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


Leftover Breakfast Bowl

Serving Size: 1 serving

Leftover Breakfast Bowl


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


  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.

Fruit & Veggie Season Chart

I have been looking for a simple seasonal fruit & veggie chart for work and I finally came across this! This handy chart will make my life so much easier. It is so disappointing when your favorite fruit or veggie isn’t in season and they don’t taste as good as you are expecting. Well now you know so you won’t have to waste any more money on sour fruits and veggies!




Chart adapted from And Then We Saved

Roasted Garlic & Parmesan Brussel Sprouts


After being in Fresno visiting friends this past weekend, I thought it was time to make something healthy for dinner. Brussel sprouts are one of my favorite vegetables and they are so easy to make! How could you go wrong?!

Yield: 4

1 lb of brussel sprouts; cut in half
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp pepper
3 cloves of garlic; chopped
1/2 tsp garlic powder
1 Tbsp parmesan cheese

1. Preheat oven to 400 degrees F. In a bowl, combine brussel sprouts, olive oil, salt, pepper, crushed garlic, and garlic powder. Mix until brussel sprouts are evenly coated.

2. Place brussel sprouts on an cookie sheet. Bake for 25 minutes and then with a spatula, give them a flip. Bake for 10 more minutes and then sprinkle parmesan cheese on top. Bake for another 5-10 minutes or until a crispy golden brown.

Veggie Egg Cups


Yield: 6


6 eggs
¼ cup milk
1 Tbsp non-fat yogurt
1 tsp olive oil
½ cup red onion
1 cup of asparagus; cut into 1-inch pieces
¼ cup parsley
2 cups of spinach; chopped
½ tsp salt
½ tsp onion powder
1/4 tsp black pepper
¼ cup salsa (optional)

1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, asparagus and onions for 5 minutes. Then add spinach and season with salt and pepper. Cook until spinach is wilted (about 3 minutes).

2. In a large bowl, whisk together eggs, yogurt, milk, salt, pepper, and onion powder. Once well combined together, add veggies and stir.

3. In a cupcake pan, spray with cooking spray and pour into cupcake pan (makes 12).