Sweet Potato Avocado "Toast" with Poached Egg

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This is a heart and satisfying breakfast option that's sure to keep you energized for hours. 

Ingredients:

  • 1 Sweet Potato (large)
  • 4 Egg (pasture-raised, organic)
  • 1 Avocado
  • Sea Salt & Black Pepper (to taste)

Directions:

  1. Trim the pointy ends off the sweet potato then lay it on its side on a cutting board. Slice it lengthwise into 1/4 inch slices.
  2. Pop the sweet potato slices into the toaster and toast twice. You may need to toast a third time depending on your toaster. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 - 6 minutes per side, or until golden brown.
  3. While the sweet potato toasts, carve the flesh of the avocado out into a bowl. Season with a pinch of sea salt and black pepper and mash with a fork until smooth and creamy.
  4. Poach, fry or hardboil the eggs.
  5. Spread the mashed avocado over the sweet potato toasts and top with cooked eggs. Season with sea salt, black pepper and/or red pepper flakes. Enjoy!

Turkey Apple Breakfast Hash

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This is a favorite weekend brunch dish for me. I love hash but I want more veggies and protein and fewer empty calories from white potatoes. This recipe is nutrient-dense and super satisfying and you can make it extra rich by topping each serving with a sunny side up egg.

Serves 4

Ingredients:

  • 1 lb Lean Ground Turkey
  • 1 tsp Cinnamon
  • 2 Tbsp Poultry Seasoning
  • 1 Tbsp Avocado Oil
  • 1 cup Red Onion, diced
  • 2 Garlic Cloves, minced
  • 2 cups Brussels Sprouts, trimmed and halved
  • 2 cups Butternut Squash, peeled and cubed
  • 2 Apples, cored and diced
  • 1/4 tsp Sea Salt (to taste)

Directions:

  1. Heat a large skillet over medium heat. Add the ground turkey, cinnamon and poultry seasoning. Cook for 5 to 7 minutes, until thoroughly browned, breaking up into little pieces as it cooks. Drain off the fat, transfer to a bowl and set aside.
  2. In the same skillet, heat the oil over medium heat. Add the onion and garlic, sauteeing until translucent. Next add the brussels sprouts, butternut squash, and apples. Cover and cook for about 10 minutes, stirring occasionally, until all veggies are soft.
  3. Add the ground turkey back into the skillet and stir to combine. Season to taste with sea salt. Divide into bowls and enjoy!

Variations:

  • Vegan & Vegetarians: Use lentils instead of ground turkey.
  • Egg Lovers: Top each serving with an over easy, pasture-raised, organic egg.
  • Leftovers: Store covered in the fridge up to 3 days.

Spring Asparagus with Morels

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This is a great seasonal veggie dish that works well as a side but is also hearty enough as a vegan or vegetarian main dish (I double the recipe if using it as a main).

Ingredients:

  • 6 Morels, Quartered lengthwise
  • 2 Cups Asparagus, chopped into 1 1/2” pieces
  • 1/2 Cup Shallots, finely minced
  • 3 Tablespoons Amontillado Sherry or dry white wine
  • 4 Cloves Garlic, minced
  • 1 Tablespoon Virgin, Organic Grass-Fed Ghee or Organic Coconut Oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 tsp Thyme, fresh (or 1 tsp if using dried)
  • 1 tsp Lemon zest, freshly grated
  • Pink Himalayan salt or sea salt and freshly ground pepper to taste.

Optional Additions:

  • Red pepper flakes
  • Truffle Oil
  • Organic grass-fed butter instead of olive oil

Directions:

  1. In a large sauté pan, heat coconut oil on medium heat. Sauté morels, shallots, thyme, and garlic for about 3 minutes.
  2. Add asparagus and sauté for another 2 minutes.
  3. Add sherry/wine and continue to cook another 2-3 minutes or until asparagus is bright green and slightly tender but still crunchy.
  4. Toss with extra virgin olive oil, salt and pepper and taste to make sure seasoning is to your taste.
  5. Sprinkle top of dish with lemon zest and serve.

Turkey & Spinach Roasted Acorn Squash Bowls

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This is a super satisfying and hearty dish for a cold winter evening. The carbs in the squash also make it a perfect post-workout meal. I like to roast the squash ahead of time and simply reheat them in the oven while I'm cooking the ground turkey because it takes less time to make the whole dish on nights when I come home hungry after work. Give it a try and let me know what you think. Enjoy!

Ingredients:

  • 2 Acorn Squash

  • 1 tbsp Extra Virgin Olive Oil

  • 1 tbsp Coconut Oil

  • 1 lb Extra Lean Ground Turkey, pasture-raised

  • 2 tbsps Chili Powder

  • 1 tsp Oregano

  • 1 tsp Cumin

  • 1/4 tsp Sea Salt

  • 1/2 tsp Black Pepper

  • 1/4 cup Water

  • 4 cups Organic Baby Spinach (chopped and packed)

Directions:

  1. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.

  2. Carefully slice the pointy tips off the bottom of the acorn squash to create a flat surface. Then carefully slice them in half through the center. Carve out the seeds and pulp. Brush the inside of the halves with olive oil. Place face up on the baking sheet and bake for 35 - 45 minutes or until golden brown.

  3. Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the turkey and sauté until cooked through and browned. Break it up into tiny pieces as it cooks.

  4. Once the turkey is cooked through, stir in the chili powder, oregano, cumin, sea salt, black pepper and water. Mix very well then add in the baby spinach and continue to stir just until wilted. Turn the heat to the lowest setting to keep warm until your squash is cooked.

  5. Remove squash from oven and stuff each half with the turkey/spinach mix. Top with hot sauce or salsa if you like. Enjoy!

Pesto Zoodles with Poached Eggs

Ingredients:

  • 4 Zucchini, organic (large)
  • 1 cup Basil Leaves, organic
  • 1 cup Baby Spinach, organic
  • 1 Garlic (clove, minced)
  • 1/4 cup Walnuts, organic
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Lemon (juiced)
  • 1/2 tsp Sea Salt or pink Himalayan salt
  • 4 Egg (Organic, Pasture-Raised)

Directions:

  1. Spiralize your zucchinis into noodles and set aside.
  2. In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemon juice
  3. Fry your eggs in a skillet with ghee or poach them in a small sauce pan with water and vinegar. Transfer them to a plate lined with paper towel.
  4. You can serve this dish in two ways: For a cold dish, toss your zucchini noodles in desired amount of pesto, top with a fried or poached egg and serve. Or, for a warm dish, heat a bit of olive oil in the skillet and saute your noodles until warmed through, add pesto and work it around with tongs to evenly distribute. Transfer to bowls and top with a fried egg. Enjoy!

Variations:

Nut-Free - Use sunflower or pumpkin seeds instead of walnuts

No Spinach - Use kale or any other dark leafy green

No Egg - Top with a filet of wild salmon instead

Vegan - Skip the egg and top with beans, lentils or chickpeas instead