All it takes is two simple ingredients to start the day on the right foot: – homemade sausage and eggs. With those two ingredients in the fridge, you can whip up a scramble or an omelet, make savory sausage patties with fried eggs, or, if you’ve got just a bit more time to spare, a baked egg and sausage dish. Perfect as a leisurely brunch dish, or a grab-and-go nibble on a busy morning, this sausage breakfast casserole is delicious and easy.
Baked eggs are firm enough to be sliced into finger food, which is a great hack for adults rushing to work, teenagers off to school, or for little ones who prefer eating with their hands to 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. With just 2g of carbs per serving, this recipe makes for the perfect, simple keto breakfast casserole, or ideal low-carb breakfast bites.
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.
It’s another round of rapid-fire Q&A with reader questions this week. Ever wonder about olive oil in a spray can, or which meat to choose when dining out? Do you have joint issues, or questions about workout nutrition? These readers do.
Read on to learn my answers to these and other questions. And if you have your own pressing nutrition and fitness quandaries shoot me a line and I’ll try to answer them in a future “Dear Mark” post.
What do you know about Glutathione and what is your opinion of it?