FOR GRAVY:

1 cup low-sodium organic beef broth

1 tsp. unflavored gelatin
(preferably from grass-fed cows)

1 tsp. ghee (organic grass-fed, if possible)

1⁄2 cup thinly sliced onion (approx. 3⁄4 medium)

2 cloves finely chopped garlic

1 Tbsp. Worcestershire sauce

1 pinch sea salt (or Himalayan salt)

1⁄4 tsp. ground black pepper

1 Tbsp. cornstarch (preferably GMO- free) + 1 Tbsp. water (combine to make a slurry)

FOR GRAVY:

1. Sprinkle broth with gelatin. Set aside.

2. Melt ghee in medium saucepan over medium heat.

3. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until lightly browned.

4. Add garlic; cook, stirring frequently, for 2 minutes.

5. Add beef broth mixture, Worcestershire sauce, salt, and pepper. Bring to a

   boil, stirring occasionally.

6. Add cornstarch slurry; gently boil, stirring frequently, for 1 minute, or until thickened. Remove gravy from heat; cover. Set aside and keep warm.

FOR BANGERS:

1⁄4 cup + 2 tablespoons low-sodium organic beef broth

1⁄4 tsp. unflavored gelatin
(preferably from grass-fed cows)

1⁄4 cup dry old-fashioned rolled oats, toasted

1 lb. raw 93% lean ground turkey

1 tsp. sea salt (or Himalayan salt)

1 tsp. ground black pepper

1⁄4 tsp. ground ginger

1⁄2 tsp. ground mace

1⁄4 tsp. ground nutmeg

1⁄4 tsp. onion powder

1 tsp finely chopped fresh sage

2 cups mashed potatoes, warm
(see recipe notes for seasoning)

FOR BANGERS:

1. Sprinkle Guinness with gelatin. Set aside.

2. Grind oats in blender (or food processor) until coarse crumbs form.

3. Combine Guinness mixture and oat crumbs in a large mixing bowl; mix well.

4. Add turkey, salt, pepper, ginger, mace, nutmeg, onion powder, and sage; mix with clean hands until sticky paste forms. Place in refrigerator until ready to cook.

5. Form sausage mixture into four equal patties (approx. 1⁄2 cup each). Set aside.

6. Heat large nonstick skillet, lightly coated with spray, over medium heat. Add sausage patties; cook, for 5 to 6 minutes on each side, or until deep brown and no longer pink in the middle.

7. To each of four plates, add a sausage patty and 1⁄2 cup mashed potatoes. Drizzle with 1⁄4 cup gravy.

RECIPE NOTES:

• To make toasted oats, cook oats in dry skillet over medium-high heat for 4 to 5 minutes, or until lightly browned.

• This is a perfect recipe to use leftover mashed potatoes.

• If you need to make mashed potatoes, cook 2 cups cubed potatoes in large pot of water for 8 to 10 minutes, or until fork-tender; drain well. Combine potatoes with 1⁄4 cup warm unsweetened almond milk, 1 Tbsp. ghee, 1⁄2 tsp. sea salt (or Himalayan salt), and 1⁄2 tsp. ground black pepper in a medium mixing bowl. Mash with potato masher (or back of a fork) until desired consistency is achieved

By Tiffany Gush

Adapter from beachbody portion fix

NUTRITIONALINFORMATION(perserving):Calories:338TotalFat:15gSaturatedFat:6g Cholesterol:97mgSodium:1,102mgCarbohydrates:25g Fiber: 3 g Sugars: 2 g Protein: 25 g