Now that I’ve finished the Nutritional Therapy Practitioner program (yay!) I’m hoping I’ll have a little more time to spend developing new recipes and sharing more little nuggets of knowledge about nutrition with you guys. Because although I love making (and eating) food, my real passion is the science behind how food works in the body.
I likely won’t have a TON more time though because in true Kiersten fashion, I’ve added new things to my plate to keep me busy, including starting to develop my own Nutritional Therapy practice. Never a dull moment around here I tell ya! As a military spouse I’ve found that keeping busy helps me stay sane when my husband is gone, but, as with anything, it’s about balance. Too busy and I get stressed out which isn’t healthy, too much free time and I dwell on how much I miss my husband. You feel me?!?!
So about those recipes I promised you…. first up I’m sharing my recipe for Rutabaga Sausage and Kale Breakfast Casserole. You guys know I love my breakfast casseroles because they are great for a make ahead breakfast on the go, and you know I love the rutabaga-sausage-kale combo, so all I did here was combine the two ideas into one damn good breakfast casserole.
As with most of my recipes, it’s pretty versatile. Switch out the kale for collards, spinach or other leafy green veggie of your choosing and sub turnip, parsnip or potato for the rutabaga. Whatever suits your fancy, floats your boat, and wets your whistle!
- 2 pounds ground pork
- 1 tbs sea salt
- 1 tbs sage
- 1 tbs thyme
- 1 tbs rosemary
- 2 tsp parsley
- 1 tsp paprika
- 1 tsp black pepper
- ½ tsp nutmeg
- ¼ tsp cayenne
- 1 pound rutabaga, peeled and shredded (about 3-4 cups once shredded)
- 4 cups chopped greens (I used a mixture of baby kale, chard, and spinach)
- 10 eggs
- ½ cup coconut milk (or other non dairy milk)
- Preheat oven to 350 degrees
- Cook pork over medium heat until browned
- Add seasonings
- Add cooked pork, shredded rutabaga and greens to a large bowl and mix to combine
- Add mixture to a 9x13 baking dish
- In a separate bowl beat the eggs and coconut milk together
- Pour egg mixture over the pork and veggies, making sure it gets spread evenly throughout the dish
- Place in the oven and bake for 50-60 minutes until the eggs are set and the edges are browned
Make your mornings easier by having a batch on this on hand! I promise you won’t regret it!
In vibrant health,