2 tablespoons olive oil
1 (20 ounce) package refrigerated hash browns (Simply Potatoes Hash Browns on sale this week for $1.99)
½ cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
½ cup dairy sour cream
½ cup half-and-half, light cream, or milk
¼ teaspoon salt
⅛ teaspoon ground white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
⅔ cup shredded mozzarella cheese (about 3 ounces)
½ cup shredded Swiss cheese (2 ounces)
Cherry tomatoes, cut up (optional)


Preheat oven temperature to 325 degrees F.

Begin by heating olive oil over medium high heat in a non-stick skillet.

Add hash browns and continue to cook until tender and golden brown.

Place hash browns in a pie pan. 

Meanwhile, in a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.

In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.

Pour egg mixture into hash browns. Bake in the 325 degree F overn for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

Recipe and Image from Grand Baby Cakes


Tilapia Seasoning:

1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon of cumin
1 teaspoon of garlic powder
½ teaspoon of salt
¼ teaspoon of pepper
2 large tilapia filets (Tilapia on sale this week $6.98 /lb.)

Chipotle Avocado Crema:

½ cup of plain Greek yogurt (Chobani Greek Yogurt on sale this week 99¢)
juice of one lime
1 large avocado
1 garlic clove
1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
salt & pepper

Other Ingredients:

3 cups of cooked quinoa
15 oz. black beans, rinsed and drained
2 ears of fresh corn, shucked
¼ cup of fresh cilantro
1 roma tomato, diced


In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper. Blend until smooth. Place in refrigerator.

In a small bowl, add chili powder, paprika, cumin, garlic powder, salt, and pepper. Mix together.

Rinse and pat dry tilapia filets and season bowl sides of the fish with the seasoning in the small bowl. {you may have some left over and that's fine}

Heat grill to medium high, grill the two ears of corn for 15-20 minutes. Turning the corn every 5 minutes.

Next, grill tilapia for 3-5 minutes on the first side and 3-5 on the second.
Remove both from the grill and set aside.

Assemble your bowls, place ¾ cup of cooked quinoa in a bowl, then add in black beans, diced tomato, fresh grilled corn {that has been cut off the cob}, cilantro, tilapia, and then top with Chipotle Avocado Crema.

Recipe and Image From Joyful Healthy Eats



Granola Topping: (or if you want to make it easy top with your own favorite granola - I suggest Two Folds if you haven't tried it yet!)
2 tablespoons rolled oats
2 tablespoons of chopped walnuts (or almonds)
1 tablespoon unsweetened coconut shreds
1 tablespoon melted coconut oil (or melted butter)
½ tablespoon of honey
1 cup old fashioned oats
½ cup blueberries (Local Michigan Blueberries are on sale this week $1.69 pint)
1 cup blueberry flavored greek yogurt (Chobani Greek Yogurt on sale this week 99¢)
1-2 tablespoon of coconut shreds
1 tablespoon honey
1 tablespoon chia seeds
1 teaspoon vanilla extract
dash of celtic sea salt (or Himalayan salt)
¾ cup almond milk


To make the granola topping:
Mix together the rolled oats, nuts, coconut shreds.
Melt the oil and honey and pour over the dry mixtures and coat evenly.
Place on parchment paper on a cookie sheet and bake for 5 min or until golden at 350 degrees.
To make the oats:
Mix the oats with the almond milk thoroughly.
Mix in the yogurt, vanilla, chia seeds, dash of salt, blueberries, coconut shreds, and melted honey (if you like it on the sweeter side, otherwise omit).
Cover and store in the fridge overnight.
In the morning top with your granola and a few extra blueberries and coconut. 

Recipe and Image From Kelly and Cricket



5 full-sheet graham crackers
2 tablespoons melted coconut oil (or melted butter)
1 8 ounce package reduced fat cream cheese, softened (do not use fat free)
¾ cup plain greek yogurt (Chobani Greek Yogurt on sale this week 99¢)
⅓ cup granulated sugar
2 tablespoons fresh lemon juice
zest of one lemon
1 teaspoon vanilla extract
2 tablespoons white whole wheat flour (OR all purpose flour)
2 egg whites
1 cup fresh blueberries (Local Michigan Blueberries are on sale this week $1.69 pint)


Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch baking pan with aluminum foil, leaving some overhang on the sides, and set aside.

To make the crust:

Using a food processor, process the graham crackers until you have fine crumbs. Add in the melted coconut oil and pulse until well combined.
Scoop the graham cracker mixture into the prepared baking pan and press down. Bake for 8 minutes. Remove from the oven and set aside to cool.

To make the filling:

With a mixer beat the cream cheese and greek yogurt until smooth. Beat in the sugar and mix until well combined. Add in the lemon juice, lemon zest, vanilla, flour, and egg whites one at a time and mix until fully combined.
Gently fold the blueberries into the cheesecake mixture.
Pour the filling over the crust and return to the oven. Bake at 350 degrees Fahrenheit for about 25 minutes.
Remove the cheesecake from the oven and allow to cool for 30 minutes at room temperature. Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.
Cut into 9-12 bars. Serve and enjoy!

Store cheesecake bars in an airtight container in the refrigerator for up to five days.

Recipe and Image from Live Well Bake Often