Favorite Recipes

Breakfast Hash Cup:

• 1 lb pork breakfast sausage (check ingredients)
• 1 cup baby spinach, chopped
• 1 red & green bell pepper, diced
• 1 onion
• 12 eggs
• 1/4 cup unsweetened coconut or almond milk
• 1/2 tsp each: salt, pepper, minced garlic
• cooking fat, for greasing
• crumbled bacon for topping (optional, check ingredients)

Directions:

1. Preheat the oven to 375ºF.
2. In a large skillet, cook the pork breakfast sausage over medium-high heat until browned.  Add the spinach, bell peppers, and onion, sauté for an additional 2-3 minutes to slightly soften the vegetables.  
3. Coat muffin baking pan with cooking fat
4. Whisk together the eggs, milk, and seasonings in a bowl, and pour in the egg mixture.
5. Bake for about 35-40 minutes, or until eggs are browned.

Veggie Sheet Pan

• 1 sweet potato
• 1 yellow onion
• 1 purple onion
• 1 package brussels sprouts
• 1 yellow squash
• 1 cup cabbage
• 1 tbs olive oil
• 1 tsp paprika
• 1tsp salt
• 1 tsp pepper
• 1 tsp garlic salt
• 1 tsp crushed red pepper

Directions:

1. Preheat the oven to 425ºF.
2. Chop all veggies
3. Bake for 40-50 minutes until potatoes are tender

Brussel Sprout Salad

• 1lb brussels sprouts
• 6 strips of bacon
• 1/2 red onion
• 1/3 cups dried cherries
• 1/3 cip slivered almonds (toasted)

Dressing

• 1/3 C Avocado oil
• 1/3 C Balsamic Vinegar
• 1/3 C Fresh squeezed orange juice
• 1 Tsp Brown Mustard
• 1 clove of garlic
• 1 sprig of fresh thyme
• 1/2 tsp dried Parsley
• 1/2 tsp dried basil
• Salt and Pepper to taste

Directions:

1. Make the dressing ahead of time to let the flavors meld. Put all ingredients in a mason jar and shake well. Refridgerate.
2. Cut stems off brussels sprouts. Toss in avocado oil and s/p. Put in roasting pan and roast for 5 minutes at 500 degrees.
3. Toss again and roast for 5 more minutes
4. Let cool
5. Shred brussels sprouts
6. Cook bacon to desired crispness.
7. Chop 1/2 red onion.
8. Toast slivered almonds
9. Add 1/4 C of cherries
10. Toss with generous amount of dressing and enjoy!