Mealtime Magic: Farm Fresh Egg and Sausage Stuffed Bell Peppers and Raspberry Lemonade Muffins

Reprinted courtesy of My Pinewood Kitchen: A Southern Culinary Cure/130+ Crazy Delicious, Gluten-Free Recipes to Reduce Inflammation and Make Your Gut Happy

Farm Fresh Egg and Sausage Stuffed Bell Peppers
THIS IS A GREAT brunch recipe that looks beautiful on the plate. In Pinewood, we make our own sausage with a touch
of fennel. The reason for the fennel is it’s a digestive aid and lends a complementary flavor to pork. I make my sausage ahead of time and store it in the fridge until I’m ready to make breakfast or brunch. You can use any type of sausage you’d like.

Makes 2 to 4 servings

4 medium red or yellow bell peppers, halved and seeded
6 large eggs
1⁄2 cup nondairy milk
1 teaspoon sea salt
1⁄4 teaspoon black pepper
1⁄4 cup chopped scallions, plus more for garnish
1 cup cooked and crumbled pork, turkey, or vegan sausage

Preheat the oven to 350°F.
Line a baking sheet or dish with parchment paper and arrange the peppers on top, cavity side up.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the scallions and sausage.
Pour the mixture evenly into the bell pepper halves and bake for 45 minutes. 

Garnish with fresh scallions. Serve alongside a small mixed greens salad, if desired.

Raspberry Lemonade Muffins
Makes 8 muffins

These muffins are grain free and as good as can be. Dense with protein, they are lifted up with the lemon and the raspberries for the perfect amount of brightness.

1 cup blanched almond flour (not almond meal)
1/8 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
¼ cup grapeseed oil
1 tablespoon lemon zest
1/8 teaspoon stevia
1 cup frozen raspberries

Preheat the oven to 350 degrees F. In a food processor, pulse the almond flour, baking soda, and salt.
Add the eggs, grapeseed oil, lemon zest, and stevia and pulse for about 20 seconds.
Remove the blade and fold in the raspberries by hand. Divide the batter between 8 muffin cups and bake for 30 minutes.