real food

Why so long? The multiday dry brine (rubbing the bird with salt) gives the seasoning enough time to penetrate the meat for ultimate flavor and juiciness.

The 4-Day Dry-Brined Turkey

Kosher salt (Diamond

turkey turkey

fennel seeds

Optional stuffings

butter,

An easy, real food ingredient monkey bread that you can make the day before and keep overnight in the fridge to bake in the morning - a family favorite and fun to do with the kids!

Overnight Make Ahead Monkey Bread (Using Real Food Ingredients)

milk (warmed to 110-115 degrees)

butter (divided (2 melted and 2 softened for pan))

sugar

instant yeast

flour

salt

brown sugar

cinnamon

butter (melted)

milk

Add milk, 2 tablespoons melted butter, sugar and yeast to a large measuring cup and stir to combine. Mix the 3¼ cup flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add the milk-yeast mixture and stir until dough comes together. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

Use the 2 tablespoons of softened butter to liberally coat a Bundt pan.

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

Make Dough:

Place the melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

Coat Dough:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

Remove cover, place in heated oven and bake 30-40 minutes until the bread is very browned and the sides are bubbling.

Cool for 5 minutes in pan before turning out onto a serving platter (use hot pads to hold the pan, as it will still be hot).

Bake Bread:

Whisk together powdered sugar and milk to a pouring consistency. Use a spoon to drizzle the glaze over the warm Monkey Bread and serve while still warm.

Make Glaze:

Turkey Sausage Patties With Apple

90-93% turkey (may substitute ground chicken)

apples (any variety will work)

garlic powder

sage

paprika

fennel

black pepper

Turkey Sausage Patties with Apple

Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.

Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).

Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan and whether or not it&#8217;s non-stick).

Add the patties to the pan, being careful not to overcrowd them or it&#8217;s difficult to flip them and they won&#8217;t brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.

Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.

Store in a covered container in the refrigerator for up to 4 days – may be frozen for longer storage.

Got this recipe emailed to me right on time! With my husband being sick, and me working two jobs, there was no time to go grocery shopping. And this recipe allowed me to utilize the stuff we already had at home to make an all-thumbs-up breakfast for, not only my ailing husband, but my roller-derby-bound daughter! Both were astounded at how successful "my" creativity turned out, especially with our limited ingredient supply! I did substitute pears for the apples (again, no time to shop), and all our ground turkey is blended with lean ground beef.  Still turned out DELICIOUS though! After devouring the sausage and eggs, my husband said he felt better than he had been in the prior days, and I felt really good knowing my daughter had an excellent breakfast in time to serve up the hits on the derby track!

I made these this morning and they are great!!!  I didn't have sage, so I used italian seasoning and followed directions.  I used ground turkey breast 97% fat free.  I will double or triple recipe next time!

Hi Stacie! I’m currently on my first Whole 30 journey and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick &amp; Easy Whole30 Breakfast Ideas
http://www.happilyeverhauser.com/2017/03/13/15-quick-easy-whole30-breakfasts/

Found this recipe in the midst of a frustrating stop in front of the breakfast sausage section of the grocery store, and it was exactly what I needed! Simple and delicious. I knew I didn't have fennel or onion or garlic powder at home, but I decided real garlic could work - totally did! The sausage patties turned out great, and I definitely recommend using sage. Thanks!

I loved the flavor of the sausage, however it turned out a bit dry for my taste. Perhaps I just overcooked it, but perhaps adding some fat or an egg to the mix would help with this?

NOTE: If you don’t like reviews by people who don’t follow recipes exactly, move on. 

I made these with some significant changes. First, I added carmelized red onions and chopped, steamed kale along with the apples. I doubled the spices, using both sage and Italian seasoning, but omitting the fennel. I also added half an egg. (I was baking apple oatmeal bread at the same time and had leftover egg wash, which I threw in with the sausage. Guess who went apple picking!) Lastly, I roasted a tray of these under the broiler, which solved the baking wan color problem discussed in a prior review, and allowed me to cook a whole batch at once. My broiler was set at 550, and I flipped them when they started to brown. 

These were phenomenal. The family reactions were “WOW!” And “It tastes like Fall on a plate!” I will definitely make these again. Next time I may try adding a bit of Dijon mustard to the mix instead of the Italian seasoning.

I had to remove the garlic due to allergies, but they came out great. I've just made them for the second time they have become a fast favourite in our house. I even doubled up the recipe to freeze extras.

This is one of my favorite go-to AIP (seasonings adjusted) breakfast sausages. Love love love these!

I made this receipe for breakfast and they are absolutely yummy with pumpkin pancakes &amp; spinach omelet.

These patties are seriously amazing! I have to say the day I made them they were a little wet for my liking, but still good. Days 2 &amp; 3 had them knocking my socks off. They now have a permanent place in my breakfast repertoire. Thank you!

These are fantastic! My husband and very selective 8 year old love them. Thank you!

Cranberry Chicken Salad (Whole30 Paleo Keto) - sweet dried cranberries and crunchy almonds round out this creamy chicken salad, perfect for a quick lunch!

Cranberry Chicken Salad (Whole30 Paleo Keto)

chicken breast

cranberries (sweetened with apple juice)

almonds

green onion, sliced

sea salt

Combine all ingredients together in a bowl.&nbsp; Toss together until well coated.&nbsp; Serve immediately or refrigerate.

A perfect pizza crust that comes together in minutes and is made with traditionally fermented and soaked grains for better digestion and overall health!

Sourdough and Cornmeal Pizza Crust

(2 cups) masa harina

(1 cup) sourdough discard at 100% hydration

(1 cup) water

(1 teaspoon) salt

(1/4 cup) olive oil

In a large bowl, mix all the ingredients...

In a large bowl, mix all the ingredients together to form a soft dough. Let the dough rest for 5 to 10 minutes.

Preheat your oven to 350°F.

Pat the dough into a disk and set...

Pat the dough into a disk and set it aside.

Cut two pieces of parchment paper to fit...

Cut two pieces of parchment paper to fit your baking pan or pizza pan.

Place the dough disk between the parchment sheets...

Place the dough disk between the parchment sheets and roll the dough out to 1/2 to 3/4 inch thick. If you're using a pizza pan roll a circle, if you are using a baking sheet roll a rectangle.

Remove the top parchment and slide the bottom...

Remove the top parchment and slide the bottom parchment with the dough onto your baking sheet. If the dough overhangs the pan you can cut it off for a clean edge. 

Using a fork, dock the dough to keep...

Using a fork, dock the dough to keep it from bubbling up in the oven while baking.

Par-bake the crust without any toppings for 15...

Par-bake the crust without any toppings for 15 minutes.

While the crust is baking prepare your toppings.

Remove the crust from the oven and set...

Remove the crust from the oven and set it aside.

Increase the oven's heat to 450°F.

Spread the pizza with sauce, cheese, and favorite...

Spread the pizza with sauce, cheese, and favorite meat and veggie toppings. 

Return the pizza to the oven and continue...

Return the pizza to the oven and continue baking for 15 more minutes.

Once the pizza is bubbly and brown, remove...

Once the pizza is bubbly and brown, remove it from the oven and let it cool slightly before cutting it into slices. 

Serve the pizza hot and enjoy!

Skillet Sweet and Sour Chicken (Whole30)

1½ lbs. boneless, skinless chicken breast,

1½ Tbsp. arrowroot starch

pineapple

medium bell peppers, any color, cut into small chunks

sweet onion,

carrots,

Tessemae’s Organic Ketchup

pineapple juice (reserved

Tbsp. rice vinegar or apple cider vinegar

ginger

green onions, thinly sliced (optional)

Sesame seeds

Place a large skillet over medium-high heat. While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper.

When skillet is hot, add 1 Tbsp. oil and reduce heat slightly. Add chicken and cook for 2-3 minutes without stirring. Flip chicken pieces when they release easily from the pan and are lightly browned. Continue cooking until chicken is almost cooked through. Transfer chicken to a plate and return pan to medium-high heat.

Add 2 tsp. oil to hot pan then add sweet onions and carrots. Sauté, stirring frequently, 4-5 minutes or until vegetables start to soften.

Add bell peppers and continue to cook an additional 5-6 minutes, stirring frequently.

While the veggies are cooking, combine ketchup, rice vinegar, garlic powder, and dried ginger. In a separate bowl, whisk 1 Tbsp. arrowroot starch into pineapple juice, then whisk this into the ketchup mixture to make the sauce.

When veggies are crisp-tender, add chicken and pineapple chunks to the pan. Add sauce and cook, stirring, 1-2 minutes or until sauce thickens.

Remove from heat, sprinkle with sliced green onions and sesame seeds, if using.

Delicious!  We also got two meals out of it!

Like it overall. I added zucchini and broccoli to it. The only thing the that seemed to be missing was coconut aminos. The second time we ate it we add coconut aminos to it and liked it better. Next time, I would try to add the coconut aminos in when cooking. Thanks for the recipe!

A Jamie Oliver invented lemony pasta filled with fresh salmon and pesto that's not only easy but will have you bouncing through the week.

Pea and watercress pesto pasta with lemony salmon

salmon fillets

black peppercorns

sea salt flakes

lemons

spirali or other short pasta

(80 grams) frozen peas, thawed

watercress leaves,

(25 grams) walnuts

pecorino

extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838798001&=domain=del

5348771529001-5981838798001

Mayonnaise is a staple in our house. We use it on a ton of different foods. It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads.

Probiotic Mayonnaise

pastured egg yolk

yellow mustard

lacto-fermented whey

lemon juice

avocado oil

Add the egg yolk, mustard, whey, lemon juice,...

Add the egg yolk, mustard, whey, lemon juice, and salt to your blender cup.

I use a KitchenAid handheld blender that comes...

I use a KitchenAid handheld blender that comes with a special cup for blending. It's awesome for sauces and dressings!

Blend on low speed until the mixture is...

Blend on low speed until the mixture is light and frothy. Slowly drizzle the avocado oil into the blender while it's running. As the mayonnaise gets thicker you can move the stick blender back and forth and up and down to make sure the oil is distributed evenly. When all the oil has been incorporated you should have a thick creamy mayo that is ready for eating.

Store the mayo in a jar with a...

Store the mayo in a jar with a tight-fitting lid in the fridge.

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Top 9 real food recipes from across the web

The most viewed real food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The 4-Day Dry-Brined Turkey

Overnight Make Ahead Monkey Bread (...

Turkey Sausage Patties With Apple

Cranberry Chicken Salad (Whole30 Pa...

Sourdough and Cornmeal Pizza Crust

Skillet Sweet and Sour Chicken (Who...

Pea and watercress pesto pasta with...

Probiotic Mayonnaise

High-Protein, Low-Carb Chocolate Ch...

Top 9 real food recipes from across the web

The most viewed real food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The 4-Day Dry-Brined Turkey

Overnight Make Ahead Monkey Bread (...

Turkey Sausage Patties With Apple

Cranberry Chicken Salad (Whole30 Pa...

Sourdough and Cornmeal Pizza Crust

Skillet Sweet and Sour Chicken (Who...

Pea and watercress pesto pasta with...

Probiotic Mayonnaise

High-Protein, Low-Carb Chocolate Ch...

The most viewed real food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine