The PFF Breakfast
Every Sunday, Brad and I go to our local farmers’ market – it’s our little ritual to honor the start of the week in the best way possible. We are blessed with the best farmers’ market northern California has to offer.
One of the vendors who captured my admiration and my taste buds is The Farmer’s Wife. When I first read about her in the local magazine, she was the queen of grilled cheese sandwiches. I therefore never even tried her food.
Then, I overheard her offering gluten-free options. OK, that was a notch up but still not good enough in my books. Lately, she started offering paleo plates – a succulent fennel sausage on a bed of greens served with ferments from her next-door neighbor. Bingo. Kudos to her for evolving with us, the marketers, the shoppers, the paleo freaks, the healthy seekers and grain fearers. I can’t wait to see what she creates next.
This is another great example of what your PFF (protein, fat, and fiber) breakfast could look like and sustain you till lunch with no sugar dips, cravings and feeling guilty about snacking.
- 1 tbsp of ghee
- 1 lb of ground lamb
- 1 tsp sea salt
tspsground fennel seed
- 2 tbsps apple cider vinegar
- 2 tbsps coconut
- ½ avocado
handfulof organicgreen mix (e.g. arugula, mizuna, baby kale, etc)
- 1 cup of ferments (here: sauerkraut and cauliflower)
- 1 tbsp of olive oil
- juice from ½ lemon
- pinch of salt
- Mix all remaining sausage ingredients (except for the ghee) kneading well. Taste and adjust flavors as you like.
- Shape your sausage to your desired form – round or long.
- Heat up a skillet with ghee in it.
- Add sausages and fry them for approximately 7 minutes on one side and 4 minutes on the other.
- Mix green salad mix with olive, lemon and salt and toss till all the baby leaves are well covered.
- Place greens on a large plate, then add your sausage,
avocadoand ferments to the plate.