SERVES 5

PREP TIME: 5 minutes

COOK TIME: 25 minutes

There’s nothing like a hot meal for breakfast, especially when it doesn’t have eggs or bacon in it. Don’t get me wrong, I love those things, but eggs and bacon for breakfast every day gets old. If you want to liven up this dish even more, try adding Chimichurri (here). The flavor combo is pretty tasty, and it’ll amp up the fat content!

CHICKEN SAUSAGES:

1 pound (455 g) ground chicken

¾ teaspoon finely ground sea salt

2 tablespoons diced white onions

2 leaves fresh sage, chopped

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 clove garlic, minced

½ teaspoon ground black pepper

½ teaspoon fresh thyme leaves

⅛ teaspoon red pepper flakes

3 tablespoons coconut oil, avocado oil, or ghee, for the pan

5 cups (350 g) chopped bok choy

  1. Place all the ingredients for the sausages in a large mixing bowl and mix until fully incorporated.
  2. Heat the oil in a large frying pan over medium-low heat.
  3. While the oil is heating, form the chicken mixture into patties: Using a ¼-cup (60-ml) scoop, scoop up and shape the mixture with your hands to form 10 balls about 1¾ inches (4.5 cm) in diameter. Place the balls in the hot pan and press down until the patties are ¼ inch (6 mm) thick.
  4. Cook the sausages for 10 minutes per side, or until golden on the outside and cooked through.
  5. Transfer the cooked sausages to a serving plate. If you wish, place them in a 180°F (82°C) oven to keep warm.
  6. Place the bok choy in the same pan, cover, and cook over medium heat for 5 minutes, or until fork-tender.
  7. Transfer the cooked bok choy to the serving plate with the sausages and enjoy.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Place in a microwave-safe dish and microwave for 2 minutes, or place in a frying pan with a drop of oil, cover, and reheat over medium heat for 5 minutes.

THAW IT: Set in the fridge and allow to thaw completely before using the reheating instructions above.

make it AIP:

Omit the black pepper. Do not use ghee.

make it COCONUT-FREE:

Do not use coconut oil.

make it DAIRY-FREE:

Use avocado oil.

make it LOW-FODMAP:

Omit the onions and garlic.

make it NIGHTSHADE-FREE:

Omit the red pepper flakes.

Per serving, cooked in coconut oil:

calories: 246 | calories from fat: 131 | total fat: 14.5 g | saturated fat: 6.6 g | cholesterol: 101 mg

sodium: 405 mg | carbs: 2.4 g | dietary fiber: 1 g | net carbs: 1.4 g | sugars: 1 g | protein: 27.6 g

FAT : 52%
CARBS : 4%
PROTEIN : 44%