The perfect fall hash with steak, sweet potato, and apples with thyme and sage.
A sweet vegan treat for snack time! These baked double chocolate donuts are made healthier by using oat and almond flours.
This hearty breakfast casserole layers potatoes, sausage, and tons of veggies. Slow cooking the casserole leaves the eggs moist, making this casserole perfect for freezing and reheating.
Delicious, plant-based Quinoa Stuffed Sweet Potatoes are meal prepped 3 ways for a week’s worth of easy meals full of flavor, nutrition, and variety! Gluten-free. Low fat. High-protein options.
Snack boxes served breakfast style with hard-boiled eggs, sweet potato, avocado, and fresh berries.
You’ll love how moist and flavorful these bacon wrapped omelets are! The bacon crisps around the edges and keeps these Whole30 baked omelets from drying out while baking. Serve with a massaged kale salad for a veggie and protein packed breakfast.
Easy gluten free breakfast combining sweet potatoes and fluffy scrambled eggs. Top with hot sauce and avocado for the ultimate breakfast combo.
Gluten-free coffee cake with a cinnamon twist and an easy coconut butter glaze.
Gluten free French toast made with egg whites served with an easy blueberry compote!
These simple breakfast burritos are packed with all the essential flavors, but wrapped up in sturdy greens. If you haven’t tried collards before, you’re in for a real treat. They offer the ease and portability of a sandwich, but are lower in calorie and more nutrient dense.