Tomato Basil Hash

Ingredients

• 5 small rainbow potatoes, sliced into triangles
• 1 tbsp ghee
• Sprinkle of garlic powder
• Sprinkle of paprika
• Sea salt and pepper to taste
• 1 tbsp coconut oil
• Half an onion, chopped
• Handful of cabbage, chopped
• 1 tbsp tomato paste
• 5 tbsp bone broth
• A couple leaves of basil, chopped
• 1/2 avocado (optional)

Directions

1. Preheat oven to 400 F
2. Combine the potatoes with the ghee and spices in a mixing bowl
3. Distribute the potato mix on a baking sheet and bake for 40 minutes, flipping them over half way
4. In a skillet, melt the coconut oil over medium heat
5. Add the onions and cook until the start to brown, about 10 minutes
6. Add the cabbage and cook untl warmed through
7. In a small bowl whisk together the tomato paste and bone broth, adding salt and pepper to taste
8. Add the tomato sauce and basil, cook for 2-3 minutes stirring occasionally
9. When the potatoes are ready add them to the skillet
10. Remove from heat, combine well and serve – option to top with some avocado slices!

Sweetgreen

I love living so close to this place. It’s a counter service eatery that lets you create your own bowls with different greens as a base or quinoa/farro, or maybe even a combinations of both! A lot of seasonal ingredients too which I love! And they let you know exactly where all the produce comes from. Big sign. Trust me it’s hard to miss.

I fell in love with this place when I was in New York desperately seeking a salad joint at 10 in the morning. I’m not really a breakfast person so this is a constantly struggle for me. But of course Sweetgreen opened their doors to me and I was not disappointed. I could make my own bowl and choose from a lot of sauce options (vegan and gluten-free friendly), plus they have organic soups daily. But that’s not even the best part. Some even have Kombucha… ON TAP! I was over the moon.

Check it out next time you’re in Back Bay. They have one on Boyleston and Dartmouth, plus one in the Prudential center.

Plus the even take online orders! Their site is beautiful and easy to use. It saves so much time for when you’re in a rush and need to grab something healthy in a pinch. Just choose the time you’ll get there and they’ll have it ready. Seriously, check it out.

sweetgreen.com

Again just a little note – I’m not affiliated with Sweetgreen in any way, nor do I profit from this post. I’m just an avid promoter of a healthy lifestyle and very excited to publicize companies who contribute to a better society for us all

Smoked Salmon Scramble

Ingredients

• 1/2 onion
• 2 handfuls kale
• 3 Tbsp coconut oil
• 3 egg yolks
• 2 oz smoked salmon, cut into small pieces
• 3 Tbsp full-fat coconut milk
• 1 Tbsp oregano
• 2 Tbsp coconut aminos (optional)
• Sea salt and freshly ground black pepper

Directions

1. In a medium skillet, melt 2 Tbsp coconut oil.
2. Add in onions, and cook until golden – about 5-10 minutes
3. Stir in the kale and cook until it is wilted, stirring occasionally
4. Move kale mixture to a plate, keeping the skillet for later use
5. In a medium bowl whisk together egg yolks, coconut milk and oregano until well mixed.
6. Using the same skillet, heat over medium heat and melt the remaining coconut oil.
7. Once melted pour in the egg mixture and gently stir with a wooden spoon or spatula as the eggs begin to cook creating soft curds.
8. Once the eggs have begun to set but still very moist add in the smoked salmon and kale mixture. Gently stir to evenly distribute.
9. Once the eggs are fully set and no longer runny remove from the heat and garnish salt and pepper to taste.

Note – You can splash the coconut aminos over the top. If you have it, use it! I love the flavor. But it’s good without as well.

Nori Breakfast Burritos

Ingredients

• 2 egg yolks
• 1 Tbsp. coconut oil
• 1/4 onion, chopped
• handful of spinach
• 2 Tbsp fresh salsa
• 2 sheets Nori wrap

Directions

1. Whisk together egg yolks in a small bowl and put aside
2. Warm coconut oil in a small skillet on medium heat
3. Add onions to the skillet and cook for about 10 minutes until golden brown
4. Add spinach and let them only wilt slightly
5. Add the egg yolks and keep mixing until they are cooked through and evenly distributed
6. Lay out a nori sheet on a cutting board and add half the egg mixture
7. Drizzle half the salsa on top of the mixture
8. Roll the nori sheet like a burrito, and cut in half
9. Repeat for the remaining nori sheet, egg mixture and salsa
10. Serve immediately