himalyan pink salt to taste

Instructions:

1. Heat the skillet over medium heat.

2. Cook the chopped bacon until crispy
3. Using a slotted spoon, remove the bacon from the skillet and set to drain excess fat
on a paper towel. Leave the rendered bacon fat in the skillet.
4. Add the butternut squash, mushrooms and onions to the skillet and cook for 3-
minutes, stirring occasionally.
5. Add the kale to the skillet and cook for 5 minutes, stirring occasionally.
6. Using the slotted spoon, transfer the hash from the skillet to a bowl.
7. Add the bacon pieces to the hash.
 APPLE CAULIFLOWER PORRIDGE

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients:

 1 apple, peeled and chopped into large

chunks
 1/2 cauliflower (approx. 280 g) broken
into florets and softened in microwave or
steamed
 Dash of cinnamon
 1/2 cup (120 ml) coconut milk or water

Instructions:

1. Steam the cauliflower florets (or microwave it with some water in

a bowl) to soften it.
2. Place the apple, cauliflower, cinnamon, and coconut milk/water
into a blender.
3. Blend well and serve.
 BANANA AND CREAM "OATMEAL"

Prep Time: 5 minutes

Cook Time: 2 minutes

Ingredients:

 1 ripe banana
 2 tbsp coconut manna/butter
 1 sea salt just a pinch
 1/4 tsp ground cinnamon power

Instructions:

1. Mash your banana and add the Celtic sea salt and cinnamon.
2. Warm the coconut manna/butter in sauce pan over low heat.
3. When it's runny and warm remove from the heat and scoop it into the banana mixture.
4. Top with your favorite toppings and enjoy!
 FRIES WITH BACON-CHIVE CRUMBLE

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:
 1 large white sweet potato, peeled and sliced
into ½-inch wide fries
 1 teaspoon avocado oil
 ½ teaspoon sea salt
 5 slices bacon
 2 large zucchini, halved lengthwise and
chopped
 2 cups thinly sliced curly kale, stems removed
 1 tablespoon finely chopped chives
 ½ teaspoon grated lemon zest
 ½ teaspoon minced garlic
 1 teaspoon lemon juice (plus additional for
serving)

Instructions:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange
oven rack in the center of the oven.
2. Toss sweet potato fries with avocado oil and sea salt on the baking sheet. Bake for 20
minutes until the edges are lightly browned. While fries are baking, continue with step 4
and return to step 3 when the timer elapses.
3. Turn broiler on high and broil fries for 3 minutes, watching closely, until browned.
Remove from oven and set aside.
4. Meanwhile, in a large stainless steel skillet, cook bacon over medium heat until crispy
on both sides. Transfer bacon to a cutting board, let cool and finely chop or crumble. Set
aside.
5. Sautee zucchini in rendered bacon fat for 5 minutes over medium heat until lightly
browned and tender. Add kale to the pan and cook until bright green and tender, about 3
minutes.
6. In a small bowl, mix together the crumbled or chopped bacon, chives, lemon zest,
garlic and lemon juice.
7. To serve, divide the sweet potato fries among two plate. Top each plate with half the
green vegetables and sprinkle the bacon and chive crumbled on top. Sprinkle with
additional lemon juice to taste. Serve warm or room temperature.
 MAPLE SAGE BREAKFAST PATTIES

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

 2 lbs pastured ground pork

 3 tablespoons grade B maple syrup
 3 tablespoons minced fresh sage
 ¾ teaspoon sea salt
 ½ teaspoon garlic powder
 1 teaspoon solid cooking fat

Instructions:

1. Place the ground pork in a large mixing bowl and break into chunks with a wooden
spoon. Drizzle the ground pork evenly with maple syrup, and then sprinkle with the
sage, salt, and garlic powder.
2. Using your hands, mix until thoroughly combined and form into eight patties and set
aside.
3. Heat the solid cooking fat in the bottom of a cast-iron skillet or frying pan on
medium heat. When the fat is melted and the pan is hot, add patties, cook 10 minutes a
side, or until thoroughly cooked. You may have to do this in two batches. Alternately,
you can bake them at 400 degrees for 20 minutes or until they are cooked throughout.
 BLACK OLIVE AND OREGANO BREAKFAST SAUSAGE

Prep Time: 5 minutes

Cook Time: 12 minutes

Ingredients:
 1 lb ground pork
 ½ cup sliced black olives
 1 teaspoon dried oregano
 1 teaspoon salt
 ½ teaspoon garlic powder

Instructions:

1. In a large bowl, mix all ingredients by hand. Form 4 large patties or 6 medium
patties.
2. Fry in a dry skillet over medium heat, approximately 6 minutes per side.
 THREE-HERB BEEF BREAKFAST PATTIES

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

 2lbs grass-fed ground beef

 1 tablespoon fresh rosemary
 1 tablespoon fresh thyme
 1 tablespoon fresh sage
 1 teaspoon sea salt
 1 tablespoon coconut oil

Instructions:

1. In a large bowl, combine the ground beef, fresh herbs, and sea salt. Form into patties
using the palms of your hands.
2. Heat some of the coconut oil in a cast-iron skillet on medium heat. Cook the patties
for about 5-8 minutes a side, until nicely browned on the outside and cooked throughout.
 MASHED SWEET POTATO BACON CUPS

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients:

 2 sweet potatoes, cubed

 2 tbsp grass-fed butter or ghee
 1 tbsp fresh rosemary, finely chopped
 1 tsp granulated garlic
 6 pieces bacon, cut in half

Instructions:

1. Place your cubed sweet potatoes in a large pot. Submerge them in water and place
on the stove over medium-high heat. Boil until the sweet potatoes are tender.
2. While the sweet potatoes are boiling, line your muffin tin with the half strips of
bacon to create a little cup. We place them in the muffin holes from one end to the other,
so that the bottom gets covered. Set aside when finished, and preheat your oven to 400
degrees fahrenheit.
3. Once tender, remove your sweet potatoes from heat and drain the water. Place your
sweet potatoes in a large mixing bowl. Add your grass-fed butter or ghee, chopped
rosemary, and granulated garlic. Hand mash or use an electric mixer to get your mashed
sweet potatoes to your desired consistency. We like them a little chunky.
4. Scoop your mashed sweet potatoes into your bacon cups, and place them in the
oven. Bake at 400 degrees for 20 minutes, or until the bacon is crispy.
5. Remove from the oven, let cool for a few minutes by placing on a paper towel lined
plate to catch the excess bacon grease.
.