garlic+ herb turkey sausage

breakfast, recipes, sides

I love breakfast and I am such a crank if I skip it or do not get enough to eat in the morning.

One of my biggest challenges since going Auto-Immune Protocol [AIP] in February of this year are breakfasts. Egg-free breakfasts can be difficult in the paleo world and many store bought sausages are heavily processed, full of sugar and usually not gluten free.

Thankfully, there are loads of amazing AIP cookbooks and resources out there, so finding all kinds of breakfast inspiration is easy as toast (well, not toast, but you know what I mean).

This recipe for turkey sausage is easy to make in bulk, can be frozen and are quick to reheat in the morning. I usually eat them along with a big bowl of sautéed breakfast greens,- kale, cabbage, broccoli, sweet potato hash, whatever is on hand- and a side of some delicious, heaping scoop of fermented food like sauerkraut or kimchi. At lunch, they are perfect on top of salad or between two thin slices of roasted sweet potato with avocado mash, whoa!

Makes 16, 1 oz. patties or 8, 2 oz. patties 

Ingredients

  • 1 lb (approx 500g) ground lean turkey breast
  • 1 tbs chopped garlic
  • 3 chopped green onions
  • 2 tsp sea salt
  • 1 1/2 tsp ground ginger
  • 1/2 tbs lime juice
  • 1-2 tbs mixed dry herbs (or something similar)
  • coconut oil (optional, for cooking)

 

Directions

It is this easy.

  1. In large mixing bowl, combine all ingredients until it reaches an even consistency
  2. Knead with hands or wooden spoon
  3. Heat skillet to medium heat
  4. Mold 1-2 oz (smaller than a golf ball) patties with hands and place in skillet
  5. Turn every 5 minutes, until both sides are brownish/goldish and fully cooked, the middle should no longer be pink
  6.  Repeat until the mix is done

Notes

– I did not add any oil to my pan to cook these. I found that adding a little water to the pan (because they are lean, not a lot of fat to cook in) when they were sticking did the trick. But if you prefer oil, just add bit of coconut oil to the pan before adding patties.

-The mixed herbs + fresh garlic add a burst of flavour but feel free to experiment.

-You can also play with the patty size to pre-ration how much you want to be eating.  When I batch-cook, I make them on the small side so that I can be flexible about portions and use them with other meals for a couple of days.

 

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I would love to hear what your delicious and quick go-to breakfast items are. As always, have a delicious day!

x

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travel: Paris, France

budget trips, lifestyle, travel

When your best friend/soul sister asks you to go see Beyonce and Jay Z, you do it.

After we moved to Scotland, I needed a familiar face and some much needed girl time. Megan was in England studying abroad for university.  I was job searching and adjusting to new life in Scotland. Beyonce and Jay Z were on tour in Europe. So, we made it happen, obviously.

It was the ultimate girls trip and every time I think of it, my grin goes ear to ear.

If I were a scrap-booker this trip would have its very own album. It would have a bright pink cover with a little leopard print, covered with glittery stickers and have all our tickets, receipts, and random momentos tucked inside the pages.

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Paris is a magical place.

Paris, France was on my travel ‘bucket list’. Like the movies, I pictured myself strolling the streets, gawking over the Eiffel Tower, getting sick from too many macaroons and trying my best to pronounce “merci” and “bonjour”. 

As first time visitors, we were super touristy and not ashamed. I definitely had the camera out all day (may or may not have hung around my neck), I probably clogged up the sidewalk as we marvelled at all the famous landmarks, and of course, we did not hold back with the food, indulging in all of the Parisian cuisine possible.

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What we did: We hit all the tourist spots. A walk through Notre Dame Cathedral, The Louvre Museum, walked to Pont Alexandre III bridge, viewed the Arc de Triomphe, the home of Victor Hugo, a picnic in Jardin de Luxembourg, a morning at The Eiffel Tower and … danced the night away at Beyonce! [crepes + coffee weaving throughout]

 

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Where we stayed: We chose to stay in an Airbnb in the Bastille neighborhood. Bastille represents Parisian romance—a very stylish + historical neighbourhood. Its streets are lined with with theatres, cafes, antiques, green spaces + gardens. A great location and easy to navigate.

What we ate: Most people know that France puts out more Michelin starred restaurants and chefs than anywhere in the world. Although we were not able to wine and dine on the five-star cuisine we did have some delicious grub. I was over the moon, taste-buds dancing, the entire trip. No gluten-free croissants, but we DID find the most glorious crepe shop. The BEST red wines, and Megan was thrilled to have a fresh baked baguette and traditional French onion soup. A stop (or two) in LADURÉE proved to be a good choice with their wild selection of macaroons. And we routinely picked up fresh fruit + cheese from outdoor markets and followed the example of Parisians around us: picnic time!

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Trip of a lifetime and September proved to be a lovely time to visit Paris. Have you ever visited? Where have you spent time with your dearest friends?

 

Traveling mercies, friends!

x

healthy pumpkin spice latte

food & drink, snacks, treats

Hi friends, it is the first day of fall! Yay!

Leaves. The clock rolls back. Scarves. Sweaters. Boots. Scented candles. And all things pumpkin!

This week I have been experimenting with a homemade, healthy version of the classic Pumpkin Spice latte from Starbucks. There is nothing wrong with a little treat yo’self, especially if you look forward to this fall treat year-round. But I would like to drink them all fall (and winter for that matter), so I had to find a healthier way to do that without a growing waistline or dwindling checking account. I will definitely be sipping on this as the mornings are darker and the weather just a bit cooler.

Serves 1- 2

Ingredients 

  • 1 cup full fat coconut milk (or your dairy preference)
  • 2 tbs pumpkin puree
  • 1 tbs maple syrup
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1/2 cup brewed coffee or espresso
  • ground cinnamon

 

Directions 

  1. Combine all ingredients (minus the coffee) in a small pan over low heat on stovetop. Stir slowly until the milk is hot.
  2. Whisk the mixture to get a frothy texture for 30-45 seconds.
  3. Pour coffee or espresso in a mug and top with coconut milk mixture. Sprinkle the top with cinnamon
  4. Sip and savour fall in a mug!

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Notes 

  • Extra mixture will keep in glass jar up to two days
  • You can freeze any leftover mixture in ice trays for another day or to blend in a morning smoothie or cook into your oatmeal

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Let me know if you give this recipe a try, as always! What are the fall recipes that you look forward to most?

Happy autumn! x

endless summer fruit + nut crumble

breakfast, dessert, recipes, treats

Summer officially ends this week. Slow teardrop down my cheek… 

Here in Edinburgh, we have been experiencing unseasonably warm weather leading up to autumn. All of August we enjoyed the seasons best berries, peaches + plums. We had a big bowl on the table and it felt a bit more summery around here. We are topping off our oatmeals, yogurt bowls and leafy salads with delicious additions like grilled peaches and figs and we will continue to do so through the fall with some stewed apples and pears.

For this particular recipe, I was unsure whether to call it a cobbler, a crisp or a crumble because it fits the bill for all. What I love about this recipe is the versatility. You can add whatever fruit you have on hand or is in season.

You can have it for breakfast paired with coffee or topped with a protein-rich Greek yogurt. As a leftover, it can serve as a great on-the-go option as school and work schedules get a bit busier this time of year.

It also makes for a fantastic, and not-too-sweet dessert option. We consistently bring this over to friends with vanilla ice-cream and it is always a hit!

After two rounds of strict AIP since February, I have successfully re-introduced a couple of key foods like eggs, various nuts + gluten-free oats. Win! It makes baking a bit easier and enjoyable. I can have these foods in moderation without feeling crummy. And one tasty way to keep from feeling crummy, is to make this crumble… [nice segue there, eh?]

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Serves: 4-5 Servings

Ingredients

For the topping:
  • 1/2 cup rolled oats
  • 1/3 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup almond milk (or dairy alternative)
  • 1 tbs maple syrup or honey
  • 1/4 tsp fine sea salt
  • 1 tsp cinnamon
  • 1 large egg
  • sliced almonds
For the filling:
  • 3 ripe peaches, cut into slices
  • 2 ripe plums, cut into slices
  • 2 ripe greengage, cut into slices (or extra peach/plum)
  • 1 cup berries of choice (blackberries and blueberries are nice)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • lemon juice
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Directions

Prep Time:  10 Mins/ Cook Time:  35 Mins / Total Time:  45 Mins

  1. Preheat your oven to 350 F / 170 C.
  2. To prepare the filling, toss the fruit, sweetener, vanilla, and salt together in a large mixing bowl. Drizzle the mixture with lemon juice.
  3. Transfer the fruit filling to a lightly oiled 8 x 8 square baking dish or a glass pie plate.
  4. To make the topping, add all ingredients to a medium sized mixing bowl and mix them together, until you have a clumpy, well-mixed topping.
  5. Dollop (I love that word) all of the topping over the fruit.
  6. If you fancy, sprinkle sliced almonds and/or extra gluten-free on top of crumble.
  7. Bake the crisp for 35 minutes, until fruit is bubbling + the crumble topping is golden.
  8. Serve with yogurt, coconut whipped cream, vanilla ice-cream, or anything you like!

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Notes

  • Leftovers will keep for up to 4 days in an airtight container in the fridge
  • Short on time? Easy to prep ahead of time. Cover in the fridge and pop in the oven before serving

 

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This month, I am looking forward to a similar version with some apple, pears + figs. It is also my favourite time of year to get those pumpkin recipes out! Tell me, what are your fall favourites?
Have a delicious week, x!