Not only was this recipe called the best paleo pumpkin chili, but it also had some raving reviews, so I had to give it a try. Glad I did because this turned out just as tasty as it smells! I didn't get too much sense of pumpkin while eating this, but it was still very comforting, flavorful, and delicious. Plus, super easy to whip up in the Instant Pot! There are also stovetop directions if you don't have an Instant Pot. Now we aren't big soup people in this house and we've been experimenting with making meals low fod-map, so I left the broth out of this one, along with the onions and garlic. I also tripled the recipe below and it completely filled my 8 quart Instant Pot, so there was no room for anything else anyways. The original recipe said they made this with a combo of ground beef and ground turkey, but I went all ground beef this time. Paired this with spaghetti squash because it's super easy and a great "pasta" substitute. I also love boiling up some Sweet Potato Glass Noodles or Rice Noodles as a quick carb option and another "pasta" substitute. Serving this over roasted sweet potatoes would also be super delicious and comforting too. We enjoyed eating this one all week long and will definitely be making again soon!

​The Best Paleo Pumpkin Chili
Ingredients:

• 1 1/2 tablespoons avocado oil
• 2 pounds ground meat 
• 1 large yellow onion diced
• 8 garlic cloves minced
• 2 green bell peppers diced
• 28 ounces fire roasted tomatoes
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons cacao powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 cups bone broth
• 15 ounces canned pumpkin
• sea salt and black pepper to taste

Directions:
Instant Pot Instructions

1. Set the Instant Pot® to the high sauté setting. Heat oil; add ground meat(s) and cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside.
2. Add, onion, garlic and bell peppers to the Instant Pot®. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
3. Stir in broth, scraping any browned bits from the bottom of the pot.
4. Stir in pumpkin and ground meat; season with salt and pepper, to taste. Select manual setting and adjust the pressure to high. Set the time for 10 minutes.
5. When finished cooking, quick-release pressure according to the manufacturer’s instructions.
6. Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!

Stovetop Instructions

1. Heat a large soup/stock pot over medium-high heat and add oil. Once oil is heated through (1-2 minutes), add ground meat(s)). Cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside. 
2. Add, onion, garlic and bell peppers to the pot. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
3. Stir in broth, scraping any browned bits from the bottom of the pot.
4. Stir in pumpkin and ground meat; season with salt and pepper, to taste. Cook over medium low heat for 25-30 minutes, stirring occasionally. 
5. Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!

Original recipe found here

Still experimenting with an elimination diet in our house and these meatballs have been a big hit a few times now. We've tried this with all ground turkey and all ground beef, and without the egg and optional flour each time. All of the seasonings bring a ton of flavor and we have enjoyed these as burgers on the grill as well. I opted for baking the meatballs this time since I quadrupled the recipe and had a ton of meatballs to cook, but pan frying them as the recipe instructs would only bring more delicious flavor. This time we paired the meatballs with spaghetti squash, sweet potato glass noodles, and a low fodmap marinara sauce, which turned out super tasty! Not to mention this was a nice mix up to the limited food options we have been consuming on this elimination style diet. This one is definitely going into the meal prep rotation of favorites! 

Pan Fried Meatballs - Low FODMAP, Paleo, Whole30
Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1 large egg
• 2 Tbsp Tapioca flour optional, for binding
• 2 tsp poultry seasoning blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg
• 1 tsp dried oregano or 2 tbsp chopped fresh
• 1 tsp dried basil you can also use 2 tbsp chopped fresh if you have!
• 2 tsp freeze dried chives or 1 tbsp fresh chopped chives
• 1/2 tsp sea salt
• ghee or other preferred cooking fat for frying
• Low FODMAP Marinara Sauce (Fody also has a couple Low FODMAP options! I found their products at Wegmans.)

Directions:

1. In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
2. Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
3. Once the fat is heated (if it's smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
4. Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
5. Serve right away and enjoy!

Original recipe found here

This was a very comforting, chicken-noodle tasting kind of recipe! The original recipe calls for ground beef, but I used ground turkey instead as we navigate an elimination diet in our house. The recipe also calls for making this on the stovetop, however since I significantly increase serving size and ingredients I opted for making this in the Instant Pot on the sauté mode. Six pounds of ground turkey is not getting cooked in one or even two batches on the stovetop. I definitely encourage using the food processor to thinly chop the vegetables as it saves you time chopping them yourself and they will cook faster. Plus, everything tastes better bite-size, in my opinion! This is how you can sneak more vegetables into your kids and family member's lives who don't enjoy eating their veggies. Anyways, I scaled back the broth some but kept the ingredient amounts the same for everything else.  We really enjoyed this meal all week long and like I mentioned before, it reminded us of a chicken noodle soup. If you're experimenting with an elimination diet or just trying to get back to eating whole foods then this is a great recipe for you! 

Fail-Proof, AIP Recipe with Ground Turkey (Paleo, GF, DF)
Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 1/2 White Onion  
• 2 Bay Leaves  
• 3 Large Carrots  
• 3 Stalks of Celery  
• 2 Zucchini  
• 1.5 lbs Grass Fed Ground Beef (I used Ground Turkey instead)
• 2 cups of Bone Broth  
• 1 tsp Himalayan Salt  
• 1 Tbsp Dried Italian Herbs

Directions:

1. Shred all the vegetables (except for the onion) in a food processor (if you don’t have one, you can use a blender or do it manually with a grater) and set aside.
2. Heat up the olive oil in a large pan, thinly chop the onion and throw it in the pan to make a soffritto, letting the onion sizzle until soft.
3. Add in the shredded vegetables, together with one cup of bone broth and the 2 Bay leaves and let cook for 20 minutes with the lid on.
4. Add in the ground beef, mix well and add more broth as needed, together with salt and dried herbs.
5. Cook with the lid on, on low heat for 1 hour and 40 minutes. Remove the Bay leaves and enjoy!

Note:
For a quicker version of this AIP recipe with ground beef, add less broth and cook on higher heat for 30 minutes after you add in the beef.

​Original recipe found here

This kind of recipe really reminds me of my mom. Anyway I could sneak vegetables into the meal for her to eat I would try and do it. These Loaded Veggie Turkey Meatballs were spot on down to the food processor making sure the veggies were finely chopped. Great recipe for kids or adults that have trouble eating their vegetables. Plus, you can't even tell there are veggies in the meatballs when eating them. Winning. The recipe below is tripled from the original recipe, and the only parts I changed were using just a little bit less ghee then recommended, and using spinach instead of kale. The recipes suggests using a cooling rack on top of the baking sheet to cook the meatballs, and I really wish I had those to test that method out. Ground turkey always leaves fat and juice behind that you sometimes have to scrape it off when cooking on a baking sheet. So if you end up making these using a cooling rack, please let me know how it turned out. I paired this with my own version of Garlic Sweet Potato Cauliflower Mash and absolutely loved the meal. Making a blended mash like this one is another way to add some more vegetables into your life. With the garlic and sweet potato, you can't even tell there is cauliflower in there. All around, a delicious and nutritious meal that I definitely recommend trying. ​

Loaded Veggie Turkey Meatballs 
Ingredients:

• 3 pound ground turkey (preferably thigh meat)
• 1 1/2 cup lightly steamed broccoli florets , finely chopped
• 1 1/2 cup kale, finely chopped (or any other green)
• 1 1/2 cup carrots, finely chopped
• 6 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
• 3 egg, beaten
• 6 tbsp butter or ghee, melted
• 3 tablespoons coconut flour **see note
• 3 tsp salt
• 1 1/2 tsp garlic powder 
• pepper, to taste

Directions:

1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
2. Combine all meatball ingredients in a large bowl until well incorporated.
3. Roll into small meatballs (I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
4. Bake for 15-18 minutes, until baked through and slightly golden.

Notes:

• I highly recommend using a food processor to chop you veggies.  This makes for a super nice texture in the meatballs.
• I prefer to steam the broccoli before adding it to the recipe.  I’ve tried grated raw broccoli and don’t love the texture.  Simply steam broccoli in a steamer basket for 3-4 minutes until slightly soft and still bright green. Be sure to finely chop for best texture.
• Most people bake meatballs right on the baking sheet (lined with parchment paper), which works fine.  I find that my meatballs cook a bit more evenly if I place them on a cooling rack on top of the baking sheet.
• I used coconut flour as a binder.  You can sub any flour that you have like almond or cassava, but you will have to use at double the tablespoons of any other flour.  Start with 2 and add another if mixture seems too sticky to roll.

Original recipe found here


Garlic Sweet Potato Cauliflower Mash
Ingredients:

• 1 cauliflower head, chopped into florets (I used 2 bags (16 oz) of frozen cauliflower)
• 3-5 Sweet Potatoes, peeled and chopped
• 4 garlic cloves
• 2 Tbsp ghee (you can also use coconut oil)
• Salt and pepper

Directions:

1. Place the cauliflower, sweet potatoes, garlic cloves, and salt in a pot, and cover with water.
2. Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
3. Remove the pot from the heat and drain the vegetables.
4. Place the vegetables into a medium bowl or back in the pot, and add the ghee, black pepper, and salt (to taste). Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine. (You can also use a food processor to make the mash smooth.)

Notes:

• If you have an Instant Pot, you can easily steam all the vegetables and garlic in there. Personally, I opted for this and did the sweet potatoes separately from the cauliflower and garlic to make sure everything steamed thoroughly. 

I love these kinds of recipes because I can add in a ton of different vegetables and get more of a variety of nutrients in my life then I typically consume. Plus, this one was absolutely delicious and refreshing! If you ever suspect that your body is rejecting certain foods, experiencing inflammation or any other unwanted symptoms, then AIP (autoimmune protocol) recipes like this one are great meals to start incorporating into your life. They are certainly not a cure, but a good starting point with eliminating a lot of known foods to cause inflammation and gut issues. Worth trying out to see if it helps your body! Anyways, I adjusted some of the ingredients below to make more food for my meal prep this week, so check out the original recipe link below for comparison if you need to. I left out the butternut squash/sweet potato because I threw this meal over a mixture of rice and cauliflower rice instead. However, I think adding the butternut squash/sweet potato would only enhance this meal, so next time I won't skip out on it. This one is definitely worth a try and one that I will most certainly be making again! ​

Turkey Apple Breakfast Hash
Ingredients:
For the meat:

• 3 lb ground turkey
• 1-2 tablespoon coconut oil
• 2 teaspoon dried thyme
• 2 teaspoon cinnamon
• sea salt, to taste

For the hash:

• 1-2 tablespoon coconut oil
• 1 large onion
• 1 large or 2 small zucchini
• 1 cup shredded carrots
• 2 cups cubed frozen butternut squash (or sweet potato)
• 2 large apples, peeled, cored, and chopped
• 4 cups spinach or greens of choice
• 2 teaspoon cinnamon
• 1 ½ teaspoon powdered ginger
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon dried thyme
• sea salt, to taste

Directions:

1. Heat 1-2 tablespoons 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.
2. Drop remaining coconut oil to the same skillet and sauté onion for 2-3 minutes, until softened.
3. Add in zucchini, carrots, apple, and frozen squash. Cook for 4-5 minutes, or until veggies have softened.
4. Add in spinach and stir until wilted.
5. Stir in cooked turkey, seasonings, and salt and turn off heat.
6. 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.

Original recipe found here

Another amazing chili recipe that does not have an overwhelming taste of tomatoes! This one turned out really tasty and the roasted sweet potatoes were the perfect pair. The spices were slightly different then your average chili recipe too and I really enjoyed the twist! I recommend preparing all the veggies the night before if you want to make your meal prep day even easier. That way you can wake up, throw everything in the slow cooker, and get on with your day. My preferred way to chop the peppers, onions, and carrots was to throw them in a food processor and pulse a few times. That is just way less time consuming and you can get those veggies down to rice size if you prefer. I ended up doubling everything below, so I threw everything in my Instant Pot since it's bigger then my crockpot. Plus, I utilized the 'saute' function to brown the turkey, which meant one less pan to clean. Since I doubled everything, I increased the cooking time to 8 hours in the slow cooker just to be safe. If you are looking for a super simple and delicious meal to make then I definitely recommend giving this one a try! 

Paleo Turkey Chili 
Ingredients:

• 2 lbs ground turkey
• 2 tablespoons olive oil
• 1 cup onion, minced
• 1 tablespoon garlic, minced
• 1 cup peppers, chopped in small pieces
• 1 cup carrots, chopped in small pieces
• 40 oz canned crushed tomatoes
• 1 tablespoons paprika
• 1/4 teaspoon red pepper flakes (omit for less spicy)
• 1 teaspoon pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon turmeric

Directions:

1. Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes
2. While turkey is browning, chop all vegetables + prepare spices. 
3. Add browned turkey + all ingredients to the crockpot.
4. Stir all of the ingredients together in the crockpot until thoroughly mixed
5. Cook on low for 6 hours. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

A really simple one pan meal prep! The recipe I followed below calls for ground turkey, but ground beef was on sale so I went with that instead. To shred the Brussels simply throw them in a food processor and pulse until they are shredded to your liking. To save some prep time I also threw the bell peppers in the processor too to dice up real tiny as well. If you don't have a food processor then check out the produce section for some already shredded Brussels, if you don't mind spending a little extra $$. I prepped all the vegetables the night before and that made this recipe even easier to throw together real quick. I thought this meal turned out delicious and loved that it had a little kick to it. You can also throw in some rice with this to get more carbs if you need it, Definitely a recipe worth making for meal prep!

Ground Turkey Brussels Sprouts Skillet
​Ingredients:

• 3 tablespoons coconut oil, divided
• 1 onion, diced
• 2 pound ground turkey
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 1 teaspoon cayenne
• 2 bell pepper, diced
• 1 pound brussels sprouts, shredded

Directions:

1. Melt 2 tablespoons of coconut oil in a large skillet over medium heat.
2. Add the onion and stir-fry for 5 minutes or until the onions are soft.
3. Then add the ground turkey, garlic and spices and cook for 15-20 minutes, or until the meat is completely cooked through and no longer pink.
4. Set some of the meat aside in a bowl to make room for the brussels sprouts.
5. Melt the remaining coconut oil in the skillet and add brussels sprouts and a bell pepper. Stir-fry for 5 minutes, or until the vegetables are tender.
6. Add the meat back into the pan and mix well. Serve.

Original recipe found here

I had this grand idea of searching through past LiveSqueezy posts for meal prep inspiration and found this Vaca Frita that I remember loving. I decided to make this again with a little twist by serving it with Riced Veggies Cauliflower & Sweet Potato and Barnana’s Himalayan Pink Sea Salt Plantain Chips (paleo, vegan, gluten free, dairy free, amazing). I made the chicken recipe as is below, but only used 2 Tbsp of bacon fat (divided), so I could reserve some more fat for those Barnana Plantain Chips. Click here to find a store near you that has these chips. (Note: Although all the Barnana Plantain Chips say "paleo", the Himalayan Pink Sea Salt is the only one without added sugar and maltodextrin, so I recommend sticking to that flavor!). Anyways, back to this ridiculously amazing meal. The chicken is packed with flavor that the riced cauliflower and sweet potato didn't need anything extra - I just heated that up and mixed it on in with the chicken. My mom was a BIG fan of this one, mostly because of the plantain chips, but I also looked forward to eating this all week. Let me know if you give it a try and what you think! 

​Instant Pot Chicken or Turkey Vaca Frita
Ingredients:

• 4lbs boneless skinless chicken breasts or turkey breasts
• 1 cup bone broth
• ¼ cup tallow or bacon fat (divided)
• 3 large sweet onions
• 4 cloves garlic
• 3 lemons
• 3 tsp pink Himalayan salt
• 1 cup minced cilantro

Directions:

1. First you need to cook your chicken breasts. Open your pressure cooker, add in my chicken and broth and set to poultry (20 min, high).
2. While the chicken cooks get prep the rest of the ingredients; peel and slice all the onions and the garlic. Juice the lemons and mince the cilantro. Once the chicken is done, release the pressure manually. Remove the chicken from the pressure cooker and place in a bowl. Shred with two forks and set aside.
3. Empty the bowl of your pressure cooker. Heat, with the lid open on sauté mode, medium or low heat. When it comes to temperature add in 2 tbsp. cooking fat and all the onions and garlic. Cook, stirring occasionally for 10-15 minutes until the onions are very tender, translucent and sweet.
4. Remove half of the onion from the pot and add in half of the shredded chicken, one tbsp. fat, sprinkle in some salt and set the saute heat to high. Cook, stirring occasionally for 5-8 minutes until crispy bits begin for form. Add in half of the lemon juice and a handful of cilantro. Stir well and remove from the pressure cooker. Next add in the remaining fat, onions, chicken and repeat. Same with the remaining salt, lemon and cilantro.
5. Once it’s all done, mix it all together and toss well and let it sit for 5 minutes. Mix again, make sure you scrape and crispy bits from the bottom of the pot. Then you’re ready to serve! Garnish with remaining cilantro. This is great over cauliflower rice, with plantain chips or over greens! Buen Provecho!

Original recipe found here

So I combined two recipes into my own idea of a great meal and it honestly turned out really tasty! ​Before you read all the ingredients and think this isn't for me, hear me out. First, I cook for my mom and boyfriend, who both don't like mushrooms, so I simply left those out. For the veggies I picked up some already noodled zucchinis and butternut squash from Wegman's, a pack of sweet peppers (red, orange, and yellow), and a red onion. Since my mom and boyfriend also don't prefer peppers and onions, I just threw those into the food processor to dice up real tiny - you can't even tell they are in the meal! My reason for explaining all of this is so you get creative. Pick some vegetables you like, or be spontaneous and give these ones a try. They were a really good mix and pair with the turkey sausage. Plus, start thinking of it as you're finding ways to add more nutrients into your daily life. Variety is the spice of life... Don't just eat broccoli with every meal. Anyways, I did double the turkey sausage (or maybe triple), just so I had enough protein for everyone's meals, so adjust to your own needs. Be gone the days of boring ground lean meat and give this version of turkey sausage a try! I had made it before with this Whole30 Breakfast Lasagna​ and thought it turned out delicious enough to try in a different type of meal. This was extremely simple to make and you can easily top it over rice for some carbohydrates, if you need. Also, there is a slight kick to this meal, but it's very subtle in my opinion. Definitely worth trying!

Turkey Sausage and Vegetable Skillet
Ingredients:

• 1 Tbsp ghee (ghee or olive oil for Whole30)
• 2 cloves garlic, minced
• 1 small red onion, cut into large chunks
• 1 small zucchini, halved lengthwise and sliced into moons
• 1 small summer squash, halved lengthwise and sliced into moons
• 1 small red bell pepper, cut into large chunks
• 1 small yellow bell pepper, cut into large chunks
• 6 cremini mushrooms, quartered
• 1/2 teaspoon Italian seasoning 
• 1/2 teaspoon crushed red pepper flakes
• sea salt and black pepper, to taste

Turkey Sausage

• 1 Tbsp ghee
• 1.5 lb ground turkey
• 1.50 Tablespoon chili powder 
• 1.50 Tablespoon garlic powder
• 1.50 teaspoon sea salt

Directions:

1. In a large skillet over medium heat, melt 1 Tbsp ghee.
2. Add ground turkey, all spice ingredients for the turkey sausage, garlic, and onion to the skillet and sauté for 10 minutes.
3. Remove turkey sausage and set aside.
4. In the same skillet, melt 1 Tbsp of ghee.
5. Add zucchini, squash, bell peppers, mushrooms, Italian seasoning, red pepper flakes, sea salt and pepper to the pan and sauté for an additional 10-15 minutes or until vegetables are crisp tender.
6. Mix turkey sausage back in with vegetables and serve.

Inspired by the following two recipes:
Low Carb Chicken Sausage and Vegetable Skillet
Whole30 Breakfast Lasagna

This looked like a delicious and fun new casserole recipe to try out! This is a serving size for 6 per the original recipe, but I used a larger 9x13-inch casserole dish and increased the sauce some, which then gave me 8 servings. Since I used a larger casserole dish I used 10 eggs instead of 6 and also threw in a tiny bit of coconut milk to make sure the sauce covered the entire casserole. Other then that though, I made the recipe below as is and only had to bake it for 30 minutes since I used a larger dish. If you don't see white sweet potatoes at your local store you can just use a regular sweet potato. Also, I prefer to throw cubed sweet potatoes in the food processor to "shred" instead of using a shredder. That is just mush easier, in my opinion, and it doesn't leave my forearms sore. I made this for my mom's breakfast meal prep, so I only taste-tested a couple tiny bites, but those bites were tasty and sure made me wish I was eating this for breakfast all week! Let me know what you think if you give this one a try!

Whole30 Breakfast Lasagna 
Ingredients:
Base

• 2 1/4 cup white sweet potato shredded (about 1 medium potato)
• 1.50 cup spinach
• 1 small minced onion, sauteed
• 1 Tablespoon olive oil

Turkey Sausage

• 1.50 lb ground turkey
• 3 Tablespoon chili powder (I only used 1 1/2 Tbsp)
• 1.50 Tablespoon garlic powder
• 1.50 teaspoon sea salt
• 1.50 teaspoon olive oil

Sauce

• 6 large eggs (I increased to 10 eggs since I used a 9x13-inch casserole dish)
• 3 Tablespoon fresh sage chopped
• 3 Tablespoon fresh rosemary chopped
• 1/4 Teaspoon sea salt or to taste
• black pepper to taste

Directions:

1. Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon).
2. To saute the onions, bring a skillet to medium heat and pour 1 Tablespoon of olive oil. Add chopped onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula.
3. Mix all ingredients for sausage together in a separate skillet (or same skillet as onions once the onions are done) and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so it can finish cooking in lasagna).
4. Layer shredded white sweet potato, sautéed onion, spinach, and sausage into the casserole dish.
5. Beat eggs until smooth and mix in the herbs for the sauce. Pour eggs over the layered ingredients into the casserole dish.
6. Bake on 350F for about 50 minutes until baked through- when cooked, the middle of the casserole should spring back when you press your finger into the middle. **Note, if you use a larger 9x13-inch casserole dish like I did, this only needed to bake for 30 minutes. 

Original recipe found here