Easter Brunch: Lamb Sausage with Sweet Potato & Leek Hash

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Happy Early Easter ALL! Jon & I are hoppin’ (yes, pun intended) along to our old stomping grounds this weekend…good ol’ NYC. One last trip before the babe comes our way!

Anywho…the hub & I whipped up an early Easter brunch for breakfast this past weekend that was so scrumptious! If you are having guests over for Easter brunch this will be a quick fix & very impressive to your visitors! If you are having Easter dinner at your pad (instead of brunch) then stick to the dinner I made last year – I still have dreams about it!

Appetizer: Crab Stuffed Deviled Eggs

Dinner: Lamb Burger with Roasted Cauliflower

Drink: Easterita

Let’s get hoppin’ (I know, I just have too!!)…

  1. Bring a large pot of water to boil. Peel 2 large sweet potatoes, add to boiling water with 1T salt and leave on high for ~25minutes
  2. While the potatoes are boiling, slice up 3 leeks (white & light green parts) – cut them lengthwise & then thinly slice
  3. Add leeks to a skillet with 1T butter – let brown (~5minutes), then add in 1.5t minced garlic, 1/2t black pepper, 1/4t red pepper flakes & garlic, 3/4t salt
  4. Remove the potatoes & drain – once cooled mash with a fork, add the leek mixture & 1T freshly chopped dill
  5. Grab a pot (use the large pot you boiled the potatoes in), coat the bottom with butter, let it brown then add in the potato/leek mix – spread it even & turn the heat down to medium and let it brown for 5-10minutes

On to the lamb…

  1. In a large bowl combine 1 pound of lamb, 1T EVOO, 1 minced garlic glove, 1.5t fresh chopped rosemary, 1t crushed fennel & season with S/P – form into 8-10 patties
  2. Spray skillet with EVOO & place patties on medium heat – roughly cook each side for 4minutes or until browned
  3. Place cooked sausages on a paper towel & pat grease off

Like I said, easy as can be & once you taste this you will be asking yourself why you never make breakfast like this more! Hope you enjoy & HAPPY EASTER!!!!

Nutritional Info Per Sausage (if you make 8): 175calories – 13 grams of fat – no carbs – 14grams of protein
Nutritional Info for Hash (Serves 2): 350calories – 6grams of fat – 70 carbs – 6 grams of protein  
 

Continue reading for ingredient list & original recipes… Continue reading

Maple Cinnamon Pancakes

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While I was in Florida a few weeks back celebrating the baby who is coming in less than a month, the momma-to-be whipped up this tasty breakfast for us! Yes, I was being spoiled majorly by one of my besties…I like to think she was in nesting mode!

Anywho, these pancakes will surely be made on the regular in my household. How can you resist a yummy maple cinnamon pancake, especially when they are gluten free too!

So, grab two bowls & lets getting mixing…

  1. In a bowl add: 1/2C almond flour, 1/2C gluten free all-purpose flour, 3/4t cinnamon, 1t baking soda & a dash of sea salt – mix
  2. In the second bowl combine: 1/2C vanilla almond milk, 1 egg white, 2T maple syrup & 1t vanilla extract – blend
  3. Whisk the the wet ingredients & slowly add them into the dry bowl – stir until smooth consistency
  4. Heat coconut oil on skillet over medium heat
  5. Pour or scoop the batter onto the skillet, cook until surface of pancake bubbles, flip carefully (to ease this grease up the spatula with coconut oil) & let the underside brown (~2-3minutes)
  6. Continue the above process til batter is gone

If you want to add a lil’ more flavor to these already yummy pancakes then grab another bowl & get ready for  even more deliciousness!  Mix up 1 pint of blueberries, 2T crushed raw pecans & 2T of maple syrup with a pinch of sea salt! This blend of sweet & salty tops off this maple cinnamon pancake perfectly!

Anywho, I posted a picture of the flapjacks she made on my Instagram account – if you aren’t following me then start @thesparkledsidewalk  !

Nutritional Info Per Pancake (Makes 6): 145 calories – 5 grams of fat – 22 carbs – 3.5 grams of protein

Continue reading for ingredient list & original recipe….

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