I’ve not been blogging much lately…could you tell? I’ve had to come to terms with the fact that I am NOT a food blogger. The photographer in me struggles with this. I want to stage my photos perfectly, take them with my fancy professional camera, edit them in my fancy professional software, then add them to a witty and engaging blog post that will have you all begging for more.
Obviously, that hasn’t happened. 🙂 I stopped posting any of my new creations to the blog because I simply didn’t have the time to do it in a way that was up to my standards. I’m over that now. I want to share the ideas and recipes I’m coming up with so that you can see how delicious eating healthy can be! So, you get my crummy cell phone pics and nothing too super fantastic on the literary end…but you do get some really delicious recipes. 🙂
I’ve been loving my breakfasts lately. Something about fall and cooler weather makes me want warm food first thing in the morning, so I save my Shakeology for a mid-morning snack or lunch time. This breakfast in particular felt a little naughty, but it was so, so good!
I found this chicken sausage at my grocery store recently and had to try it. I’m usually pretty conservative when it comes to meat and replacing something amazing (bacon, sausage) with an imposter (turkey bacon, anyone?). But something about the sweet apple and Vermont maple had me begging to try this. It’s SO delicious! It’s a little heavy in calories at 160/sausage, but they are HUGE so I only use half of one.
I start by sauteing the sausage (sliced) with whatever veggies I have on hand. Today it was bell pepper, green onion, and a bit of cauliflower. When the sausage is cooked and veggies are tender I add the eggs with some pink Himalayan salt and pepper, and just give it a bit of a scramble. It turned out DELICIOUS! And at just 300 calories, it’s NOT a bad way to start my day. I added a grapefruit on the side, broiled with a bit of cinnamon and nutmeg. So yum!
Sausage Egg Scramble
1/2 chicken sausage, sliced
1/4 cup bell pepper, chopped
1 cauliflower florette, chopped
1 green onion, sliced
2 medium eggs
pink Himalayan salt & pepper, to taste
2 TB salsa verde
Saute sausage and vegetables. Add eggs, salt, and pepper to taste; scramble slightly. Cook until egg is done, serve warm topped with salsa verde.