12 eggs, from happy free-range chickens, with grass under their little scaly feet
1 lb pork sausage or bacon from the happy little piggy that went to market.
1/2 onion, chopped
1 green bell pepper, medium, chopped (Go grab it from the garden!)
1/2 tomato, chopped (or grape or cherry tomatoes, halved)
1 cup all natural heavy cream. Skim it off the top of the all natural milk you have in the fridge... or just make sure that Ingredients list just doesn't include anything that wouldn't have come from the cow!
1 1/2 cups all natural shredded cheddar cheese (or cheese mix of your choice)
Fresh Organic Spinach
2 Turnips (peeled and shredded)
Directions:
Brown pork sausage or bacon over medium heat, drain (and save fat to cook with later that day!) and let cool a bit.
Scramble 12 eggs in a large bowl.
Chop onions, bell peppers, mushrooms, tomatoes, green onions, whatever you are in the mood for, and add it to the eggs.
Add cream.
Add 1-2 cups of shredded cheddar
Finally add the slightly cooled off cooked sausage.
Mix well, cover, and refrigerate overnight.
Add cream.
Add 1-2 cups of shredded cheddar
Finally add the slightly cooled off cooked sausage.
Mix well, cover, and refrigerate overnight.
Heat Oven to 325.
Peel, shred and add the Turnips.
Spray 9x13 pan with olive oil. I use a MISTO oil sprayer.
Bake for 50-55 minutes.
Spray 9x13 pan with olive oil. I use a MISTO oil sprayer.
Bake for 50-55 minutes.
Serve over 2 C of spinach per person. The spinach will wilt just a tad and you can mix it into the rest of the casserole while still keeping the nutrients. Add some fruit to the side to get in a well balanced meal!
How does this weigh in to THR's food pyramid?
1 Animal Protein Serving
2 Vegetable Serving
1 Dairy Serving
.5 Healthy Oil Serving
This recipe is also perfect for any primal or paleo diets!
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