It has been a long time since I’ve posted a recipe! I’m doing the Whole 30 program this month, it is just a good way to reset for the new year. I am still having a little wine when out, but other than that I’ve been very good and am feeling great! I guess it helps that this isn’t really a huge change from the way I normally eat, but since we moved I’ve been cheating a little too much, and been eating a lot of cheese, so it doesn’t hurt too tighten up a bit.
I love my eggs for breakfast, but admittedly I do sometimes get a little tired of them. I decided to make a big breakfast hash that I could keep in the fridge and then eat on it’s own or top with an egg if I am in the mood during the week. So tasty and easy!
1 lb. bulk breakfast sausage
1 zucchini, diced
1 yellow squash, diced
2 large handfuls of cherry tomatoes, cut in half
Half a bag of spinach or however much you want to use
Sea salt, pepper, and garlic salt to taste
In a skillet on medium high heat a few Tbsp. of coconut oil
When pan is hot, add diced zucchini and squash and sautee for about 3 minutes
Add cherry tomatoes and sautee another 3 minutes or so, then add spinach and sautee until all fairly soft, another few minutes
Season above with salt, pepper, and garlic salt to taste
Remove from skillet to bowl
Now to same pan add the breakfast (or Italian) sausage to skillet and cook until done
Add veggie mixture back and to skillet and combine
Season to taste.
Top with an egg or avocado if desired.
That’s it! So simple and good, give it a shot.