Kitchen Adventures with Coach Gen || Easy Breakfast Hash

Happy Hump Day! It’s mid week and we are clawing our way to the weekend! I’m excited to be writing to you guys right now because this is usually where we start to slip in our week when it comes to nutrition. Tell me I’m wrong…

Many times, the cycle goes something like this:

Friday/Saturday  – It’s the weekend! It’s cheat day(s)! I have all these social events! My mom is in town and she’s cooking! Etc….

Sunday – Man… I ate so much junk this weekend. I’m going to clean it up this week. Commence Operation Meal Prep!

Monday/Tuesday – Eating pretty well. It’s nice to have food available and it’s much better than if I eat out. I’m doing great!

Wednesday – Hmm… Chicken breast again..? (Or maybe) I only prepped enough for a couple of days. It’s a busy day, maybe I’ll just grab a quick bite today.

Thursday – I didn’t prep anything else.. I’ll just grab a quick bite again today…. “Yeah, can I order a pizza for delivery?”

And we’re back to the weekend binge!

Now, that is not EVERYONE, but if that sounds at all like you, I want you to know you’re not alone! I still find myself here from time to time, but over the last few years (Yes, that’s how long it took me to get the hang of things) I’ve come to not only appreciate, but rely on my meal prep game. This post will be a bit longer because I want to tell you how the process developed for me so you can see that if I can make this happen, literally any other person can. Bon Appetit!


So let’s rewind a few years. Y’all I was never good at cooking. What I really mean to say is, I was terrible. I’m about to impress some of you here. You ready? I once managed to set off smoke alarm while boiling water. But, I started practicing. I’d make a meal once or twice a week, choke it down, and try something else the next week. Just like anything else, it takes practice. I wouldn’t say I’m a pro by any means, but I’m pretty good and I’ve gotten to the point where I don’t always need a recipe. I’ve learned enough and developed enough skill to make healthy & tasty meals to get us through the week.

In the beginning of my meal prep days I kept it simple. 5 days of chicken breast and veggies got boring pretty quick so I started playing with different spices, different ways of cooking the veggies. I got a little more complex with from scratch sauces and slaws…  Now I’m at the point that I try to make 2-3 brand new dishes each week that are sometimes complex, but sometimes only seem that way. We don’t eat strict Paleo, Zone, or any other “diet.” We eat as much clean and unprocessed food as possible. We indulge from time to time. We move our bodies, hydrate, and sleep to balance it all out.

Meal prep days aren’t easy, but they are well worth it. I’ve come to really enjoy cooking and it keeps Tim and I eating well through the week. I prep 2-3 different lunch options, a breakfast option, have a couple of healthy snack options ready, and then I can cook dinners or we have left overs throughout the week.

The thing I struggled with the most when I started trying to prep was breakfast so that’s where I’m starting with you guys. I wanted to share this SUPER simple breakfast prep option with you so you can have something ready to grab in the morning and start your morning out well. This usually lasts Tim and I 3-4 days (6-8 meals total).

Much of what I make anymore isn’t a direct recipe. I’m just winging it and making it work so I’ll share what I do and you can take it knowing that these are flexible options!

Easy Breakfast Hash: 2 TBSP Coconut oil (add as needed when adding kale)
1 large butternut squash – peeled and cubed (you can also buy pre-cut at HEB to keep it easy)
1 large head of kale or appx: 3/4  of a 4 oz. bag chopped with thick stems removed
1/2 medium sized red onion
1/4 cup pine nuts
1/2 tsp smoked paprika
Salt & Pepper to taste



Heat 2 TBSP oil in a large skillet (the bigger the better for when you’re adding the kale). Saute’ the onion and butternut squash until the onions begin to turntranslucent and the squash begins to soften. It will turn a bright, beautiful orange!

Add the paprika (more if you like) & pine nuts and stir for about a minute

Begin folding in your kale. You may have to do it in chunks. It will shrink as it cooks. Don’t let the kale get too dry. This is where you’ll start adding in a little more coconut oil as needed. Don’t go crazy though, it shouldn’t be “wet.”

Cook until kale is a rich green color and has softened some.

Serve with your choice of sausage, bacon, hard boiled or fried eggs and some fresh avocado! This week I packed the meals with 2 hard boiled eggs along with both bacon & sausage. This meal keeps well and reheats well for a filling breakfast. Enjoy!