If we have two things in our refrigerator – homemade sausage and eggs – we know it’s going to be good day. With those two ingredients we can whip up a scramble, an omelet, sausage patties with fried eggs or if we have just a little bit more time, a baked egg and sausage dish that can be eaten at the table or on the go.
What we like about baked eggs is that they can be sliced into finger food, which is great for adults who are rushing to work, teenagers who are rushing to school and kids who think eating with their hands is much more fun than using a fork. You can bake eggs up as a frittata, or give them a little more time in the oven in a square pan for a thicker, sturdier shape. Make this recipe for Sausage & Egg Breakfast Bites at night and the next morning just slice and go – the squares are just as good cold as they are heated up.
It’s Friday, everyone! And that means another dose of Primal Blueprint inspiration. Many thanks to Hank for taking the time to share how he lost nearly 100 lbs in just 6 months, and turned his life around in the process.
If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as you send them in. Thanks for reading!
My name is Hank Garner and I am 39 years old. I have struggled with my weight my entire life. Except for a brief time in my young adulthood, I have always been over weight.
This is a special guest post from expert study-dismantler Denise Minger. (Read Denise’s previous guest posts – Will Eating Whole Grains Help You Live Longer? and High Fat Diet Linked to Breast Cancer? – and her blog at Raw Food SOS.) Enter Denise…
Like salmon? Pop fish oil? Got a prostate? Then listen up. A new cancer study rolled in this week, and at first glance, it looks like bad news for any fish-loving men out there. A team of researchers at the Fred Hutchinson Cancer Research Center found a disturbing link between blood levels of DHA – that darling omega-3 fat abundant in seafood – and the risk of developing aggressive, “high-grade” prostate tumors.
What can you smell around you right now? Food? Coffee? Copier ink? Soil? Cleaners or chemicals? An office mate’s cologne from twenty feet away? It’s true we apprehend the world primarily through pictures and sound unlike, say, our canine friends. If we lose our sense of sight or hearing, we embark upon a physically, emotionally, and socially challenging journey of adaptation. If we lose our sense of smell, it’s strange and unfortunate, but life goes on pretty much the same as it always did. Nonetheless, smell still pervades our interaction with the world (and each other) in ways we don’t appreciate or even fully understand.
We typically think of culinary herbs as useful flavorants. They round out flavor profiles, add complexity to otherwise basic dishes, meld with other herbs to form novel taste compounds that you can’t quite place and cannot be replicated with any other combination, and, used with a subtle, skilled hand, simply make food taste incredible. Oh, and like most seemingly inconsequential things people have been adding to food for thousands of years, they also happen to have some fascinating health benefits. Huh – how about that? Things that taste good and have a long and storied culinary history might also be good for you? Amazing how that works out!
Let’s get down to it.
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