This page is where you will find the growing collection of our favorite recipes. All of these recipes have been either collected from or sent in to us from a variety of performance minded sources. All of these recipes fit into our nutritional philosophy at BTB. Some may be a bit more of a "treat" than others, but all use only whole food sources. If you are adhering to a strict paleolithic style diet, be sure to read all ingredients to make sure the recipe fits into your plan. Most of them should.
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Preheat oven to 400ºF. Peel the sweet potatoes and cube them (about 3/4 in.). Toss with olive oil and a teaspoon of salt, spread onto a baking sheet and roast until soft but not squishy, about 20 mins. When done, place in a large mixing bowl to cool.
While potatoes are roasting, sauté onions and celery in butter in a large fry pan until semi-soft but not browned. Add to the mixing bowl with the sweet potatoes. In the same pan, crumble and fry the sausage until browned. Add to the vegetables in the mixing bowl. Grind some pepper, add some salt, or not.
Peel and chop apple into more or less 3/4 in. cubes and add to veggie-sausage mixture. Chop about 3 T. of fresh sage and add to the mixture, along with 1/3 cup of golden raisins. Add the eggs, stir until throughly mixed, and pour the mixture into a greased 9-by-13-inch baking dish. Pour 1/2 cup of chicken broth over the mixture and cover with foil. Bake for 30 minutes. Remove foil and bake until browned, about 20 minutes more. Before serving, sprinkle chopped toasted pecans over top.