Slice one large sweet potato lengthwise into four 1/4 inch “toast” slices.
Place on a baking sheet and bake for 15-20 minutes, turning halfway through.
Top with your favorite “toast” toppings (not included in nutrition facts). Some examples are nut butter, chia seeds and fresh fruit, or egg whites, avocado, sliced radish and salsa, or sliced tomatoes, fresh basil and balsamic drizzle.
Alternate cooking method: Place the sweet potato slices in a toaster on high for about 5 minutes or until cooked through. You may need to toast multiple times depending on the length of your toaster settings
This is it, peeps. Delicious and healthy breakfast for every day of the week!
Ingredients For the Egg White Scramble:
16 egg whites (3 cups liquid egg whites)
1/2 tsp sea salt
1/4 tsp black pepper
2 tsp olive oil
2 cloves garlic minced
1/2 lb turkey or low sodium ham, cubed
4 cups baby spinach
sliced avocado and/or salsa optional toppings
For the Sheet Pan Breakfast Sweet Potato Hash:
3 sweet potatoes, cubed
1/2 red onion, diced
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
2 green onions, sliced, for topping
Instructions For the Sheet Pan Breakfast Sweet Potato Hash:
To get started on our sheet pan sweet potato hash, start pre-heating your oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Onto our sheet pan, add the cubed sweet potatoes (leave the skin on for extra nutrients!), diced red onion, and minced garlic.
Drizzle this with a little olive oil, some sea salt, and ground black pepper, and toss well to coat.
Then, spread everything out into an even layer on the baking sheet for even roasting.
Place this into the oven and roast for 25 to 30 minutes, tossing once halfway through. It’s fully cooked when the potatoes are golden and tender in the middle.
For the Egg White Scramble:
In a medium bowl combine egg whites with sea salt and black pepper. Whisk this together until well mixed, then set aside. You can use freshly cracked egg whites or store-bought egg whites — both will work great.
In a non-stick skillet, heat olive oil over medium-high heat.
Add diced thick-cut turkey and cook, tossing frequently, until it’s golden brown, about 4-5 minutes. (I buy my turkey meat from the deli counter and ask for them to slice a large 1/3 inch slice that I cut down into bite-size pieces. It’s perfect for omelets and scrambles.)
Add some minced garlic and cook, stirring frequently, for about 30 seconds, or until the garlic is fragrant.
Now, add the fresh baby spinach, and cook until the spinach is mostly wilted, about 2-3 minutes.
Pour your seasoned egg white mixture into the skillet and allow to cook, without stirring, until the mixture begins to set around the edges.
Using a spatula, gently stir the eggs, forming large, soft curds. Continue cooking until the egg whites are cooked through, but still glossy, soft, and moist.
Then, remove the pan from heat and allow to cool. Remember, the eggs will continue to cook even after removing from the heat so you don’t want them to look perfectly cooked all the way while the heat is still on.
To prep our breakfasts for the week, start by dividing the roasted sweet potato hash into the meal prep containers (I usually get about 5 servings of 1/2 cup of this).
On the other side of the meal prep containers divide our egg white scramble into even portions.
You can top the sweet potato hash with some sliced green onions, and then store this breakfast meal prep in the fridge for up to 5 days. If you’d like to add a little extra good fat to the breakfast, top it with some sliced fresh avocado once it’s heated. Maybe a little salsa for some spice?
Tear the spinach with your hands, removing the long steams.
In a large bowl whisk the egg whites for about 2 minutes to put some air into them. This will allow your casserole to turn out nice and fluffy.
Preheat oven to 350 degrees.
Spray a 9′ x 12′ in glass pan with non stick spray.
Spread the diced chicken sausage in the pan, then add the spinach and toss together.
Pour the egg mixture over top the chicken and spinach. Stir everything just a little, only enough to cover the spinach with the egg. You don’t want to stir so much that you start removing the air you whipped into the eggs.
Top with shredded cheese
Bake at 350 for 30 minutes.
Serve immediately or portion into 6 servings and refrigerate for on the go breakfasts! (Tip, allow to cool completely before putting in the fridge.)
Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes. Let the steam release naturally for ten minutes or so and then open it (if it doesn’t open easily, wait a few more minutes).
Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.
OR cook in slow cooker on low ’till tender about 6-7 hours.
For the marinade: 5 Tablespoons + 2 teaspoons olive oil, divided 2 limes, freshly squeezed 2 Tablespoons fresh chopped cilantro 4 cloves garlic, crushed 2 teaspoons light brown sugar 1-1/2 teaspoons crushed red pepper flakes, or to taste 1 teaspoon ground cumin 2 teaspoons kosher salt 4-5 boneless, skinless chicken thighs
For the salad: 1 each: yellow, red and green bell peppers, sliced into strips 1/2 red onion, sliced 5 cups lettuce leaves, washed and dried 2 avocados, sliced 1 (8 oz.) La Vaquita Queso Fresco, crumbled (or other Mexican Cheese)
Fresh cilantro and lime wedges for topping, optional
For the marinade: In a large bowl or resealable plastic bag, whisk together 5 Tbsp. olive oil and remaining marinade ingredients. Add chicken thighs and toss to evenly coat with the mixture. Refrigerate and let marinade for at least 1 hour, or overnight.
For the salad: When ready to cook, set your grill pan or outdoor gas grill to medium-high heat. Brush with 1 teaspoon olive oil. Once grates are hot, grill chicken (about 10 minutes each side) until golden and cooked through (juices should run clear; grill in batches, if needed). Once chicken is cooked, transfer to a cutting board and let rest.
Return your grill to medium-high heat. Add 1 teaspoon olive oil. Grill bell pepper strips and onions until lightly charred, or to your desired doneness (about 3-5 minutes).
Slice chicken into strips and lay on top of individual bowls of lettuce. Top with grilled bell peppers, onions, and avocado slices. Sprinkle each bowl with crumbled queso fresco. Add fresh cilantro and lime wedges, if desired.
TIPS For a deliciously smoky-tangy twist, grill a few halved limes on your grill pan, or gas grill. Squeeze over top of the salad.
This flavorful fajita chicken and veggies is great for dinner, but also perfect for meal prep! Throw it in a bowl with greens or grains, or use it in tortillas. So tasty and so healthy!
Prep Time: 15 min
Cook Time: 15 min
Total Time: 2 hours
Yield: 7–8 Servings
For the Chicken (100 g= 0.7c/2.4f/34.7p)
1 tbs olive oil (15 g)
Juice from 2 limes (60 g)
5 cloves of garlic, minced (or frozen Dorot cubes)
2 tsp onion powder
1.5 tsp cumin
1.5 tsp chili powder
1.5 tsp garlic powder
1.5 tsp kosher salt
2.5 lb chicken tenderloins, trimmed, and chopped into 1.5 inch chunks or strips (1150 g)
For the Veggies (60 g cooked= 5.7c/0f/0.8p)
2 bell peppers, sliced thinly (275 g)
1 onion, halved then sliced thinly (290 g)
Big pinch of kosher salt
Combine all marinade ingredients in a bowl and pour over chopped chicken in a large ziplock. Store in refrigerator for at least an hour, or overnight. Try to remember to pull out about 30 minutes before you cook (ideally) to bring to room temp.
Preheat large skillet over medium-high heat. Spray with cooking spray and add veggies. Sprinkle with kosher salt and cook, stirring just occasionally, for about five minutes until tender. Remove from pan and set aside.
Heat that same pan to medium-high heat again, spray, and add about half the chicken (depending on the size of your pan) in a single layer to brown. Don’t crowd the pan or the chicken will steam instead of brown. Let it sit, unmoved, on the hot surface for about 2-3 minutes before flipping to the other side and repeating. Cook about 5 minutes total. Do not stir or cover. Remove chicken from pan and set aside. Repeat in batches until it’s all cooked!
Serve with tortillas and fajita toppings, or on top of rice bowls or salads!