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Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

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And that moment…..when you charge your camera battery and pack up your camera up for a vacation (camping) only to realize days later that you left your camera on and the battery ran out.

#worstdayever

Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

Thus 2 whole photos were taken all trip and then my camera stopped working.

#FAIL #FAIL #FAIL 

I think that means I should order a spare battery so this doesn’t happen again. Orrrr I’ll wait until it happens 2 more times and then finally splurge? 

Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

The reason I share this terrible, terrible story is because the photos I did get while camping were of our Garden Scramble with Breakfast Sausage. It’s what inspired me to make this recipe in my own kitchen in the first place!

2 weeks ago Blake and I headed to Gooseberry Falls National Park in Northern Minnesota with our good friends Abbie and Jeff and their two little rascals Charlie and Kara. Blake and I are sort of amateur campers; I used to go when I was a kid and so did Blake, but it’s been years since either of us have gone and we really don’t have any gear at all. Thankfully Jeff and Abbie brought the motherload of camping gear, including a sweet camping stove. Which is legitimately the best thing ever.

camping

We put the guys in charge of this particular breakfast. Tasted so much better than it looks :D

Which is part of the reason I kept the eggs whole instead of scrambling. I just haven’t nailed down how to make scrambled eggs look appealing. Baked eggs it is! 

Feel free to add whatever kind of veggies your little heart desires. Especially if you have certain ones in your garden that you need to use up.

One day I will have this problem. For now- I’ll have to rely on what’s in season :D

Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

This was totally one of those meals that tasted better the second and third time consumed. 

Bake eggs. I could eat you all day errrrry day!

Garden Veggie Scramble with Breakfast Sausage and Baked Eggs 

Do you have a garden?

Do you have any camera horror stories? 

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Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

Garden Veggie Scramble with Breakfast Sausage and Baked Eggs

  • Author: Sandra
  • Total Time: 5 minutes
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Ingredients

Scale
  • 1 pepper (any color)
  • 2 medium sweet potatoes, yams, or potatoes
  • 1 medium zucchini
  • 1/2 yellow onion
  • 1 pound breakfast sausage or Italian Sausage
  • 6–8 eggs, large
  • 1–2 tablespoons EVOO
  • 1 tablespoon minced garlic
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • salt and pepper to taste

Instructions

  1. First, preheat oven to 350ºF and prep veggies.
  2. In a large oven safe sauce pan, heat 1-2 tablespoons of EVOO. Then spoon on a tablespoon of minced garlic. Next, add in sweet potatoes, onion, and pepper. Sauté for about 5 minutes. Then, add in zuchinni, season with spices, and sauté for 3-5 more minutes (making sure not to cook all the way!).
  3. Remove from heat. Take chunks of sausage and evenly spread on top of veggies. Place in oven and bake for 15 minutes.
  4. Remove from oven, crack eggs on top of sausage and season with salt and pepper. Bake for an additional 25 minutes or until the eggs are at the preferred consistency.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

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I know using pre-made spaghetti sauce (and any kind of sauce for that matter) is extremely convenient, inexpensive and most of the time delicious. BUT the fact that you can make your own sauce, use whole ingredients, and have it taste just as good is a no brainer! 

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

All you need to do is get some simple ingredients and follow a few simple steps and you have pure bliss! A little bit of salt, pepper, and garlic will take you a long way! Add some fresh basil, EVOO, and you are SOLD to the clean eater in red!

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

Isn’t this just the most gawgeous way to spend a lunch date with a friend? Hi BROOKE! She is a fellow photographer (but of people) and we met at my yoga studio. Insta-connection. Love her and her sissy Carly. 

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce 

And thanks for being my lovely model and handy helper during this shoot :) 

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

I actually looked at a jar of store bought marinara sauce before making this recipe. The ingredient list was pretty lengthy and included sugar and about 5 ingredients I couldn’t pronounce. 

This recipe. 100% CLEAN!

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

By the way- I used brown rice noodles MY FAV which you can get at Target #whoooop

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce   

Pin for later!

Clean Eating Roasted Tomato Basil Marinara Sauce- no sugar or additives, just whole ingredients!

PS: Here is a behind the scene look at this shoot. Thank you brook and your iphone for capturing these! 

behind-the-scenes

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Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

Homemade [Clean Eating] Roasted Tomato Basil Marinara Sauce

  • Author: Sandra
  • Total Time: 1 hours 15 minutes
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Ingredients

Scale
  • 8–10 large tomatoes
  • -2-3 tablespoons extra virgin olive oil
  • -5 large basil leaves
  • -6 cloves of garlic
  • -salt (to taste)
  • -pepper (to taste)

Instructions

  1. First, preheat oven to 400F and lightly spray a cake pan with nonstick cooking spray.
  2. Next, prep tomatoes by cutting them in half and placing them in backing sheet facing up. Drizzle with EVOO and season with salt and pepper.
  3. Place fresh basil leaves and garlic in same pan.
  4. Roast at 400F for about an hour or until the tomatoes begin to brown.
  5. Once cooled a bit, place everything into a food processor (basil and garlic included!) and process until smooth. Add more salt and pepper to taste.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes

Did you make this recipe?

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Banana Soft-Serve Recipes

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I’ve been counting down the days until Summer because all I want in life is sunshine and tank tops.

For real though, Summertime is the best time in Minnesota! We get a solid 8 months of winter and 4 months of summer with barely any in between! After the parka-wearing cold, we deserve the most beautiful weather in the country! Things are finally green and I haven’t killed my potted plants yet. That was a huge struggle last year. I’m excited for this summer because I don’t have much planned. We have a few weddings, including my sister’s, but other than that, this girl is staying put in good ol’ Minnesota! I’m excited to…

  1. Take my workouts outdoors.
  2. Buy (finally) a bike and hit up the trails.
  3. Have more than a 2 hour window to photograph things.
  4. Shop at the Minneapolis Farmer’s Market.
  5. Wear tank tops and high-wasted skirts.
  6. Wake up after the sun has already risen.
  7. Eat berries and not spend $4.99 per carton.
  8. Be a maid of honor (yeah sister!).
  9. Go to The Pizza Farm in Wisconsin.
  10. Eat as much banana ice cream as possible.

Really though banana soft serve is the most perfect, guilt-free dessert! I love it because it’s a base of frozen bananas and then any kind of add in you could ever imagine. I can even get Blake to eat banana soft-serve and enjoy every single bite of it even though it’s “vegan.” If I can get my meat loving boyfriend to love it, I’m sure you can even get away with telling your kids it’s real live ice cream 😀

Enjoy some FFF banana soft serve favorites and some from around the web! 

Vegan Cookie Dough Banana Soft-Serve from Fit Foodie Finds

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Raspberry Chocolate Swirl Banana Soft Serve from Fit Foodie Finds

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Peanut Butter Chocolate Chip Banana Soft Serve from Fit Foodie Finds

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Cookies and Cream Banana Soft Serve from The Healthy Maven

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Vegan Chocolate Peanut Butter Chocolate Ice Cream from The Lemon Bowl

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Banana Ice Cream with Toasted Coconuts and Almonds from Ambitious Kitchen

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Strawberry Banana Soft Serve from Baked In

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Banana Vanilla Soft-Serve with Chocolate Drizzle from This Rawsome Vegan Life

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Avocado Banana Soft Serve with Pistachios from Divine Healthy Food

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Chunky Monkey Banana Ice Cream from Paleo Newbie

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Chocolate Banana Ice Cream from Butter with a Side of Bread

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Banana Ice Cream Nutella Ice Cream from Cooking for Keeps

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Healthy Banana Nut Ice Cream from Crazy for Crust

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Matcha Banana Ice Cream from Oh How Civilized

Skip the calories and fat and go bananas for one of these banana soft serve recipes! They're easy to make and healthy as can be.

Thanksgiving Side: Maple Apple Caramelized Brussels Sprouts

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Remember that one time.

Just last week.

When I caramelized 2 beautiful pieces of salmon? Well- I may or may not have also caramelized the brussels sprouts that went along with that meal in the same exact glaze.

These are too good not to share and just in time for T-giving.

Maple Apple Caramelized Brussels Sprouts

Maple Apple Caramelized Brussels Sprouts 

A few Friday’s back when I made this recipe, I actually had a full day of baking in preparation for a series I am doing in December with my mentee, Rachel, from the University of Minnesota. Rachel is in the college of Nutrition and asked me to be her mentor (heck to the yes!) because she is interested in food styling and recipe creation. Mentors have been a huge part of Fit Foodie Find’s success and I couldn’t imagine a day without having strong women (and men) to help me conquer business, blogging, entrepreneurship, etc. As part of the program, the mentees are suppose to shadow their mentor for an entire day…so I made sure we’d have an action filled one! 

Rachel and I made this meal during our baking extravaganza, and I do have to give her some credit for this combo. And for letting me use her hands in the photography 

We started off by chopping the brussels sprouts in half drizzling with EVOO, salt, and pepper and roasting them at about 400 for 20ish minutes.

Maple Apple Caramelized Brussels Sprouts 

Once they got their beautiful golden brown color, into a frying pan they went along with some of that delicious maple apple glaze we put on the fish.

Maple Apple Caramelized Brussels Sprouts  

Maple Apple Caramelized Brussels Sprouts

Check out the size of these brussles. This one was like a size of a newborn’s head (almost)!

Maple Apple Caramelized Brussels Sprouts Maple Apple Caramelized Brussels Sprouts  

Happy Moooonday.

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Thanksgiving Side: Maple Apple Caramelized Brussels Sprouts

Thanksgiving Side: Maple Apple Caramelized Brussels Sprouts

  • Author: Sandra
  • Total Time: 35 minutes
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Ingredients

-1 lb. brussels sprouts

-1.5t EVOO

-.5T minced garlic

-1/2 teaspoon salt

-1/2 teaspoon pepper

-1T maple syrup

-1T apple butter

-1T organic turbinado sugar

Instructions

  1. First, preheat oven to 400°F and line a baking sheet with foil.
  2. Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Drizzle on about 1.5 tablespoons of EVOO and toss with fingers.
  3. Season veggies with ½ tablespoon of minced garlic (or more if you’re a garlic lover), salt, and pepper.
  4. Place brussels sprouts into oven at 400°F for 20-25 minutes or until the Brussels sprouts begin to brown.
  5. While brussels are cooking, make your glaze. Mix maple syrup, apple butter, and turbinado sugar.
  6. Once the brussels are done, transfer them into a frying pan and pour on glaze. Sautee on medium heat for about 3-5 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

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Holy Hummus!

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This afternoon, I got to spend some quality time with my two best friends

Michelle, Sam, and I went to to downtown Excelsior for some pampering and to check out the cute boutiques. The sister and I bought a spa package deal from the Kieki B Salon (30 min massage, 30 min facial, mani/pedi, and a haircut/updo for $49.00<–unreal deal!) earlier this semester. Shell and I got facials and for Christmas, I surprised Sam with a manicure.

We debated staying in Excelsior for dinner, but we weren’t too hungry yet so we decided to drive back to MPLS for dinner (and we missed traffic!!). We ate dinner at Holy Land, a middle eastern restaurant in Northeast Minneapolis. I need to start eating more ethnical food…preferably more of “the felafel.”

There was an all you can eat buffet that was comprised of mostly different meats and soups. We ordered two plates off the menu to split between the three of us. The first one was sauteed vegetables (zucchini, potato, onion, garlic, ginger, tomato, and cauliflower) and the second was mediterranean chicken (chicken breast basted in garlic, onion, and lemon juice, grilled). The entrees were served on a HUGE bed of rice and included all you can eat: pita bread/chips, salad, hummus, tahini, felafel, fruit salad, and desserts. The amount of food was a bit overwhelming, but hey…it was cheap!

Our dinner was phenomenal. It was authentic, flavorful, and inexpensive. I defs need to start start incorporating hummus into my diet. Holy Land sells their brand at all of the local grocery stores. check and check.

We are currently watching a movie and gossiping..I mean catching up. Tomorrow is TBD.

ciao!

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

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A lot of people ask me how I come up with my recipes. I usually respond with…”It’s all up here (point to my brain).”

Hehe, just kidding. I always start off with some sort of base recipe or inspiration….Something I’ve made before or seen on another blog. Pinterest is an absolute godsend for recipe inspiration and creation. It’s usually my first stop (who needs Google anymore?).

Like these cupcakes- it’s not like I just pulled the recipe out of my pocket!

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

I actually modified a recipe I’ve done before: Healthier Chocolate Cupcakes. For the frosting- I got the base from THIS (Espresso Buttercream Frosting) recipe and modified the flavor with ingredients I already had in my cabinet.

So I am sure you are thinking, well how the hell are these cupcakes healthy? That is a really good question. I did take some steps to make the actual cupcake part healthier by using less sugar, half whole wheat flour, and applesauce instead of oil. But- the frosting pretty much canceled it out. There is a healthy dose of butter and sugar and Linley deserved every bit of it! These were birthday cupcakes for one of my dearest girlfriends Linley. If you’re going to do a birthday cupcake- you best do it right.

It’s called moderation.

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

Chocolate Chocolate Chip Cupcakes

I used THIS recipe + 1/3 cup mini dark chocolate chips.

Mocha Buttercream Frosting

I used THIS  (credit: Brown Eyed Baker) recipe but used 1 teaspoon mocha flavoring instead of espresso powder

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

Very spongy and delicious! The cupcakes didn’t puff up as much as my original recipe, but I think that is because I added mini chocolate chips, which made things a little bit more dense. The frosting seemed pretty perfect, but when I transferred it to the piping bag and then onto the cupcake, things got a little but airy.

Don’t care! They are still gorgeous

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

I picked up cute little accessory flags at Sur la Table. Such an easy way to give a boring cupcake some pizzaz.

Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

.Chocolate Chocolate Chip Cupcakes with Mocha Buttercream Frosting

And that is that.

Now, I just really want to eat a cupcake.

Cupcake Flavors: Whats your favorite? 

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