My favorite season is rolling in! I don't think I could live anywhere that doesn't have Fall....I love the leaves, the sweater and rosy cheek weather, the fall fashion, the pumpkin everything and those cool, crisp nights. Love. It. I also find that September is a natural time to reorganize and plan. Maybe it's that back to school vibe...maybe it's that it's the last quarter of the year. Either way, it's had me thinking about meal prep. I got away from a lot of meal prep as I navigated the postpartum period after this sweet little baby joined us and I've been winging it. It's time to get back to a little bit more organization....and less cereal for dinner if I'm being completely honest here.
This breakfast bowl combines apples, sweet potatoes, turkey sausage and spinach. This fall sweet potato home fry mixture is paired with scrambled eggs for a wholesome start to the day. It's easy to put together and makes 4 meals ready to go.
Here's what you'll need:
-1 medium to large sweet potato, peeled and chopped
-1 medium to large apple, peeled and chopped
-1/2 onion, peeled and chopped
-1-2 generous handfuls of spinach
-6-10 turkey breakfast sausages
-5-6 TBS olive oil
Add approximately 3 TBS olive oil to a large skillet and heat on medium. Once heated, add the chopped onion and stir fry until softened, which takes approximately 2-3 minutes. Add the sweet potato and apple. Add salt and pepper to taste and continue to stir fry together for approximately 20-25 minutes until the sweet potato and apple are fully cooked. Add more oil as you feel like the ingredients are getting dry and sticking to the pan. In a separate skillet, prepare your turkey sausage (or you can substitute any sausage you prefer) according to the directions (I used a 10 pack of turkey breakfast sausage links). Once fully cooked, remove from the heat, chop into pieces and add into the large skillet with the other ingredients. Toss 1-2 generous handfuls of spinach into the skillet and stir fry until reduced in volume and cooked throughout the other ingredients. Remove the skillet from the heat and allow to cool.
Prepare 6 eggs by scrambling them in another skillet. Divide the eggs and fall sweet potato mix into four separate meal containers. Store covered in the fridge and enjoy!
Chances are that you have a lot of zucchini coming your way right now if you started a garden this year or if you're like me and your garden flopped in the midst of having a baby, then you have wonderful friends who give you fresh veggies from their gardens. Either way, it's zucchini season here in New England and I'm here for it. I love zucchini season. Dinners, muffins, breads and more!
This recipe will take one bowl and about one hour from start to finish. I used a high powered blender to puree the zucchini but you could also shred it if you don't feel like pulling out the blender or food processor. Let's get to it!
-3/4 cup zucchini puree or shredded zucchini
-1/2 cup olive oil
-1 tsp vanilla extract
-3/4 cup sugar
- 1 1/2 cups flour
-1/2 cup unsweetened baking cocoa
-1 tsp espresso powder
-1/2 tsp salt
- 2 tsp baking powder
-1/2 cup chocolate chips
Puree or shred your zucchini. Prepare a loaf pan with non-stick cooking spray and pre-heat the oven to 350 degrees. In a large bowl, mix together the zucchini, oil, vanilla, eggs and sugar. Then add the flour, cocoa, espresso powder, salt and baking powder. Use a fork to lightly mix together the dry ingredients and then thoroughly stir together the wet and dry ingredients. Pour the batter into the loaf pan and sprinkle chocolate chips on top. Bake for 45-50 minutes. Test the bread by inserting a toothpick or knife and it should come out mostly clean. Allow to cool in the pan for 20-30 minutes and then remove the loaf to a baking rack to finish cooling, slice and enjoy.
It's blueberry season here in New England! We all love blueberries in this house, but I don't think anyone's love for blueberries surpasses our almost 2 year old son's love for them. Blueberries are his favorite food ever. He could eat a pint of them himself. He devours them in pancakes, muffins...anything.
In honor of this wonderful blueberry season, I've put together a quick round up of my blueberry recipes in one post so that you can grab them and get to baking with those freshly picked berries.
Blueberry Banana Whole Wheat Muffins
Happy blueberry picking!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.