A few years ago I would have never imagined eating brussels sprouts for breakfast. When I adopted the grain free, sugar free, dairy free lifestyle, one of my biggest struggles was figuring out what to eat for breakfast. I got sick of scrambled eggs pretty quickly and so started combining meat and veggies and now breakfast has become my favourite meal. I love starting off the day with a full stomach and tons of energy.
I use ground pork for this recipe because it’s relatively cheap. Our family only buys pastured, hormone free, antibiotic free, and humanely raised meats and that really adds up over time and makes a huge dent in our budget. Pork is a cheaper option than chicken, beef or turkey and works well for a meal like this.
As for the brussels sprouts…just try it! My kids won’t touch them on their own, but they’ll gobble them up mixed into this skillet without even noticing. Victory!
This recipe is enough for 3 breakfast meals for myself, or you can stretch it farther by adding 2 eggs to each portion.
1-2 tbsp of coconut oil
1 lb ground pork (pastured, hormone and antibiotic free, humanely treated)
1 large yam (or 2 smaller yams), diced
10 brussels sprouts, quartered
1 large apple, diced
2 bell peppers, diced
1 bunch kale, roughly torn into bite size pieces (stems removed)
1-2 tbsp of rosemary
1-2 tbsp of sage
Sea salt to taste
1) Heat the coconut oil in a large pan over medium.
2) Crumble your ground pork into the pan and season with sage and rosemary. Sprinkle with salt.
3) Once the pork begins to brown, add the diced yams and brussels sprouts. Mix to combine and continue cooking until yams being to soften to your liking, about 10 minutes.
4) Add your diced apple and peppers. Mix to combine and continue to cook for another 3-5 minutes.
5) Lastly, add your torn kale. Mix to combine, fry for approximately 3 minutes, and then serve and enjoy.