This breakfast combination is the perfect marriage of savory and sweet and provides a tasty alternative for those with egg allergies. I enjoy these with Swiss chard sautéed in butter, a piece of buttered teff Thurobread brand bread, and fermented vegetables. I make seven patties (scant 1/3 cup each) and freeze half of the uncooked meat to bring out later in the week. I make the apples all at once and just store in the refrigerator for the week.

Approximately 7 servings


1 lb. ground pastured pork
2 tsps. chopped sage
2 tsps. maple syrup
¾ tsp. sea salt
¼ tsp. black pepper
¼ tsp. nutmeg
1/8 tsp. crushed red pepper (optional)
1/8 tsp. marjoram
3 apples, sliced thinly
2 TBS butter
½ tsp. cinnamon


1. Sauté the apples, cinnamon and butter in a skillet on low heat. You can add a little water to help them cook more quickly. Put a lid on the skillet to keep moist.

2. Place the pork, sage, maple syrup, salt, pepper, nutmeg, red pepper, and marjoram in a bowl and combine well. Form the mixture into patties 2-inches wide and ½- inch thick.

3. While the apples are cooking, heat another skillet over medium-high heat.

4. Fry the sausage patties in the skillet until cooked through, about 2 to 3 minutes per side.

Recipe compliments of Danielle Walker.


I have a theme to my cooking lately . . . delicious, satisfying and QUICK to prepare! Here is my latest which is Braised Beef Short Ribs. It makes a large portion and contains plenty of marrow from the bones which is healing on so many levels.

Braised Beef Short Ribs (serves 8-10)

Ribs are a flavorful cut of meat with plenty of healthy, satisfying fat. Although you can bake them, I find the slow cooker to be more convenient. Ribs are not inexpensive, but when you figure you can get up to 10 servings from this delicious recipe, the cost per meal is very reasonable.


6 cloves garlic, minced

2 tsp. ground black pepper

1 tsp. sea salt

12 grass-fed beef short ribs

2 TBS coconut oil

6 carrots, chopped

6 celery ribs, chopped

1 yellow onion, chopped

3 turnips, peeled and chopped

2 bay leaves

2 cups red wine

2 cups beef stock


  1. Turn the slow cooker on high.
  2. Stir minced garlic, ground pepper and sea salt together. Then season the beef short ribs with the garlic, salt and pepper mixture.
  3. Heat coconut oil in a cast iron or stainless steel skillet. Sear seasoned ribs approximately one or two minutes on each side.
  4. Transfer the seared ribs to the slow cooker and add carrots, celery, onion, turnips, bay leaves, red wine and beef stock.
  5. Cook the ribs and vegetables on high for approximately 5 hours, or low for approximately 8 hours. The ribs are done when they fall off the bone and are very tender.


Recipe compliments of Jenny McGruther.