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 in a vitamix for best results.
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!!!
Veggies are tough to incorporate in our diets these days- or so everyone is always informing me. This is a great way to include them if that is important to you. You do not need grains for literally anything. The greatest problem with today’s Standard American Diet or SAD DIET is that everyone eats low quality meats or processed meats and chemically treated grains. Substitute your grains with local chemical free veggies or lean on higher levels of pasture based meats to alleviate 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 safe paper
Mix dry ingredients in a big bowl until even
Fill muffin bowls ¾ deep
Bake for 13-15 minutes or until golden