170707 - Food Fact Friday with Coach Bri

Coach Bri is away on a well-deserved vacation so here's some meal prep recipes to hold you off until she returns next week! 
I love to prep my breakfasts  for the week! When I get done with my morning workouts, I immediately heat up one of my boxes and chow down! Here's one of my favorite easy brekky recipes!

EGG CASSEROLE (FROM - http://paleomg.com/easy-breakfast-casserole/) 

INGREDIENTS

  • 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
  • 1 large sweet potato or yam, diced
  • ½ teaspoon fine sea salt
  • 1½ pound breakfast sausage
  • ½ yellow onion, diced
  • 2 cups chopped spinach
  • 10 eggs, whisked
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

    INSTRUCTIONS
  1. Preheat oven to 400 degrees. Grease a 9x12 baking dish.
  2. Toss diced sweet potatoes in fat and sprinkle with salt
  3. Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
  4. While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
  5. Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
  6. Place in oven and bake for 25-30 minutes, until eggs are set in the middle.

Here's one of my favorite dinner recipes! It holds up super well in the fridge during the week and you can add tons more veggies to that sauce! I love adding mushrooms!

ZOODLES WITH TOMATO SAUCE (https://www.gimmesomeoven.com/zoodles-marinara-zucchini-noodles-with-chunky-tomato-sauce/)

INGREDIENTS

  • 2 Tablespoons DeLallo extra virgin olive oil
  • 1/2 cup diced white onions
  • 6 garlic cloves, peeled and minced (or pressed)
  • 1 (28-ounce) can DeLallo diced tomatoes
  • 2 Tablespoons DeLallo tomato paste
  • 1/2 cup roughly-chopped fresh basil leaves, loosely packed
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
  • 2 large zucchinis, spiralized
  • freshly-grated Parmesan cheese, for grating

INSTRUCTIONS

Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.

Add in the spiralized zucchini and toss until it is evenly coated with sauce.  Continue to cook for 2-3 minutes until the noodles are slightly softened.  Remove from the heat and serve immediately, garnished with Parmesan cheese.

 

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