Last night, to my horror, I was awakened by all the excruciating pain back in my arms upper back and neck. I stayed up half the night praying for it to go away, and when it came time for us to get up and start getting ready to leave, I had to come to terms with the fact that the was no way I could stand a minimum of six hours on the road today to get to DC and back.
This was a bitter disappointment indeed, because we were really looking forward to being there and supporting Rainbow Acres, and Grassfed on the Hill, not to mention getting to hear all of the incredible speakers. To say “I’ll be there in spirit” seems a hollow sentiment to me, since my spirit won’t register as numbers, so I can only hope that sufficient numbers show up anyway to make a clear statement and send a direct message to Washington. Perhaps our tiny band of two and a half won’t be missed after all.
Nonetheless, it is still a bitter pill to swallow because I feel like I had committed to so many, to you, gentle reader, to document the time spent there, and I hate breaking my commitments. So please accept my apologies!
Many requested on Facebook yesterday to have the recipes for the road-food I had prepared for today, so I will give you that, and tell you that they are quite yummy, even if not eaten on the road.
These two recipes are very simple and tasty.
The sausage muffins are adapted from CHEESESLAVE’s recipe. This is a great go-to recipe, since it is easily adapted to accommodate different tastes, and is SO quick and easy. I used homemade beef breakfast sausage, which I will also include a recipe for, because it is so easy and delicious. For the various seasonings typically called for in sausage making, I made use of an herb blend called “herbs de provence.” It contains marjoram, savory, thyme, rosemary, basil, fennel, sage and lavender buds. It makes for a very savory and delicious sausage which has a special, unique flavor. If you can find this herb blend, I highly recommend keeping it in your spice cupboard for all of it’s unique flavor and versatility.
The cookies are my go-to recipe for when I want a not-too-sweet snack, and are highly adaptable to make them GAPS friendly, or not. I made a couple of extra additions to make them “lactation cookies” and also gave a unique flavor profile by adding a couple of drops of lavender essential oil. Adding essential oils can give a little something extra to your baking, but you want to make sure that you are using oils that are high quality, and are ingestible. Not all EO’s are safe for consumption, so always check before adding something new. The lavender really made these cookies special, and my taste testers loved them!
This recipe is based on a recipe my grandmother taught me when I was a little girl called “1-2-3 Cookies” because they are easy as 1, 2, 3! The original recipe called for one cup of peanut butter, one cup of white sugar and one large egg, blended and baked for 12 minutes at 375F. Obviously, I have made several adjustments to the recipe, but it’s simplicity and kid-friendliness remains.
Sausage Egg Muffins
2 T butter, ghee, coconut oil
1/2 lb sausage
1/4 cup almond flour
1/2 cup shredded cheese
salt and pepper
In skillet, melt 2 T fat and fry up sausage into crumbles. Once browned, allow to cool slightly in a bowl. In a separate bowl, beat the eggs well, and then mix in the almond flour. Making sure there are no lumps, add in the remaining ingredients.Scoop into well greased or paper-lined muffin tin (I made a slightly larger batch last night that filled a 24 mini-muffin tin and still had some left over, so I’ve adjusted the amounts to fit appropriately.) If you like, you can sprinkle some of the shredded cheese on top at this point, though I mixed all of it in the batter. Bake for 15 minutes in a 350F oven, or until a toothpick inserted in the center comes out clean. These reheat beautifully, and Ella has eaten 6 mini-muffins today! They are that yummy.
Beef Herbs de Provence Sausage
1 lb ground beef
2 T herbs de provence
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp chipotle powder or red cayenne pepper (optional)
1 large egg, or 2 egg yolks
In a mixing bowl, combine all ingredients until completely incorporated. I just used my hands. At this point, you can either fry it up like bulk sausage, or form it into patties and re-freeze for future use. Allowing it to chill overnight before cooking will help the flavors develop, but it’s not necessary.
DT’s 1-2-3 Lactation Cookies
1 cup peanut butter (or any nut/seed butter)
1 cup rolled oats (divided– 1/3 cup ground fine)
2 T ground flax seed
2 T coconut oil
2 lg eggs
1 tsp vanilla
1/3 cup honey
1/2 cup chocolate chips
2 drops lavender essential oil (optional)
Preheat oven to 350F. In large mixing bowl or stand mixer, blend nut butter, coconut oil, oats, flax seed, vanilla, honey and eggs. Once fully incorporated, carefully add in two drops of EO and chocolate chips. Scoop by tablespoons onto a parchment lined cookie sheet. Using a fork, press the cookies flat with a crisscross pattern. Bake for 10-12 minutes until browned and set. Allow to cool on a wire rack, and enjoy!