It's so unfortunate that I have an intolerance to eggs.  I used to eat them every morning but when I started my "healing journey", I discovered I had to cut them out and haven't been able to tolerate them since which makes breakfast a difficult meal to navigate.  I have since learned to rely on breakfast hashes and have began to get creative with the ingredients.  I started out with a simple ground turkey and spinach combination but quickly realized incorporating a variety and rainbow of veggies and fruits is the best for my body.  This breakfast hash is simply a guide but I encourage you to incorporate the protein, veggie, fruit and fat combination that meets your needs and tastes.  Often, I add sliced avocado, chopped bacon, chopped cranberries or pomegranate seeds as a topping or use bacon fat or ghee as my oil to saute with.  All of these can offer a variety of flavor so try them all!

Apple Turkey Breakfast Hash, Paleo

• 1 pound Ground Turkey

• 2 tablespons Olive Oil

• 2 Cloves Garlic, minced

• 2 Cups Chopped Kale

• ¼ Cup Bone Broth

• 1 Cup Shredded carrots

• 1 Granny Smith Apple, finely chopped

• 1 teaspoon Oregano

• 1/2 teaspoon Thyme

• ½ teaspoon Sea salt

• Juice of ½ Lemon

• 1 teaspoon Lemon zest

Cook ground turkey in skillet and set aside.  Heat olive oil in the skillet, add garlic and heat for 2 minutes.  Add chopped kale and sauté with bone broth until slightly wilted.  Add carrots, apple, oregano, thyme, and salt and continue cooking for 5-7 minutes. Add ground turkey and lemon juice and thoroughly combine.  Add lemon zest to complete dish.  Serve immediately or store in fridge for 3-5 days.

Serves 4.