When I first got diagnosed with Celiac disease last month (read all about it in my last post where I shared the big news) I concentrated on all the foods I couldn’t eat, which in my opinion (at the time) was literally everything and that I was going to starve the rest of my life.
I mean I’m a beer loving girl with a food blog who will eat almost anything if you fry it. How am I going to deal with Celiac disease? I immediately started researching the internet to find ways to cope with what was happening to me.
I went 25 years living and eating one way, only to find out that my lifestyle had to change from that point on. It was honestly more overwhelming than anything. I knew it wasn’t the end of the world and things could be so much worse. Things can always be worse. But food is life for me.
So the only way to manage this new lifestyle is to embrace it. I decided to start by not immediately replacing my favorite gluten containing foods with their gluten-free counterparts. Because let’s face it, they’re not going to taste the same. So gluten-free bread and brown rice pasta… I’m not even going to touch it for now. Baby steps people.
Right now, I’m focusing on foods that are naturally gluten-free. Food that everyone will love — regardless if you can or cannot eat gluten. Which brings me to today’s recipe.
My roommate, Nathan, bought me The Gluten Free Bible for my birthday a few weeks ago. This sweet potato and turkey sausage hash is the first recipe that I made from my new book. The recipe needed some updating for quantities and a few changes for personal preferences (and some cinnamon – a must in my opinion) but otherwise was a really good starting point for this dish.
I’ve been eating it for breakfast and lunch this week and loving it. There is a little kick from the spice but the cinnamon rounds it out into this warm, Fall meal. It even reheats really well in the microwave for leftovers the next day. I bet it would be amazing with a fried egg on top too!
Looking for more gluten free breakfast options?
- Dairy-Free Yogurt and Granola Breakfast Popsicles
- Chia Pudding with Granola and Berries
- Giant Strawberry Pop Tart (Gluten Free and Dairy Free )
- Gluten Free Blueberry Muffin Bread
- Blueberry Turkey Breakfast Sausage
Sweet Potato and Turkey Sausage Hash
- 16 oz. Mild Turkey Breakfast Sausage I used Jennie-O 16 oz. roll
- 1 cup yellow onion diced, about 1/2 medium onion
- 1.5 cup red bell pepper diced, about 1 medium pepper
- 2 cups sweet potato diced, about 1 large sweet potato
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp cinnamon
- 1/8 tsp cumin
- 1/8 tsp chili powder
- Preheat a skillet over medium heat.
- Add sausage to the pan and break up the sausage into smaller clumps.
- Cook for 5 or so minutes, or until the sausage is browned. Remove from the skillet and set aside on a plate.
- Spray the same skillet with cooking spray and add the onion, bell pepper, sweet potato, salt, pepper, cinnamon, cumin and chili powder to the skillet. Give it a good stir until combined.
- Cook 5-8 minutes, stirring occasionally, until the sweet potatoes are softened.
- Add in the sausage and stir to combine.
- Then cook without stirring 5 minutes, until the hash is lightly browned.
Source: Recipe adapted from The Gluten Free Bible