When I had to choose between consuming gluten and improving my health a few years ago, I decided the gluten had to go. It wasn’t that challenging to figure out what to eat for lunch and dinner, but I had a terrible time figuring out what to have for breakfast, which had always been wheat-based. Once I discovered this recipe, I found that my midmorning blood sugar crash was a thing of the past. This meal keeps my body fueled for four to six hours.
I use apples from our trees for this recipe until I’ve used them all up, which is usually around January. (‘Granny Smith’ is a great storage apple.) After the apples are gone, I switch to using chopped butternut squash, or whatever vegetables are abundant in the garden at the time. And I often add kale for extra nutrition.
- 2 tablespoons lard
- 1 pound ground pork
- 1 tablespoon ground sage
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 1 pound apples or butternut squash, peeled and cubed
- In a large skillet, melt lard over medium-high heat.
- Add pork, sage, garlic powder, salt, and cayenne pepper
- Cook, breaking up meat with a fork, until pork is almost cooked through.
- Add apples or squash, and continue to cook until pork is done and apples or squash are tender.
More From Home-Rendered Recipes:• World’s Best Kale Recipe
• Pork Chops with Apples Recipe
• Refried Beans Recipe
• Tenderloin Stir-Fry Recipe
• Home-Rendered Recipes