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Venison and Veggie Egg Muffins

Egg Cups

Venison and Veggie Egg Muffins

Course Breakfast
Servings 18 muffins
Author Liz Bissell

Ingredients

  • 8 venison breakfast sausages, cubed (about 1 1/2 cups)
  • 1 red bell pepper, chopped
  • 1 small head of broccoli, cut into small bite-size pieces
  • 2-3 green onions, sliced
  • 2 cups fresh spinach, chopped
  • 15-16 eggs, more (as needed)
  • ½ milk of choice
  • shredded cheese (optional for topping)
  • salt, pepper, and garlic powder (pinch of each)

Instructions

  1. Preheat oven to 350 degrees. Start by browning your venison sausages in a medium saute pan. Once browned, remove, and set aside.

  2. Add the bell pepper and broccoli with a drizzle of water to the same saute pan. Saute for about 4-5 minutes. You don't want to fully cook here but until both the pepper and broccoli soften slightly. Season with a little salt and pepper.

  3. Whisk together the eggs, milk, salt, pepper, and garlic powder.

  4. Grease a muffin tin using non-stick spray. First fill 3/4 of the muffin cups with your veggies. Next, add in the cubed venison sausage. Then fill the muffin tins with the egg mixture. Top with cheese (optional).

  5. Bake for 20-25 minutes or until a toothpick comes out clean from the middle of the muffin. Let cool for at least 5 minutes before removing. If freezing, place the muffins on a baking sheet and freeze for 20-30 minutes. Then combine in a freezer-friendly container or bag.

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Coconut Chocolate Fruit Bars

Coconut Chocolate Fruit Bars

Course Dessert
Keyword dessert, fruit, sweets
Servings 24 bars

Ingredients

  • 1- 15 oz can coconut milk, unsweetened
  • 1- 15 oz can coconut cream, cream skimmed
  • 2-3 tbsp maple syrup
  • 3 tbsp hemp seeds
  • 1 cup fresh blueberries, sliced
  • 1 cup fresh strawberries, sliced
  • ¾ cup pistachios, roughly chopped

Filling:

  • ¾ cup dark chocolate chips
  • 1 tbsp coconut oil
  • ½ tsp cinnamon

Drizzle:

  • ½ cup dark chocolate chips, melted

Instructions

  1. In a large mixing bowl, combine the coconut milk, maple syrup, and skim the cream out of the coconut cream can. Using a mixer, combine until smooth.

  2. Stir in the hemps seeds, 3/4c of blueberries, 3/4c strawberries, and 1/2c pistachios (save the rest for topping). 

  3. Spread parchment paper on a baking sheet. Pour half of the coconut-fruit mixture on the parchment paper and spread evenly with ~3/4-inch thickness.

  4. In a small saucepan, melt the 3/4 cup chocolate chips and coconut oil. Once melted, stir in the cinnamon. Drizzle the chocolate over the coconut-fruit mixture on the baking sheet. Place in the freezer for 5-10 minutes.

  5. Take out of the freezer and spread the rest of the coconut mixture over the chocolate layer and top with the rest of the blueberries, strawberries, and pistachios. Freeze for at least an hour.

  6. Once frozen, cut the bark into individual squares. Melt 1/2c chocolate chips and using a spoon drizzle over each individual square. Serve or store in the freezer.

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PCOS-Friendly Apple Spiced Granola

PCOS-Friendly Apple Spiced Granola

Course

Snack
Keyword

dairy free, gluten free, granola

Servings 3 mason jars
Author Liz Bissell

Ingredients


  • cup
    pumpkin seeds, raw
  • ½
    cup
    pecans, chopped

  • cup
    hemp seeds
  • 1
    cup
    gluten-free old-fashioned oats
  • 1
    cup
    macadamia nuts
  • 1
    tbsp
    cinnamon
  • ¼
    cup
    apple butter
  • ¼
    cup
    coconut oil, melted
  • 1
    tsp
    vanilla extract
  • ¼
    tsp
    ground cloves
  • ¼
    tsp
    all-spice
  • ¼
    tsp
    coarse sea salt

Instructions

  1. Preheat oven to 325 degrees. Combine the cinnamon, cloves, all-spice, and sea salt in a small bowl. Stir to combine. Set aside.

  2. Using a gallon ziplock bag, add the oats, pumpkin seeds, pecans, hemp seeds, and macadamia nuts. Close the ziplock bag and lay flat evenly on a hard surface, such as the kitchen counter. Using the bottom of a small saute pan, hit the bag several times to slightly break down the nuts. You can also chop manually or add to the a food processor and pulse 1-2 times if you prefer. Shake to evenly distribute and pour into a medium size bowl.

  3. Add the spices to the nut mixture and stir to combine. Add in the melted coconut oil and vanilla extract, stir. Heat the apple butter for about 20-30 seconds in the microwave and add to the nut mixture. Stir to evenly combine.

  4. Spread parchment paper or aluminum foil on a baking sheet and spray with cooking spray. Spread the granola evenly on the baking sheet. You want to make sure the granola is not spread too thin so you get some good clusters. I spread mine while maintaining some shape to it and then pressed down with my fingertips to reinforce the cluster creation.

  5. Bake for 25-30 minutes. Let cool for 5-10 minutes then break into smaller clusters. I stored mine in mason jars in the refrigerator but it can also be frozen for later use. Enjoy!