Thanksgiving Leftovers for Breakfast – Turkey Sweet Potato Hash

<Thanksgiving Leftovers for Breakfast. Egg, Sweet Potatoes, Turkey

Disclaimer: This recipe is completely my own, but I was just so oddly hungry the morning after Thanksgiving that I forgot to take a picture of it (gasp!!) So I am borrowing an image from abc.com of a very similar recipe called “Daphne Oz’s Turkey Sweet Potato Hash” (click here to see it), and an image from howsweetiteats.com, shown above, (found here). The rest of the recipe below is my own.

What to do with all those leftovers? Eat them of course! My family hosted the feast this year so we were left with all of the turkey, some stuffing, and my favorite: the yams! While we were going to have Thanksgiving #2 that night, I couldn’t wait and had to have some delicious leftovers in the morning as well. So what’s the best way to turn dinner into breakfast? Add egg!

Serving sizes: think 1 large spoonful of each per person, and 1 egg per person

  • eggs
  • turkey
  • yams
  • bread roll optional)
  • gravy (optional)

Heat up your skillet medium heat. Add turkey and yams. Crack an egg over it, I used one egg and one egg white. Allow egg to cook through, approx 2 mins. Serve with roll and gravy on the side (optional). Perfection in your mouth, just like last night but this time without the crowded room and prolonged wine buzz.

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Crepe that’s good!

My mouth is watering just looking at these delicious crepes.  For your convenience I will begin with the WHAT and HOW to make them for immediate Crepe Action! I will follow-up with the WHO WHERE and WHY.

crepe

What’s in a Crepe?

Crepes, with Savory Veggie Filling. Makes 10.
Prep Time, 10 minutes
Cook Time, 10 minutes
Eat Time, Priceless

Ingredients:

Crepe:

  • 2 eggs
  • 1 cup almond milk
  • 1/4 cup water
  • 1 cup whole grain flour (see organic section)
  • 2 tbsp stevia
  • 3 tbsp melted butter
  • a dash of sea salt

Filling:

  • 1 onion
  • 6 mini peppers or 2 bell peppers
  • 2 cup chopped mushrooms
  • 1 cup spinach
  • a dash of sea salt
  • 2 tbsp blue cheese

HOW It’s Done:

Crepes: Combine liquid ingredients, whisk until smooth. Combine dry ingredients. Mix together, stir until batter is smooth. It should be thin like cake batter. Prepare to make crepes with large spoon and hot griddle or frying pan. Lay a spoonful of batter onto center of pan. With the back side of the spoon immediately spread batter outward in a circular motion to create flat circle, approx 7″ diameter. Wait for entire surface to bubble and flip.

Filling: Chop all vegetables into chunky bite size pieces. Toss into hot griddle with 1 tbsp oil. Add salt. Stir until onions are transparent. Stir in blue cheese before serving.

To serve, place a large spoonful of filling across center of crepe. Roll. Repeat.

crepestir frycrepe

The Story:

It was a Saturday morning, I was rather hungry from last night’s festivities… but the typical greasy breakfast would not do my body any good. There is no excuse to eat greasy food when you can avoid it, and I’ve been doing so well sticking to my hearty & nutritious diet!

So I opted to making healthy crepes. This enabled me to have ALL the joys of cooking breakfast, AND the joys of eating it, WITHOUT feeling guilty afterwards.

But crepes aren’t healthy!? OH CREPE! At least not when you use pounds of sugar and flour and butter and milk…

I swapped flour for a whole wheat option, used stevia instead of sugar, and unsweetened almond milk.

The rest was simple, I tried to follow a recipe but let’s be realistic, that’s not gonna happen. Instead I just eye-balled the ingredients like a mad man and mixed it all together until I had a creamy batter.

Most people making crepes will tell you to follow all the ingredients and set it aside so the batter has time to settle and the bubbles time to pop… I say whatever. I’ve made crepes the “right way” and I’ve made them “my way” and they look the same and they have the same texture. They also both get gobbled up in a matter of minutes.

The only real trick I’ve learned when crepe making is the technique in ladling the batter onto the griddle or frying pan. You must work quickly and intentionally. You cannot ignore the crepes at this point. Use a large round  spoon to scoop up the batter and lay it onto the griddle. I already told you how to spread it out in a circle. Be sure you fill in any little gaps, and remember thin is key. If your batter is too thick it will not spread well and you will have pancakes (which is fine if you love pancakes!) A thick batter has a simple fix: add more liquid (almond milk or water).

This is just my way of cooking crepes. I am also excited about all the other savory variables I can add to the center, next time I make this recipe. Ham and cheese are the most common, but adding veggies never hurt nobody! Just think: what would you like in a sandwich? And work from there. The French might hate me for straying from the original plan, but this is America – I do what I want! To make this recipe as healthy as possible, eat less crepes but fill the one or two you are having with more filling and eat them like tacos. The healthier you get, the less crepe you get – but the less crepey you’ll feel! *ba-dum-CH!*

For more healthy recipes check out my health food column here. Click the images above to repin!  Share this recipe with your friends with the buttons below. But most importantly, MAKE IT for them!

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Kale Banana Nectarine Smoothie, with Love

Green smoothies are one of my favorite foods, why? because they make Kale taste really really good.

Screen shot 2013-06-17 at 12.05.10 PM

This recipe makes two cups, and at only 131 calories per serving this is enough for your breakfast (all of it for 262 calories), or split it in two and share as a snack!

DSCN9212

What you need

  • 1 ripe nectarine
  • 1 ripe banana
  • 1 cup kale (I use 3 stalks)
  • 1 cup unsweetened coconut milk
  • 1 cup crushed ice
  • 2 ripe strawberries

Blend! Any blender will work just fine, 2 minutes of blend time should do the trick, pulse the blades at first to get the ingredients small enough to mix. If the kale pieces still look to big, blend again.  The drink should be a light green with purple and green freckles.

To top it off, I cut strawberries into hearts (cut the stem out in a V and chop the strawberry lengthwise). Use a knife to insert them into the drinks and flatten them against the glass.  This tactic is not only cute, but might still turn on those who do not prefer “freckled” beverages 😉

Nutrition facts retrieved from MyPlate at livestrong.com

http://www.livestrong.com/myplate/#fitness/bicycling-12-14-mph-leisure-moderate/

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