Sausage Stir-fry Breakfast

1-2 Tsp Olive Oil
½ Cup diced onion
½ lb sausage (no nitrates)
4 cups spinach (or other greens)

Add olive oil to skillet. Heat over medium. Add diced onions, sauté until soft. Add sausage, cook until brown. Add greens, reduce heat to medium low and cover. Serve when greens are wilted and soft. May also top with 1-2 eggs over easy or salsa.

Peach and Pecan Scramble

1 tsp olive oil
½ peach diced (or apples)
2 tbsp chopped pecans (or walnuts)
2 eggs
1 tbsp unsweetened applesauce
1/8 tsp cinnamon

Heat olive oil over small skillet, medium heat. Dice ½ ripe peach and chopped pecans. Add peaches and pecans to skillet. Stir-fry 2-3 mins until peaches are softened a bit. Crack eggs into a bowl, add applesauce and cinnamon and beat well. Add to skillet, mixing often. When eggs are set, serve and enjoy!

Quick Pancakes

4 eggs
1 cup unsweetened applesauce
1 cup nut butter (NOT peanut butter)
½ tsp cinnamon
½ tsp vanilla

Mix together. Cook on griddle.

Sweet Potato Hash

½ lb bacon cut into ¼ inch strips
2 med onions chopped
1 large red bell pepper cut into strips
2 pounds sweet potatoes, peeled and cut into ½ inch cubes
1 tsp chopped thyme

Cook bacon in nonstick skillet until crisp. Transfer to paper towel, reserving fat in skillet. Add onions, bell pepper, ½ tsp salt, ½ tsp pepper to skillet and cook until veggies are softened. Stir in potatoes and ½ tsp salt. Cook covered until potatoes are tender and starting to brown (10-14 mins). Stir in thyme and bacon, and salt and pepper to taste.

Breakfast Hash

1 small butternut squash, peeled, seeded and diced
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil

1. In a skillet over medium heat, sauté onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.


1 small sweet potato
3/4 cup raw almond butter
2 eggs
1/4 c water
1/2 very ripe banana

1. Cook sweet potato (I peeled and diced mine then boiled it until knife tender).
2. Combine all ingredients in a blender and blend on high speed until thoroughly combined.
3. Cook on skillet over medium heat. (Flip pancakes when batter begins to darken).

Biscuits and Gravy

2 egg yolks
1/2 c cream
1 c steamed cauliflower
1/2 tsp salt
generous amount of fresh ground pepper (tsp? maybe…I just added enough for my liking)
1/2 lb sausage, cooked

1. Whisk yolks and cream together in a small sauce pan. Cook over medium-low heat, stirring constantly, until mixture can coat the back of a spoon fairly thickly.
2. Pour into blender and add cauliflower and salt. Blend on high until thoroughly combine.
3. Return gravy to saucepan and add sausage.
4. Season with pepper to taste (typical country gravy has a decent amount of gravy).
5. Cook over medium heat until hot.
6. Serve over biscuits.
**I use 1/2 lb sausage and this makes quite a “meaty” gravy. I prefer it that way, plus it ups the protein content a little.

Biscuits (adapted from Elana’s recipe in her Gluten-Free Almond Flour Cookbook)
2 tbsp grapeseed oil
1 tbsp honey
1 tbsp vinegar
1/2 tbsp water
1 egg
1 1/4 c almond flour
1/2 scant tsp salt
1/4 tsp baking soda

1. Whisk together oil, honey, vinegar, egg and water.
2. Add almond flour, salt and soda. Mix well.
3. Using an ice cream scoop, scoop batter onto pan. Slightly flatten with palm of hand.
4. Bake at 350 for 15 min or until edges start to turn light brown.

Yield: 6

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