This is my tried and true smoothie recipe that got me through that dreaded first trimester nausea, nursing my first kiddo and I even made a stash of these to drink during labor (and I’m SO glad I did).
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
Roasted roots with smokey, warm seasonings offer a fresh take on breakfast potatoes
Makes: 4-6 servings
- 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
- Preheat the oven to 375F
- 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
- In a large bowl, toss the chopped veggies, onion, bacon pieces, acv, oil, and spice blend. Mix well to ensure roots are well coated.
- Turn veggies out onto a large rimmed baking sheet, scraping the bowl to get all the spices out. No flavor left behind.
- Roast for 45-50 minutes, until veggies are fork tender.
- Serve as a side dish or top with a soft boiled egg for breakfast!
Butternut Squash & Italian Sausage Sheet Pan Dinner
Butternut Squash and Italian Sausage Sheet Pan Dinner
Makes: 4 Servings
- 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
- Preheat oven to 400F
- Using a vegetable peeler, remove the outer skin from the butternut squash
- Cut the bulbous end off the squash and remove the guts and seeds.
- Remove core from apple.
- Chop onion, peeled squash and cored apple into 2" chunks and layer onto a large rimmed baking sheet.
- Drizzle with olive oil and apple cider vinegar. Sprinkle salt evenly over the top.
- Slice italian sausage links into 1" rounds, cut on the diagonal.
- Nestle cut sausages in with squash mixture
- Roast at 400F for 45-50 minutes, until squash is cooked through and sausage begins to brown.
- Finish with a few cracks of pepper and taste for salt.
- Serve on bed of greens or with a salad (gotta eat all the veg!).