Veggie Stuffed Breakfast Hash

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With fall quickly approaching, I found some butternut squash at the grocery store (YAY!), and decided to make this delicious breakfast hash with it.  I’m always trying to find ways to incorporate more veggies into my breakfasts, and this dish does a perfect job of it!  I got the idea for it from the following pin.

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As usual, I changed up pretty much everything since I don’t eat white potatoes, and I wanted gobs of veggies in it, so the result is an incredibly healthy, tasty, and hearty breakfast, that will start your day off right!  Because of all the veggies and healthy ingredients in this, some of its health benefits include the following.

  • excellent for eye health
  • packed with protein to keep you satiated until lunchtime
  • good for lowering blood pressure
  • high in antioxidants
  • cancer prevention
  • blood cleansing
  • provides energy

Yeah, I’ll take that to start my day!  Not to mention, the fact that I get all these benefits just from eating something that makes my tastebuds SO happy!

VEGGIE PACKED BREAKFAST HASH

Ingredients:

  • 2 cups butternut squash, chopped into small cubes
  • 3 cups brussels sprouts, quartered
  • 1 1/2 tsp. olive oil
  • 1/2 cup chopped red onion
  • 1 lb. ground turkey breast
  • 1 large red pepper, chopped
  • 1/2 tsp. garlic powder
  • 1 Tbsp. paprika
  • 1/4 cup chopped parsley
  • sea salt to taste
  • pepper to taste
  • plain greek yogurt (optional)

Directions:

1.) Start by chopping your butternut squash into small bite size cubes.  Bring a medium pot of water to a boil.  Add the butternut squash and boil for 5 minutes.  Poor into a strainer, and rinse with cold water.  Set aside.

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2.) Prepare the rest of your vegetables.

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3.) In a large skillet or frying pan, heat the olive oil over medium heat.  Add the onion, and cook for about 3 minutes.  Add the ground turkey, and cook until cooked through.

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4.) Once the turkey is cooked through, add the garlic powder, paprika, parsley, and brussels sprouts.  Cook for 8-10 minutes until the brussels sprouts are cooked.

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5.) Add the red pepper and squash to the pan, and cook for an additional 5 minutes.

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6.) Spoon into bowls to serve, and top with a dollop of plain greek yogurt if desired.

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What a wonderful way to start your day!  Enjoy! 🙂

Buttery Garlic Brussels Sprouts

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I’ve been cooking more with butter lately than I have in the past.  Through some research, I’ve found that organic grass fed butter actually has quite a few health benefits.  I still use my olive oil and coconut oil, but I “think” there are some benefits to using butter in moderation in some cases. Plus, um, it’s butter and it’s delicious…

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This recipe uses both butter and olive oil, and it comes together beautifully to creating some brussels sprouts with a perfect garlicky and buttery taste to them.  These make a perfect side dish to a nice roasted chicken breast to create a healthy and complete meal!

BUTTERY GARLIC BRUSSELS SPROUTS

Ingredients:

  • 20-25 brussels sprouts, washed and cut in halves
  • 2 Tbsp. organic grass fed butter
  • 1 Tbsp. olive oil
  • 3 cloves of garlic, crushed in a garlic press
  • sea salt, to taste

Directions:

1.) Melt the butter and olive oil over medium heat in a large frying pan.  Add the garlic, and cook for 1-2 minutes until garlic begins to brown.  Remove 1/2 of the garlic and throw it away.  Add in the brussels sprouts flat side down.

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2.) Cover the pan, and cook for 7-10 minutes (do not stir) until the brussels sprouts are tender.

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3.) Transfer to a bowl or plate, and season with a bit of sea salt.

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Yummers!  Enjoy! 🙂

Brussels and Daikon Veggie Hash

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This dish is a regular here in our house.  It makes for a great breakfast, lunch, or dinner, and it has six, yep, six veggies in it!  Two of the main veggies are brussels sprouts and daikon radish.  Both of these veggies have TONS of health benefits!

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daikon radish

Okay, and that’s just from two of the six veggies in this thing!  I think what I love most about this dish is that it’s basically just a bunch of cooked veggies but it is delicious and filling, and is completely satisfying as a meal.  Plus, it’s so easy to throw together!

BRUSSELS AND DAIKON RADISH VEGGIE HASH

Ingredients:

  • 1/2 red onion
  • 1/2 leek, chopped
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1 daikon radish, shredded
  • 1 pound brussels sprouts, finely chopped
  • 1/4 cup water
  • 1 Tbsp. Olive oil
  • 1/4 tsp. Garlic powder
  • Sea salt, to taste
  • Dollop of plain yogurt, if desired

Directions:

1.) In a large skillet, heat the olive oil over medium heat.  Add the onion, leeks, and shallot.  Cook for 4-5 minutes.  Add the daikon radish and the minced garlic.  Cook for another 4-5 minutes. Add the brussels sprouts, garlic powder, and water.  Allow to cook until the water cooks off, and the brussels are tender (about 5-7 minutes).

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4.) Transfer to a plate, season with sea salt, and top with a dollop of plain yogurt, if desired.

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Easy, yummy, and SUPER healthy!  Enjoy! 🙂

Roasted Brussels Sprouts and Cauliflower Soup

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This soup…

  • healthy…check
  • filling…check
  • gluten free…check
  • filled with nutrition…check
  • delicious…check, check, check

The other day, I was craving both roasted vegetables and soup, so I decided to combine the two.  This stuff is GREAT!  The taste of roasted veggies in a yummy creamy soup!  I settled on using brussels sprouts and cauliflower (because it is what I had in the fridge), and these two veggies are packed with nutrition.  Check out these pins listing the health benefits of these two cruciferous vegetables:

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I just love looking up the health benefits of various ingredients in the recipes I make.  It makes me feel so good about putting it in my body!  Let’s get to the recipe!

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Ingredients:

  • 1 Tbsp. olive oil
  • 1 large head of cauliflower, cut into small florets
  • 1 lb. brussels sprouts, washed and halved
  • 1.5 tsp. organic butter
  • 3/4 cup chopped shallots
  • 1 garlic clove, minced
  • 3 cups vegetable or chicken broth
  • 3/4 tsp. sea salt

Directions:

1.) Preheat the oven to 425 degrees.  Line a large baking sheet with parchment paper.  Place the prepared brussels sprouts and cauliflower on the baking sheet and drizzle with olive oil. Roast on the bottom shelf of the oven for 25 minutes.

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2.) In a large saucepan, melt the butter over low/medium heat.  Add the shallots and cook for 5 minutes.  Add the garlic and cook for an additional minute.  Add the broth and allow to simmer for 5 minutes.  Set aside 1 cup of the roasted veggies, and add the rest to the pot.  Simmer for about 2-3 minutes.

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3.) Transfer the soup to a food processor (you may have to do this in batches).  Add the salt, then process on high until the soup is smooth.

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4.) Transfer the soup to bowls and top with the veggies you set aside before serving.

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Easy peasy, and super yummy!  Enjoy! 🙂

Sweet Potato, Brussels Sprouts, and Greens Breakfast Skillet

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Oh my gosh!  Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too!  First, I started off with some time with Papa.  My daily devotional was all about Ephesians 2:19-22.

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What an awesome reminder, hey?  So, second, after that, I proceeded to make the most delicious breakfast skillet ever!  I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet!  Wowsers!  It turned out so so yummy!  So, let’s get to it!

SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET

Ingredients – Makes 2 Servings

  • 1 large sweet potato, washed, peeled, and cubed
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 1/2 Red onion
  • 4 cups Mixed greens
  • 2 Tbsp. Olive oil
  • 1/2 tsp. Garlic Granules
  • 2 Tbsp. plain greek yogurt
  • 2-4 eggs
  • Sea salt and Pepper

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet.  Drizzle with 1 Tbsp. of olive oil.  Season with 1/4 tsp. garlic granules and sprinkle with sea salt.  Bake in the oven for 30-35 minutes at 400 degrees.

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2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat.  Add the onions and cook for 4-5 minutes until tender.  Add the greens and cook till wilted (about 1-2 minutes).

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3.) Add the sweet potatoes and brussels sprouts.  Remove from heat and add the yogurt.  Stir to combine and coat completely. Transfer to plates and set aside.

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4.) Place the same pan you just emptied over medium heat.  Add the eggs and cook on one side for 1-2 minutes.  Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes.  Place the eggs on top of the veggies on the plates.

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5.) Season with sea salt and pepper.

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And there you go!  Hope you have a great day!  Enjoy! 🙂

 

Brussels Sprouts and Cranberry Side Salad

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This lil’ side salad just screams fall!  It makes for a perfect side to baked chicken breast or turkey, or you could just chop up some chicken or turkey and add it right in to make it a meal salad instead of a side salad.  However you choose to enjoy it, enjoy it you will!!!

Brussels sprouts are one of the healthiest foods you can put in your body.  They are loaded with nutrition and provide many many health benefits, some of which are listed in the following pin.

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If you are looking for a way to include more of these little guys in your diet, this salad makes for the perfect way to do so!

BRUSSELS SPROUT AND CRANBERRY SIDE SALAD

Ingredients (makes two servings)

  • 1 lb. brussels sprouts, washed and quartered
  • 1/2 red onion, chopped
  • 1 Tbsp. olive oil
  • 1/4 tsp. garlic granules
  • pinch of stevia
  • 2-3 Tbsp. apple cider vinegar
  • sea salt
  • 2 oz. soft goat cheese
  • 1/3 cup dried cranberries (apple juice sweetened)

Directions

1.) Heat the olive oil over medium heat in a large frying pan.  Add the onion and brussels sprouts.  Cook for 2-3 minutes.  Add the garlic granules, stevia, apple cider vinegar, and sprinkle with sea salt.  Cook for 10 minutes, stirring occasionally.

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2.) Transfer to a plate or bowl.  Top with crumbled goat cheese and the dried cranberries.  Season with more sea salt, if desired.

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SO good and SOOOOO good for you!  Enjoy! 🙂

Roasted Chicken and Autumn Veggies

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Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.

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I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!

ROASTED CHICKEN AND AUTUMN VEGGIES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).

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2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.

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3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.

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4.) When done, transfer to a plate and season with sea salt and pepper.

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Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂