Greek Yogurt W/ Gluten-Free Granola and Berries

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This breakfast was created from leftover ingredients in my fridge and pantry. I knew I needed to use these items or risk them spoiling. This is an example of how sometimes the simplest creations can be colorful and full of flavor.

What you’ll need to get started:

Ingredients

3/4 cup Greek yogurt
3/4 cup assorted berries (I used blueberries, blackberries, strawberries and raspberries)
1/4 cup gluten-free granola or granola mix

Directions

  1. Measure out 3/4 cup Greek yogurt in a bowl.
  2. Add 3/4 cup of assorted berries.
  3. Top with granola when you’re ready to enjoy this recipe.
  4. Mix and serve.

This recipe makes 1 serving.

Cajun and Jalapeño Potato Hash

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Yum! This dish was created out of pure creative necessity. I opened my fridge and saw that my spinach and mushrooms really needed to be depleted, otherwise I would risk them going bad. I also had some jalapeños that were left over from a previous recipe. I hate food waste, so I immediately thought, “How could I put these together?” I love breakfast “bowls.” I’m not someone that needs my food separated. If anything, I feel each ingredient enhances the flavor of every bite. I decided to grab a potato and go to work. This recipe was made for myself, so it can be doubled and so on for more people.

I’m all about simple recipes. This hash is very easy to make if you have a little time in the morning or on the weekend. What you’ll need to get started:

Ingredients:

1 potato cubed (I used a red potato)
2-3 cups of spinach
2/3 cup chopped mushrooms (I used white mushrooms)
1/3 cup chopped red onion
1/2 jalapeño chopped
1 tbsp olive oil
1 tsp Cajun seasoning
salt and pepper to taste
optional: 1 egg or 1/3 cup chopped bacon

There are so many variations to this recipe to suit your dietary needs. It’s important to highlight that this dish can be made vegan, vegetarian or for our carnivores out there. Heck, if there aren’t enough veggies to suit your liking, you could even add fresh peppers or broccoli to this dish. Spice isn’t for everyone either. You could easily remove the jalapeños to tone down the heat level or substitute the Cajun seasoning with herbs. Whatever you chose, this dish is hands down amazing!

Directions:

1. Add oil to fry pan and heat over medium.
2. Add cubed potatoes to the pan with 1tsp of Cajun seasoning and salt/pepper to taste. Stir occasionally to ensure the oil and seasonings are evenly spread throughout the potatoes. If you’re going to add bacon, I recommend adding it during this step.
3. Once the potatoes are browned, add the red onions, jalapeño and spinach to the pan. Stir occasionally to ensure the seasoning and oil coat your veggies!
4. When the spinach starts cooking down (you’ll see it shrinking) add the mushrooms.
5. Remove from heat and transfer to a bowl to serve. Top with egg if desired.

This recipe serves 1.