This vegan take on the classic Middle Eastern dish is so simple to make and full of warming spices, satiating plant-based protein, as well as a subtle kick thanks to the addition of mild Harrisa pepper sauce and complete with a side of thickly cut bread for dipping and scooping — YUM!
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!
A breakfast that will take you back to your childhood! Use your favorite gluten free bread, and bake these along with sausage.
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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.
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.