How To Eat Sausage

I've started to get good at making my daily eggs (free range only! Glaum's Ranch a stone's throw away). 5 on Rest and Recovery Days and 3 on training days.

But this is all about More goodness from my new favorite spot: El Salchichero.

The pork in these sausages comes from happy pigs in Devil's Gulch, where I ride my road bike in Marin all the time!

Buying sausage is definitely not the cheapest, but you considering how AWESOME they taste and the fact that you buy some extra healthy fat as well, you might be able to omit another fat contributing part of your meal like an expensive avocado.

Wow. I wanted to make my own BBQ sauce instead of using some sugary artificial one and it came together so fast and so easy. It works like ketchup on eggs and fries and bbq sauce/mustard on suasage. So bomb.

Just mix a bit of each of the following to taste:

• Tomato Paste/Sauce
• Vinegar (I used Red Wine Garlic Vinegar)
• Garlic Powder
• Mustard (I used Spicy Brown)
• Pepper

The Sweet Italian Sausage is insane with Fennel and other delicious herbs coming through strong, not spicy at all. I've never tasted better (until below?). This had all the greatest breakfast aspects going on. A ketchup-eggs-potato combo and a mustard-sausage combo, except it was so much more than that (yam instead of potato, etc). A bit of my favorite local Santa Cruz Raw Horseradish-Leek Sauerkraut as well.

 The 2nd time was the same except I was a bit more successful in cooking this Quince-Sage Suasage through and getting the eggs presentable.  I used no oil in a non-stick for the sausage since it browns better and then begins to 'sweat' anyway, and then only had to supplement a tiny bit of coconut oil to cook the eggs.

 Quince is a fruit similar to a pear, which led to an amazing sausage similar to my memories of Campfire Chicken-Apple Sausages. Only better.

And healthier given that pig fat (pasture raised) is more nutrient dense than chicken since they convert and store much more plant matter into their fat.

 The Quince Flavor is so much better than apple. I didn't even want to put any of my sauce on it! So tasty, slightly herb-y with the Sage, just a hint. I was quite stoked on this one.

Probably also worth mentioning my new method for yams/sweet potatoes. I slice 'em real thin and toaster-oven them at 350-375º for only 20 minutes or so depending on desired consistency.  It's a lot faster for breaky/lunch than doing the standard 400º 1 hour in the oven.

So Much Bungalow Munch-Cacao Nib Edition! and Super Lentil Soup

At first I thought I couldn't eat granola for breakfast on school days because it's less clean, has less protein, and usually more sugar and fat then oats, but I proved my self wrong and am stoked!

Clean Protein Munch

Since I'm inching away from soy which normally supplies extra protein, I came up with this. Unsweetened Almond Milk goes perfectly due to the nutty nature of the granola and makes the perfect amount of sugar from berries and granola with fat from granola. Just no need to add any extra nuts/seeds/nut butter. #1 Then the other key is protein from sprouted quinoa! Just sprinkle it in simple as that! Plus it makes a more seedy yet still roasted and delicious breakfast.

• 1/3c Bungalow Munch, 3t Sprouted Quinoa
• Pomegranate
• Almond Milk

To continue the stokage on eating granola for breakfast more often, Jeri has been experimenting with a Cacao Nib version of Bungalow Munch, and I got to test!

Cacao Nib Munch Part 1

The cacao nibs are mixed in just enough to give it a nice dark chocolate touch, not a bitter cacao nib sensation like if you try to eating them straight. They also seem mixed into the granola much better than if you just add them yourself, sort of becoming more infused? They turn an already delicious granola into what could be viewed as a chocolatey dessert treat, or a breakfast for chocolate lovers! It also pairs with this awesome coconut yogurt I'm finally trying perfectly for a chocolate coconut crunch fest. Such a creamy and crunchy bowl, not actually too sweet or dessert-y in my opinion. It isn't as sweet as one might expect, although I wouldn't mix it with sweetened milk/yogurt or any additional sweetener, it's just right! I still had to try it with banana rather than blueberries.

• 55g Cacao Nib Bungalow Munch
• Blueberries
• 4oz So Delicious Coconut Yogurt

More soy-freedom for me, again I just don't have to add any extra source of fat since it provides enough. This may answer my dairy free, soy free yogurt dilemma! It tastes just like a coconut pudding dessert (Huapia) super caloric/high in fat but its actually only 7g of fat in an entire container. Just a real creamy coconut-y experience! the only downside to this stuff is its not the cheapest thing on the market but it's easily worth it every once in a while. #2 When I eat breakfasts like these with less protein I just pack a hardboiled egg white to snack on later for when I get hungry. Which I will fairly soon!

Whoa! Almond milk is almost as creamy as coconut but way more nutty and therefore has more pizazz than coconut, requiring less sweetener from the other accompaniments. Of course the banana compliments the cacao nibs (and nut milk) perfectly for banana-chocolatey nut experience. I also noticed that the cacao nib version stayed more crunchy overall despite my early nut milk addition since I had to bring it to school (unlike before when it got more like soggy cereal during transport).

• 55g Cacao Nib Bungalow Munch
• Unsweetened Almond Milk
• 1/2 Banana

Upgrade: Lentil Soup

I used to have this all the time, but now take it to new heights. Before, it was always the soup mix in less water then instructed, and add additional canned lentil mixes along with some fresh vegetables and a bit of spice. I dropped the canned part and added the water, but then upped the vegetables, herbs, and spices. It came out with so many yummy flavors! Basically use whatever vegetables seem good from the fridge/need to go (like always with soup). The fresh herb and spice combo is now dialed. The addition of almond oil is strong but tasty, so I may go a little lighter on that next time. #3 I just boiled the mix as instructed and added vegetables at the right times to cook them evenly, and then mixed in the spice combo and oil. The garnish makes it even tastier and more fancy. Phenomenal!

• Allesi Sicillian Lentil Soup Mix
• Star Anise, Carraway Seed, Fennel Seed Powder, Cumin
• Almond Oil and Olive Oil
• Carrots (Yellow/Orange), Zucchini Squash, Fennel
• Sliced Almonds
• Green Onion, Basil, Fennel Garnish

Pomegranate Double Time, Indian Channa Dal

 
Chana Dal!
Stoked on my second time using Dal, this time with intention of following the recipe I originally got it for! I sort of followed it, but mostly went with a bit of this and a bit of that as usual. It was a bit spicy, and all the wonderful spice aromas filled my kitchen. It had plenty of crunchiness in it between the sauteed vegetables and toasted almonds, and went perfectly in a wrap. Next time i'm going to make mass amounts and then eat leftover wraps for days...mmmm

-Dal (Split Pigeon Peas or Lentils) with a tiny bit of Agave Nectar 

-Spice Combo: Garam Masala, Curry Powder, Turmeric, Cardamom Powder, Mustard Seed, Togarashi (for chili flakes), Pepper and Sea Salt

-Garlic, Ginger, Onion, and Fennel Sauté

-Toasted Almonds, Green Onion

-Steamed Broccoli and a Tortilla

The Most Epic Pomegranate Beet Salad

This salad was mega. The picture does not come close to doing it justice. Combine your standard beet salad complete with Basil, Avocado, Green Onion, and Rice Wine Vinegar, and then mix it all together with an epic Pomegranate Ginger Chicken Salad, complete with Dried Cranberries and Star Anise.  All due to having the right leftovers! Each bite had a different delicious highlight. So bomb.
-Spring Mix, Tomato, Green Onion Leftovers
-Ginger Chicken Breast Leftovers
-Avocado
-Pomegranite Dressing (Pomegranite Juice, Olive Oil, Basil, Star Anise, Ginger Juice, Rice Wine Vinegar)
-Dried Cranberries and Beets
-Sea Salt n' Peppa

Pomegranate Overnight Oats

Definitely stoked my mom got a small container of Pomegranate juice from the Farmer's Market! So far I had some straight, used some for Pomegranate Kombucha, and now some for Overnight Oats.  It made for a delicious purple hued bowl of oats and goodies.
-60g oats, 150g soymilk, 5g Pomegranate Juice
-6 Brazil Nuts, chopped, Dried Cranberries
-Blueberries and Strawberries

New Containers!

And I made my overnight oats using my new containers from CSN stores. These glass jars by Bodum are light, hold a ton of any grain, bean, or dried food, look nice, and the tops come off and on like your lifting up a cloud, except they are still totally air tight. Win-Win.