- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Make the dressing by blending all the dressing ingredients until smooth. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Add the onion and garlic and sauté 3 to 5 minutes. Add the ground turkey and cook, breaking it up as it browns, 5 to 7 minutes. Stir in the chili powder, cumin, paprika, salt, and pepper and cook 1 to 2 more minutes. Pour in the water and tomato sauce, stir, and simmer 5 to 7 minutes, until the liquid is mostly absorbed.
To assemble bowls: start with a base of cauliflower rice, top with romaine and the turkey, then black beans, corn, tomatoes, shredded cheese, avocado, cilantro, and salsa. Drizzle with the dressing.
To meal prep: layer the cauliflower rice, corn, beans, turkey, romaine, and tomatoes in a glass container, with cheese and cilantro on top. Add the dressing and avocado just before eating.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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