Nom Nom Paleo

Paleo Sausage Egg “McMuffin”

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Paleo Sausage Egg "McMuffin" By Michelle Tam

In honor of Father’s Day, I created this recipe for my Pop. He’s a lifelong fan of breakfast sausage and eggs…and, um, English muffins. But who needs bread when the filling’s the best part?

To make this breakfast sandwich resemble those from a certain fast-food joint (you know: the one with the freaky clown mascot), you’ll need some special equipment—namely, stainless steel biscuit cutters—but if you’ve got ’em, this recipe’s a snap. Plus, you can totally eat these sammies with your hands.

Paleo Sausage Egg "McMuffin" By Michelle Tam

Here’s what you’ll need to make one “McMuffin”:

  • 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
  • ¼ pound bulk raw pork breakfast sausage
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup water
  • 1 heaping tablespoon guacamole (optional)
Here’s what to do:
Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.)

Paleo Sausage Egg "McMuffin" By Michelle Tam

(If you don’t have bulk sausage handy, just cook up some bacon. I just Instagrammed a photo of a Bacon Egg “McMuffin” this morning—and if you’re not already food-stalking me on Instagram, you really should.)

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Paleo Eats: 2/16/11

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In the past 24 hours, I’ve slept only two hours. It’s normal for me to be sleep-deprived every other Wednesday (the day I flip back to being diurnal), but today was worse than usual. I had a post-shift meeting to attend — and then Big-O had a medical emergency this morning (he’s fine now, by the way), so I ended up staying at the hospital for fifteen hours straight (10 hours of work + 1-hour meeting + 4 hours in the ED) instead of my regular ten. It therefore goes without saying that this post will be short and sweet. Well, maybe a bit sour, too, due to lack of sleep.

At work (pre-medical drama), I ate a ton of packed grub. First up was a box of leftover sous vide pork chops wrapped in bacon, nuked frozen green beans, and sautéed baby chard with shiitake mushrooms and bacon.

As a snack, I threw down some berries with chilled coconut milk

…and a handful of macadamia nuts and coconut flakes.

My last meal at work was a container of Asian ground beef and cauliflower fried “rice.”

After the ordeal in the ED was over, I groggily drove home with Big-O. I was starving, so I devoured some melted coconut butter and macadamia nuts before knocking out for an all-too-brief two-hour nap.

When I woke up, I hopped in the car to go pick up my monthly meat CSA box. I recently upgraded to Marin Sun Farm’s package #2, so we now receive seventeen pounds of meat per month, which is kind of awesome. I filled up our new chest freezer with four T-bone steaks, two stewing hens, a boneless pork shoulder roast, pork spare ribs, three pounds of ground beef, a pound each of ground pork and lamb, and a partridge in a pear tree.

Now I just have to remember to defrost the meat in time for dinner…

Since I was tired and both of my kids were couch-ridden due to illness, we all just vegged out and stared at Scooby-Doo on the TV until my hubby came home from work. I’m telling you, watching the Mystery Inc. gang can be soul healing.

Dinner was super-quick and easy. I sautéed some tatsoi rabe in ghee with some chicken broth…

…and served it with Italian sausage and a fried egg (sprinkled with Fines Herbes).

Good night!

Sautéed Red Cabbage with Onions, Garlic, and Anchovy

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I cracked open a tin of anchovies packed in olive oil a few days ago and all week I’ve been slipping a fillet here and there in all my veggie side dishes. Anchovies impart an indescribable salty, umami base to any dish and they’re not fishy at all.  Try them!  If you hate it, you’ll only be out a couple bucks.

Since Fitbomb and I were going to eat some 4505 Meats chicken beer brats that had been languishing in our freezer since our World Series party, I thought it only fitting to sauté some cabbage to go with them.

What to assemble:

  • 2 tablespoons of butter (or ghee, coconut oil, etc.)
  • ½ a medium onion, thinly sliced
  • 2 large cloves of garlic, minced
  • 1-2 anchovy fillets packed in olive oil
  • 1 medium head of cabbage, roughly chopped
  • 1-2 tablespoons of apple cider vinegar
  • Kosher salt
  • Freshly ground pepper

What to do:

Melt butter over medium heat in large skillet.  Throw in the sliced onions and sauté until translucent.  Add the minced garlic and anchovy fillets and mix to break up the anchovies. 

Then, add the cabbage and stir to distribute everything. 

Cover with a lid and lower heat to medium low and cook until softened to your liking.  Once the cabbage is cooked to your specifications, add 1-2 tablespoons of apple cider vinegar and season with salt and pepper to taste.

Here’s our final dinner of brats and cabbage:

Super easy and tasty!  Now I have lots of leftover cabbage for packed lunches…

Paleo Breakfast at Café Borrone (Menlo Park, CA)

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I was a bad food blogger this morning and forgot to take a picture of breakfast at Café Borrone.  I was too damn hungry and Fitbomb wasn’t there to remind me.  When the two of us go out to eat, he is always taking beautiful pics of our food (well-lit, great composition, etc.) while I’m impatiently waiting to chow down.  I gotta work on being a better food paparazzo.

Café Borrone is a relaxing place to grab some nosh and drinks with your pals.  I’ve been coming here since high school, so for more than 20 years.  Jesus.  I used to always order their Belgian waffle with strawberries and whipped cream chased down with a frosted mocha.  Damn, that’s a good combination.

Today, I ordered Scramble #6 (eggs scrambled with bacon and Swiss chard) with a side of chicken apple sausage.  Very tasty and we enjoyed it out in the sun by the fountain.  I almost forgot I had to go to work tonight.