Fueling our bodies with nutritious, FILLING foods is a great way to show gratitude for your body.

Our culture wears under-eating, cutting calories, and “feeling full” on less as badges of honor. But, the truth is, feeling full and energized after you eat is a GOOD thing. We pulled some of our favorite filling, fall recipes and will be sharing one each week!

Let’s get started with a Breakfast Shepherd's Pie - yum!

INGREDIENTS

1 Tbsp. ghee, divided use

½ lb. turkey sausage

¼ cup water

1 cup chopped tomatoes

½ cup chopped onion

½ cup chopped bell pepper (approx. 2⁄3 medium, any color)

2 cloves garlic, finely chopped

2 tsp. chili powder

¾ tsp. sea salt (or Himalayan salt), divided use

8 large eggs, lightly beaten

2 cups peeled, grated russet potatoes (approx. 2 medium)

1 cup grated cheddar cheese (optional)

INSTRUCTIONS

1. Preheat oven to 425° F. Lightly coat a 9 x 9-inch baking dish with spray; set aside.

2. Heat ½ Tbsp. ghee in a large nonstick skillet over medium-high heat. Add sausage; cook,

breaking up with a wooden spoon, for 3 to 4 minutes, or until crumbled and cooked most of the way through.

3. Add water, tomatoes, onion, bell pepper, garlic, chili powder, and ¼ tsp. salt; cook, stirring frequently, for 3 minutes, or until onion is translucent.

4. Transfer the contents of the skillet to the prepared baking dish.

5. Wipe out the skillet, spray with cooking spray, cook eggs to soft scramble, and add to the baking dish.

6. Wrap grated potatoes in a clean kitchen towel (or paper towels); wring out as much liquid as possible.

7. Add potatoes to a medium bowl; combine with remaining ½ Tbsp. ghee and remaining ½ tsp. salt. Spread potatoes evenly over top of egg mixture.

8. Bake for 25 to 30 minutes, or until potatoes are brown and crisp. Top with cheese (if desired); bake for an additional 2 to 3 minutes, or until the cheese has melted.

Serves 4
Container Equivalents (per serving): ½ Green, 1½ Red, 1 Yellow, 1 Blue
2B Mindset Plate It: Add a carb for a great breakfast option!