Maple Breakfast Sausage in the Thermomix (AIP)

I had some pork mince to use up and I wanted something simple and tasty to do with it.  

I found this Homemade Maple Apple Breakfast Sausage recipe 

over on Savory Lotus that sounded good.

As much as possible, I try to use my Thermomix and so I decided to do the beginning steps in that ...

Also, I didn't bother peeling the apple, I used more onion, more herbs and I used smoked garlic ...

Here's my list of ingredients:

500g pork mince

1 small red onion
2 cloves smoked garlic (or regular would be fine too)
1 apple, cored and quartered

a handful of fresh herbs (I used parsley, oregano, chives, thyme)
2 tablespoons real maple syrup
2 tsp sea salt
2 tsp ground sage
(oil for cooking but I did ours on the BBQ so didn't need any oil) 

Here's how I did it (in the Thermomix):

Put the onion, and garlic in the Thermomix.
Chop on speed 5 for 5-7 seconds. 

Scrape ingredients to bottom of bowl.
Add apple.
Chop on speed 5 for 3-5 seconds.
Add 5-10g of olive oil.

Sautee on Varoma temperature, 5 minutes, speed .

Let this mixture cool for a few minutes.

In a bowl, add pork, maple syrup, herbs and ground sage.  Mix well.  Once the Thermomix mixture has cooled to the touch, add to the pork and mix well.

Shape into patties of your desired size.

If cooking on BBQ ... heat it up (we have a gas BBQ and I make sure it is up to at least 200 Celsius).  Once it's heated, put the patties on the hot BBQ and shut the lid.  Set timer for 3 minutes.  Rotate patties (don't flip them yet, just rotate them so that the like 90 degrees) shut the lid. Set timer for 3 minutes.  Now flip the patties. Shut the lid. Set timer for 3 minutes.  Rotate patties again. Shut the lids.  Set timer for 3 minutes. The patties should now be ready.  Just cut one in half and make sure it's cooked through. 

I served with:
fresh spinach

chopped avocado
sautéed onions, zucchini and mushrooms

Parsley and Garlic Prawn Salad

This is such a quick, easy and yummy dinner.  And perfectly compliant if you are doing AIP.

I fill a bowl with chopped iceberg lettuce, chopped cucumber, and chopped avocado.
I sprinkle that with garlic powder.  (You could dress it if you want to.)

Once that is ready, I cook up the prawns.

My fish shop has these amazing prawns that are already peeled and have garlic and parsley added.
I use those but you can use anything you like.

So, I cook up the prawns and then pop them on the top of the salad.

Done.

Minty Green Juice

I recently had a DELICIOUS juice at a local organic cafe. 
Even though I LOVED the juice, and have wanted to have another one, I haven't gone back. Why not? Because I didn't want to pay another $10 for a juice! Especially when I have a juicer at home! 
So ... the other day I found a beautiful fresh pineapple and decided this morning  that I would have a go at making a juice that was at least similar! 
It was EVEN MORE DELICIOUS that the one I had bought! 
And it was so easy to make.  If you have a juicer, give it a go! 
I don't really have measurements.   But here's what I did, in the best way I can explain it.
I used two apples.  I think they were pink ladies. I used three huge handfuls of fresh baby spinach leaves.  I grabbed a big handful of mint out of our garden and I cut up that pineapple and used part of that as well.  
I'd say I used equal parts pineapple and apple ... but maybe a bit more pineapple if anything.
I put it all through the juicer and that's it! 
A little trick I learned when I did a stint helping out in a cafe ...  put the leafy things between more bulky items (like the apples and pineapple).  It seems to help them as they go through the juicing process.  
** 
What's your favourite things to run through the juicer? Let me know in the comments!
Or over on my socials!
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Minty Melon, Fig and Prosciutto Salad

Hello!  I've been AWOL from The Beans Blog for some time.  Well, I use it all the time for recipes but I've haven't been posting as I've been busy trying to figure out what foods I can eat and trying a whole bunch of new recipes. I may share more details of my story later but for now I'll just mention that I've been eating according to the Autoimmune Protocol (AIP) since April of 2017 and I have seen incredible improvements in my health.  AIP is an elimination diet (and lifestyle) where you focus on eating very nutrient dense foods while eliminating foods that have been found to trigger auto immune disease.  Once your specific symptoms subside, you start to re-introduce foods and watch for symptoms to return. I have done a few re-introductions but have decided to go back to the beginning (well, almost ... I'm keeping eggs!) for another month or two ... or three ... and then I'll start re-introductions again but much slower and much more documented.  In the meantime, I feel like I've got enough of a handle on what I'm eating that I can begin sharing some recipes. 

I got the inspiration for this recipe from Heather Christo's blog.  I changed it up just a little bit though to suit my family's tastes and to make it AIP compliant. 

I didn't worry too much about measurements ... I just kinda threw everything together.  You can use more or less of any of the ingredients listed. 

Ingredients:

Prosciutto (make sure the ingredients are just pork and salt if you are strict AIP) I use this one

Rockmelon - I used half of one, cut into thin wedges

Figs - I used three, chopped

Fresh mint leaves, chopped

Fresh basil leaves, chopped

Spring onions - I used four, chopped

Balsamic Vinegar (for AIP, I use Coconut Balsamic Vinegar ... this is the one I use)

Method:

Fry Prosciutto til crispy and set aside.  In same fry pan, add a bit of olive oil to prosciutto fat (if needed) and fry til starting to brown.  Set aside. 

Arrange fruit  on a platter or in a large bowl.  Top with spring onions and fresh herbs.  

Chop crispy prosciutto and add to fruit and herb arrangement.  Drizzle with Balsamic Vinegar.

Delicious!

I served this last night with eye fillet steaks that my husband grilled on the BBQ, sautéed zucchini slices sprinkled with garlic powder, sautéed mushrooms covered in fresh thyme and garlic chives, and onions ... again sautéed. We are big fans of the humble sauté. :)