Cinnamon Apple Pork Sausage (DF, GF, Paleo, Whole30)

 

Cinnamon Apple Pork Sausage

• Servings: 6
• Time: 20 to 30 minutes
• Difficulty: easy
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Ingredients

-1 pound ground pork, reduced fat

-1 Tbsp. coconut oil or extra virgin olive oil

-1 apple, peeled and diced

-1 small onion or 1/2 large onion, peeled and diced

-1/2 Tbsp. fennel seed

-1 to 2 Tbsp. ground cinnamon

-1 to 2 Tbsp. ground ginger

-coconut oil spray*

Directions

1. Cook the apples and onions in a skillet with coconut oil or extra virgin olive oil over medium high heat.  Cook for 7 to 10 minutes or until soft.
2. In a mixing bowl, add the pork and spices.   After the apples and onions are done cooking, add those to the pork and spices.  Mix well until combined.
3. Spray the same skillet with coconut oil spray.  Make 2 inch sausage patties.  Add those the pan.
4. Cook the sausage patties on medium high heat for 5 minutes per side or until they reach an internal temperature of 160 degrees.
5. Enjoy!

*Make sure the coconut oil spray is Whole 30 compliant.

You could also add sage to the sausage patties.

Meal Plan – Week of April 17, 2017 – Whole30

 

Monday

Meal #1 – Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

Meal #2 – Rainbow Mason Jar Salad with Olives and a Hard boiled Egg, Applesauce

Meal #3 – Spiced Butternut Squash Soup, Cauliflower Rice

Tuesday

Meal # 1 – Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

Meal #2 – Leftover soup, Rainbow Mason Jar Salad, Applesauce

Meal #3 – Cool Ranch Chicken Tacos, Lettuce Wraps

Wednesday

Meal #1 – Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

Meal # 2 – Rainbow Mason Jar Salad with leftover chicken, Applesauce

Meal #3 – Paleo Chili with Cilantro and Guac.

Thursday

Meal #1 – Hardboiled Egg, Roasted Veggies or Mini Sweet Bell Pepper

Meal # 2 – Rainbow Mason Jar Salad, Leftover Chili, Applesauce

Meal #3 – Cherry Pork Loin with Sweet Potatoes, Green Beans

Friday

Meal #1 – Hardboiled Egg, Roasted Veggies or Mini Sweet Bell Pepper

Meal # 2 – Rainbow Mason Jar Salad with leftover pork, Applesauce

Meal #3 – Citrus Chicken, Roasted Potatoes, Homemade Ketchup, Veggie (TBD)

Saturday

Meal #1 – Sweet Potato Hash with Sausage

Meal # 2 – Leftover citrus chicken and roasted potatoes

Meal #3 – Stuffed Peppers with cauliflower rice

Bacon, Spinach, Mushroom, and Onion Oven Frittata (DF, GF, Paleo, Whole30)

 

 

Bacon, Spinach, Mushroom, and Onion Oven Frittata

• Servings: 8
• Time: 60 to 75 minutes
• Difficulty: medium
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Ingredients

-5 egg

-1 & 1/3 c. coconut milk *

-6 slices of bacon  **

-1 large onion or 1 small onion, peeled and diced

-8 oz. of mushrooms, sliced

-2 c. spinach

-1 tsp. dried thyme

-salt and pepper

Directions

1. Preheat the oven to 350 degrees.  Grease a 9 inch pie dish with extra olive oil or coconut oil.
2. Cook the bacon on medium high heat until crispy.  Remove the bacon.  Place on a paper towel lined plate.
3. Add the onion to the skillet.  Cook the onion for 2 to 3 minutes.
4. Add the mushrooms to the skillet and dried thyme.  Cook the mushrooms for 5 minutes.
5. Add the spinach to the skillet.  Allow to wilt for about 2 minutes.  Remove from the heat.
6. In a large mixing bowl, add the the eggs and coconut milk.  Mix until combined.
7. Pour the veggies into the pie pan.  Then pour the egg – coconut milk over the veggies.  Crumble the bacon over the egg mixture.
8. Bake at 350 degrees for 45 to 50 minutes or until the filling is set.
9. Enjoy!

 

*Make sure the coconut milk is Whole30 compliant.

**Make sure the bacon is Whole30 compliant.