Cheesy Sausage and Hash Brown Egg Casserole

 

Friends of ours had a baby, and they had this ready when we came over to meet her (along with this Caramel Soaked French Toast - YUM). How lucky we are to have such wonderful friends! My husband loved the recipe so much I asked my friend for it, and she gladly sent it along. I made this for my co-workers when I was in charge of breakfast one morning, and it was a hit!

Ingredients:

• 1 lb. sausage
• 12 eggs
• 1 c. milk
• 1 bag O'Brien hash browns
• 1 c. shredded cheddar cheese
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

1. In skillet, brown sausage and drain
2. Beat eggs and milk in large bowl
3. Stir in hash browns, cheese, salt, pepper, and cooked sausage
4. Transfer into greased 9x13 baking dish
5. Bake, uncovered, at 350 for 35-45 minutes or until knife inserted near center comes out clean.

Enjoy!

Kelsey

Spaghetti Squash Carbonara

 

Pre my clean eating, a HUGE plate of pasta with a creamy sauce was something I really enjoyed (that person still lives inside me somewhere). Spaghetti carbonara was one of those dishes I loved - especially with cream and crispy pancetta! In an effort to eat cleaner, I made this meal. It was super easy, and SUPER tasty. And there are no grains and no dairy. Whole30 approved!

Ingredients:

• 1 spaghetti squash
• 1 lb. bacon
• 1/2 onion, chopped
• 4 cloves of garlic, minced
• 3 eggs, whisked
• 1 tsp. dried parsley
• 1 tsp. sea salt
• Red pepper flakes, salt, and pepper

Directions:

1. Heat oven to 400 degrees
2. Stick spaghetti squash in microwave for 30 seconds to help you cut it
3. Cut in half lengthwise
4. Scoop out all the seeds and the stringy stuff
5. Place squash down on baking sheet and cook for about 25 minutes
6. Let cool
7. Rake through with a fork to make "noodles"
8. While squash is cooking, cut bacon into very small pieces (I did mine about 1 cm pieces)
9. Add bacon to large pan over medium heat and cook until browned (I like mine almost burned, so cook to your liking)
10. Add onion and garlic to bacon and cook about 2 minutes
    
11. Add parsley and sea salt to the whisked eggs, then add to bacon mixture and cook for about 1 minute, not all of the way 
    
12. Add "noodles" and cook in bacon fat for about 5 minutes, stirring
13. Top with red pepper, more salt, and pepper if you want

Enjoy!

Kelsey

Baked Spaghetti Squash Casserole with Spinach and Sausage

 

PaleOMG is one of my favorite people to follow on Instagram. She has many OMG recipes - and this was definitely one of them! It made a TON, so I ate it all week, and it was delicious and filling every time. Every time I ate it, I couldn't believe that there was no cheese or cream used. I also love that you can put in anything you want. I added spinach and sausage, but you could get creative with the meats and vegetables you decide to use.

Ingredients:

• 1 large spaghetti squash
• 1 lb. cooked sausage (or another meat)
• 1/2 onion, diced
• 1 c. spaghetti sauce (or can use pizza sauce)
• 1 tsp. dried basil
• 3 eggs, whisked
• 4 c. spinach leaves (or another veggie)
• Salt and pepper

Directions:

1. Heat oven to 400 degrees
2. Heat spaghetti squash in microwave for about 30 seconds to make it easier to cut
3. Cut in half lengthwise and scrape out the seeds and the stringy stuff
4. Place face down on a baking sheet and cook for about 25 minutes
5. Remove from oven and reduce heat to 350 degrees
6. Wait for squash to cool, and then rake through with a fork to make "noodles"
   
7. Add "noodles" to a greased baking dish
8. Add sausage, onion, and spinach to a pan over medium heat and cook for about 5 minutes (I used cooked sausage but you could use uncooked - cook in this step)
   
9. Add spaghetti sauce, basil, salt and pepper and mix
10. Add sauce to dish and mix with "noodles"
11. Add whisked eggs and do one more mixing!
12. Bake for about 1 hour until the top becomes crusty
    

Enjoy!

Kelsey

Original recipe here

Grilled Vegetables

 

I love vegetables. Trying to eat clean, I've been eating a ton of vegetables. It's nice to mix up how you cook them, and mostly I've been eating them raw or roasted in the oven. Summer is grilling season so this time I grilled them, and it came out so yummy! It was also one of the most colorful dishes I've ever made. The best part about grilling veggies is that you can do whatever vegetables you want, you can use whatever oil you want (and however much you want), and you can cook for however long you want. I like mine oiled up, and crispy. Get creative!

Before picture

I ate these veggies with grilled chicken and a grilled avocado

Enjoy!

Kelsey

Coconut Oil Fried Pineapple

 

I LOVE pineapple. I've been buying the cut version from Marianos and it's the best pineapple I've had in my life. Is it possible to eat too much pineapple? Instead of eating it straight out of the jar, I decided to cut some up and fry in coconut oil. The sugars caramelize a bit and you really feel like you're eating a decadent dessert. SO GOOD!

Ingredients:

• Pineapple chunks, about 1 inch cubes, however many you want to make and eat
• 1 tsp. coconut oil
• Dash of cinnamon

Directions:

1. Add coconut oil to pan and heat over medium-high heat
2. When hot, add pineapple. Let cook a few minutes on each side until browned to liking
3. Dust with cinnamon

Enjoy!

Kelsey

Spicy Turkey and Sweet Potato Chili

 

I got this recipe from Skinny Taste. I wanted to make a Whole30 friendly chili that I could bring to work for lunch and that would fill me up. This was SO good! As I'm writing this, I'm also writing a shopping list so I can make this again tonight... This would be the perfect thing to make on a Sunday so you have meals all week!

Ingredients:

• 20 oz. lean ground turkey
• 1/2 tsp. cumin
• 1 tsp. sea salt
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 18 oz can tomato sauce
• 3/4 c. water
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/4 tsp. crushed red pepper (leave out if you don't wan
• 1 sweet potato, peeled and cut into 1/2 inch cubes

Directions:

1. Add turkey to skillet, sprinkle cumin and 1/2 tsp. salt over, mix, and brown over medium high heat. Keep mixing and breaking up meat until all meat is cooked
2. Add onion and garlic and cook for 3 minutes
3. Add tomato sauce, water, chili powder, paprika, and sweet potato
4. Cover, turn heat to medium-low, and cook for about 25 minutes until the sweet potatoes are soft
    
   
   

Enjoy!

Kelsey

Original recipe here

Moroccan Lamb Meatballs with Chopped Pistachios

 

I've never cooked with lamb, but when you're on Whole30, variety is the key! I found this recipe on a website I really like - The Clothes Make the Girl (here). I made my meatballs way too big so it took them FOREVER to cook, and I definitely didn't want to eat raw lamb, but once it was done, I wish I had doubled the recipe! The meat was delicious, and I absolutely loved the sauce. Enjoy!

Ingredients:

• 2 tbsp. dried parsley
• 1 tbsp. paprika
• 4 tsp. ground cumin
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 pounds lamb
• 1 tbsp. coconut oil
• 2 onions, diced
• 2 cloves of garlic, minced
• 2 tsp. paprika
• 2 tomatoes, diced
• 1.5 c. water
• 2/3 c. tomato paste
• 1/2 c. chopped pistachios

Directions:

1. In a large bowl, combine 1 tbsp. parsley, 1 tbsp. paprika, 2 tsp. ground cumin, 1 tsp. salt, and 1/4 tsp. pepper
2. Add in the lamb, and mix completely with hands
3. Roll lamb into small balls (about one tablespoon, smaller than a golf ball) and put on a baking sheet (don't make them too big!!)
4. Heat coconut oil in a large pot
5. When oil is hot, add diced onion and cook for for about 5 minutes
6. Add the garlic, remaining paprika, cumin, salt and pepper and stir
7. Add tomatoes and stir
8. Add water, tomato paste, and rest of parsley, and stir again
9. Bring sauce to a boil, add in meatballs, cover with lid, and reduce heat to simmer
   
10. Cook for 40 minutes
11. Remove the lid and cook for 20 minutes. Cut through one meatball to make sure the meat is cooked through. If it's not, keep cooking...
12. Sprinkle each serving with chopped pistachios

Ate the next day with a fried egg on top!

Enjoy!

Kelsey

Original recipe here