One of my favourite things about visiting the UK is getting to spend time with my Dad and showing him how much he means to me. (He is without a doubt my most favourite person in the world, and I strive every day to emulate his work ethic and resiliency).
And feeding people is my love language, but when it comes to breakfasts my Dad doesn’t quite share my love for smoothies…
So, I’m whipping up my healthy Low Carb Breakfast Hash, which uses butternut squash instead of the traditional potatoes. It’s the perfect dish for someone who loves a warm, hearty breakfast, and you can use it as a vehicle for all the veggies! It’s simple to make, too—everything is cooked in one pan (so saves on dishes).
Plus, this breakfast hash is incredibly versatile. You can switch out the ground turkey for ground beef, or tofu or chickpeas for my plant-based eaters, and use up any vegetable leftovers in the fridge.
This recipe is from my updated 8-week Lean and Clean Program for weight loss. The next course starts 01/11/2021, so sign up now to join me in kicking off 2021 with healthy habits that will help you feel and look your best.
• 1lb organic ground turkey
• 3 pasture-raised eggs
• 1/2 white onion, diced
• 1 zucchini, diced
• 1 butternut squash, diced
• 2 handfuls kale, roughly chopped
• 1 tablespoon coconut oil
• 1/2 teaspoon of garlic powder, onion powder, smoked paprika, Himalayan salt, black pepper
• Handful of fresh parsley, chopped[/vc_column_text][vc_empty_space][vc_column_text]
1. Preheat the oven to 350 degrees.
2. Heat the coconut oil in a pan and add the ground turkey. Cook for 10 minutes.
3. Add the onion, zucchini, butternut squash and seasonings. Cook for a further 5 minutes. Then add the kale.
4. Make 3 spaces in the pan for the eggs. Add the eggs. Then place the pan in the oven to cook for a further 5 minutes, or until the eggs are cooked to your liking. Garnish with fresh parsley to serve.
Substitute the ground turkey for tofu or chickpeas to make this a vegetarian-friendly breakfast.