Breakfast Chicken Sausage

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While shopping for breakfast protein recently, I discovered that my beloved turkey bacon brand had begun to include carrageenan in their ingredient list. This is bad news. Carrageenan is an additive with no nutritional value that is derived from raw seaweed and is widely used as a thickening agent in milk alternatives (boxed soy, almond, rice milk etc.), ice cream and yogurt. One of the main reasons I started making my own Almond Milk.

Carrageenan is known to cause inflammation to the digestive system, and in the past, drug investigators actually used carrageenan to cause inflammation in tissues in order to test the anti-inflammatory properties of new drugs. In addition, when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop “profound” glucose intolerance and impaired insulin action, both of which can lead to diabetes. More bad news for our country’s already soaring diabetes rates. Best to stay away from Carrageenan.

Alas, a delicious homemade breakfast sausage recipe, nutritious and free of pesky preservatives! Injoy!

 

Ingredients:

1. 1 lb ground chicken

2. 2 tsp fennel seed

3. 2 tsp dried rosemary

4. 1 ½ tsp garlic powder

5. 1 ½ tsp dried sage

6. ½ tsp salt

7. ¼ tsp black pepper

 

Instructions:

1. Grind the fennel seed and the rosemary in a spice grinder or mortar and pestle to break down the spices (recommended).

2. Combine all of the spices together.

3. Incorporate the spice mixture into the chicken.

4. (Optional) Fry 1-2 tsp of the meat in a skillet to see if you need to adjust the seasoning.

5. Form into 10 equal patties.

6. Heat 1 Tbsp of oil, in a large skillet, over medium-high heat and brown the patties for 4-5 minutes per side or until cooked through.

7. Serve with your favorite vegetable.

 

In the Crockpot: Herb-Roasted Chicken with Vegetables

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There’s nothing quite like opening your front door after a long day at work and being welcomed by the aroma of herb roasted chicken hot and ready to carve and consume. I use my Crockpot 2-3 times a week during the winter and I love and appreciate it more each time!

The assembly of this one pot wonder takes about 10 minutes in the morning (you can even chop the veggies and herbs the night before and have them waiting in the fridge for you if that works better) and is easy as can be! The wonderful thing about using a whole chicken is that, depending on how many are enjoying the meal, there are usually leftovers that can be a wonderful lunch the following day. And making bone broth is fantastic way to utilize the incredible nutrition of all the leftover bits. The gift that just keeps giving! Injoy!

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Ingredients:

1 free-range, organic chicken

2 sweet potatoes or yams

4 potatoes

4 or more stalks of celery

4 or more carrots

1 large onions

1 head of garlic, peeled

ghee (or pasture butter)

juice of ½ lemon

thyme (dried or fresh)

sage(dried or fresh)

rosemary (dried or fresh)

freshly ground pepper

sea salt

 

Instructions:

1. Rinse chicken and pat dry.

2. Place in roasting pan and rub ghee (or pasture butter) over the breast and legs.

3. Squeeze lemon juice over chicken.

4. Arrange chopped vegetables all around chicken and season everything with salt, pepper, thyme, sage and rosemary.

5. Roast covered in Crockpot for about 4 hours on high or 8 hours on low (Could be longer depending on weight of chicken).