Sticking to a whole foods diet can sometimes be time consuming, but the benefits of good health, skin, and energy levels definitely make it worth it.
Over the years we have developed tricks that help the weekly meals go a little smoother. We both work away from home so breakfasts and lunches need to be packed and taken along with us. We have not had a ton of success finding places to eat out.
For breakfast, we always take hard-boiled eggs, some kind of meat, and a handful of leftover or dried veggies. We get a whole pastured pig from Rocky Knoll Homestead each spring, so we have a lot of delicious pastured ground pork. Bacon is delicious but only so much bacon comes with one hog, so we ration it out.
With most of the ground pork, we make breakfast sausage. It seems easiest to make large batches (6 lbs), separate it, and freeze it. Once a week we either grill (which tastes the best) or fry about one and a half pounds of patties for that week’s breakfasts.
Pastured Pork Morning Sausage
- 2 lbs ground pork
- 3/4 tbs crushed red pepper flakes
- 1 tbs sea salt
- 1/2 tbs dry sage
- 1 tbs fine ground black pepper
- 1 tbs granulated garlic
- 1/4 cup cold water
In a large mixing bowl, combine all the spices and water. Give them a mix. Add the pork and thoroughly combine. Cook up what you need and freeze the rest. Remember, cook ground pork to an internal temperature of 155 F.comments powered by Disqus