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! 🙂

Healthy Gluten Free Chicken Pot Pie Casserole

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Is there anybody out there that doesn’t like chicken pot pie?  Doubtful!  Anybody that has gone gluten free may miss this lil’ pie of comfort food, but have no fear, because this casserole is coming to your rescue!  This tastes just like chicken pot pie, it’s easy to make, it’s packed with veggies, and it’s GLUTEN-FREE!!!  YAY!  It’s pretty much the perfect meal…especially when you just want to sit down with some good ol’ comfort food!

In this recipe, I used onions, leeks, asparagus, and yellow squash for my veggies, but you could totally go with something else.  For instance, I think this would be really good with onions, leeks, peas, and carrots as well.  Actually, just put your favorite vegetables in there, and you’re good to go!

When I was making this, I used arrowroot powder as a thickening agent.  This is a much better alternative to corn starch.  Arrowroot has quite a few health benefits, such as it being a good source of folate, selenium, potassium, and some of the B vitamins.  The following pin links to a site that goes over some of the health benefits of arrowroot.

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Okay, so are you excited for this recipe!  You should be!  Let’s get started!

HEALTHY GLUTEN FREE CHICKEN POT PIE CASSEROLE

Ingredients:

For the bottom layer

  • 1.25 lbs boneless skinless chicken breasts
  • 1 yellow squash, halved lengthwise, and cut into thin slices
  • 1 leek, white part, thinly sliced
  • 1/2 cup chopped red onion
  • 10-12 stalks of asparagus, cut into bite size pieces
  • 1 Tbsp. olive oil
  • 2 cups chicken broth
  • 1/4 cup almond milk
  • 1 Tbsp. fresh tarragon, diced
  • 1 Tbsp. fresh parsley, diced
  • 1 – 1.5 Tbsp. Arrowroot powder
  • 1/2 tsp. sea salt

For the top layer

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 4 eggs at room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup almond milk
  • 1 Tbsp. apple cider vinegar

Directions:

1.) Bake your chicken breast in the oven at 400 degrees for 45 minutes.  Leave the oven on at 400 degrees.  Let cool, then cut into small cubes.

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2.) Prepare your vegetables.

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3.) In a large pot, heat the olive oil over medium heat.  Add your leeks, onion, squash, and asparagus.  Cook for about 5 minutes.

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4.) Add chicken broth and almond milk and bring to a gentle boil.

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5.) In a small bowl, combine your arrowroot powder with 1 Tbsp. water.  Stir to combine.

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6.) Add the arrowroot mixture to the pot, and stir continuously to thicken.

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7.) Add your chicken, tarragon, sea salt, and parsley to the pot.  Stir to combine.  Transfer to a 9×13 baking pan.  Set aside.

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8.) Now we’re going to make the next layer. In a medium bowl, add the coconut flour, baking soda, and sea salt.  Stir to combine.  In a small bowl, add your eggs, almond milk, coconut oil, 1 tsp. water, and apple cider vinegar.  Whisk to combine.  Add the wet ingredients to the dry ingredients, and mix thoroughly.

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9.) Spread the mixture over the top of the bottom layer in your baking pan.

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10.) Bake in the oven at 400 degrees for about 23 minutes.

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11.) Allow to cool a bit in the pan, then use a spatula to scoop out servings onto a plate.

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Oh my gosh, this stuff is so good!

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Comfort food at it’s healthiest!  Enjoy! 🙂