- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Preheat the oven to 350°F and coat a large rimmed baking sheet with nonstick spray.
Blend together the liquid aminos, cornstarch, ketchup, pineapple juice concentrate, honey, rice vinegar, arrowroot, Worcestershire, garlic, ginger, and pepper.
Arrange the bell peppers, red onion, and chicken on the baking sheet, pour the sauce over top, and toss to coat evenly.
Bake for 10 minutes, then remove and toss.
Sprinkle in the pineapple and return to the oven, cooking 7 to 10 more minutes, until the chicken is cooked through.
Remove and toss once more to coat in the sauce. Serve warm, over coconut rice if desired.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
Want this on your weekly plan?
Add recipes to your menu, get an organized grocery list, and cook with step-by-step instructions in my meal plan app.