Pizza Sausage Egg Cups (Whole 30)

This morning I got my camera out for the first time in forever and was playing with it. I was determined to learn how to download the pictures from my camera to my computer and learn to get them from my computer to my blog. I am technologically challenged and still determined to learn how to use the new editor here on WordPress so it was quite a challenge. There may have been swear words involved. However, I did it and I feel like I conquered a very large mountain. Now on to the next WordPress challenge.

The original recipe used already made sausage and jarred marinara sauce and you can certainly do that if you want to.

Pizza Sausage Egg Cups

Adapted From The Castaway Kitchen

1/2 lb ground pork

1/2 tsp salt

1/2 tsp dried parsly

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp fennel seed

1/8 tsp red pepper flakes

6 egg yolks

2 TBS pizza sauce or marinara sauce

1/2 tsp Italian seasoning

2 TBS  Nutritional yeast

Preheat the oven to 350 degrees. In a small bowl, combine the ground pork, salt, parsley, garlic powder, black pepper, fennel seed, and the red pepper flakes. Mix well. Divide the meat mixture into 6 meat balls and place 1 meatball in each cup of a 6 cup muffin cup. Use a small round object to press it in and make a cup. Sprinkle with an 1/8 tsp salt.

Bake the empty cups for 5 minutes. Remove the cups from the oven and put 1 teaspoon of pizza sauce in the bottom of the cup. Adding anymore sauce will make the cups mushy. Add 1 egg yolk per sausage cup. If you don’t want to separate the eggs, use small eggs instead. Small eggs are usually available at grocery stores. Sprinkle with Nutritional yeast and Italian seasoning. Bake for 15-20 minutes or until the egg yolks reach your desired doneness. I like to eat these with my fingers so I like the yolks pretty well done. Remove the egg cups from the muffin tin and serve with more pizza sauce on the side.

Cranberry Tuna Salad (Whole 30)

Is it too early to start with the  cranberry recipes?  The answer to that is hell no, it’s never too early for  cranberry  recipes.  Every year when fall hits and pumpkin spice is everywhere and in everything,  I try to find recipes that use the very under rated cranberry. 

This years cranberry festivities  are starting with a simple recipe for tuna salad.  The original says it tastes just like the cranberry tuna salad you get at Whole Foods.  I can’t speak to that because I have never had it.  I can speak to this is a very tasty tuna recipe that doesn”t have that strong fishy taste tuna salad recipes sometimes have.

Rather than serving this as a sandwich, I like to serve it on a bed of salad greens or stuffed in mini bell peppers.

From Coco and Ash

2 (5 oz) cans tuna, drained

1/4 cup mayonnaise

1/4 cup chopped scallions

1 TBS lemon juice

1/2 cup dried cranberries

1/4 tsp salt

In small bowl, combine all the ingredients and mix well. 

Chic-fil-a Sauce (Whole 30)


Today I thought I would share something with you that is making me very happy, in hope, that it would make you very happy too. Meet the newest member of my flock, Ella Rose. She is a cockatiel who joined our flock 10 days ago.

Like Pepper, the parakeet who joined the flock a few weeks ago, Ella is very young. Unlike Pepper, Ella is not afraid of me. Except for the very brief, where the hell I am I fear she showed the day I brought her home, she hasn’t been afraid of anywhere I have taken her or anything I have asked her to do.

My male cockatiel, Beau, has become Ella’s fierce protector. I don’t know if this is because Ella is young or if it is because Beau thinks Ella is his mate. All I know is it is hilarious to watch Beau flip his lid when he doesn’t like something I am doing with or to Ella, like scratching her neck feathers. Beau tries to chase Ella away from me, when that doesn’t work because Ella likes getting her neck feather scratched. Then Beau tries to chase me away so I just stop which doesn’t work because Beau is not the boss of me, he stomps off in a huff and does the bird equivalent of pout.  It’s just so dang funny,

On to today’s recipe,  Chic-fil-a is probably my favorite fast food place.  Before Covid, I used to stop there after work on the last day of my work week and treat myself to a grilled chicken club and large waffle fries before doing my grocery shopping for the week.   Since I can’t do that anymore and don’t know when I will be able to again,  I have been looking for suitable replacements I can make at home.  While the stuff I make at home won’t be exactly the same as what I get at the restaurant, it is dang close, and still very delicious.  Today I have a the sauce recipe for you.  My next recipe will give you a Chic-fil-a grilled chicken recipe to use it on.  Although, sauce is very good on many things.  I have used it as a spread for chicken burgers, a salad dressing and mixed it into my tuna salad instead of plain mayo.  I am sure you will be able to come up with ideas as well.  Enjoy.

Chic-fil-a Sauce

Adapted From Grass Fed Salsa

1/4 cup mayonnaise

1 TBS yellow mustard

2 TBS BBQ Sauce

1 1/2 tsp rice wine vinegar

1 1/2 tsp coconut aminos

1 1/2 tsp Dijon mustard

Combine all ingredients in a small bowl. Mix well Use a sandwich or spread or as the dressing for a salad.

Cabbage Hashbrowns (Whole 30)


Today I had my first, and hopefully last, video class room training. I have so much respect for all the students, teachers, businesses people and other employees who do them on a daily basis. They are quite a challenge.

I tried this recipe because I had all the ingredients and wanted some vegetables with my eggs and bacon one morning. Do the patties really taste like hash browns like all the blogs said? I don’t think so but they are a really tasty way too get some vegetables into your meal.

Cabbage Hashbrowns

From Yummly

2 large eggs

1/2 tsp garlic powder

1/2 tsp salt

Freshly ground black pepper

1/4 large onion, thinly sliced

2 cups cabbage, finely shredded

1 TBS olive oil

In a medium bowl, whisk the eggs, garlic powder,salt, pepper. Add cabbage and onion and mix well. In a large frying pan, over medium heat, add the olive oil. When the oil is hot, use 1/4 cup measure to scoop out the cabbage mixture and drop it into the pan. I only do 2 patties at a time do there is room to flip them. Once you have two mounds of the cabbage mixture in the pan, use a spatula to press each mound flat. This will help the patties stick together. Cook 3 minutes on one side, flip, then cook 3 minutes on the other side.

Hamburger Salad with Mustard Vinaigrette (Whole 30)

Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them.  He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.

Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy.  Bearded dragons have a fungus on their scales.  When they are healthy and have the things they need in their environment they  naturally keep this fungus in check.  River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.

Ess decided she wanted to try treating him.  We found out on Monday,  after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy.  I could just cry.  I am so happy.

Hamburger Salad With Mustard Vinaigrette

Adapted From Paleo Scaleo

Beef Patties

1/2 lb ground beef

3 TBS lightly beaten egg

1/2 tsp oregano

1/4 tsp mustard powder

1/8 tsp red pepper flakes

1/4 tsp salt

1/4 tsp black pepper

1 TBS almond flour


4 cups salad greens

2 roma tomatoes, sliced

1/4 small red onion, sliced


4 TBS olive oil

1 TBS balsamic vinegar

2 tsp Dijon mustard

pinch salt and pepper

Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.