'Spring mix' greens tossed with sliced carrots, cucumbers, bell peppers, and chopped apples. Top with a simple dressing of olive oil and balsamic vinegar.
Sweet Potato Hash-browns
Peel sweet potato.
Shred it in food processor.
Cook it in a hot skillet with a small amount of coconut oil until they are soft with crispy edges.
Season with salt and pepper.
Sausage, sauerkraut, and peppers –
Chop 1 sausage into bite-size pieces and slice a bell pepper.
Cook all 3 ingredients in a hot skillet with a small bit of bacon grease until cooked through and hot.
CauliRice
Run cauliflower through a blender or food processor until it's crumbly and small – like rice.
Toss with a small amount of olive oil.
Roast it at 400°F until lightly browned and fragrant, about 20-25 minutes.
Make a large batch ahead of time and then just reheat as needed.
Bacon Balsamic Brussels Sprouts –
Leave out the dried cranberries, because it can be fairly difficult to find any that are sweetened with just fruit juice. Use a balsamic that is just vinegar, not sweetened with added sugars.
Pork Scramble
Take a few pieces of the leftover pork shoulder and chop up then add to some scrambled eggs, and toss in some diced onions and peppers.
