Recipes

Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}

January 1, 2019

Easy and comforting food is what I’m all about.

Even if you’re following a low-carb diet, doing a round of Whole30, or have dietary restrictions, your food can still partake in delicious and non-restricting food if you get creative! However, if foods that are reminiscent of things that may be deemed “unhealthy” are triggers for you to overeat, always proceed with caution!

This Instant Pot Chicken Parmesan Soup is a new favorite of mine! I personally love some (by some, I mean A LOT) Italian food with parmesan cheese, however it can be extremely heavy on the stomach and I can easily overeat and feel like a bloated blob that doesn’t feel like doing anything afterwards. You guys know that feeling and it’s just not fun. It may have been delicious, but is it really worth it? Or rather, worth it that often? Sometimes, it happens and you eat ALL of that chicken parm. haha! But, when you’re feeling like a lighter version, try this!

This Chicken Parmesan Soup may be lacking in the breading department, but you still get all of that good flavor that you’d normally get in the original dish. It’s paleo, whole30, and keto-friendly – meaning it’s free of dairy, gluten, and grains and still low in carbs!

Sign me up – especially since I’m just starting my January Whole30!

For this recipe, I made everything in my Instant Pot (two separate cooking times), but feel free to cook the spaghetti squash however you like (i.e. microwave or oven) while cooking your soup then adding it to the instant pot once it’s finished cooking.

Or, you can make the soup on your stove top! I’ll include the directions for that method too – check out the recipe notes below!

Print Recipe
 Instant Pot Chicken Parmesan Soup {Paleo, Whole30, & Keto Friendly}
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut spaghetti squash in half (long ways or short ways! I've done it both ways and it turns out just fine!) and remove the seeds. Add the squash and 1 cup of water to the instant pot. Cover, seal, and cook for 12 minutes (smaller squashes can cook in as little as 8 minutes) on high pressure - then do a quick release. You can cook your squash in the microwave or the oven. Whatever you prefer!
  2. Once the squash is finished cooking, remove from the pot. Clean/rinse out your instant pot and set the squash aside to cool slightly so it's easier to handle.
  3. To the instant pot, add the chicken, diced onions, spaghetti sauce, broth, tomato paste, nutritional yeast, and all of the seasonings.
  4. Attach the lid, seal, and set for 15 minutes on high pressure.
  5. While the soup cooks, use a fork and remove the "noodles" from the inside of the spaghetti squash. Be careful to not shred into the skin of the squash. It's hard and just not fun to bite into in the soup!
  6. Once the soup has finished cooking, hit 'cancel' and do a quick release to release the steam.
  7. Shred chicken pieces - you can do this directly in the pot with a couple of forks or by removing them and shredding them separately on a plate or in a bowl.
  8. Add the squash noodles to the soup and mix. Your soup should be hot enough to heat the noodles through within a minute or two. If not, you can hit the saute button and cook it for a couple minutes.
  9. Once the noodles are heated through - serve and ENJOY!
Recipe Notes

For stovetop option:

  1. Saute onions in a large soup pot over medium heat (I usually add a tbsp or two of oil too) until they are slightly softened - about 5 minutes. 
  2. Add in chopped chicken breasts/thighs and saute for 5-6 minutes, just until slightly cooked on the outside. Smaller pieces will help them to cook quicker. 
  3. Add in spaghetti sauce, broth, tomato paste, nutritional yeast, and seasonings. 
  4. Stir and bring to a boil.
  5. Cover, reduce to med-low heat, and cook for 20-30 minutes until the chicken is cooked through and shreddable. 
  6. Add in spaghetti squash noodles.
  7. ENJOY!
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Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}

December 11, 2018

Convenient snacks are either expensive or not-so-healthy…or BOTH. That’s why I tend to make my own – like these Sugar Cookie Protein Balls. They’re full of healthy fats, carbs, protein, and fiber. That’s a pretty good balance when it comes to snacks in my opinion!

Protein balls are great to have on hand when you want a quick little snack, and they’re also great to pack in lunches! They’re a staple in my husband’s daily lunch. 

These Sugar Cookie Protein Balls are festive for the season, but are still a great flavor year round! There may be a bit of a weird ingredient in these SUGAR COOKIE protein balls (I’ll give you a hint: it rhymes with kinnamon – LOL) … but it seriously does just the trick for giving these that sugar cookie flavor. Don’t ask me how – IT JUST DOES! 

Grab the recipe below or pin this to your healthy snack board on Pinterest to save for later!

Print Recipe
 Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 1-2 hours of cooling
Servings
balls
Ingredients
Instructions
  1. In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It's ok if it's still a little chunky. You just want it to be like runny nut butter.
  2. In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty - like my husband!) at this point.
  3. Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
  4. Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
  5. I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.
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Easy Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

November 21, 2018
Course

Stuffing has got to be one of my ALL-TIME favorite side dishes. However, I don’t need an excuse like Thanksgiving to partake in that deliciousness. It’s not always the prettiest to look at – I mean it IS called “stuffing,” but the flavors involved in this dish are total comfort food for me. I could eat this dish all by itself and be happy!

My husband and I don’t usually keep bread on hand in the house, nor do I bake things all that often. We just seem to eat all of that stuff too fast, and it’s just not something we like to keep around and easily accessible. We feel better keeping things pretty low carb, so this stuffing was perfect when we wanted that fix – minus the bread and extra carbs.

Growing up, we ALWAYS put sausage in our stuffing. If it didn’t have meat, it just wasn’t right! It’s not completely necessary in this recipe – but HIGHLY suggested!

The other day when I that stuffing craving set in, I realized that I was without sausage (I always use sage or breakfast sausage) or any ground pork substitute. Low and behold, I DID have Chomps meat sticks – specifically, I had the Crankin’ Cranberry beef stick variety which seemed perfect for this dish! Cranberry and Thanksgiving-inspired dishes go hand-in-hand!

The Chomps meat sticks added a perfect little bit of protein that I needed in the stuffing. So glad I had these on hand! Not only are they a great Whole30 snack, but they’re super versatile for recipes. You just gotta get creative!

  

This Low-Carb Butternut Squash Stuffing is perfect, not only this time of year, but whenever you need a guilt-free comfort food! It’s quick and SO simple to throw together! It makes great leftovers and is perfect for meal prep throughout the week!


Print Recipe


Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients

Course Dinner

Prep Time 5 minutes
Cook Time 35 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450 degrees.

  2. Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.

  3. In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.

  4. Transfer to a lined, wide baking dish. The larger the dish, the quicker it's going to cook and the more it's going to "roast" - because the veggies will be spread out.
    There isn't a wrong way to cook this. In a smaller, deeper pan, the stuffing will "steam" because the veggies will be touching more. Either way, it's going to be delicious!

  5. Bake for 20 minutes.

  6. Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.

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Roasted Cauliflower Mash {Paleo, Keto, Whole30}

November 20, 2018
Course

Let me preface this by saying, there is NOTHING wrong with mashed potatoes. My mashed potatoes are the reason that my husband and I are married. HAHA! But seriously, ask him why he married me and chances are the response that you’ll get will be related to my mashed potatoes. They are near and dear to his heart! Mine too!

However, my husband and I have found that we feel best sticking to a fairly low-carb paleo lifestyle. Every now and then, we still drive into a big bowl of buttery mashed potatoes. We just don’t do it TOO often as they are definitely a “food with no bounds” for us…and we can’t stop eating them.

We still always want something similar to mashed potatoes to serve with beef tips and gravy, or to put on top of shepherd’s pie. Mashed potatoes are life and we just needed a good substitute!

I tried multiple variations on this recipe and so many were just too soupy for us. They were not bad by ANY means, just a little too soft and sloppy – not exactly what you want to pour gravy over.

…Then I made these! They took extra time to roast, but they were so worth it! The flavor and consistency – even with tons of butter added – WAS PHENOMENAL. I don’t think I can make any other cauliflower mash ever again!

So, if you’re looking to impress some friends with a healthy, low-carb take on a comfort food favorite, make this Roasted Cauliflower Mash. You won’t regret it!

Personally, I like to double up this recipe so I have plenty of leftovers for the next couple days…or if I find cauliflower on sale that I have to use up – I can’t help myself, I buy it all! This recipe helps to use it up and NEVER goes to waste!

Print Recipe
 Roasted Cauliflower Mash {Paleo, Keto, Whole30}
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Keyword side dish, thanksgiving, whole30
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Rinse and clean the head of cauliflower.
  3. Remove leaves and lower portion of the stalk from the head of cauliflower. You can keep a portion of the stalk to roast. You're going to puree it up anyways! I like to trim only 1-1 1/2" off the bottom, at most.
  4. Chop cauliflower into florets. Try to keep them all the same size so that they roast equally. I chop them a little larger than bite-sized. If you want them to roast quicker, cut them smaller.
  5. With a paper towel, pat the cauliflower pieces to make sure they are fairly dry. This helps them to roast instead of steam in the oven.
  6. Toss the cauliflower pieces in a large mixing bowl with oil to coat.
  7. Spread cauliflower onto a large baking pan lined with parchment paper. (easy clean up!) Make sure they are spread out and not touching much.
  8. Bake for 40-50 minutes or until the cauliflower is very tender. It's ok if some pieces are a little overdone. That will give the mash flavor!
  9. To a food processor or high-powdered blender, add the cauliflower pieces, butter, milk, salt, garlic powder, and onion powder. Blend until smooth. I start with 2 tbsp of milk and 1 tsp of salt and adjust the taste and consistency after that.
  10. Transfer the mash to a bowl and mix in fresh chives or finely chopped green onions, if desired!
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Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}

November 19, 2018
Course

When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.

Anyone else?

These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.

Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!

 

And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!

You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!

If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!

Print Recipe
 Pumpkin Cheesecake Bars {Dairy, Gluten, & Grain Free/Vegan}
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Course Dessert
Cook Time 15 minutes
Passive Time 1-2 hours
Servings
bars
Ingredients
Pecan Crust
"Cheesecake" filling
Pumpkin swirl
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ground flax and water, and set aside for 3-5 minutes. This creates an egg substitute.
  3. In a food processor, finely chop pecans.
  4. In a mixing bowl, combine pecans, almond flour, sugar, arrowroot, salt, and baking soda.
  5. To the flax egg, mix in oil, vinegar, and vanilla.
  6. Add wet ingredients to the dry ingredients and stir to combine.
  7. Pour batter into a 8X8 baking pan and bake for 13-15 minutes until the crust is cooked through.
  8. While the crust is baking, in a food processor or high-powder blender, combine the "cheesecake" filling ingredients until smooth. Set aside.
  9. In a small bowl, combine the pumpkin swirl ingredients.
  10. Once the crust has baked and cooled, pour "cheesecake" filling onto crust.
  11. Pour spoonfuls of pumpkin swirl onto the "cheesecake" filling and swirl as desired.
  12. Freeze for 1-2 hours or refrigerate overnight until set up.
  13. DEVOUR! 🙂
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Instant Pot Butternut Squash Soup {w/stovetop option}

October 23, 2018

This soup is my new favorite! Butternut squash is everywhere it seems like…and currently, on super-sale in my grocery store.

…meaning, when this girl see veggies on sale, she buys a ton!

This Instant Pot Butternut Squash Soup takes MINUTES to cook. When I say minutes, I mean less than 10 minutes. However, you could definitely make it on the stovetop or in your crock pot too (see recipe notes for directions!*).

I just can’t get enough of it! It’s currently my GO-TO for soups and is SO versatile! It’s a great starting point for pretty much any soup! I’m using it to make a low-carb Cheeseburger Chowder for lunches this week – stay tuned for that recipe! It’s totally kid-approved and super comforting!

This soup may be dairy free, but is still so creamy! If you can tolerate some cheese, it’s even better with some shredded cheddar sprinkled on top …or better yet, cheddar AND bacon! It would make a great creamy vegetable medley soup or a veggie-packed take on a Cheesy Broccoli. Seriously, the possibilities are endless!

 

 

Print Recipe
 Instant Pot Butternut Squash Soup {w/stovetop option}
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. Add all ingredients to your Instant Pot.
  2. Set for 8 minutes High Pressure.
  3. Once the soup is finished cooking, do a QR (quick release).
  4. Allow the soup to cool slightly and then add the contents to a blender and puree until smooth. You can also use an immersion blender.
  5. Return the soup to the instant pot if it needs to reheat some. I use the saute mode and it heats up in now time! If your soup is too thick for your liking, feel free to add a bit more broth at the end and whisk together!
  6. Sprinkle with toppings of choice! My favorites are green onions and bacon!
Recipe Notes

*Stovetop directions:

  1. Saute onions, potatoes, and squash in a large soup pot, over medium heat, for about 5-8 minutes or until soft.
  2. Add remaining ingredients and bring to a boil.
  3. Cover and let simmer for 20-30 minutes until the potatoes are extremely tender and falling apart.
  4. Puree with an immersion blender or allow the soup to cool and puree in a blender.

Crockpot directions:

  1. Add all ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.
  2. Once the veggies have cooked until very tender, puree with an immersion blender or allow a bit of cooling and then puree in a blender.

** If using frozen squash, note that the time it takes for the Instant Pot to come to pressure will increase but a few minutes.

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“Cheesy” Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}

October 2, 2018

One pan. Whole foods. Lots of flavor. Quick.

That’s how I like to be able to describe most of my meals. For starters, DISHES SUCK. I love cooking, but dishes are just the worst. Somehow, it can go from one mixing bowl and spoon to two sinkfuls of dirty dishes. HOW?! JUST HOW?!

During this season of mine and my husband’s life, I find that I don’t have as much time to spend over a stove. I’m super busy with my full-time job, sharing recipes with you guys, AND helping get our non-profit organization off the ground! Man, did we have no idea just how much work it is! It’s been a labor of love the past few months, but it’s finally really coming together and we couldn’t be more excited!

My bookkeeping and website building skills have been tested SO much over the past two months, but I know it’ll be worth it! To check out exactly what I’m talking about, head over to www.RepsForRescues.org!

^^^^ Check out that adorable guy’s little face! ^^^^

Big things are coming!

In the meantime, lunches and dinners are usually these types of meals – one pan and something that I don’t have to keep too much of an eye on, i.e. I can go and do something else while it cooks without taking a risk of something burning and being COMPLETELY INEDIBLE.

I make bigger dinners so there are plenty of leftovers for lunch the next day. That is key for us! We want to stay on track with eating clean, and meal prep is so important for us – particularly, with us being so busy every day.

Give this Cheesy Italian Sausage and Rice Skillet a try when you’re pinched for time, but want a tasty home cooked meal. It’s so simple and doesn’t take too much effort other than stirring the pan every once and awhile.

                

 

Print Recipe
 "Cheesy" Italian Sausage & Rice Skillet {Dairy, Gluten, & Grain Free}
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, saute onions and peppers in oil for 5 minutes or until softened.
  2. To the onions and peppers, add in the sausage. Break it up and let it brown. This should take about 5-8 minutes.
  3. Once the sausage has browned, add in the cauliflower rice and seasonings, and stir.
  4. Reduce heat to medium low, cover, and cook for 8-10 minutes until the cauliflower rice is cooked through and soft.
  5. Add in the nutritional yeast and creamer and stir to combine. Cook for 2-3 minutes until the creamer has thickened.
  6. Enjoy immediately! ...or save for meals throughout the week!
Recipe Notes

*If you can tolerate dairy, you can substitute quality, grass-fed cheese - like parmesan or mozzarella! You can also use whatever "heavy cream" substitute you'd like.

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Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}

September 20, 2018

Protein balls are something that you can always find in my refrigerator. My husband wouldn’t say that he is much of a “snacker,” however, if there are not any protein balls stored in the fridge – he makes it known!

These Honey-Nut Protein Balls are a delicious, little snack to keep on hand. They’re packed with healthy fats, fiber, and protein to keep you feeling fuller for longer. That’s a big plus with snacks. If they don’t do you any good and give you some sustenance, why are you snacking on them?

Now, I will preface this recipe by saying peanuts are NOT paleo. They’re technically a legume and therefore, not paleo friendly. However, if you tolerate them, feel free to eat them now and then. You can also substitute cashew butter, or any other nut butter, for the peanut butter that is called for. You will still get that “honey-nut” flavor!



Balanced Health

 

Print Recipe
 Honey-Nut Protein Balls {Dairy, Gluten, Grain Free}
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Prep Time 10 minutes
Passive Time 20 minutes of cooling
Servings
balls
Ingredients
Instructions
  1. If using cashews and coconut oil (see recipe notes below), add the cashews and oil to a food processor or high powdered blender and blend until fairly smooth. It's ok if there are some little pieces of cashews remaining.
  2. In a mixing bowl, stir together cashew butter, honey, pea protein, peanut butter, and salt until well combined.
  3. Onto a lined tray, scoop out tablespoon sized balls. I use a melon baller scoop for this step. It makes it so quick and easy!
  4. Freeze for 20 minutes or more or place in the refrigerator for 1-2 hours.
  5. Enjoy! **Store in an airtight container in the refrigerator.
Recipe Notes

*Substitute 1 1/2 cups of creamy cashew butter in for the cashews and coconut oil.

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Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}

September 19, 2018
Course

Is there anyone who ISN’T a fan of quick meals? I know sheet pan meals and one-pot meals are some of my favorites! They’re fairly foolproof, clean-up is way easier, and they free up your time to do other things…like play with your dogs! My two beagles definitely appreciate when I’m available to play or give extra cuddles!

This Chinese Chicken & Broccoli Sheet Pan Meal is perfect for any night of the week or a great meal-prep dish to make for your daily lunches. You can use chicken tenderloins like the recipe calls for or just slice up a few chicken breasts – whatever you have on hand works just fine!

The recipe does call for honey, which isn’t whole30 or keto. However, you could totally leave it out or substitute date paste or pineapple puree for that added sweetness that’s typical of a teriyaki sauce. UP TO YOU!

My favorite part about sheet pan meals, besides the eating, is how easy clean up is! I always line my pan with parchment paper so all I have to do is simply throw it away and my pan is clean. It doesn’t get any better than that!

If you’ve never invested in parchment paper, do yourself a favor and go get some!

Add this easy sheet pan to your next day of meal prep. It’s flavorful and makes it super easy to stay on track with any health goal or lifestyle that you may be following right now!

 

Print Recipe
 Chinese Chicken & Broccoli Sheet Pan Meal {Whole30, Paleo, and Keto}
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a large bowl mix together aminos, sesame oil, vinegar, garlic, honey, salt, pepper, ginger and crushed red pepper.
  2. Add the chicken tenders to the bowl with the marinade and toss. Let sit for 20-30 minutes (or more), if desired.
  3. Preheat oven to 400 degrees.
  4. Trim off all of the florets from the broccoli bunches and cut into bite sized pieces. Tip: save the stalks to "rice" up for another meal. I like to add the riced broccoli stalks to cauliflower rice and serve this chicken and broccoli on top.
  5. On a parchment paper lined baking sheet, spread broccoli around the outside edges and drizzle with avocado oil. If desired, add extra salt and pepper to the broccoli florets.
  6. Lay the marinated chicken tenders along the opening middle section of the sheet pan.
  7. Bake for 18-20 minutes or until the chicken is cooked through the center.
  8. While the meal is cooking, pour remaining marinade in a small sauce pan and cook over medium-low heat for 5-8 minutes while whisking continuously. You want to bring this to a simmer (almost boil) to cook out any raw chicken drippings that remain.
  9. If sauce isn't thick enough after cooking, whisk together water and arrowroot to create a slurry. Add this to your sauce and stir over the heat until the sauce has thickened.
  10. When the chicken is finished cooking, remove from the oven.
  11. Optional step: To crisp up the broccoli and slightly brown the chicken, cook the sheet pan under the broiler on high for 3-4 minutes. Keep a watch on it - you do not want to forget about it!
  12. Pour the thickened sauce over the chicken tenders. Top with more crushed red peppers and sesame seeds, if desired.
  13. Serve alone or on top of steamed cauliflower rice or cauliflower fried rice.
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Tex-Mex Breakfast Skillet

September 18, 2018
Course

Skillets like this one are my favorites to meal prep for the week. They are so simple to cook up, you can use just about whatever ingredients that you have on hand, you can have them for breakfast, lunch, or dinner, AND they’re delicious!

I’m a big fan of spices and flavor! There is no skimping in that department in my kitchen. This Tex-Mex Breakfast Skillet is packed with flavors of cumin, chili peppers, and charred veggies. You just can’t go wrong!

It’s the best when you have this meal prepped and all you have to do in the morning is reheat it. It’s so much better than other convenient, quick breakfasts out there. Plus, this one is good for you and will fuel you throughout your day!

If you want to take it to the next level, top this skillet with a fried egg! YUM!

Balanced Health

 

Print Recipe
 Tex-Mex Breakfast Skillet
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course anytime, Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they've started to soften.
  2. This step is totally optional! While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
  3. Chop the bell pepper (charred or not) and add to the softened onions.
  4. Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
  5. Add in the breakfast sausage and break it up as it begins to brown.
  6. Add in all of the seasonings, as well as the nutritional yeast, if desired.
  7. Continue to stir the veggies and break up the sausage until it's almost completely browned.
  8. Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
  9. If desired, stir in a handful of chopped cilantro and 5-6 green onions.
  10. Enjoy immediately, as is, or top with a fried egg!
  11. Store leftovers in the refrigerator for quick breakfasts throughout the week!
Recipe Notes

* If you're sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.

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