Bacon Meatloaf

I have been sitting on this recipe for over six months until I got a good picture!  Meatloaf is not my favorite to photograph, but this is a fantastic recipe!!  Who doesn't like sausage and bacon thrown together with some beef!!!  We eat this for dinner, but it's perfect for breakfast too.

Breakfast isn't complete without potatoes or hash browns of some sort.  I wanted to keep this recipe lower carb so I opted for boiled jicama instead of potatoes.  Either one will work and you could really use any type of potato, taro or yucca.  The key is to par-boil them to soften them up before hand.

Breakfast Bacon Meatloaf
Serves: 6

Ingredients

• 1 1/2 lbs grass-fed ground beef or bison
• 1/2 lb pork breakfast sausage
• 1/2 lb bacon (about 6 pieces), sliced into 1 inch pieces
• 3/4 cup jicama, cubed and softened (potatoes can be substituted)*
• 1/2-3/4 cup onion, diced
• 1 egg
• 1 tsp fennel seed
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper

Instructions

1. Brown the breakfast sausage, disgard the grease and set aside.
2. Cook the bacon pieces until crispy or desired tenderness, set aside. Keep the grease in the pan!
3. Saute the onions and softened jicama in the bacon grease, add in all of the seasoning. Cook until the onions are translucent
4. In a large mixing bowl, combine the beef, sausage and bacon with the egg. Add in the onion mixture using your hands to mash it all together
5. Form into a loaf and place in a greased casserole dish. Drizzle with ketchup
6. Bake at 350 for about 55 minutes
7. This is fantastic as leftovers too!!

Notes

*To soften the jicama, cook in boiling water until soft. Takes 45-60 minutes depending on the size of your cubes. I cut them about 1/4 inch squares in size. Use the entire jicama and save the remaining pieces to saute as potatoes another time!

If you prefer to make your own ketchup, here is a low carb recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

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Kate's Healthy Cupboard - Gluten Free Recipes

Sausage Fauxtato Frittata Recipe

Fauxtato Frittata...say that 5 times fast!!!  As many of you know, I tend to eat a lower amount of carbs.  This means potatoes are not an item I consume regularly, white or sweet.  For those of you looking to stay away from starchy carbs or from nightshades (more on this below), this frittata recipe is for you!!

How did I replace the potatoes in this recipe...jicama!!  When you boil jicama prior to cooking with it, it softens up and tastes great!  I have been experimenting with jicama a lot lately, so get ready for more recipes that include it.  If you don't like jicama, I suggest you try this recipe and see if you change your mind!

Potatoes are avoided by some for the carbohydrate content and others avoid them due to the fact they are a nightshade.  What the heck is a nightshade (or moonshade as my sister likes to call them)?  If you suffer from any of the following, nightshades MIGHT be a problem for you.  Most common symptoms are: joint pain, stiffness upon waking, or stiffness after sitting for longs periods of time, muscle pain and tension, muscle tremors, sensitivity to weather changes, poor healing, insomnia, skin rashes, heartburn, stomach discomfort, digestive difficulties, headaches, mood swings depression, chronic pain, inflammation, arthritis, or rheumatism. They can also cause permeability in our intestinal membranes (known as leaky gut), all of which may contribute to autoimmune disease.   If someone is healthy, with low inflammation in their body, a balanced immune system, and a balanced and strong digestive tract, they can often eat nightshade vegetables without a problem.  However, people with autoimmune disease are vulnerable, as nightshades often exacerbate symptoms.

What are nightshade vegetables?Tomatoes, tomatillos, potatoes, eggplant, pimento, bell peppers (green, red, yellow, cherry), banana peppers, hot peppers of all kinds green, red, chili, paprika, cayenne, goji berries, ground cherries, ashwagandha (an ayurvedic herb), Tobacco is also a nightshade.  The Latin name for this family of plants is Solanaceae, because all of them produce an alkaloid compound called solanine. This chemical is part of these plants’ natural defense system, acting as a nerve poison on insects that try to eat the plants.

Sausage Fauxtato Frittata

Ingredients

• 10 pasture raised eggs (I like Tropical Traditions soy free eggs)
• 1/2 lb pork breakfast sausage
• 5 slices bacon, sliced (about 1/2 inch pieces)
• 1 1/2 cups jicama, cubed and boiled to soften*
• 1/4 -1/2 of an onion, diced
• 1 tbsp dry parsley
• 3/4 tsp sea salt
• couple dashes of pepper

Instructions

1. Heat a 10 inch cast iron skillet over medium and cook the sausage. Remove the sausage once cooked and set aside
2. Cook the bacon in the pan until about half way done. Add the onions and cooked jicama to the bacon and saute until onions are translucent
3. While bacon is cooking, whisk the eggs in a bowl with the salt, pepper and parsley. Also turn your oven broiler on at this time
4. Once the bacon, onion and jicama mixture is done, add in the sausage and turn the heat to medium low.
5. Pour the egg mixture into the pan and cook until eggs start to form curds and edges look cooked. You want the frittata to be half way done before you put it under the broiler.
6. Place the frittata on the lower shelf of the oven and let cook for 3-5 minutes or until top is golden brown
7. Remove from heat and serve hot. This is also great as leftovers hot or cold!

Quick notes

*The jicama needs to boil for about 45 minutes (the smaller the pieces, the less time it takes them to get soft) before you add it to this recipe. This step can be done a day or two ahead of time or right before you make the frittata. Simply add the cubed jicama to a pan of boiling water and let boil for about 45 minutes. Drain off the water and store in the refrigerator.

For more information on how to create your own frittata recipe, check out my Sausage and Mushroom Frittata Recipe.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

Kate's Healthy Cupboard - Gluten Free Recipes

Lemon Blueberry Breakfast Bars

So typically decadent bars are not something I eat for breakfast, but it seems like the perfect name for this recipe.  This lemony piece of deliciousness is actually the perfect refreshing treat anytime!

I chose to drizzle it with a lemon glaze to add some extra flavor, but it's not necessary.  This would also be good with any berry or a mix of berries.  You could do blueberries and strawberries and make it a 4th of July treat for your BBQ this holiday weekend!!!

The recipe calls for granulated sweetener and a powdered sweetener for the icing. I used my favorite natural sugar alternative Swerve and it's on sale until July 7th!!!  I use Swerve in all of my baked goods and ice cream recipes, it's the perfect healthy substitute and with a buy 2 get 1 free sale, it's time to stock up!!  And, it's free shipping when you spend over $30 and it's unlimited packages (so for every 2 packs you buy, you get a bag free)!  For this recipe I'd order at least 2 bags of the granulated so you get the free bag and one of the confectioners (powdered) or you can simply run the granulated thru a spice grinder or blender to powder it.  That way you qualify for free shipping!

 Lemon Blueberry Breakfast Bars

Ingredients

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 3 pastured eggs (I order from Tropical Traditions)
• 3/4 cup full fat coconut milk
• 1/3-1/2 cup granulated sweetener (I used Swerve for sugar free option)
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup fresh organic blueberries* (or more if you prefer)

Icing:

• 3/4 cup powdered sweetener (I used confectioner Swerve for no sugar option.  You will need to run granulated sugar through a spice grinder or blender to prevent grainy icing)
• 4-5 tbsp fresh lemon juice
• 1/8 cup non-dairy milk (I used So Delicious unsweetened vanilla coconut milk)

Instructions

1. Combine the flour, sugar, salt and soda in a bowl and set aside
2. Beat the eggs, coconut milk and lemon juice in a large bowl
3. Combine the flour with the wet ingredients and the zest and mix until all of the clumps are out
4. Fold in the blueberries
5. Pour batter into a 8×8 greased dish
6. Bake at 350 for about 30 minutes

For the icing:

1. Place all of the ingredients in a blender and combine
2. Drizzle over the bars once they have cooled.

Variations

*Any berry or combination of berries would work in here. I would cut any berry besides blueberries into smaller pieces.

For some reason, baked goods that use coconut flour tend to taste better cold.  I suggest storing this in the refrigerator until you serve it or if you happen to have any left over!!

Kate's Healthy Cupboard - Gluten Free Recipes