I love the feeling of a hearty breakfast right around the holidays. Hearty doesn’t have to mean added calories though. Clean and quality ingredients go a long way, friends.
Picture this: Thanksgiving eve you prepare the sausage, egg mixture, and simply cover with some foil and place in the fridge. When you wake up on Thanksgiving morning, the only thing you need to do is preheat the oven and wait 30 minutes until the quiche is fully cooked. Eric and I definitely ate a large portion though because it was just too good. Doubling the recipe is never a bad idea if you have two pie pans on hand. 😉
Make your mornings delicious and simple so you can watch more of the Macy’s Day Parade with family. 🙂
1 lb ground sausage
1 Tbsp whole milk
S & P to taste
Optional toppings: Sriracha, salsa
What to do:
Pre-heat oven to 350 degrees. Cook sausage until fully brown on medium heat. Drain grease. Grease a pie pan with organic butter. Pour sausage into pie pan and spread evenly. In a separate bowl, whisk eggs, milk, salt, and pepper. Pour over sausage. Tilt the pie pan if needed to make sure the egg mixture is evenly spread as well.
Cook for 30 minutes or until the edges are slightly brown. Cut a slice and top with the toppings listed above. 🙂
It’s flavorful and light with beautiful colors all around. This salad is a perfect side dish to pair for Thanksgiving, anytime, or even as a main meal by simply doubling the recipe. Although collard greens or dino kale may not be first on your list, giving this a try will definitely not leave you disappointed and will be sure to expand your tastes buds. Plus, quick and easy is always a plus! Enjoy!
8 leaves of dinosaur kale or collard greens (either taste great with this recipe!)
1/4 cup golden raisins
1 Tbsp + 1 tsp (separate) EVOO
1 Tbsp pine nuts
1 tsp apple cider vinegar
1/2 tsp minced garlic
salt and pepper to taste
splash of water
What to do:
Tear greens into about 1 inch pieces. In a large pan, pour 1 Tbsp EVOO and turn to medium heat. Pour greens into pan. Cook for about 10 minutes or until the greens are slightly wilted. Stir occasionally. With about a minute remaining, add garlic and a splash of water and stir together. Remove from heat and place greens and garlic mixture into a medium sized bowl. Dress the mixture with the remaining ingredients and mix. Serve immediately.
Preheat oven to 325 degrees. Thoroughly mix all dry ingredients together in a large bowl. Line a large baking sheet with parchment paper. Pour ingredients onto baking sheet and evenly spread. Bake in oven for about 25 minutes. Stir every few minutes so it doesn’t burn.
My absolute favorite way to eat this granola, (and in some ways almost completes it for me) is to serve it in a bowl with some milk, a sliced banana, and sprinkled with dark chocolate chips. Of course, the amount of each topping is all based on your liking. No matter what though, it is pure heaven!
Here’s the thing guys. Whenever I make recipes on a whim, they either turn end up in a masterpiece where I feel like I can conquer the world, or they are just a flat-out disaster. Sometimes I laugh at the disasters and sometimes I feel like I could shed a few tears. Creating is a funny thing. BUT, when it works in your favor, it’s glorious! 🙂
I think I stumbled upon one of my best creations yet with this smoothie. Thank goodness this recipe took the first (masterpiece scenario) and not the latter. It’s smooth. It’s decadent. It’s sweet. It’s refreshing. It screams winter. It can get on board with summer. It’s everything you want in one glass that only takes seconds to make, with ingredients you most likely already have! This drink is definitely one to save and serve to your kids, hubby, friends, and family. You can never go wrong with chocolate peanut butter friends. You will LOVE it! xo
1 cup organic whole milk
1 frozen banana
3-4 ice cubes
1 Tbsp dark chocolate cocoa powder
1 Tbsp + 1 tsp peanut butter
Combine all ingredients into a quality blender and blend until smooth. Easy!
Pepper season is still in full force over here (and so is lack of time!) This is the perfect combo for any family on the go that which can also truly satisfy the desire for a hearty breakfast! It is great for get-togethers and dare I say, (cough) the holidays?! Enjoy lovies because you’ll be receiving a lot of hugs and kisses after you make this one for your family! xo
3 kale leaves
1 red bell pepper
1 Tbsp whole milk
2 Tbsp EVOO
S and P to taste
What to do:
Preheat oven to 350 degrees F.
Chop/dice the bell pepper. Pour EVOO into a skillet on medium to medium-high heat. Once it is heated, add pepper and cook until just slightly soft. In the meantime, tear the kale into small bite sized pieces and add to the skillet once the pepper is soft. Cook until slightly brown.
Grease a pie pan (I used butter) and evenly spread kale and red pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and kale. Bake for 25-30 minutes.