GRAIN FREE VEGGIE & SAUSAGE BREAKFAST MUFFINS
No pumpkin? Try this recipe with sweet potatoes, butternut
or acorn squash, mushrooms! Kale & Collards puree! ANY blended, hearty
veggies will do!!!!!
1 cups pumpkin purée* *or sub 1 cup plantain,and reduce one
cup of the pumpkin/tater/squash/carrots/kale (use the stems!!) purée to make
using other veggies
1 cup browned bulk sausage (pork or veal)
½ teaspoon of Himalayan pink salt or REAL SALT
1 teaspoon baking soda
3 eggs, beaten
Skip the Canned Pumpkin, YUK!
Cook Your Own out of your produce box!! * To make pumpkin/squash
purée, cut a pumpkin in half, scoop out the seeds and stringy stuff, lie face
down on parchment paper to avoid sticking. Bake at 350°F until soft, about 45
min to an hour. Cool, scoop out the flesh and fill mason jars to keep extras in
the fridge to use ANYTIME for this recipe or in lieu of tomato paste in other
recipes. Or, if you are working with pumpkin pieces, roast or boil them until
tender, then remove and discard the skin. **KEEP THE SEEDS for a healthy
snack!!! See below for toasting instructions.
Veggies are tough to incorporate in our diets these days- or so everyone is
always informing me. This is a great way
to ensure the family gets plenty of veggies and use up your produce box. You do not need grains for literally
anything- veggies have all the natural fiber your body needs. This will also help keep the body’s alkalinity high while balancing any
acidic effects of the meats in your diet.
The greatest problem with today’s Standard American Diet or SAD DIET is
that everyone eats meats and grains and NO VEGGIES. Substitute your grains with veggies to
counter this problem.
muffins: (yields 12 regular or 24 mini muffins)
Preheat oven at 450 degrees
Grease bottom of muffin bowls with ghee or line with oven
Mix dry ingredients in a big bowl until even
Fill muffin bowls ¾ deep
Bake for 13-15 minutes or until golden