Tipps in the Kitch

Whole 30 Breakfast Skillet for One

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Getting in the breakfast making routine can be tough, but it’s SO worth it!  This Whole 30 Breakfast Skillet for One is my new favorite because it’s easy to put together and also super healthy allowing me to start my day off with a bang.

Whole 30 Breakfast Skillet for One

I made this for one because often times Alessandro is out the door before I make breakfast, however, this recipe is super easy to double!




Simply start by dicing your sweet potato and onion so you can get that cookin’.  Next, chop up some garlic and toss it in along with your broccolini and spices. Cover and cook for a few minutes to let those veggies soften up a bit.  We are getting close– now just make a little hole in the sweet potato mixture, crack in your egg and let that baby cook.  Once the egg whites are set, garnish with avocado and jalepeno and dig right in!  I could seriously eat this every morning.  It’s also Whole 30 Approved which is always amazing!

Whole 30 Breakfast Skillet for One

Have a wonderful Friday!!!

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Whole 30 Breakfast Skillet for One

Whole 30 Breakfast Skillet for One

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 1 1x
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Ingredients

  • 1 T avocado oil
  • 1/2 sweet potato, peeled and diced into 1 inch cubes
  • 1/4 yellow onion, diced
  • 1 glove garlic, minced
  • 3 pieces of broccolini
  • 1 egg
  • 1 tsp favorite spice blend (I used Gaby’s Go To Blend from Williams Sonoma)
  • Salt and pepper, to taste
  • Avocado and jalepeno, for serving

Instructions

  1. Heat oil in a medium sized cast iron skillet over medium heat.
  2. When oil is hot, add onion and sweet potatoes; cook for 4-5 minutes, stirring occasionally.
  3. Add broccolini, garlic, and spices, stir together, cover and cook for 3-4 more minutes.
  4. Make a little hole in the sweet potato mixture with your spoon and drizzle in a small amount of oil just to keep the egg from sticking.
  5. Crack in the egg and cook for about 4-5 minutes, or until the egg whites are set.
  6. Garnish with fresh jalapeños and avocado and dig in!
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Sweet Potato and Chorizo Hash

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Sweet Potato Chorizo Hash

Fresh off the skillet, this Sweet Potato and Chorizo Hash is sizzlin’ and SO good. All made in one skillet, it’s quick and easy to whip up and is seriously so yummy. It serves 4, but makes great leftovers if you don’t have enough people or room in your belly to top it off. 🙂 Now I’m off to meet my dads new puppy and I can’t even wait! Have a great Saturday!




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Sweet Potato and Chorizo Hash

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Ingredients

  • 3 T olive oil
  • 8 oz Mexican chorizo
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 jalepeno, seeded and diced (use a whole jalepeno if you like more spice)
  • 1/2 white onion, diced
  • 4 cloves garlic, finely diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • dash of cayenne pepper
  • 2–4 eggs
  • 1/2 avocado, sliced
  • Cilantro, as garnish

Instructions

  1. Heat a tsp of oil in large cast iron skillet over medium high heat. When skillet is hot, add chorizo and cook, breaking up with the back of your spoon until brown and crumbly. Transfer to a paper towel lined plate.
  2. Using same skillet, add 2 T oil and reheat over medium heat. When hot, add onion and garlic and cook for 1-2 minutes. Now add sweet potato, bell pepper, jalepeno, and spices; stir to combine and cook for 7-10 minutes, or until sweet potatoes are tender.
  3. Add chorizo back to the skillet and toss to combine. Using your spoon, create 4 holes in the chorizo mixture and spray each hole with cooking spray. Crack the eggs in, season with salt and pepper and cook for 4 minutes. Cover the skillet and cook an additional 4 minutes or until egg whites are set.
  4. Garnish with cilantro, avocado and dig in.
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Turkey Taco Lettuce Wraps

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Taco Tuesday, Y’ALL! Only difference is this week’s Taco Tuesday is gluten-free and whole 30 approved- woop woop!  I’ve really been going to town lately on all of the treats, and although I do believe you can have everything in moderation, I’m going to bring it down just a few notches.  During the week at least!  These Turkey Taco Lettuce Wraps are perfect for a low-carb dinner or even Lunch meal prep.

Turkey Taco Lettuce Wraps

Our life has been a whirlwind lately, so I’m all about easy meals right now- the easier the better! We close on our house this coming Friday and the construction begins shortly after, so I’m in the process of picking out all of the things for the house, but most importantly my, or our ;),  new kitchen:(backsplash, countertops, hardware, floors, etc.!) It’s going to be so much fun, but also just a tad overwhelming! I’ll be sharing lots of before and after pics with you guys too, so don’t you worry.

Anyway, this meal is perfect for busy nights, and so delicious!  Alessandro topped his with crumbled tortilla chips to make it into a taco salad, and he loved!

Enjoy my friends!!!

Turkey Taco Lettuce Wraps

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Turkey Taco Lettuce Wraps

Turkey Taco Lettuce Wraps

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 3-4 1x
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Ingredients

FOR THE TACO MEAT:

  • 1 lb ground turkey
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • dash of cayenne
  • 1/4 c chicken broth
  • Salt and pepper, to taste

FOR THE LETTUCE WRAPS:

  • Romaine, washed well and set on dish towel to dry
  • Tomatoes, for topping
  • Red onion, for topping
  • Avocado, for topping
  • jalapeños, for topping
  • Cilantro, as garnish
  • Lime wedges, for serving
  • Salsa, for serving

Instructions

  1. Heat Olive oil in a medium sized non-stick skillet over medium high heat. When oil is hot, add turkey and cook, breaking up with the back of your spoon until fully cooked and crumbly.
  2. Add onion, garlic, and spices; stir and cook another 2-3 minutes.
  3. Add chicken broth and let simmer for an additional 5 minutes or so.
  4. Spoon taco meat into each romaine cup followed by desired toppings.
  5. Enjoy!!
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Sweet Potato Breakfast Hash

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Sweet Potato Breakfast hash is one of my all time favorite things to make ahead and eat for breakfast throughout the week.  It’s SO nice waking up and having a healthy and delicious breakfast waiting for you.  Simply roast the cubed potatoes with onion, bell pepper, and spices, and either serve immediately or store in an airtight container in the fridge for up to 5 days.  If you are prepping ahead, just re-heat the sweet potato mixture and fry up an egg and you’ll be ready to roll!  I like serving with fresh cilantro, jalepeno’s, and a side of salsa, however, its also super delicious with Frank’s Buffalo Sauce or any other hot sauce of choice.

Enjoy!

Sweet Potato Breakfast Hash




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Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
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Ingredients

  • 3 T olive oil
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fried Egg, for serving
  • Cilantro, as garnish
  • Salsa, for serving

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper or foil.
  2. Toss sweet potatoes with olive oil, onion, bell pepper, and spices so that all pieces are evenly coated. Spread evenly onto baking sheet and bake for 25-35 minutes, until a fork inserts into the potatoes easily.
  3. Serve with a fried egg, fresh cilantro, jalepenos, and a side of salsa.
  4. Store in the fridge for up to 5 days.
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Whole 30 Sweet Potato Shepherd’s Pie

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Say hello to the most delicious Whole 30 Sweet Potato Shepherd’s Pie.

Whole 30 Sweet Potato Shepherds Pie

I’m not gonna lie, I was the least bit thrilled that today was Monday yet again.  Why do the weekends have to fly by so incredibly fast?  I’m a strong believer that 3 day weekends should be a regular thing.. Don’t you think the world would be a better place? A gal can only dream…But hey, we’ve almost made it to Tuesday, which is one day closer to hump day.

The good news is, however, I have a lot of delicious meals on the horizon that I’m so excited to share with you guys.  Like this Whole 30 Sweet Potato Shepherd’s Pie.  When we attempted Whole 30 last Spring, this was one of the first meals I made, and I literally had no idea I would love it THIS much.  I say attempted Whole 30 because we weren’t exactly successful…. we definitely followed it during the week, but we were traveling a ton that month and had numerous weddings/events to attend, so it made it nearly impossible since quite a few of the meals weren’t up to us.  I learned so much though, and would definitely consider doing it again one day.

I want to eat this Sweet Potato Shepherd’s Pie all day, every day, forever.

Okay, that might be extreme, but it’s pretty much amazing, and Alessandro totally raves about it, too.

The key to that oh-so-fluffy sweet potato mash is roasting the potatoes beforehand. Toss the potatoes in olive oil and generously season with salt and pepper and spread them around on a parchment paper lined baking sheet.  Roast at 400 degrees for 25-35 minutes, or until a toothpick inserts easily. Now, toss those cute little cubes with a few T of Ghee (or butter if you aren’t going the Whole 30 route), and blend em up! Trust me, you will want to eat it straight out of the blender with a spoon, but please don’t.. Save it for the real deal- it’s so worth it.

The beef mixture can be made ahead of time if that’s more convenient with your schedule, just store it in the fridge until your ready to assemble, but keep in mind you may need to bake it a few additional minutes.

Pictures truly don’t do this meal justice, so please trust me on this one! I plan on making it again soon and am bound and determined to get a pretty pic, so stay tuned.

Whole 30 Sweet Potato Shepherds Pie
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Whole 30 Sweet Potato Shepherd’s Pie

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4–5 1x
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Ingredients

  • 3 sweet potatoes, peeled and cut into 1 inch cubes
  • 1 lb grass-fed ground beef
  • 3–4 T Olive Oil
  • 3 T Ghee
  • 1 yellow onion, diced
  • 1 large shallot, finely chopped
  • 5 cloves garlic, minced
  • 1 green bell pepper, finely diced
  • 2 carrots, cut into small pieces
  • 1/2 T chipotle chili powder
  • 2 1/2 T chili powder
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp italian seasoning
  • 1/4 tsp oregano
  • 1/3 c tomato paste
  • Chopped parsley, as garnish

Instructions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper and grease a large cast iron skillet.
  2. Toss sweet potatoes with 2-3 T olive oil, 3/4 tsp salt and 1/2 tsp pepper. Place onto parchment lined baking sheet and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
  3. Meanwhile, heat remaining 2 T oil in a large skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 8-10 minutes, stirring every few minutes, until carrots are tender.
  4. In a separate skillet, brown the beef until totally browned and cooked through. Add to onion mixture.
  5. Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
  6. When potatoes are done roasting, add to blender or food processor with Ghee and pulse until smooth & creamy. Set aside.
  7. Option to leave beef mixture in the cast iron skillet and cook in that, otherwise, transfer to a greased casserole dish.
  8. Spread sweet potato mash over beef mixture, and using a large spoon, create peaks in the mash.
  9. Bake covered for 15 minutes, uncover and bake an additional 20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.
  10. Garnish with fresh parsley and serve.
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