I’m Ba-ack!

I have been laying low from Living Grainlessly for a while since life threw me a real curve ball. My wife, Karen, was in a car accident which left us focusing more on healing and less on blogging. Although I lost momentum and had to get used to all of the changes brought on by the car accident, I still kept my website active because I knew, in my heart, I would get back to blogging and recipe sharing at some point. So here I am!

Here’s an update…

We retired in September from 18 years of foster parenting, my heart still feels a little heavy about that, but I am ok. Fostering has been my life’s passion but all good things must come to an end. If you are interested in fostering, I highly recommend this challenging yet rewarding undertaking. I truly never regretted fostering a day in my life, that is in spite of the hard days that inevitably come with this experience. 

In 2011, along with the changes I had made to my diet I was also experiencing the effects of professional burnout. 

Healthguide.org offers this definition “Burnout is a state of emotional, physical, and mental exhaustion caused by excessive and prolonged stress. It occurs when you feel overwhelmed, emotionally drained, and unable to meet constant demands… Eventually, you may feel like you have nothing more to give.”

Yup that was me back in 2011 and it’s no surprise because at the time I was parenting 9 children (a mixture between my biological children, my step children, and my foster children).

Fast forward to 2017, I had an epiphany that confirmed I had undergone a powerful transformation, it was then that I decided to share my journey with others. 

I knew my impending retirement was closing in on me and so why not honour the closing of one chapter and the beginning of another by writing a book?

The book is about my deepest personal experiences with restoring health and recovering from burnout (AKA adrenal fatigue), I captured this in the hopes of encouraging other people onto a path of healing and inspiration.

This is SO exciting and, admittedly, a little nervous (healthy nervous). The nervous is basically hoping someone other than my mom buys my book haha. The book is called Helping Effortlesslyand will be made available at all major retailers really soon (guessing early December 2018). What a great way to ring in the new year with the birth of a new book! 

If you want to know a little more about the book check THIS out.

2019 is going to be a great year. 

I have already begun testing some new recipes that you are going to LOVE and I will start the new year with some healthy posts to get everyone on-track after the holiday fun. 

I will also be starting a 30 day “Whole 30” detox which will begin Monday January 14th, 2019. For those who want to participate consider joining the Facebook group called Whole 30 – Jenn Bruer this is a group where we share recipes and inspiration to cleanse from the inevitable indulgence over the holidays.  

P.S. in addition to this food related blog I will also have an author website JennBruer.com up and running soon which will have content that will be less food related.

I am happy to be back to blogging 🙂 

Jenn B


Apple Pork Burgers

By Jenn Bruer

Beefsteak with potatoe salad- Frikadelle mit Kartoffelsalat

Ingredients
1.5 lbs ground pork
1 onion, minced
1 egg
1/2 cup apple, grated
1/4 cup celery, minced
1/2 cup sweet potato, grated
1/4 cup cranberries, finely chopped (I place mine in the food processor and pulse to tiny pieces)
1 tsp dried sage
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Place all ingredients in a mixer (or mix by hand) until well combined
  2. Shape the mixture into 1 inch thick patties (this should make about six 1-inch patties)
  3. Grill for 5 minutes on either side or until the meat is cooked
    • If it’s too cold out to grill, these taste great in the oven too! Put them in at 375 for about 20 minutes.

Note
I have also made these burgers in the oven and wrapped them in bacon – they were Ahhh-mazing 🙂 Enjoy!


Scotch Eggs

Scotch Eggs

By Jenn Bruer

Ingredients
6 hard-boiled eggs – chilled
1 pound your favourite sausage meat (removed from casings)
1 egg beaten
1 tsp coconut flour
1 sprig of fresh rosemary
1 dash of sage
A few shakes each of salt & pepper
Oil for frying (ghee, coconut, butter, etc.)

Directions

  1. Peel eggs and set aside
  2. Place oil in large skillet and heat
  3. Meanwhile, in a large bowl combine all other ingredients
  4. Divide the meat into six equal portions
  5. Press each portion into a patty
  6. Wrap the patties around the hard boiled eggs (it’s messy) to form the shell
  7. Cook each egg in the oil until all sides are golden brown
  8. Salt to taste if needed

Egg Foo Young

By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion

Cauliflower “Hummus”

Recently I came across THIS gem of an article on the health benefits of CAULIFLOWER! This is a comprehensive piece from fellow health junkie Helen Nichols. Check it out and then you can celebrate by making Cauliflower “hummus” 🙂

By Jenn Bruer 

Cauliflower humous

Ingredients

2 cups cauliflower florets
2 tbsp olive oil
1 garlic clove
1 tbsp tahini
4 tbsp fresh lime juice
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper

Directions

  1. Steam the cauliflower until cooked but not mushy
  2. In a food processor, collect remaining ingredients
  3. Add cauliflower and process until smooth