Breakfast

Sweet Potato Toast

Sweet Potato Toast

Sometimes mom life means you have five minutes to make and eat breakfast— there’s often no time to think about whole-food or paleo inspiration. The relationship with food completely transforms in parenting— quick and simple, trump delicious and superfood.

Until of course, I found started prepping these mini sweet potato toasts. They make quick breakfast a whole food reality without a whole lot of fuss.

Winter Root Veggie Hash

Winter Root Veggie Hash

Roasted roots with smokey, warm seasonings offer a fresh take on breakfast potatoes

Makes: 4-6 servings

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Prep time:

Cook time:

Ingredients:
  • 2lbs assorted root veggies (sweet potatoes, parsnips, beets, carrots)
  • 4 ounces bacon, diced
  • 1 red onion
  • 1/2 tsp chili powder
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 2 tbls apple cider vinegar
  • 1 tbls olive oil

Instructions:
  1. Preheat the oven to 375F
  2. Prep the veggies. Peel and chop root veggies into 1" chunks. You can use any assortment of root veggies you like. Go crazy! Slice the onion into this half moons
  3. In a large bowl, toss the chopped veggies, onion, bacon pieces, acv, oil, and spice blend. Mix well to ensure roots are well coated.
  4. Turn veggies out onto a large rimmed baking sheet, scraping the bowl to get all the spices out. No flavor left behind.
  5. Roast for 45-50 minutes, until veggies are fork tender.
  6. Serve as a side dish or top with a soft boiled egg for breakfast!
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Butternut Squash & Italian Sausage Sheet Pan Dinner

Butternut Squash & Italian Sausage Sheet Pan Dinner

sheet pan dinner fall food sausage butternut squash paleo primal egg-free
sheet pan dinner fall food sausage butternut squash paleo primal egg-free

Butternut Squash and Italian Sausage Sheet Pan Dinner

Makes: 4 Servings

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Prep time:

Cook time:

Ingredients:
  • 4 Sweet Italian sausage links
  • 1 medium butternut squash
  • 1 medium gala apple
  • 1/2 sweet onion
  • 2 tbls olive oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • Fresh cracked pepper

Instructions:
  1. Preheat oven to 400F
  2. Using a vegetable peeler, remove the outer skin from the butternut squash
  3. Cut the bulbous end off the squash and remove the guts and seeds.
  4. Remove core from apple.
  5. Chop onion, peeled squash and cored apple into 2" chunks and layer onto a large rimmed baking sheet.
  6. Drizzle with olive oil and apple cider vinegar. Sprinkle salt evenly over the top.
  7. Slice italian sausage links into 1" rounds, cut on the diagonal.
  8. Nestle cut sausages in with squash mixture
  9. Roast at 400F for 45-50 minutes, until squash is cooked through and sausage begins to brown.
  10. Finish with a few cracks of pepper and taste for salt.
  11. Serve on bed of greens or with a salad (gotta eat all the veg!).
sheet pan dinner fall food sausage butternut squash paleo primal egg-free
sheet pan dinner fall food sausage butternut squash paleo primal egg-free