It’s time!  I’ve teased a little about this project of mine on both instagram and facebook, but it’s time I tell you more about what I’ve been up to lately!  The past few months I’ve been working on an e-cookbook to share with you all!  Writing a cookbook has been floating around in the back of my head for some times now, and early this Fall, after I left my corporate job, I thought it was the right time to give it a go.  Basically, it would keep me occupied and off the streets, you know…

My cookbook, A Brunch for the Season: Winter, will include over 20 new seasonal recipes for you to share with your friends and family, and will be available starting in mid-January (actual date coming soon)!  You’ll have plenty of time for some winter entertaining after the holidays have calmed down!

I know hosting meals can be a bit overwhelming. When should this go into the oven?  What about using the oven for different dishes?  Do I really have to cook all of this on the same day!?  I’ll be sharing full menus and some of my favorite tips to help make meal preparation so much easier for you.  There’s no need for you to be stressed out when you should be enjoying the company of your friends and family!

I love hosting get-togethers in our home, but I think brunch is one of my favorite meals to serve. There’s something about gathering together, early in the day, sharing coffee, good food and good company.  We usually keep it fairly casual, and there’s a lot of time just sitting and chatting together.  With the food sensitivities I have, along with my desire to eat nourishing foods, I’ve become even more interested in hosting in our home.  I always know there will be plenty of food that I can enjoy as well as provide healthy dishes for my guests.  I know it can be hard hosting friends or family members with food sensitivities if you don’t have them yourself.  Navigating your way through grain-free, dairy-free, nut-free and other restrictions can be pretty confusing!  For you, I hope this cookbook will provide you with an abundance of recipes you’d be happy to share and enjoy yourself!

I thought it might be fun to share some behind the scenes shots with you from our brunch photo shoot day!  While in the middle of working on this cookbook, I asked several of my friends to join me for brunch where basically I fed them, and in exchange, they sat nicely and allowed me to take photos. I’m pretty sure everyone thought that was a sweet deal!

I learned a lot about planning for such a photo shoot on top of feeding a crowd!  Even with as much planning as I did, things came up or took longer than expected, and Mother Nature refused to give me good lighting!  We had a great time though, and everyone had full tummies!

As a thank you to you all for your support over the last couple of years, I wanted to share one of the yummy recipes that will be included in A Brunch for the Season: Winter!

My AIP Chicken Apple Sausage was a late addition to the book, but I’m so glad it made it.  As I skimmed through my recipe selection, I noticed a lack of AIP (auto-immune protocol) friendly recipes.  I never want to leave anyone out, so I went about creating a sausage recipe that both AIP and non-AIP folks could enjoy.  I think this one really hit the mark and is a fun twist on your traditional breakfast sausage!

I hope you enjoy this recipe and I can’t wait to share this cookbook with you very soon!  Stay tuned for more information on how you can get your very own copy of A Brunch for the Season: Winter!

Print Recipe

AIP Chicken Apple Sausage

Course: Breakfast

Servings: 8 sausage patties

Author: Suzie Bauer

Ingredients

• 1 lb Ground Chicken
• 1/2 cup Grated Granny Smith Apple (peeled)
• 1/2 tsp Ground Sage
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Sea Salt
• 1/4 tsp Ground Garlic
• 1 Tbsp Coconut Oil

Instructions

• Using your hands, combine all the ingredients except for the coconut oil in a medium mixing bowl.
• Divide the sausage into 8 portions and roll each in a ball. Flatten with your palm until they are about a 1/2 inch thick. Place patties on a plate or baking sheet and chill in the freezer for about 30 minutes to firm them up.
• When the patties are ready, heat a large cast iron skillet over medium heat and melt the coconut oil. Add half of the patties to the skillet and cook 3-5 minutes on each side. Repeat with the remaining patties.