I try to pair my breakfasts and lunches to complement one another. When I have a salad for lunch, I try to pack something heartier for breakfast. When I eat something denser or higher in carbs, such as a sweet potato or rice, I do a yogurt or smoothie for breakfast. Today’s pairing is sausage sweet potato egg scramble for breakfast, and berry spinach salad for lunch.
BREAKFAST: Sausage, Sweet Potato & Egg Scramble
This is one of my very favorite breakfast meals. It’s a variation on my egg scramble from my last prep. In this version, sweet potatoes and maple sausage pair well with savory eggs and red bell peppers. I was a little worried how the sausage and eggs would reheat, but no problem whatsoever. Ever had one of those Jimmy Dean Sausage Bowls? Consider this a cheaper, and much healthier version. While I love the taste of the maple sausage, I do want to try using turkey sausage next time, instead.
What you need (4 portions):
- 1 lb maple flavored breakfast sausage
- 1 sweet potato, peeled and cut into 1/2 inch squares
- 1 red bell pepper, chopped
- 6 eggs, scrambled (with milk, salt & pepper)
- 1/2 tsp cinnamon
- 1/4 tsp marjoram
What you do:
- Bring medium pot of water to boil. Add sweet potatoes, reduce heat to medium/high and cook ~7 minutes.
- In a large, greased skillet, cook sausage on medium heat until browned.
- Drain fat from sausage, discard.
- Add red pepper, cinnamon and marjoram. Cover and simmer on medium ~5 minutes.
- In a separate pan, cook scrambled eggs until light and fluffy.
- Combine eggs, sweet potatoes, and sausage mixture.
LUNCH: Berry, Walnut & Chicken Salad
This is one of my go-to mason jar salads. It uses simple ingredients that I normally always have on hand. I bought a big bag of walnuts at Costco a few weeks ago and I swear it’s going to take me 5 years to go through them all! I use measurements like “handful” for this recipe, because it’s really up to you how much of each ingredient you want to add.
What you need (1 portion):
- Handful walnuts
- Handful blueberries
- Handful strawberries, chopped
- ~2 tbps strawberry vinaigrette dressing
- Handful blue cheese
- ~2 cups spinach
- ~1/2 cup shredded chicken
What you do:
In the mason jar, layer your salad in this order:
- Blue cheese
Just shake it up and eat straight from the jar or pour on a plate! Having the dressing at the bottom keeps the produce from getting soggy, and the mason jars keep everything fresh all week long!