Italian sausage frittata

You can make a frittata a million different ways. I change up the protein and veggies every time I make a frittata based on what I have on hand. This variation uses Greensbury Market Italian sausage, zucchini, and hash browns. During the summer, serve with fresh sliced tomatoes and my Romesco.

The key to this frittata is browning the hash browns first. This will give a good base for your other ingredients to sit on and browning the hash browns adds so much flavor. Don’t skip this step. I usually start the hash browns while I prep the other ingredients.

If you give this recipe a try, please come back and leave a comment. Your feedback is greatly appreciated!

Hash Brown Frittata

1 bag hash browns, thawed
2 T ghee or olive oil
½ t salt
½ t pepper
2 italian sausage links, cooked and sliced
2 zucchini, shredded or finely chopped
12 eggs, whisked
Chives, chopped

Top with
Basil or chives


Preheat oven to 400 degrees

Spray a 9X13 pan with olive oil or avocado oil
Place hash browns in 9X13 pan, drizzle with ghee or olive oil, salt and pepper and mix
Bake hash browns for 30-35 minutes, until lightly golden

Remove pan from oven
Reduce oven temperature to 350 degrees

Top hash browns with zucchini and sliced Italian sausage
Add whisked eggs
Bake for 25-30 minutes until egg mixture is set
Top with fresh herbs

Use your favorite sausage and veggie combo and top with salsa, romesco, or avocado. This is a great way to have breakfast prepped for the week. It is great reheated.

Whole30, Paleo, Dairy Free, Gluten Free, Breakfast, Brunch

taco salad

Taco salad is one of our family favorites. We often use ground chicken or beef to make taco salad depending on what we have on hand. You can get great ground meet from Greensbury Market, check them out. This took me less than 15 minutes to make and was a perfect weeknight meal. I always like to make extra to have throughout the week for lunches, another dinner, or even switch it up and use the taco meat to make a breakfast scramble.

I love the crunch from the pumpkin seeds. If you want an alternative to tortilla chips, this is a great option.

Taco Salad
Serves 4
Prep time: about 5 minutes
Cook time: about 10 minutes

• 1 pound ground beef
• Your favorite taco seasoning, I used Siete taco seasoning
• 2 T light olive oil or avocado oil
• 1 large bag of salad mix
• 1 pint cherry tomatoes
• 1 avocado, sliced or cubed
• 2 limes, cut in quarters
• 4 T roasted and salted pumpkin seeds
• Your favorite salsa
• Cilantro, chopped, optional
• 1 jalapeno, sliced, optional


  1. In a skillet, heat oil over medium high heat. Add ground beef and cook through.
  2. Add seasoning and cook for 2 more minutes, add up to 1/2 cup water if there is no oil left in the pan.
  3. In a bowl, build your salad.
  4. Layer salad mix, cherry tomatoes, taco meat, pumpkin seeds, avocado and salsa.
  5. Optional: Top with lime, cilantro, and jalapenos.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Lettuce Wrap fish tacos

When I originally received my shipment from Greensbury Market, I intended on using the cod for a Whole30 version of Fish and Chips. That is still on my list of recipes to create, but I was craving fish tacos and had the ingredients I needed to create this Whole30 version. This took me less than 15 minutes to make and was a perfect weeknight meal. If you have not tried fruit on your fish tacos, do not be afraid. You will love it! If nectarines are not available or in season, use a mango.

PS…You may need extra napkins when eating your lettuce wrap tacos, this may get messy.

Lettuce Wrap Fish Tacos
Serves 2
Prep time: about 5 minutes
Cook time: about 5-6 minutes

• 2 6-ounce cod filet
• Your favorite taco seasoning, I used Siete taco seasoning
• 2 T light olive oil or avocado oil
• 8 pieces of romaine
• Shredded carrots
• Shredded purple cabbage
• 1 nectarine, diced
• 1 avocado, sliced
• Your favorite salsa
• 1 lime, cut in quarters
• 1 jalapeno, sliced


  1. Prep your romaine, and other fruit and veggies.
  2. Cut fish into strips and season with taco seasoning.
  3. In a large skillet, heat oil over medium high heat.
  4. Place fish in hot pan and cook for about 1-2 minutes per side, until fish starts to brown and become flaky.
  5. To create tacos, I used 2 pieces of romaine for each taco, placed carrots, cabbage, avocado, and nectarine inside the romaine taco shells, then added the fish, salsa, and jalapenos. Squeeze a little lime on top.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

Brining 101

Brining 101
I have brined turkeys for thanksgiving for many years, and I finally tried this method with other cuts of meat. It is my new favorite method to get juicy and delicious pork and chicken. I keep it really simple by just using salt and water to make my brine, then brine for a minimum of 6 hours and up to up to 3 days. This is a way for me to make dinners during the week that are fast and easy. I will use Sunday to defrost the cuts I want, I use a lot of boneless skinless chicken breasts and boneless pork chops, then I add them to a Ziplock bag with my brine and put them in the fridge until I am ready to use them. When I get home from work, I will pull out what I want, transfer the meat to a plate, pat each piece dry (this step is especially important), add a light drizzle of oil, and seasoning if I want, and cook. If you season your meat, you will not need to add salt. The brining method makes the meat so tender and juicy. Use your usual cooking method of choice. You can grill, pan sear, air fry, or oven roast. Cooking times very so I always use a meat thermometer to ensure the meat is done to my liking.
For pork, I use 1 tablespoon salt and 3 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.
For chicken, I use 1 tablespoon salt and 4 cups warm water. Once the salt is dissolved and your meat is defrosted, add the meat to the brining liquid.

Brining process
• Create brine (1T salt with 3C water for pork, 1T salt, 4C water for chicken) Make sure salt is dissolved in water
• Place your meat in brine, refrigerate for 6 hours up to 3 days
• Remove meat from brine, pat dry
• Season meat, you don’t need to add more salt (optional)
• Drizzle meat with a little oil (I use light olive oil or avocado oil)
• Cook meat with the method of your choosing

Whole30, Paleo, Keto, Low Carb, Gluten Free, Gluten-free, Meal Prep

Salmon Burgers

With wild salmon on sale and so fresh, I picked up two pounds and decided to make salmon burgers. I really enjoy these burgers topped with a simple chimichurri sauce. These salmon burgers are great on top of a big salad, but I go a little crazy sometimes when I buy zucchini so this time my salmon burger was served on top of zucchini noodles.

Salmon Burgers

Makes 8-10 burgers, or 20 sliders
2 pounds salmon, but into 1-2 inch pieces
1 lime, zested
½ lime, juiced
1 C cilantro
1 red bell pepper, roughly chopped
½ C chopped green onions
¼ C ginger juice
1 t salt
1 t black pepper


Put all ingredients in a food processor and pulse until combined.
Form into patties.

You can wrap them at this point and freeze. I wrap each burger in plastic wrap then put in freezer Ziplock bags.

To cook burgers, heat large skillet over medium high heat. Add 2 tablespoons of your preferred oil or ghee and cook 3-4 minutes per side until nicely browned.

You can also freeze or refrigerate any leftovers.

Simple Chimichurri Sauce

1 C cilantro
½ C chopped scallions
½ lime, zested and juiced
Pinch of salt
Pinch of red pepper flakes
2-3 T EVOO


Put everything in the food processor except for the EVOO. Pulse until finely chopped. Add EVOO and stir. Adjust salt as needed.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

Chicken Tikka Masala

Created by Kimberly Smith

4 pounds boneless skinless chicken breasts or thighs, cut in 1 inch cubes
Spice mix:
2 ½ T garam masala
1 ½ T turmeric
2 ½ t ground ginger
2 ½ t salt
2 t pepper
1 ½ t ground coriander
½ t cumin
1/8 t cayenne pepper

24 ounce jar of strained tomatoes
1 onion, minced
4 cloves of garlic, minced
2 T ghee

How to make Cashew Cream:
½ C raw cashews (Place in a bowl and cover with water. Soak while your chicken is in the slow cooker)
½ C water

Blend spice mix and coat chicken.
In slow cooker, add strained tomatoes, onion, garlic, ghee and chicken. Give it a quick stir.
Cook on low for 6-8 hours

Drain water from cashews after they have soaked for 6-8 hours. Place cashews in blender. Add ½ C water and blend until smooth and creamy consistency. With a ladle, remove as much liquid from the slow cooker and add to the blender with the cashew cream and blend.

Add coconut cream mixture back to the slow cooker along with the lime juice, cilantro and scallions. Stir to combine

Whole30, Paleo, Keto, Gluten Free, Dairy Free, Low Carb