- 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
Cut the watermelon into roughly 1-inch cubes.
Stack the mint leaves, roll them, and slice crosswise into thin ribbons (a chiffonade).
Combine the lime juice, olive oil, salt, and chili powder in a jar or small bowl and shake or stir to combine.
Arrange the watermelon on a serving plate or bowl and top with feta and mint.
Drizzle with the lime dressing to taste and serve. Best eaten right away; leftovers keep in an airtight container in the fridge up to 4 days (don't freeze).
- 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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