- 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 400°F.
Make the sauce: heat the soy sauce, sweet chili sauce, honey, garlic, and ginger in a small saucepan over medium heat and bring to a boil. Reduce heat and simmer, whisking occasionally, until thick and bubbly. Remove from heat.
Spread the chicken and chopped vegetables on a sheet pan coated with cooking spray, season with salt and pepper, and drizzle with half the sauce (reserving the rest). Toss to coat and bake about 20 minutes, tossing halfway through, until the vegetables are tender and the chicken is cooked through.
Drizzle with the remaining sauce and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa.
- 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
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