Sweet potato frittata🍠 I was inspired by @agirlnamedhunter after watching her most recent vlog and omg you guys need to try this 👉👉 My recipe: preheat oven to 375. Shred one sweet potato and cook in avocado oil, sea salt, pepper and turmeric. Add in bell peppers tomatoes, or other veggies that need to be used up in your fridge! Mix eggs with parsley and chopped spinach in a separate bowl. Once the potato has cooked for a few minutes spread it out evenly on bottom of frying pan and add egg mixture on top. I topped half with gouda and half without for my family but you could easily choose a dairy free option or go without the cheese. Cook for about 15-20 minutes and enjoy ✨ I ate it with a piece of avo toast and it was the perfect start to my day🥑👌
This is gonna look like such a random mish mash but this breakfast was 👌🏻 I’d been talking about both of these Arabic breads before I came here, having had them @shangrilaabudhabi every morning for a week. The tomatoy one and the cheesy/yogurty whatever one. And fruit yes, normal. Let’s talk salads and sauces. I was holding back as had lamb hash and poached egg on the way but I looooove veg over fruit any time. Had beetroot, feta and pomegranate. A lime pickle curry thing and a wonderful tomato salsa thing. The best!
This has been the most motivated Monday I’ve had in a long while. I’ve found my training really hard recently in terms of consistency. I do love going to classes but I want to get back into my routine of going to the gym again and actually training for me. Training for me will not only help condition my body but it also plays a major roll on my mindset. So here's to baby steps, I’m proud that I started my Monday right with a sweaty HIIT session followed but this yummy bowl of @missfitsnutrition proats with an extra large helping of @pipandnut crunchy nut butter 🙌🏻🥑🔥💦💪🏻
Savory pancake Sunday 🎉🎉 ...there is a trend of pancake Sunday(I know that u know, still saying 😜) so here is my twist ..savory pancakes with salad & tahini sauce/dressing 😊. .
I just add onion, jalapeño, cilantro, black pepper & cumin powder to my regular pancake mix & little extra flour also. Then garnish with cucumber & tomato & made some fresh tahini dressing with coriander powder, black pepper, lemon juice & tahini paste. That’s it. I ate those for lunch though.
This is my first pic of stack of pancakes . For inspo, I like to mention @laurafruitfairy @frei_style @healthyeating_jo @fitness_bianca . I m always drooling over Their sweet pancake stacks.
I been testing couple more recipes today (sneak peak on my insta story) , so these pancakes comes really handy as a effortless lunch 😂. So definitely let me know what do you think about my savory pancake 😃
Today's brunch: Veggie hash (veggie sausage and veggie bacon) with eggs, dollop of sour cream, avocado, citrus arugula salad with cranberries, apples, shaved Parmesan, and apple pie cinnamon roll for a lil sweet. Made a small pan of regular hash for those who wanted their beef protein (not pictured). Nom Nom. #VeggieHash#argulasalad#BrunchIdeas#VegeterianIdeas#Family#Love#Hash
Just a light breakfast for me.... corned beef hash and a fried egg. Cube your corner beef and soak in Worcester sauce and mustard, cube your potatoes and boil, fry sliced onion and then throw the boiled potatoes in until everything is getting brown and crispy. Three minutes to go - throw in the corned beef.
I made this for my husband this morning in a matter of minutes‼️ Egg whites topped with a mixture of gardein meatless ground, quinoa and lentils and topped with spicy homemade salsa 🌶
On the side is toasted organic #daveskillerbread and plain nonfat Greek yogurt with salt-free seasoning for a little extra yum 😋
If you follow me, you probably see a consistency with the foods I use in my meals. ✔️
I don’t go crazy creative with what I use - I just try and think of new ways to put things together 🙌
Weekend goals - hashbrown breakfast casserole! Loaded with sausage, cheese, spinach, peppers, hashbrowns and eggs.
Prep: 15 Mins | Total: 1Hr
1 Pound Ground breakfast sausage
½ medium Red Bell Pepper, diced
16 Ounces Frozen shredded hash browns, thawed
5 Ounces Frozen spinach, thawed and drained
1 Cup Cheddar cheese
½ Cup Milk
½ teaspoon Black Pepper
½ teaspoon Salt
Preheat the oven to 350°F / 175°C. Grease a 9-inch x 11-inch baking dish. Set aside.
In a large sauté pan, brown the sausage. Add the red peppers and cook for 2 to 3 more minutes, or until they've softened. Drain the fat from the pan.
In a large bowl, combine the thawed hash browns, sausage and pepper mixture, thawed spinach, and half of the cheddar cheese, and mix to combine.
In a medium bowl, whisk together the eggs, milk, pepper, and salt. Pour the egg mixture evenly over the hash brown mixture, and stir to combine.
Spread the mixture into the casserole dish in an even layer, and top it with the remaining half of the cheese. Bake the casserole for 40 to 50 minutes, or until the top has browned and the eggs have set.
Thanks @tiphero recipe at 👉 tiphero.com/hash-brown-breakfast-casserole
Blueberry Almond Pancakes
It's Fri-yayy !!! Friday is a friend of the weekend so we need to treat it right ;) Delicious blueberry almond pancakes made with @birchbenders paleo pancake mix and lots of blueberry and sliced almonds. Top it off with @kerrygoldusa grass fed butter, maple syrup, more almonds and bluebes...yum!