Monthly Archives: November 2025

🦃✨ Thanksgiving Leftover Crunch Wraps

The BEST way to switch things up with your Turkey Day leftovers!

These are so good, you’ll want them all year long—not just after Thanksgiving!

Ingredients

• 4 large flour tortillas (I used Joseph’s flax wraps)

• 1 cup leftover green beans

• 1 ½ cups shredded leftover turkey

• 1 cup leftover cranberry sauce

• 1 cup shredded white cheddar (I used vegan cheese)

Directions

1. Layer each tortilla with green beans, turkey, cranberry sauce, and cheddar.

2. Fold the tortilla around the center to create pleats. Flip the wrap upside down so the pleats stay closed.

3. Heat a thin layer of olive oil in a nonstick pan over medium heat.

4. Place each crunch wrap seam-side down and cook for 3–5 minutes, until golden and crispy.

This is soooooo delicious — but warning… your house will smell like a 💨😂

Enjoy! xoxo Jen

🧂 Marinade

• 1/4 cup olive oil

• 1 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon sweet paprika

• 2 teaspoons fresh thyme

• 2 tablespoons Dijon mustard

• 1 tablespoon honey

• 1 tablespoon apple cider vinegar

🍗 Chicken Sausage & Veggies

• 1 lb chicken apple sausage (5 links), sliced into rounds

• 1 lb sweet potatoes, peeled and diced

• 1 small to medium red onion, cut into large chunks

• 16 oz Brussels sprouts, halved

• 5 cloves garlic, minced

• Chopped parsley & green onion for serving

👩‍🍳 Instructions

1. Preheat oven to 425°F (220°C).

2. Make the marinade: Whisk together all marinade ingredients until smooth.

3. Add the sausage, sweet potatoes, red onion, Brussels sprouts, and garlic to a large mixing bowl. Pour in the marinade and toss well to coat.

4. Spread everything onto a parchment-lined sheet pan in a single layer. Place Brussels sprouts cut-side down.

5. Bake for 25–30 minutes, tossing halfway, until potatoes are tender and everything is golden.

6. Remove from the oven and sprinkle with parsley and green onion.

This is back in the rotation!

I pre-make it, toss it in the fridge, and reheat for a quick breakfast.

Enjoy! xoxo — Jen

Ingredients

• 1 tablespoon unsalted butter or coconut oil

• 1 red bell pepper, diced

• 1 cup egg whites (or the whites of 8 large eggs)

• 2 green onions, finely chopped

• ½ teaspoon Italian seasoning

• ¼ teaspoon kosher salt

• 1 ½ cups roughly chopped spinach

• 2 tablespoons shredded cheddar

• Hot sauce (optional, for serving)

• Sliced fresh avocado (for serving)

Instructions

1. Preheat the oven to broil.

2. Heat an 8-inch nonstick, oven-safe skillet over medium heat. Add the butter.

3. Once melted, add the red bell pepper and sauté for 6–8 minutes, until softened.

4. Meanwhile, whisk the egg whites in a bowl until lightly frothy.

5. Add the Italian seasoning, salt, and green onion to the skillet. Cook for 30 seconds.

6. Add the spinach a little at a time, stirring as it wilts (1–2 minutes).

7. Slowly pour in the egg whites. Let cook undisturbed until the edges begin to set.

8. Using a rubber spatula, lift the edges and tilt the pan so uncooked egg flows underneath. Continue around the skillet. Cook 1 more minute.

9. Sprinkle cheese on top, then transfer the skillet to the oven. Broil for 2–3 minutes until puffed and cooked through.

10. Slide onto a plate or board, cut into wedges, and serve hot with hot sauce and avocado.

One thing I love about the fall are root vegetables!

This recipe is perfect for weekends or for prepping ahead so you have a delicious grab-and-go option during the week.

Enjoy!

XOX, Jen

Ingredients

Vegetables

• 2 beets (preferably 1 red and 1 golden), peeled and chopped into 1-inch chunks

• 1 large carrot, roll-cut into 1-inch chunks

• 3 parsnips, chopped into 1-inch chunks

• 1 medium sweet potato, chopped into 1-inch chunks

• 1 turnip, chopped into 1-inch chunks

• Extra-virgin olive oil, for drizzling

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh sage

• 1 tablespoon fresh thyme leaves

• Sea salt and freshly ground black pepper

Crispy Sage + Sage Oil

• 2 tablespoons extra-virgin olive oil

• 10 fresh sage leaves

Instructions

1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

2. Sheet 1: Add beets and carrots.

   Sheet 2: Add parsnips, sweet potato, and turnip.

3. Drizzle both trays with olive oil. Sprinkle with rosemary, sage, thyme, salt, and pepper. Toss to coat and spread evenly.

4. Roast for 25–50 minutes, until tender and browned on the edges.

   • Parsnips, sweet potato, and turnip will cook faster.

   • Beets and carrots may need more time.

5. Make crispy sage:

   • Line a plate with paper towels.

   • Heat olive oil in a small saucepan until bubbling.

   • Add sage leaves and cook for about 1 minute until crisp.

   • Transfer to the towel-lined plate to drain.

   • Save the infused sage oil for serving.