Sweet Potato, Red Pepper & Kale Hash

I made this hash while I was doing a specific diet last year and I really enjoyed it. The hash has sweet potatoes, red peppers and kale so it’s full of great healthy foods. When I ate this, I’d have for breakfast with 2 eggs and homemade breakfast sausage (Recipe coming soon!)

Eating this in the morning helped me feel fuller longer, and it really helped with my meal prep. Breakfasts are always hard for me, I always work from home, and some days I get up right before it’s time to start working. So, having something prepped and ready to go like this is SO helpful! There were even times I just had the hash with the sausage and that was it. So good! Give it a try!

Sweet Potato, Red Pepper & Kale Hash

Ingredients:

2 medium sweet potatoes, diced
2 large red peppers, diced or cut in strips
10 oz chopped kale
2 t garlic powder
2 t onion powder
2 t salt plus sprinkle
2 t pepper
1.5 T olive oil

Directions: Preheat oven 400°. In a large oven safe dish/pan add in the sweet potatoes add half of the oil. Sprinkle with 1 t of each of the spices. Garlic & onion powder and salt & pepper. Roast in the oven about 10-15 minutes. Next Add in the red peppers and mix with sweet potatoes, add rest of the olive oil and seasoning. Roast for another 10-15 minutes. Add in the chopped kale and mix well. Roast for another 5-10 minutes so the kale is still slightly crisp but wilted. Sprinkle with with salt, if you desire.

Notes: This is ideal for meal prep for breakfast or any time of the day. Serve with a piece of meat, or eggs. Also, feel free to spice it up with your flavors. Add some heat to kick it up a notch.

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Artichoke & Olive Salad

My family makes this artichoke salad as one of the sides we have for the Feast of Seven Fishes, for Christmas Eve, however I make it often as it’s just a great little simple cold salad.

I love this salad because it last for days and is great for a meal prep and healthy too! I love artichokes in every form.  I always have a few cans in my cabinet to make this salad. It’s so delicious and easy! Give it a try!

Artichoke & Olive Salad

Ingredients:

2 cans quartered artichokes, in water
2 garlic cloves, minced or very thinly sliced
1 can black olive, crushed
3 T olive oil
1 T white wine vinegar
1 T fresh lemon juice
2 t salt
2 t pepper
2 t dried oregano

Directions:  In a medium bowl, add in all the above ingredients and mix well. For the black olives, I just crush with my fingers so they care in pieces. Put in the refrigerator and let 2 hours minimum so the flavors can marry.   It’s best to take out at least 15 minutes prior to serving and mix well. The ingredients above can be changed up to your personal preference.  If you want to reduce the garlic you can, add more salt, that’s fine too! Whatever you like.

 

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Fake Out Keto “Potatoes” (Radishes)

When I was doing a low carb/keto diet I was missing my potatoes. I love potatoes in every form. I had come across people who were saying that roasted radishes kind of give off the flavor or a red potato. I was skeptical at first, I really was. I decided to give it a try and much to my surprise, they were alarmingly good. The flavor of the radish completely changes once you season them up, add some olive oil and roast in the oven.

I was so surprised and I think you will be too. I hadn’t had a radish in years. When my Dad was alive we use to always put them in our salads so it’s was a long time since I actually bought radishes. I decided to buy some to eat raw too and it just took me back. I forgot I actually liked them.

I know this seems odd, but seriously give it a try. Does it 100% taste like a potato? No, will you never want to eat a potatoes again because that’s how good this recipe is, No. BUT it’s a good way to add some more veggies to your diet and in a fun way that makes you think you are eating something besides radishes.

Fake Out Keto “Potatoes” (Radishes)

Ingredients:
1 lb radishes, cleaned and cut into 1/2s or 1/4s depending on size)
2 T olive oil
2 t salt
2 t pepper
2 t Garlic & Herb Seasoning (See Things I buy on main page)
2 t salt
2 t pepper
1 t dried parsley

Directions: Preheat oven 400°. In a small bowl mix together the oil with the seasoning. Add in the radishes and mix well. Make sure to fully coat the radishes. Add to a baking sheet and roast in the oven 25-35 minutes (depending on size) The radishes are done with they are fork tender and golden in color. Season with a sprinkle of salt and pepper and serve.

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Mozzarella & Arugula Stuffed Portobello Mushrooms

A great low carb meal that I love to make is stuffed mushrooms. They are so versatile. You can stuff them with cheese, meat, veggies. Anything your heart desires. The stuffed Portobello mushrooms I use as the main item in a meal. I usually eat these with a salad or another veggie on the side.

You can really stuff mushrooms with anything. These have fresh mozzarella and arugula. I finished with fresh chopped tomatoes.

Fresh Mozzarella & Arugula Stuffed Portobello Mushrooms

Ingredients:
6 large Portobello mushroom, stems removed, cleaned
12 oz fresh mozzarella, diced
12 oz fresh arugula
3 garlic cloves, minced
3 large Roma tomatoes, diced
1 T fresh basil (1/2 T dried basil)
2 T olive Oil
2 t salt
2 t pepper

Directions: Preheat Oven 400°. Place mushrooms on a baking sheet. Add in 2 oz of mozzarella to each mushroom and 1 oz of fresh arugula and add a few pieces of minced garlic. Sprinkle with salt and pepper. Use more or less of the cheese and arugula if you would like. Drizzle olive oil over the top of mushrooms. Bake in the oven for 20-25 minutes depending on the size. Remove from the oven when the mushrooms are tender and the cheese is fully melted. Top with the diced tomatoes and basil and a pinch of salt and serve hot.

Note: These are perfect with any ingredients. Use goat cheese, or cream cheese and panko bread crumbs. Stuff with Italian sausage. Or even feta and spinach. Cook times may vary depending on size of mushrooms and ovens.

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