- 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. Use a large baking dish — 9x13 works, but bigger is even better for roasting the cauliflower.
Place the feta in the center of the dish, surrounded by the roasted red peppers, canned tomatoes, cauliflower rice, and garlic. Season with a good pinch of salt and pepper. Roast for 30 to 40 minutes.
Remove from the oven and add the raw shrimp on top of the cauliflower rice. Mist lightly with olive oil, sprinkle with oregano, parsley, and a little more salt and pepper, and squeeze with lemon. Bake 15 more minutes, until the shrimp are opaque and cooked through.
Remove from the oven and mix in the chopped arugula, more fresh herbs, and a pinch of red pepper flakes if you'd like some heat.
- 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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