Check out these yummy maple, plantain turkey breakfast sausages from Dr. Lauren, DNP, AGNP-BC. They are quick and easy to prep, and full of nutrient dense ingredients. These are also both paleo, and AIP complaint and are a low glycemic so perfect for a cyclic ketogenic plan too; not to mention that they’re SUPER tasty too!
In functional medicine, most patients use some form of an elimination food plan to facilitate their healing. During this process foods like eggs often come off the menu along with other know allergenic/immunogenic foods (gluten, dairy, soy, grains, etc.). When prescribing these therapeutic food plans; one of the most popular responses I get is – “What am I supposed to eat for breakfast?!” Although I often encourage people to think outside the box of “what breakfast food should be” and often suggest leftovers from dinner, or in some cases no breakfast [this scenario requires its own post]. But as I breakfast food lover myself, I have been playing around in the kitchen for some nutritious “breakfast” food recipes, and this is one of the few I have perfected.
A few notable therapeutic intentions with this recipe includes the use of plant foods with meat, especially the use of fresh herbs (dried works well too). Not only does this provide wonderful flavor, it also helps protect against things like “advanced glycation end products or “AGES” that are a byproduct of the cooking (heating) process. By cooking meat with herbs, or consuming plant foods along with meat neutralize the effect of these potential free radical producing agents.
Plantain Turkey Breakfast Sausages
- 1 lb organic ground turkey or chicken
- 1 ripe plaintain
- 1/4 cup chives fresh or dried
- 1-2 tsp blended herbs of choices I used Simply Organics “herbed de Provence”
- 1-2 tsp alcohol-free maple extract I used Frontier Coop
- 1 tbsp coconut flour