Leftover Breakfast Bowl

This bowl can really be for breakfast or lunch. I call this my “leftover breakfast bowl” because 90% of this was from dinner the night before. You can certainly make everything the same day as well. I just loved the idea of combining ingredients that I already had in my refrigerator. Combining all of these nutritious colorful ingredients is a great way to start or power through your day! #TheRecipeRedux

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Leftover Breakfast Bowl

Serving Size: 1 serving

Leftover Breakfast Bowl

Ingredients

1 egg

¼ cup cooked sweet potatoes

¼ cup cooked spinach

¼ cup roasted peppers

1-2 cooked sausage (I used the Sweet Italian Sausage from Trader Joe’s)

Salt and pepper to taste

½ tsp garlic powder

1 tsp butter

2 tsp olive oil

Toast; optional

Instructions

  1. To make eggs: In a frying pan on medium heat, melt butter. Crack and egg in a small bowl and whisk until scrambled. Pour in frying pan and sprinkle salt and pepper. Cook for about 3-5 minutes until eggs are fully cooked. Set aside.
  2. To make the cooked spinach: in a frying pan on medium heat, add about 1 tsp olive oil. Add about 2 cups of fresh spinach. Saute until cooked completely, about 5-7 minutes. The spinach will dramatically shrink in size. Sprinkle with salt and pepper.
  3. To make sweet potatoes, roasted bell peppers and sausage: drizzle a baking sheet with olive oil. Cube sweet potatoes, slice the bell peppers, and cut sausage into ½ inch pieces. Season with salt, pepper and garlic powder. Spread on baking sheet and bake for 40 minutes, flip after the first 20 minutes.
http://kathrynskitchenblog.com/2016/10/leftover-breakfast-bowl/



Pumpkin French Toast

Fall is perfect for indulging in pumpkin everything! Pumpkin spice and everything nice is what this recipe is made of. This Fall season has me craving and wanting to try everything pumpkin…from my coffee to my breakfast..and everything sweet in-between. Pumpkin has quite a few perks as well such as its potassium and vitamin K content. It is also heart healthy, an immune booster and is full of fiber–so there is a reason to indulge! This pumpkin french toast is sweet with a hint of spice and makes a great Fall breakfast. It is easy to make and it will make your kitchen smell delicious as well, enjoy!
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Pumpkin French Toast

Serving Size: 2 servings

Pumpkin French Toast

Try this fall inspired breakfast with a pumpkin twist-- Sliced bread dipped in a pumpkin coating then cooked in butter and topped with maple syrup!

Ingredients

1-2 Tbsp butter

4 slices of whole wheat bread (or white bread)

2 whole eggs

1/4 cup whole milk

1 tsp vanilla extract

1/4 cup pumpkin puree

1/4 tsp pumpkin pie spice (or cinnamon)

Instructions

  1. Melt 1 Tbsp of butter on frying pan over medium heat.
  2. In the meantime, whisk eggs, milk, vanilla extract, pumpkin and pumpkin pie spice together in bowl. Soak one slice of bread at a time in the pumpkin egg mixture, then place in the prepared buttered frying pan. Repeat with the remaining slices of bread. Make sure to keep buttering the frying pan (this will make it get golden brown).
  3. Cook the bread on each side until golden brown, about 3 minutes. Top with butter, maple syrup or whipped cream. Enjoy!
http://kathrynskitchenblog.com/2016/10/pumpkin-french-toast/

 

Sea Salt & Cracked Pepper Veggie Sandwich

I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. #ad

Happy Thursday! Last week Sabra® shipped me 3 samples of their new Sabra® spreads. I was pleasantly surprised when I opened the package because I love hummus and I love sandwiches so these spreads were perfect for me. I received their 3 new flavors: Honey Mustard, Garlic Herb and Sea Salt and Cracked Pepper. I used the Sea Salt and Cracked Pepper Sabra® Spread on my veggie sandwich to add additional flavor—and it did! The flavors on all 3 are bold and they bring on a new take to sandwiches or wraps. Each spread has 75% less fat than the leading mayonnaise brand and has great flavor, NOT fat. The spreads are a bit creamier than a hummus spread so it’s actually perfect for spreading on sandwiches! I also forgot to mention they come in a perfect squeeze bottle that you can just squeeze with no mess which is key for most of us.
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Sea Salt and Cracked Pepper Veggie Sandwich

Yield: 1 serving

Sea Salt and Cracked Pepper Veggie Sandwich

Fresh cracked pepper sea salt Sabra® Spreads make this sandwich extra delicious. It's packed with tons of fresh veggies to keep you feeling healthy!

Ingredients

2 sliced of whole wheat bread (toasted is optional

2 Tbsp Sabra® Sea Salt and Cracked Pepper Spreads

4-6 thin slices of tomato

4-6 thin slices of onions

4-6 thin slices of yellow bell pepper

6 spinach leaves

2 Tbsp micro greens; or sprouts

Sliced avocado; optional

Instructions

  1. Toast your bread (optional). Spread 1 tablespoon of hummus on each piece of bread.
  2. Layer your veggies on top. I layered in the order of: tomatoes, onions, bell peppers, spinach, then micro greens. Avocado makes a great addition to this also!
http://kathrynskitchenblog.com/2016/10/sea-salt-cracked-pepper-veggie-sandwich/

These Sabra® spreads helped me recreate this heart healthy recipe because I swapped out the usual mayonnaise and mustard that I normally put on my sandwiches. For my hearty veggie sandwich, I used the sea salt and cracked pepper Sabra® Spreads spread (instead of mayonnaise of course). It worked so well with this sandwich because of the salt and pepper flavor that I got in every bite from the spread.  I normally like to add some type of protein to my sandwiches besides veggies but the hummus was plenty for this hearty sandwich–yes, sandwiches can be hearty without meat too! The amount of veggies you can add to your sandwich are endless and you can add any of your favorites. I used some of my favorites that I sliced with my new slicing mandolin. I hope you get a chance to try out at least one of these spreads with my recipe!

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