It is amazing and completely dairy free and grain free, which translates into gluten free. Plus it is so delicious you’ll wonder
This is a delicious and satisfying breakfast. I got bored with having vegetable latkes almost every morning so I came up with this.
These patties are high in protein, have a serving of fruit built in and simply put, are yummy!
The flavor of the patties is good even without the gravy, which is made with cashews. If you are not trying to lose weight then I highly recommend making the gravy as it is finger licking good.
Even if you are trying to lose weight, you may want to try the gravy. It won’t add weight it just makes it harder to lose if you are in an active losing phase.
- 1 lb ground turkey or pork, natural
- 1 cp grated apple, loosely packed
- 1 tbs uncured bacon pieces, cooked of course
- 1 tsp bacon fat
- 1 tbs rounded organic parsley, finely chopped
- ¾ tsp sea salt, I use Himalayan
- 1 tsp garlic flakes, dehydrated
- ½ tsp poultry seasoning or sage
- Mix all the ingredients.
- Form into 8 patties.
- Heat a large ceramic skillet to just above medium then cook the patties about 4 minutes per side.
- Plate (2 per plate) then spoon some gravy over the patties and serve.
Be sure to try this gravy with other foods as well as the apple bacon breakfast patties.
- ½ cup raw cashews
- ½ cp filtered water
- 1 tbs ghee
- ¼-1/3 caramelized onion
- ½ tsp sea salt, I use Himalayan
- ¾ tsp minced garlic, dehydrated
- pinch white pepper
- Place the cashews in a high powered blender then add ¼ cp of the water. Blend until thick, gradually add more water until you have a creamy, rich sauce.
- While the cashews are blending, heat a medium ceramic skillet to just on the lower side of medium. Add the ghee, then the cashew cream and spices. Stir well.
- You may need to add more water a little at a time to make it gravy consistency. Then mix in the caramelized onions.
- Adjust the seasonings and then spoon over the breakfast patties and serve.
Because the cashews have already soaked up water you may not need to add as much as the recipe calls for.
During the last few months, I found myself not being satisfied with the strict guidelines of paleo perfection and I looked for ways to increase my food selections. While a couple ideas ended up not being successful for painful side effect reasons, I have found a few that are not only healthy but really satisfying. Actually, I LOVE THIS and would not be without it in my freezer.
Did I say I love this recipe?
I am soooo excited to present you with this recipe. It turned out amazing!
Before I was paleo, I used to make a dish called Elegant Eggplant. It was super simple and everyone really liked it but
This is so delicious that I have made two half batches and then a full batch in the last week and eaten every last bowl (that’s 12 servings in a week). Its that good.
I was craving something creamy and sweet, like ice cream only healthier. I did a quick
I still remember my first taste of wild harvested mushrooms cooked in butter with just a touch of garlic and salt. It was heaven. My two favorites are morels and a variety that I know as a puffball. OMG, they were both amazing and
OMG, these caramelized brussel sprouts are amazing!!! That is if you like brussel sprouts. Since I do, I cannot tell you what you will think if you are a BS hater. If you’re on the fence then I would say this would be a great recipe to try.
I was eating vegetable latkes every morning for breakfast and I finally decided it was time to come up with an alternative dish. Since there really isn’t a good amount of protein in my vegetable pancakes I wanted to create something that contained not only vegetables but a good source of protein. I looked in my refrigerator for inspiration and I found some.
I had purchased and cooked some
I created this recipe over 6 months ago and I did not realize that it had not been posted so here it is. While I haven’t made it in a while, I remember how delicious it is. It contains ginger, which is an anti-inflammatory spice.
This recipe is