For my Dad’s entire career, he brought the same lunch to work with him. In fact, I watched him each night make his lunch to take with him in the morning. One of the easiest ways to plan a meal is to keep that meal the same each day.
My Dad figured this out and it became a normal routine. Laurie from 6pm has found a similar pattern with her breakfast meal. She can plan her meal, shop for her food, and prep it with ease because she has done it so many times. What can you do to make one of your meals easier? It might not be the entire meal on repeat every time, but what about always planning on a salad at dinner? Would that make your meal time easier?
Laurie’s Keep It Simple Breakfast
Mix everything in a bowl to combine. It’s that simple.
Rockstar Doreen shared this new breakfast hash recipe with me, and let me tell you - it is great! You will love it. It's easy to make, super filling and great for any meal or leftovers. I topped it with eggs for breakfast.
Sausage, Sweet Potato & Veggie Skillet
Preheat oven to 450 degrees and toss sweet potatoes and Brussels sprouts with 1 tablespoon cooking fat, sea salt and pepper. Line a large baking sheet with parchment paper and spread the potatoes and Brussels sprouts out evenly.
Bake sweet potatoes and Brussels sprouts for 20 to 30 minutes, or until potatoes and sprouts are soft and browning.
While potatoes and sprouts are baking, heat a large skillet over medium heat and add remaining cooking fat. Add the onions and stir, cooking until translucent and soft, then add garlic and red pepper and sprinkle with salt. Remove from pan.
Add sausage to the skillet and cook until brown and crisp, then remove from heat. Combine onions, peppers and sausage back into the skillet, sprinkle with crushed red pepper and stir. Cook until everything is heated through again.
Remove potatoes and sprouts from onion and combine with sausage mixture to serve. It goes great with fried eggs too! Save leftovers and reheat in oven, microwave or skillet.
This is a hit at my house with my kids and it’s also a hit for me as it’s so quick to prepare. In fact, I prepare it the night before, and then pull the crockpot out of the refrigerator at 4:30am. Its ready to eat when I am. It’s a great medley of sweet potatoes, scrambled eggs, veggies, and bacon – all in one.
Healthy Crockpot Breakfast Casserole
by Coach Nancy
In a medium bowl, whisk together eggs, mustard, garlic salt, salt and pepper. Set aside.
Lightly grease the bottom of the crockpot. Place half the potatoes on the bottom. Layer with half the bacon, onion, bell peppers, and broccoli. Add the other half of the potatoes, then top with the rest of the veggies. Pour the egg mixture on top. Cover and cook for 4 hours on low. Serve it hot!
Quick tip: Riced sweet potatoes and broccoli can be used. Frozen pepper and onion make for a faster prep time as well.
Homemade Breakfast Sausage
by Coach Nancy
Preheat oven to 350 degrees.
Mix everything together in a large bowl, using your hands will work best. Form into even sized patties. You’ll be able to get 6 to 8 patties. Cook in oven for 15 minutes or until no longer pink inside. Serve hot.
Make ahead tip: This recipe works great to cook the patties and freeze, then reheat the sausage when you need them. Just remove from freezer, place in a medium-hot pan for 3 minutes until heated all the way through. Or microwave for just under a minute.
Rock star Jennifer from Epsom sent this recipe along to me and I love it! Its a great, healthier spin on regular hash browns and you still get the same crisp and crunch. Here is the recipe from Jennifer...
Heat a dollop of butter or ghee in a skillet on medium high heat until it starts to brown. Add as much grated jicama as you want, spreading it out into a thin layer. Let the jicama fry uncovered so the moisture can escape. Fry for several minutes, flipping once in a while. As the jicama loses its moisture, it will start to get brown. When your jash browns have enough of a sear for your liking, season them liberally with salt and pepper and set them aside to keep warm.
Fry two eggs in some butter in your skillet, season them with salt & pepper, and serve them over the jashbrowns.
*Jennifer's notes: Very easy, I modified it from a cookbook called “Necessary Food”. Since the amount of jicama differs depending on the size, it’s hard to make an exact recipe. I don’t think there is a right or wrong way to doing it. Like I said, very easy! I was surprised at how easily jicama shredded and how much there is in one small one! I shredded the whole jicama. Since I didn’t want to eat it all today, I froze the rest. I also added garlic salt to the jicama along with the salt and pepper before freezing. Jashbrowns are very interesting, with a crunchy texture and just a little hint of sweetness. I can’t wait to serve this again.
This recipe can make a great meal anytime, but its my favorite for breakfast. Once the squash is stuffed, I just sliced it and serve it alongside eggs. Another tip: I bake my squash whole at 350 degrees for about an hour. Just pierce the squash with a fork a few times before it goes into the oven. Its so much easier to slice in half this way!
Stuffed Butternut Squash
by Coach Nancy
Preheat oven to 375 degrees.
Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with 1/4 inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. (Or you can use my way of cooking the squash in the description above 🙂 ).
While the squash is baking, prepare the stuffing. Hint: You can always do this step ahead of time.
Dice the apple and onion into medium-sized pieces. In a skillet over medium-high heat, brown the sausage. Add the onion and cook for 5-10 minutes until soft and translucent. Add the apples and cook for another 5-10 minutes. Add all spices and cook until fragrant, about 2-3 minutes.
When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage mixture. Use a spoon to fill the squash boats. Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.
Breakfast for most of us is a rush rush occasion. Often grabbing just a few bites of food if at all. I'm fortunate enough to have time to eat with my kids each morning, but that doesn't mean I have all the time in the world to cook breakfast. Kathy, Ski Erg World Champion, taught me this quick tip. She makes her own eggbeaters. What a great idea to get those veggies and protein in one dish quickly.
Make Your Own Eggbeaters
by Coach Nancy
Blend until thoroughly mixed in a blender. Store in glass mason jar for 2-3 days. Shake before using.
Any vegetable will work instead of the onion and peppers. Try adding these options in the blender: 2-3 stalks asparagus, ½ cup broccoli, or mushrooms. After blending, you can add: ½ cup salsa, ¼ cup green onions, and also experiment with different spices.
With a busy holiday weekend coming up, a special breakfast might be already in the works with family visiting. This is a great recipe to spruce up a holiday brunch. Not having family or friends visiting? I wouldn't let that stop you from making a meal that makes you feel like you are on vacation.
Brussels Sprouts & Mushrooms with Fried Eggs
by Coach Nancy
In a saute pan over medium heat, add coconut oil, onion, and Brussels sprouts and cook for 5 minutes. Add mushrooms, salt, and pepper and cook for 12 more minutes, stirring frequently.
Meanwhile, toast the walnuts in a dry skillet over medium heat on another burner for 3 to 5 minutes. Stir frequently, until golden and fragrant. Remove from pan and allow to cool. Once cool enough to handle, coarsely chop, then set aside.
Add the minced garlic to the Brussels sprouts and mushroom mixture. Cook for 30 seconds longer, then add the vegetable stock. Cook for 3 minutes or until the stock has evaporated.
Form four spaces between the vegetables. Add an egg to each space. Reduce heat to low and cook for 5 to 8 minutes or until the eggs are cooked through. Remove from heat.
Sprinkle walnuts over the dish and serve. Enjoy!
Fall is on its way. Soon you'll see many grocery stores, farmer markets, and CSA's with squash highlighting the shelves. This recipe is great as a side dish, as the main course, for breakfast, reheated at lunch, served to company, or at your family's table.
Stuffed Acorn Squash Recipe
1 large acorn squash *
1 pound ground sausage
1 apple, any variety
6 slices bacon
1Tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
2 teaspoon dried thyme
2 teaspoon fennel seeds
1 teaspoon ground sage
1 teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
Preheat oven to 375ºF
Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with ¼ inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. **While the squash is baking, prepare the stuffing. Hint: You can always bake the squash or prepare the stuffing ahead of time. Then just combine and bake when you need it.
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Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon, onion, and apple mixture to a large bowl.
In the same skillet over medium-high heat, brown the sausage. Add all spices and cook until fragrant, 2-3 minutes. Add into the same large bowl. Stir to combine.
When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage. Use a spoon to fill the squash boats.
Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.
* I bake my squash whole in an oven at 350 for about an hour. Pierce the squash with a fork in several places first.
Picked this little gem up from Tim Harrison (http://facebook.com/GirevikChef/)
2 to 2 1/2 cups Greek Yogurt and 2 egg whites – SIM.PLE.
(P.S. If the thoughts of raw egg white grosses you out, use pasteurized instead)
Let me know what you think!
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