Sun dried tomato chicken sausage with sauteed veggies

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This was ridiculously easy. Ridiculously tasty. If you have a Trader Joes near you, you can replicate this exactly. If not, the ingredients are so simple, any grocery store should have something similar.
You will need:
Sun dried tomato chicken sausage
Package of kale, brussel sprouts, cabbage and purple cabbage (TJs sells as a whole mixed package in the leafy greens section)
Yellow pepper
Olive oil
Seasonings to taste

1. Start searing your chicken sausage in a pan with a little bit of olive oil.
2. In another pan, heat up some olive oil, add your veggies and your seasoning.

Seriously, that is it. Once it is done cooking, plate it and eat it!

Now, you can make a lot or a little. It depends on how many people you are serving. The raw veggies that you may still have leftover will make a great salad.

Enjoy!!

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Baked Pumpkin Pie Pear

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This is the story of how a pear fell in love with Nikki’s Pumpkin Spiced Donut Coconut Butter.

It all began on a lonely table. Pear was sitting there waiting for his destiny, but he just wasn’t quite sure what that looked like. Meanwhile, Nikki sat in her cupboard knowing that today was her day to break out, open herself up to the world and share her glorious butter. Well, she found herself on the same table as Pear and the two instantly hit it off. A match made in kitchen heaven. Here are the sensational details of their hot romance:

1 tablespoon of the Coconut butter mixed with a splash of almond milk
2 Tablespoons of gluten free quick cooking oats
A drizzle of honey (or maple syrup if you are vegan)
Cinnamon and pumpkin pie spice

Preheat your oven to 350 degrees.
For the pear: You can leave the skin on or peel it, it’s up to you. Cut your pear in half and remove the center (the seeds and such). Scoop out a fairly large sized chunk of each half of the pear. Keep this, chop it up and set it in a bowl for your filling.

For the filling: First, warm up the coconut butter in the microwave for about 30 seconds. Next, add the almond milk and stir it up. Add this mixture and the oats to your diced pear. Season with cinnamon and pumpkin pie spice.
Next, place your pears in a baking dish or sheet and drizzle each half with some honey. Then add your filling to the center. Bake for approximately 25-30 minutes.
I made mine a la mode with some Almond Dream vanilla ice cream.

MMmmmmmmm…. Pear…

I hope you like this recipe. Click on the link for the coconut butter. It is delicious!

Enjoy!

Protein Breakfast Cookie

ImageGood Morning, world!! I love mornings that don’t involve an alarm clock. Unfortunately, this one did as I forgot to reset my phone alarm. Oh, hello, 4:10am! I wasn’t expecting to see you today. Thankfully,though, I can easily fall back to sleep. (I can pretty much sleep anytime, anywhere – just ask my family or roommates).

I have been playing around with simple ingredient cookies lately… as in, two or three ingredients. I first got the idea from my friend Gracie who writes Girl Meets Life. I started off with just bananas and oats and holy moly, were those cookies good! So, I started adding some other things to spice them up a little bit. I even did strawberry banana cookie. Yum!

Today, I made a chocolate, peanut butter protein cookie. I have a tendency to just throw things together without measuring, so this is an approximation. Here is what you shall need:

1 banana, mashed
1/2 cup of quick cooking oats (mine are gluten free)
3/4 scoop of chocolate protein powder (I used Garden of Life)
1 tbs of ground flaxseed
1 tbs of cacao nibs
1 tbs of dried currants (raisins will work, too)
1 heaping spoonful of peanut butter (I used chunky for this one)
a pinch of salt (if your peanut butter is unsalted)

I like to put mine in the toaster oven, I find it is quicker and more convenient for such a small batch. Set your oven to bake at 350 degrees. While it is heating up, mash your banana first and then add in all of your dry ingredients. Just stir it together, making sure to incorporate the peanut butter very well. It will start to form a ball/clump which actually makes it easier to transfer to your tray.
Line your tray with aluminum foil, wax paper or a silpat, if you have one. Roll your cookie into one big cookie or do a few smaller ones – totally up to you – and bake in the oven for approximately 20 minutes.  Once done, let it cool a bit and chow down like cookie monster. Actually, don’t do that. Most of his cookies end up on the floor. You’re going to want to enjoy every last bite of this.

**Now, my cookie was made without any added sweetener, but you are more than welcome to add some in if you like it a little bit sweeter. The banana and currants were totally enough for me.

This was such a filling cookie. It was exactly what I needed to start my day.

What are some of your favorite breakfast recipes?

As always, enjoy!!