Today I have 3 real food recipes for babies to share with you.
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Baked Breakfast Turkey Patties
What I want this morning is a gigantic bowl of bone broth and a couple Baked Breakfast Turkey Patties.
I’m heading to my commercial kitchen this morning, and this breakfast is the perfect one for the pre-car ride or to take with me (since everyone always wants to know about simple breakfasts-on-the-run).
You won’t need many things. In fact, you only need 5 main ingredients: an organic, free range egg, 1 pound ground Kosher turkey, 1 whole zucchini, fresh rosemary and fresh thyme.
Oh, and a mini brownie pan, too. I mean, I guess you could use whatever you wanted, but this is how they formed into perfectly sized “patties” for me.
Baked Breakfast Turkey Patties
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Preheat the oven to 375 degrees. Brush the mini brownie pan with Avocado Oil spray (or oil of your choice).
Peel and de-seed the zucchini and cut into a few pieces lengthwise.
Shred the zucchini in a food processor.
Note: Why zucchini? Well did you know that mashed zucchini can take the place of eggs in many recipes? I’ve never found it to be super effective, but I like to do it in recipes like this where I have a little egg (i.e. one) – and where adding zucchini would be an added recipe benefit.
Once the zucchini has been shredded, place all your ingredients in a bowl and mix together by hand.
Form the meat into “brownie patties,” and place the pan in the oven to bake for about 42 minutes.
Remove from the oven and enjoy immediately or save for later…..like me, today, on the run to my commercial kitchen to go a nut butter’ing!
Baked Breakfast Turkey Patties
Author: Sarah Kay Hoffman
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 9-12 patties
A simple, 5-ingredient breakfast patty that are perfect for those busy, on-the-go mornings. They are: gluten free, dairy free, soy free, corn free, sugar free, low-FODMAP, and Paleo.
Ingredients
- 1 egg, organic, free-range
- 1 pound Kosher ground turkey (I used full fat)
- 1 zucchini, peeled and de-seeded
- ½ Tbsp fresh rosemary
- ½ Tbsp fresh thyme
- ½ tsp sea salt
- Chosen Foods Avocado Oil spray (to gently brush your pan with)
Instructions
- Preheat the oven to 375 degrees.
- Spray the mini brownie pan with Avocado Oil spray.
- Peel and de-seed the zucchini and cut into a few pieces lengthwise.
- Shred the zucchini in a food processor.
- Once the zucchini has been shredded, place all your ingredients in a bowl and mix together by hand.
- Form the meat into “brownie patties,” and place the pan in the oven to bake for about 42 minutes.
- Remove from the oven and enjoy immediately or save for later.
Xox,
SKH
Intro to Ghee Butter
Ghee butter is really lovely, so I wanted to put together a little post with an intro to Ghee Butter.
Intro to Ghee Butter
At our local health food store, the Ghee Butter is kept on a shelf. In the Gutsy household, we keep ours in the fridge.
What is Ghee Butter?
Ghee is a clarified butter, which is simply butter that has been melted over low heat for an extended period of time, eliminates more of the moisture and causes the milk solids to caramelize. Once caramelized (and cooled) the top layer is eventually skimmed off. This layer (yes, the pure fat) is the Ghee.
Why is Organic Ghee Butter in my fridge?
- The process of cooking off the milk solids burns off most of the lactose found in normal butter. Since I only do Raw Dairy now, this is my alternative option to dairy and butter if/when we are out of raw butter.
- I love the taste, which is slightly nutty and a little different from regular butter.
- Long life. Ghee can last for several weeks in your pantry or six+ months in the fridge (which is where I keep mine).
What brand of Organic Ghee Butter and where to find?
I get my Organic Ghee Butter from two main sources: Amazon + Whole Foods. Here are the brands I like:
Recipes
I was first introduced to Ghee Butter a few years back with an Indian recipe. This is how Ghee is “typically” used. It is not only for Indian recipes, though, as it adapts well to most cooking and baking recipes.
- lemon curd
- Wild Salmon on a Bed of Spaghetti Squash Smothered in Lemon-Garlic Caper Sauce
- Roasted, Flavored Nuts
Xox,
SKH
Basil and Arugula Lemon Pesto
Our friends from Chicago stayed with us last week, so of course, I was in the kitchen a lot making bellies happy. Their favorite thing I made included my Basil and Arugula Lemon Pesto.
As a matter of fact, I’ve been in the kitchen whipping up so many things lately, since my November-December Holiday Program starts Monday and I have secret, special recipes to share with those who join….(Mini Pumpkin-Chai Muffins, Bison-Bacon Meatballs, Pumpkin Pie Filling and more!)
I realized after our friends went home on Friday that….
- The house is much too quiet with only Ryan, Fiona, Reagan and I. I’m so ready to be a mommy.
- I love cooking and baking for people. I love feeling needed. I love to see happy, smiling faces from food that’s not crap and tastes wonderful.
- Distance will never change who my best friends are. I have 3 in Minnesota (not including my BFF, Kim) and 2 in Chicago. I need them more than they’ll ever need me.
Cooking and baking all week for friends also reminded me how feeding bellies is a lot like my blog: they act as the vehicle to tell a story.
The best conversations are had over food and drinks (and I’m not just talking wine – but that never hurts).
I could sit for hours, noshing on good food and talking with great friends.
It never gets old.
Which is similar to my blog….a vehicle to tell stories.
Stories about eating.
Stories about playing.
And (mostly) stories about loving.
I have so many of them. Years of stories built up. Years of stories about to blossom.
Basil and Arugula Lemon Pesto
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p.s. To make this recipe low-FODMAP, all you have to do is replace the olive oil and whole garlic cloves with 1/2 cup of Nutiva Liquid Coconut Oil with Garlic. It’s a simple swap that could make all the difference for your bloat status.
Basil and Arugula Lemon Pesto
Author: Sarah Kay Hoffman
Recipe type: Sauce
Prep time:
Cook time:
Total time:
Serves: 4
A simple pesto recipe that's Vegan, gluten free, dairy free, and Paleo.
Ingredients
- 2 cups baby arugula, stems removed
- 1.5 cups fresh basil leaves, stems removed
- 1 cup raw walnuts
- ½ cup olive oil, divided (to give this pesto even more "lemon," you can use a lemon-infused olive oil)
- 4 garlic cloves (clove = one segment, bulb = entire head)
- 2 Tbsp freshly squeezed lemon juice
- ½ tsp. sea salt
Instructions
- Place walnuts in a food processor, and process for just a few seconds.
- Add the rest of the ingredients, except for only ½ of the olive oil and blend until it's almost completely blended.
- Add the last ½ of the olive oil.
- Remove from food processor, and serve.
Notes
Serve over Spaghetti Squash (or anything else desired).
This pesto complements the Vegan Lemon Lime Cilantro Spaghetti Squash perfectly. If you want to make a beef burger (or turkey burger) like I did to set on top, I'd recommend THIS burger recipe or THIS turkey burger recipe.
This pesto complements the Vegan Lemon Lime Cilantro Spaghetti Squash perfectly. If you want to make a beef burger (or turkey burger) like I did to set on top, I'd recommend THIS burger recipe or THIS turkey burger recipe.
Xox,
SKH
4-Ingredient Mini Breakfast Poppers
I can’t even tell you how good these 4 Ingredient Mini Breakfast Poppers are.
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A Gluten-Free Campfire S’more with honey vanilla bourbon peanut butter
Are you ready for this?! A Gluten-Free Campfire S’more with honey vanilla bourbon peanut butter.
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