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.
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- 1 tbsp of ghee
- 1 lb of ground lamb
- 1 tsp sea salt
- 2
tsps ground fennel seed - 2 tbsps apple cider vinegar
- 2 tbsps coconut
aminos
- ½ avocado
handful oforganic green 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,
avocado and ferments to the plate.
If anyone sees this recipe and thinks they won’t like it think again! This was absolutely amazing. The idea didn’t intrigue me at first but decided to give it a try. And defy use the lamb. It was delicious!
Yes, Mary
Thank you for sharing your thoughts. I so agree with you! It is a favorite 🙂 ~HB Team
What are some ideas of a vegetarian Farmers breakfast? Would Eggs be an ok substitute instead of lamb?
Yes, eggs, if tolerated, can be an option for this meal.
~Deanna HB Team
Kale, Fennell for Hashi people? Ah…no. How can you even suggest it! And, a basil or veggie drink for breakfast? So, where is the protein? Blood sugar goes up without protein. Basic science. As for the idea of it being tough to avoid sugar for breakfast? Ha! Sugar is so unnecessary and unhealthy.
Will try plantains. Me, I eat a lot of wild rice with eggs, veggies for breakfast, but want an alt to eggs. Lately, I am having lunch for breakfast.
Hi Susan,
Thanks for sharing those ideas. Here is an interesting article Magdalena wrote about goitrogens and thyroid conditions that will explain her thoughts. =>https://hormonesbalance.com/articles/truth-cruciferous-thyroid-not-think/