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

Raspberry-Peach Crumble

By Jenn Bruer 

Bottom Layer Ingredients
2 cups peaches (very ripe peaches work well – I used frozen)*
1 cup raspberries (I used frozen but fresh is great too)
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1.5 tbsp tapioca flour
1 tsp cinnamon

Topping Ingredients
3 tbsp coconut oil (plus a little more to lightly grease the pan)
2 cups almond flour
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla

Directions

  1. Preheat oven to 350
  2. Lightly grease an 8 inch glass dish- a deep dish works best (square pan works too)
  3. In a bowl, toss gently the raspberries, peaches, lemon juice, lemon zest, honey, tapioca flour and cinnamon
  4. For the topping mixture, in a separate bowl, combine coconut oil, almond flour, honey, cinnamon and vanilla until evenly combined and crumbly
  5. Fill the prepared dish with raspberry and peach mixture, and top with topping mixture
  6. Place dish on a baking sheet to catch any spillage
  7. Bake 35 minutes, or until crisp on top
  8. Cool 10 minutes before serving

* If using frozen peaches, place them on their own in the oven on 350 for 20 minutes as they need more cooking time then raspberries.


Pineapple Chicken

pinapple chicken

By Jenn Bruer

Ingredients
4 diced boneless/skinless chicken breasts
1 small can sliced pineapple (packed in juice)
1 minced garlic clove
1 tbsp tapioca starch
2 tsp Worcestershire sauce
1 tbsp mustard
1/2 tsp hot pepper flakes
2 tbsp coconut milk
1 tbsp coconut oil
The juice of one lemon
salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees
  2. Drain pineapple, reserving juice
  3. Combine pineapple juice, garlic,tapioca flour, coconut milk, Worcestershire sauce, lemon juice, and mustard to make sauce
  4. Grease a shallow 9 x 13 inch baking dish with coconut oil
  5. Place chicken in the dish and pour the sauce over top evenly
  6. Bake at 375 degrees for about 20 minutes
  7. Now, spread the pineapple on top of chicken, baste with the sauce from the pan and continue baking 10 minutes longer
  8. Salt and pepper to taste