Sauteed chard with sausage bites and scrambled eggs. \u00a0Whenever I make sausage, I make a whole package at the same time. \u00a0We eat a portion of it that morning and the rest goes in the freezer for later. \u00a0Then it’s ready to go when I need it. \u00a0I do the same with bacon<\/a>, I cook up 2 pounds of it at a time.<\/p>\n Not much a fan of this breakfast, the chard ended up being really slimy and just gross so I stuck with the eggs and sausage.<\/p>\n Shredded sweet potato cakes! \u00a01 large sweet potato, shredded and mixed with two eggs, salt, pepper, garlic powder, and chili powder. \u00a0I cooked them up in some ghee in a skillet. \u00a0With a fried egg and two big slices of tomato on the side. \u00a0Delicious! \u00a0The sweet potato cakes were a big it, both Scott and I loved them.<\/p>\n I prepped a huge batch of collards for the week by cooking them in the crock pot <\/a>with a ham hock. \u00a0I heated up some leftover brats and paired that with the collards. \u00a0One of the best breakfasts! So filling and satisfying.<\/p>\n The next day was the rest of the collards and shredded ham hock soup! \u00a0Just added stock and some extra seasonings. \u00a0Mmmm even in summer, soup is still one of my favorite breakfasts.<\/p>\n Tried my hand at making some grain free chocolate donuts and they turned out really well! \u00a0I still want to play around with the recipe a bit and as soon as it’s ready I will share. \u00a0They were fluffy and full of chocolatey goodness!<\/p>\n Pretty standard weekend breakfast, fried eggs, pork sausage, and some roasted potatoes. \u00a0YUM!<\/p>\n This breakfast\/brunch I loved! \u00a0Fried eggs with a side salad topped with avocado and tomato salsa. \u00a0That was easy to put together:<\/p>\n Combine in a glass bowl and stir. \u00a0Let sit for at least 5 minutes before serving. \u00a0This was used as the salad topping and it was so fresh tasting. \u00a0Definitely a nice squeaky clean breakfast.<\/p>\n <\/p>\n DINNER:<\/span><\/p>\n Steak house dinner! \u00a0Some grass-fed NY strips with horseradish mash potatoes and a side salad. \u00a0Also some horseradish cream sauce to dip the steaks in. \u00a0I didn’t think I would eat the whole steak but I totally did, it was so good!<\/p>\n The mash potatoes had sour cream, butter, whole grain mustard, and horseradish in them. \u00a0This gave the dish some nice tang and spicy bite.<\/p>\n Our first cookout of the season! \u00a0Grilled brats and kielbasa with grilled peppers and onions and a side of potato salad. \u00a0I used homemade mayo<\/a> for the potato salad. \u00a0This tasted so so good! \u00a0We definitely need to make time to grill out more often.<\/p>\n Pork ribs and homemade cole slaw. \u00a0The ribs were cooked in the oven<\/a> and I used a homemade bbq sauce on top. \u00a0The sauce was made for a recipe development gig so I can’t share that with you. \u00a0I can say that it incorporated beer though!<\/p>\n Leftovers! With some corn on the cob and some meatballs (from the same gig). \u00a0Corn is one of those grains that I’m not sure I want to give up just yet. \u00a0Rice and corn are two that I still love and they don’t seem to mess my system up too much.<\/p>\n![\"Sausage,](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/07\/sausage_chard_scramble.jpg\")
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