When I first began the autoiummune protocol (AIP) diet, one thing that stumped me was breakfast. I had two problems: 1) I had always been a lover of sweet breakfasts – cereals, granola, pancakes, fruit, baked goods, etc. However, I discovered that many AIP breakfast recipes included savory meat and vegetables, designed to limit sugar intake. 2) I also didn’t want to have to cook something each morning. AIP recipes can be labor intensive. I like being able to wake up and eat with little to no effort!
Well, after some experimenting, I found a recipe to solve both of my problems! This Turkey Apple Breakfast Hash contains a bit of sweetness, thanks to the Fall flavors of apples, butternut squash, and a touch of cinnamon. Yet, it’s protein and veggie-packed – perfect for AIP. One recipe makes a huge batch, so you can eat it throughout the week. It’s a no-brainer in the morning, which is what you need with the start of school and busy Fall activities! My Turkey Apple Breakfast Hash is an easy, healthy, and tasty breakfast option to include in your morning routine!
So, you know how sometimes you’re searching for something and the answer is staring you in the face? That is exactly what happened with this Turkey Apple Breakfast Hash. I was literally in the middle of making it and thinking, “I wonder what recipe I should try to create next for Fed and Fulfilled?”
It was in that moment that I looked down and realized my answer was right in front of me! Unfortunately, I had already finished cooking it. Nevertheless, I grabbed my camera and snapped a few photos of the end result. My apologies for not having step-by-step pictures to share, but the good news is, I don’t think you’ll need them! This recipe is super simple to make.
I went with ground turkey as my protein in this breakfast hash, but you could use ground pork, beef, chicken, etc. (Try to find organic, if possible!) I found it best to cook the meat first and remove it from the pan so it didn’t overcook. Then, I added it back in after the veggies were done.
To sauté my veggies, I heated up coconut oil and threw in onion, zucchini, spinach, and carrots. This is where you can get creative, though. Use your favorite vegetables! I also peeled, cored, and chopped an organic apple and threw that into my hash, as well as butternut squash. Apples and squash just make me so happy because I love that FALL is near! 🙂
Normally, hash calls for potatoes of some sort. This recipe would be great with sweet potatoes, but I’ve found that I really enjoy making it with butternut squash. I was inspired by other AIP recipes to utilize frozen organic butternut squash that is already cut up and pre-cooked! It only takes a few minutes to soften up in the skillet. Such a time-saver!
Once the veggies were almost finished cooking, I added my turkey into the veggies and stirred to incorporate everything. I tossed in a pinch of almost all of my AIP-approved spices: sea salt, turmeric, ginger, garlic, and cinnamon.
It seems like an odd combination – cinnamon with vegetables and meat? But, trust me, the cinnamon gives the dish a warmth and compliments the squash and apple so well! It really creates a lovely breakfast flavor.
This Turkey Apple Breakfast hash is a beautiful array of colorful vegetables and is such a healthy alternative to traditional breakfast foods. I now enjoy a big plate of my breakfast hash in the mornings with a cup of tea or even bone broth! (Gasp!) Never imagined it would happen, but I’m slowly converting into a savory breakfast food eater. And I’m actually enjoying it!
As you prepare for your back-to-school, busy Fall season, definitely consider making a big skillet full of Turkey Apple Breakfast Hash! It will help you ease into early mornings as you savor something hot, comforting, and nutritious! You could also try this as a healthy breakfast-for-dinner! 🙂
- 1 lb ground turkey
- 1 tablespoon coconut oil
- /2 teaspoon dried thyme
- ½ teaspoon cinnamon
- sea salt, to taste
- 1 tablespoon coconut oil
- 1 onion
- 1 large or 2 small zucchini
- ½ cup shredded carrots
- 2 cups cubed frozen butternut squash (or sweet potato)
- 1 large apple, peeled, cored, and chopped
- 2 cups spinach or greens of choice
- 1 teaspoon cinnamon
- ¾ teaspoon powdered ginger
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon dried thyme
- sea salt, to taste
- Heat a tablespoon of coconut oil in a skillet over medium/high heat. Add ground turkey and cook until browned. Season with cinnamon, thyme, and a pinch of sea salt. Move to plate.
- Drop remaining coconut oil to the same skillet and sauté onion for 2-3 minutes, until softened.
- Add in zucchini, carrots, apple, and frozen squash. Cook for 4-5 minutes, or until veggies have softened.
- Add in spinach and stir until wilted.
- Stir in cooked turkey, seasonings, and salt and turn off heat.
- Enjoy this hash fresh from the skillet or let cool and refrigerate to eat throughout the week. The hash will keep for about 5-6 days in a sealed container in the refrigerator.
~Use your favorite ground meat or veggies! Just note that cooking times made need to be adjusted depending on what you use.
~If you can't find frozen squash, you could try using fresh, but it may take longer to cook.