Day 14 could be considered the polar opposite of day 13. I feel so much better. I was still up at the crack of dawn, but I didn’t mind. I had coffee and breakfast in bed and read a bit, then I got up and went to the gym where I had a cracking work out that I really enjoyed, although it was challenging. I also managed to do ten minutes of cardio without coughing up a lung which is progress, even if it was incredibly low level and very slow.
I also spent a little time thinking- the gym is a very good place for that. Yesterday was rough for reasons that go way beyond the whole30 thing. It was the anniversary of my mum’s death, in case you are wondering, made all the more poignant by my dad’s death earlier this year (which raised its own emotional minefield) Usually I deal with those things by having some wine, perhaps a bit of a cry and going to bed. But yesterday I couldn’t do that. I had to actually think and feel and make a decision about how I was going to do that. I externalised it- partly consciously and partly unconsciously as I didn’t want to acknowledge that I could be affected. So, is that an NSV? Being made to think and feel? I don’t know. There are a lot of boxes to unpack if that is the case, and I am not altogether sure that I want to. However, I also decided that my mantra for today (and it should be everyday really) is to be kind to myself. So I have tried to be. And you should too. Everyday.
So, back to the positive vibes I woke up with…and the pork ‘sausages’ in the title. I haven’t found any whole 30 compliant sausages in any shop I have been in. They all contain gluten or rice flour, but I have found a million recipes for breakfast sausage spice for minced pork (or ground pork in American). They are really burgers, but I prefer sausages for breakfast, so that is what I call them. They would be equally good for lunch or dinner though. They are really easy to make and they freeze well once you have cooked them.
Ingredients- makes about 6/7 burgers depending how big you make your balls..nudge nudge.
500g pork mince
Onion very finely sliced- I have used both red (about ¼) and spring ( approx.. 4) . Either work equally well.
1-2 tsp. smoked paprika
1-2 tsp. nutmeg
1-2 tsp hot paprika
1-2 tsp. garlic granuals
1-2 tsp. cinnamon
1 tsp. salt
I say 1-2 tsps. because it is really up to you how much you like each flavour.
1 egg beaten.
Put all the ingredients in a bowl and smoosh them altogether with your hands. When they are thoroughly mixed, take a handful of the mixture and make into a burger shape.
Once you have used up all the mixture, heat some oil (I use coconut) in a large frying pan and cook over a medium heat until browned on one side, flip them and cook the other side. They will be firm when they are pressed if they are done. Eat them straight away or let them cool a little and put them in the freezer.
Meal prep. Done.