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“me”

Hey! I am Lisa.  Like all moms, I am in a constant state of trying to keep all the balls in the air without letting anything of importance come crashing down.  While in many ways women have it so much easier than our mothers, in other ways are lives are so much crazier, busier and more stressful. Our kids are in activities multiple days a week, and the activities are all over town, not just at their school. We have stressful jobs but still are carrying more than half of the load at home. We are taking care of aging parents while we are still raising our own children.   We put out the hottest fires first, which generally means we do not take care of ourselves, we skip the gym, we buy convenience foods, etc. 

I did not really start cooking until after college when I first moved out of the house.  Through my twenties I found a love of cooking not only for myself but for others. I loved having friends over for dinner parties.  I still love having people over for dinner but my meals have become so much more sophisticated than those early dinner parties. Through the years I have become quite the foodie and love playing with new flavors and food combinations. 

After the birth of my first child, I started my journey with “clean eating”.   However, my journey has been slow. Over the past ten years, I have been balancing my legal career, two kids, a husband who owns his own business, moving my family to a new state, and a host of other stressors. Early on I made small changes. But I never felt like I had the time to meal prep or the time to cook after a long day of work.  Most days my mantra was “Just keep swimming, just keep swimming.” 

  Today,  my family eats “cleanish,” which means we eat clean for most of our meals but we also incorporate some “worth it” foods into our lives.  That doesn’t mean I am always in the kitchen. I have learned to streamline my food shopping and cooking so that I am not constantly at the grocery store or in the kitchen. 

Welcome to my page where I will share with you my love of cooking with my pursuit to eat cleanish.

Lisa

"breakfast sausage"

"breakfast sausage"

During my first Whole 30, I scoured Pinterest for recipes.  I fell in love with so many of the recipes that I have been cooking them ever since. One of my absolute favorites is a super simple breakfast sausage by Jay's Baking Me Crazy.  I have adapted the recipe to accommodate my personal tastes.  While you can use ground turkey or ground chicken, I personally think the ground turkey tastes better.  Also, I enjoy the flavor of fennel and crushed red pepper flakes so I increase both to a full teaspoon of each.  All of the spices that go into the seasoning are listed in my post "the cleanish life starts with breakfast."

Recipe:

   1 pound ground turkey

   1 teaspoon sea salt

   1/2 teaspoon black pepper

   1 teaspoon sage

   1 teaspoon fennel

   1 teaspoon onion powder

   1/2 teaspoon garlic powder

   1 teaspoon crushed red pepper flakes

The breakfast sausage is a crumble and very versatile. You can incorporate it in omelettes, breakfast bowls, frittatas, etc. 

MEAL PREP:  When I make this breakfast sausage, I make two to three pounds at one time. I will use some in egg muffins, I will place a portion in a tupperware in the fridge to incorporate into omelettes and breakfast bowls during the week and I will place the remainder in ziplock bags in the freezer. The key to freezing is that it needs to be in a zip lock bag so that you can easily break off just as much as you need. If you store in a container in the freezer it is more likely going to freeze as one big block and it will be much harder to just pull out a little at a time.

 
 

I most commonly make the breakfast sausage as a crumble but I have also made patties out of the mix. First mix the seasoning with the turkey then form patties, like you would meatballs, then place in the oven for 15 to 20 minutes at 375 degrees.  The exact time will depend on how big and thick you make your patties. So be sure to check that they are done!

So how do I use this breakfast sausage?

 
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I love making frittata cups for quick and easy breakfasts or for my mid morning snack. I use this breakfast sausage crumble in my frittatas all the time.  Frittata cups are also a great way to use veggies that are leftover from dinner or just sitting in your fridge. 

Lots of people make frittatas in a big casserole dish, I prefer using cupcake pans because 

     1. they are more cooked through and less soggy 

     2. they are perfect little servings

     3. the kids can get in on the act and everyone can create their own flavor

Egg Mix:  Depending on your personal preference, you can use egg whites only, whole eggs or a combination of the two. 

My kids like the basic zucchini, breakfast sausage and egg white mini muffin that I do. 

 
When I spiralize zucchinis I put the scraps in the freezer to use for my frittatas. 

When I spiralize zucchinis I put the scraps in the freezer to use for my frittatas. 

 
Allow the zucchini to thaw a bit on the counter then chop it all up into little bits. The smaller the better.

Allow the zucchini to thaw a bit on the counter then chop it all up into little bits. The smaller the better.

 
 
Add breakfast sausage crumble to greased cupcake pans. I use coconut oil spray.

Add breakfast sausage crumble to greased cupcake pans. I use coconut oil spray.

 
Then add your toppings. This was just a basic with the sausage and zucchini, which the kids like.

Then add your toppings. This was just a basic with the sausage and zucchini, which the kids like.

 
 
One 16 oz container of egg whites is perfect for a 12 - cupcake pan. 

One 16 oz container of egg whites is perfect for a 12 - cupcake pan. 

 
Cook at 400 degrees for about 20 minutes. 

Cook at 400 degrees for about 20 minutes. 

 

Allow the egg muffins to cool in the pan long enough so they start pulling from the sides but remove after five minutes so they do not get soggy from the condensation. 

Favorite Egg Muffin Combinations:   

     Apples, cherries, cinnamon and sea salt

     Breakfast sausage and zucchini

     Prosciutto, tomatoes and spinach

     Spinach, tomatoes and onions

 

THE POSSIBILITIES ARE ENDLESS!
"deconstructed meal prep"

"deconstructed meal prep"

“nutty for nut butter”

“nutty for nut butter”