1 1/2 chicken breasts, frozen
1 1/2 precooked Italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie’s Organic)
1-2 tsp Tabasco sauce (or more… or less… depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water

1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Sauté onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, Worcestershire, Tabasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.

Faux Rice
*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.

Sausage Stir-fry Breakfast

1-2 Tsp Olive Oil
½ Cup diced onion
½ lb sausage (no nitrates)
4 cups spinach (or other greens)

Add olive oil to skillet. Heat over medium. Add diced onions, sauté until soft. Add sausage, cook until brown. Add greens, reduce heat to medium low and cover. Serve when greens are wilted and soft. May also top with 1-2 eggs over easy or salsa.

Peach and Pecan Scramble

1 tsp olive oil
½ peach diced (or apples)
2 tbsp chopped pecans (or walnuts)
2 eggs
1 tbsp unsweetened applesauce
1/8 tsp cinnamon

Heat olive oil over small skillet, medium heat. Dice ½ ripe peach and chopped pecans. Add peaches and pecans to skillet. Stir-fry 2-3 mins until peaches are softened a bit. Crack eggs into a bowl, add applesauce and cinnamon and beat well. Add to skillet, mixing often. When eggs are set, serve and enjoy!

Quick Pancakes

4 eggs
1 cup unsweetened applesauce
1 cup nut butter (NOT peanut butter)
½ tsp cinnamon
½ tsp vanilla

Mix together. Cook on griddle.

Sweet Potato Hash

½ lb bacon cut into ¼ inch strips
2 med onions chopped
1 large red bell pepper cut into strips
2 pounds sweet potatoes, peeled and cut into ½ inch cubes
1 tsp chopped thyme

Cook bacon in nonstick skillet until crisp. Transfer to paper towel, reserving fat in skillet. Add onions, bell pepper, ½ tsp salt, ½ tsp pepper to skillet and cook until veggies are softened. Stir in potatoes and ½ tsp salt. Cook covered until potatoes are tender and starting to brown (10-14 mins). Stir in thyme and bacon, and salt and pepper to taste.

Breakfast Hash

1 small butternut squash, peeled, seeded and diced
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil

1. In a skillet over medium heat, sauté onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.


1 small sweet potato
3/4 cup raw almond butter
2 eggs
1/4 c water
1/2 very ripe banana

1. Cook sweet potato (I peeled and diced mine then boiled it until knife tender).
2. Combine all ingredients in a blender and blend on high speed until thoroughly combined.
3. Cook on skillet over medium heat. (Flip pancakes when batter begins to darken).

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