*You may want to use more or less salt its based on your taste.
Two eggs, golden sweet potato hashbrowns and turkey sausage. This is a healthier version of the All-American Breakfast from George Webb.
Ingredients for Hash Browns
Instructions for Hash Browns
Now that fall is here it is easy to get caught up in the Fall fat traps with lattes. Lattes are our fall favorites we drink pumpkin spiced lattes, apple cinnamon lattes and more. The receipe below helps with avoiding the fall fat trap of lattes.
You can enjoy lattes without the fat. This receipe eliminates most of the fat from buying lattes at most chain coffee shops. Not only does this latte receipt reduces the fat it also reduces the cost of going to get this latte everyday!!!
Here is a healthy breakfast for the meat eaters. I took the Denver Scramble recipe from the chowhound and modified it.
*Store any leftovers in a container and eat for breakfast the next day (this way you are not cooking and prepping food everyday)
organic small gold potatoes (24oz, about 1.5lb) washed and quartered
1 tbsp canola oil
1 tbsp coconut aminos teriyaki sauce
rosemary, to taste
sea salt, to taste
1 15oz can Cannellini beans, drained and rinsed
1 cup finely chopped Kale
1 cup cherry tomatoes, halved
1 tbsp dried parsley
1 tbsp diced chives
1 tbsp olive oil
1 lime, squeezed
black ground pepper, to taste
sea salt, to taste
1. Preheat oven to 400F.
2. In a mixing bowl, toss together the potatoes with the canola oil, coconut aminos teriyaki sauce, rosemary and sea salt. Transfer to a baking dish and bake for 30-35 minutes, until tender and gold brown.
3. Meanwhile, in a mixing bowl toss the beans together with the kale, tomato, parsley, chives, olive oil, lime, pepper and sea salt.
4. Once potatoes are cooked, remove from oven and top with the bean salad and enjoy!!