Full Meals · Lunch/Dinner · Meals · Recipes · Veggies

Fall Hash

Happy Thanksgiving!!

This year for Thanksgiving we decided to go a little more simple and make a one bowl fall hash full of fruits and veggies. It was totally unconventional, but so yummy and so us! We loved it!!


What you’ll need:

  • Brussel Sprouts (TJs)
  • Butternut squash (I get the bag of precut cubes at TJs)
  • 1 cubed sweet potato
  • 1 bundle of organic kale
  • 1 organic apple
  • organic cranberries
  • pomegranate seeds
  • chopped, roasted pecans
  • fresh sage
  • pink salt
  • pepper
  • olive oil
  • Vital Farms Pasture Raised Eggs

What you’ll need to do:

  1. Chop/prep all ingredients into cubes.
  2. Sauté butternut squash and sweet potatoes in olive oil (maybe 8-10 minutes).
  3. Once softened, add in apples and cranberries.
  4. Add in sage, pink salt, pepper and continue cooking.
  5. While above ingredients are sautéing lightly toss brussel sprouts in olive oil, salt, and pepper. Roast at 450 for 15-20 minutes.
  6. Once brussel sprouts are toasty and crispy add to the sautéed mixture.
  7. Continue heating until well combined.
  8. Place all ingredients on to your roasting pan or sheet and bake until heated (about 10 minutes).
  9. Roast pecan pieces for about 5 minutes.
  10. Cook egg- we poached them, but over easy would also be good!
  11. Remove hash mixture from oven and place in serving bowl.
  12. Top with pomegranate seeds and toasted pecan pieces.
  13. Top with egg (optional).
  14. Enjoy with a nice glass of Holy Kombucha or your favorite drink!


Enjoy!! We sure did 🙂

Serves 2-4

And for dessert….

The best pie there ever was. Gather Kitchen‘s Chocolate Date Pie. Only good, healthy ingredients here! Dates, cocoa, coconut- all so delicious!



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