· Healthy Recipes · 2 min read
Quick, Simple, Hearty Breakfast Ideas
With many food allergies & intolerances as well as just trying to eat as much real, whole food as possible, breakfast can be challenging. Especially since most breakfast food is either pastries, eggs or store-bought sausage filled with MSG-none of which agree with me. The solution: Get creative with leftover meat & veggies.
It’s cold outside. Perfect for a nice, warm, hearty breakfast. With many food allergies & intolerances as well as just trying to eat as much real, whole food as possible, breakfast can be challenging. Especially since most breakfast food is either pastries, eggs or store-bought sausage filled with MSG-none of which agree with me.
The solution: Get creative with leftover meat & veggies.
God has blessed us with a variety of meat & vegetables that can be easily mixed & matched. I like to tell clients, recipes are just someone’s opinion about how food should be prepared. I encourage you to experiment with what you like and branch out to try something new.
This is one of my ‘back pocket recipes.’ Recipes that you can easily mix & match ingredients, but the overall instructions stay the same. This recipe takes less than 10 minutes. If you’re cooking for a family, I’d plan on 20 minutes. But all in all, it’s pretty quick. And who’s to say you can’t have it for lunch & supper too?
Ingredients
- 4 - 6 oz ground turkey
- 1 parsnip
- 1 small (6 inch) zucchini
- 1 teaspoon each parsley & cilantro
- 1/2 teaspoon coriander
- salt & pepper to taste
Directions
- Brown turkey in medium sized skillet over medium-high heat
- While meat is browning, chop vegetables
- Add vegetables, herbs & spices to meat
- Add 1/4 cup of water if needed
- Cook until desired tenderness, stirring occasionally.
- Salt & pepper.
- Mix & Enjoy!
Julie’s Notes
- You could use any variety of vegetables (cauliflower, broccoli, peppers, carrots, parsnips, beets, peas, snow peas, asparagus, sweet potatoes, etc) or mix & match them.
- You can use any meat, ground, ham, steak, fresh, leftovers work great!
- You can add a mix of a few tablespoons of other herbs & spices like basil, rosemary, marjoram, oregano, cumin, thyme, etc, or leave them out.
- You can make a large batch place in the fridge & just heat up for an before you eat, making sure it’s thoroughly cooked.
- You can freeze it in pint canning jars (leave 1 inch for expansion), or quart freezer bags for individual servings. Take out the night before to thaw, then heat in the morning.
- You can also make a large batch in the crockpot.
What else can you think of?
