Many of you have asked me what I really eat at home – when I am not creating a SANE recipe for you – so I thought I’d start to share some of my really simple meals with you.  Heads up – they’re not wild and exciting.  They’re just simple plates of food – more assembly than cooking – that I sling together on the days when I have run out of leftovers from my recipe experiments.

Do you ever have those evenings where you just want a pile of highly nutritious food that tastes great and is ready in 5 minutes flat?  Oh, only ALL THE TIME, I hear you cry.  Me too.

This is one of my favorite dinners – Turkey Burger Salad.  Now I realize that seeing the word “burger” may have got you feeling all unmentionable.  Please stay calm.  I am not leading you astray here.  There is absolutely no bun involved.  I call it Turkey Burger Salad because I make it with these awesome turkey burgers.  You could also use chicken burgers if they are more readily available where you are.

Here is why JB and I particularly *love* Costco Turkey Burgers:

Just look at that ingredient list!  Turkey. Seasonings.  That’s all, folks.  And then look at the nutrition label!  There’s 35g of protein in every single burger – so you’re over Bailor’s magical protein synthesis threshold in one beautiful, tasty, round patty.  What else is so great about them?  They cook in 5 minutes from frozen, they are very cost effective, they taste great, and they can live in your freezer ready for action year round.  And even more upside – they are extremely low in fat so you get to eat cheese!

JB and I both cook up these burgers in bulk and store them in the ‘fridge ready for a portable lunch or snack.  These burgers rock on many levels. Turkey Burger Salad | Carrie Brown

The recipe uses 2 burgers and a whole head of lettuce.  I would imagine that for most people this would feed two; my legendary appetite and I downed the whole thing.  I should point out that I definitely had no room for dessert.  If you make it for one and can’t get through it all, there’s your lunch set for tomorrow.

Turkey Burger Salad | Carrie Brown

I eat this salad at least twice a month.  It’s perfect for when my schedule gets me home later than anticipated, and I always have the ingredients lurking without any planning or grocery store run.  If you are super-prepared you could cook up the number of burgers that you need in advance, store them in the ‘fridge and then whip this up in 3 minutes.

This is as *SANE and simple as they come!

Turkey Burger Salad
Cook time: 
Total time: 
Serves: 1 - 2
  • 2 turkey burgers
  • 1 head Romaine lettuce
  • 1 oz / 28g sharp cheddar cheese
  • 2 oz. / 55g dried cranberries
  • Ranch dressing
  • Ground black pepper
  1. Cook the turkey burgers. You can grill, broil or griddle them.
  2. While the burgers are cooking, slice the lettuce crosswise while whole to make shredded lettuce.
  3. Spread the lettuce in the bottom of a serving dish.
  4. Grated the cheese evenly over the lettuce.
  5. When the burgers are nicely browned and cooked through, slice them into ¼" slices, turn 180 degrees and slice again into ¼" slices to give you cute little turkey cubes.
  6. Spread the turkey pieces evenly over the salad.
  7. Spread the cranberries over the salad.
  8. Drizzle your favorite SANE Ranch dressing over the top and season with ground black pepper.

Turkey Burger Salad | Carrie Brown






*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Margaret - One of my go to meals has been hamburger salad with lettuce , hamburger, dill pickles (yes, dill pickles!) chopped onions and ranch dressing mixed with a very small amount of mustard. Sounds strange but tastes just like a hamburger. Now I can make it with the turkey burgers! Can’t wait to try this with the cranberries.ReplyCancel

    • carrie - Margaret – this made me laugh! Thanks for sharing your hamburger salad story!ReplyCancel

  • Jessika - Any suggestions for SANE ranch dressing? I haven’t been able to find anything that is sold in stores that fits the bill. It seems like every dressing nowadays has soybean oil as the first ingredient.ReplyCancel

  • carrie - Hi Jessika! I have found that the best way with Ranch is to buy a packet mix and make your own using non-fat Greek yogurt or fat-free sour cream – or a mix of the two. Add a little extra salt if there is still a yogurty tang that you don’t like. Hope that helps!ReplyCancel

  • Danielle - I SO APPRECIATE you Carrie! Thank you for your passion and sharing your knowledge. I can imagine you pour lots of hours into helping us! I need help with the cranberries. I am having a heck of a time finding dried UNSWEETENED cranberries. Are you using the sweetened kind?ReplyCancel

    • carrie - HI Danielle! Thanks for all the love :-) I use unsweetened IF and when I can find them. If not I use the lowest added sugar ones I can find. It’s just a few – don’t stress! Hope that helps!ReplyCancel

Oh happy day!!  It’s all double rainbows and prancing unicorns over at Marmalade HQ today!!  Cheese Sauce Lovers unite!!  I perfected SANE Cheese Sauce.

It only took me in excess of 21 pints worth of fiddling and eating to get to this point; but let me tell you, you’re worth every last spoonful.

Before you go getting all twitterpated, and sprint off to the kitchen – a word of caution: I’ve thrown another funky new ingredient into the mix.  AKA you’ll need to go shopping first.  Now I don’t want you to be mad with me – so I promise, – if you like think life is simply terrible without cheese sauce, you’ll want to stay with me here.  If you’ve followed along for a while you’ll know I use guar gum and xanthan gum for most thickening purposes, depending on the application.  They work brilliantly in baked goods, smoothies, and a host of other things; cheese sauce isn’t one of them.  They are tricky to use in simple white sauces that are intended to end up silky-smooth.  They also tend to get rather “gluey”.  Several of my attempts ended up veritably slimy.  Not the result I was after.  At all.

This, however, was exactly what I had in mind when I was thinking about dinner last night.  Rich, smooth, creamy cheese sauce crammed full of fantastic vegetables.  YES. Leek, Mushroom and Cauliflower Casserole  |  Carrie Brown

All it required was a perfect cheese sauce; which I’d been working on for months.  Months!  Apart from the gums (difficult to get right, slimy, gluey, odd taste), I’ve tried coconut flour (inconsistent in its ability to thicken), almond flour (just wrong), garbanzo bean flour (grainy), and who-knows-what-else.

After countless hours of cheese sauce hell, I stumbled upon Konjac Flour – also known as glucomannan.  It’s what they make shirataki noodles out of, and it’s basically soluble fiber that swells, and swells, and swells.  And then it swells a bit more.  It is tasteless, absorbs other flavors readily, and – with a little attention – will make a super-silky-smooth white sauce that is virtually indistinguishable from a traditional white sauce made with cornstarch (cornflour).  It is easier and quicker to make than a white / roux / béchamel sauce.  Plus, you only need a very small amount to do the job.  Is that enough {very} brilliant reasons to make you go out and get some?  Perfect white sauce shall be yours!  Hallelujah!  Can you tell I’m a little excited here?

Leek, Mushroom and Cauliflower Casserole | Carrie Brown

This is intended to be a side dish served up with the protein of your choice, although I have a tendency to just eat the whole thing on its own and call it good.  I blame it on being single.  Or lazy?  As I have no problem consuming enough protein, I am not at all worried if I end the day with just veggies every now and then.  If you find getting enough protein eaten difficult, then I suggest you grill up a chicken breast, a lovely pork chop, or a gorgeous slice of salmon, and have this on the side.

I find this every bit as comforting as a big old bowl of mac ‘n’ cheese.  Somehow cheese sauce magically makes veggies seem naughty.  I love that.  All the comfort without the diabetes, cancer and heart disease.  Perfect!

PS. You can find Konjac Flour – also known as glucomannan online.  In the US you can find it at SuperSupplements; I am sure you would find it at other health and nutrition stores if you do not have a SuperSupplements locally, or live outside the US.  It may seem expensive, but you use just 1 tsp for a typical recipe, so it will last you forever.  Store in an airtight jar so it stays fresh.


5.0 from 3 reviews
Leek, Mushroom, and Cauliflower Casserole
Cook time: 
Total time: 
Serves: 4 - 6
  • 1 large cauliflower, divided into florets
  • 2 TBSP coconut oil
  • 10 oz. / 280g leeks, very finely sliced
  • 10 oz. / 280g mushrooms, chopped into small pieces
  • Sea salt to taste
  • Lemon pepper to taste
  • 1 tsp konjac flour / glucomannan powder
  • 2 cups milk (whatever mik you prefer - coconut, almond, hemp, cows...)
  • 6 oz strong cheddar cheese, grated
  • 1½ TBSP white wine vinegar (do not leave this out!)
  • 1 oz. / 28g roasted sunflower seeds
  1. Place the cauliflower florets in a steamer and steam until just tender.
  2. Meanwhile, gently sauté the leeks and mushrooms in the coconut oil over a low heat until they are just soft.
  3. Season with salt and lemon pepper and stir.
  4. In a small bowl put the konjac flour.
  5. Using a small whisk, add 1 cup of milk to the bowl and immediately whisk quickly to disperse the flour thoroughly.
  6. Pour into the pan with the vegetables and stir thoroughly and continuously until the sauce thickens.
  7. Add the other 1 cup of milk and stir well.
  8. Stir 5½ oz of the cheese into the sauce, and continue stirring until completely melted.
  9. Add the white wine vinegar and stir well.
  10. Remove sauce from the heat.
  11. Place steamed cauliflower in a single layer in a casserole dish (pretty side up :-) )
  12. Pour the veggies in cheese sauce over the florets to cover them completely.
  13. Sprinkle remaining cheese evenly over the top.
  14. Sprinkle roasted sunflower seeds evenly over the top.
  15. Broil (grill) under high heat for a few minutes until brown and bubbling. Watch it - it catches easily.






*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Matilda - Printing this off right now. Omg Carrie this looks to die for. I can’t wait to try it out.ReplyCancel

  • Nat Karamanavis - Hi Carrie! I’ve listened to you and Jonathan forever on the podcasts during the nights I can’t sleep.Its only today that I decided to check out your website and I’m so thankful that I did, your recipes will help me put into practise what I’ve thought about for ages …going sane!! Yay!! Thank you so much I can’t wait to start cooking tomorrow love from Melbourne AustraliaReplyCancel

    • carrie - Welcome, Nat! We’re so happy to have you here!!! Love from Seattle, USA :-)ReplyCancel

  • Kara - Carrie,

    Like you I’ve been experimenting in the kitchen. I’ve been trying to modify my family’s favorite mac ‘n cheese recipe. I’ve tried garbanzo flour (very grainy), okra (yuk), guar gum, greek yogurt (too strong a flavor) and believe it or not even gelatin.

    Glucomannan WORKS beautifully. Thick,creamy and luscious. They were completely unaware that what they were eating was healthier! They had the sauce as mac ‘n cheese. I had it as cauliflower cheese.


    • carrie - Kara – isn’t it AWESOME??!!!! Can you imagine the glee at Marmalade HQ the first time I tried it? LOVE! :-)ReplyCancel

  • Joe Wojtuniak - I was wondering if I were to replace Konjac Flour with almound flour would it alter the taste or cosistency enough to ruin this recipe?ReplyCancel

    • carrie - In my opinion, Joe, yes. THe sauce will be grainy and it will not thicken as well. It will also have a weird flavor. But then I am super picky :-)ReplyCancel

  • Lorna - Hello Carrie,

    had a bash at this tonight but can’t get konjac flour here along with no cheddar so used grana cheese instead (an italian cheese similar to Parmesan, but better for cooking…oh yes and didn’t have any leaks so I used onions. Chucked some mustard seeds in the creamy sauce and it tasted pretty good…. and the best bit of all is that I’ve got left overs for tomorrow…yehhhhh

    thanks :o)ReplyCancel

    • carrie - Hi Lorna – what did you use to thicken? Mustard seeds sound yum!! Any cheese is good :-D And we LOVE leftovers!!!!!ReplyCancel

  • Lorna - Hello Carrie,

    I used some agar agar, it was the only thing I had in the house and loads of cheese. Wasn’t as thick as a normal cauliflower cheese type sauce but tasted yum. The ‘better cheese comment didn’t sound nice, what I meant was Grana is tastier for cooking than Parmesan… unfortunately I can’t get cheddar here…perhaps I should try this with some Gorgonzola…


    • carrie - Hi Lorna – I don’t care much for Parmesan, so I totally understand your comment!! You could have lots of fun playing with different cheeses in this dish. I do hope you manage to get some glucomannan though. It’s awesome!ReplyCancel

  • Matilda - So as you would be aware from twitter post to you Carrie, I made this. Oh and how delightful it was.
    the kids where away at their dads :( but that’s one of the reasons Why I wanted to try out this recipe, because they don’t like mushrooms.
    I must also say, that I cooked a recipe I have never tried before for my inlaws (the recipe was perfect as the father in law is a vegetarian). am I crazy to try out a recipe that could possibly fail? Oh course, cause it’s a Carrie recipe. And wow it was a success *phew*. I didn’t have konjac flour so I had to use corn flour (not exactly sane, I know, but I was not cooking in my own kitchen, and I forgot to bring an alternative flour like chickpea flour).
    It still came out wonderful. I was pleasantly surprised at the crunch of the sunflower seeds, they added a great element to the dish.
    I’ll be making this again, but most likely as a side dish… I could see it greatly teamed up with a chicken dish of sorts.
    Thanks again Carrie


    • carrie - Matilda – you are right – this would be great as a side for chicken. I am so happy you loved it :-)ReplyCancel

  • Mallory and Carrington - We made this tonight but replaced leeks (Whole Foods didn’t have any) with broccoli. It was so wonderful! Thank you for making such an impact in both of our lives. We love SOS and eating smarter, exercising smarter, living better! We are so ready for that(insert adorable English accent)!


    • carrie - THANK YOU, Mallory and Carrington! I so appreciate all the recipe love :-)ReplyCancel

  • Cheese Sauce » Carrie Brown | Living a SANE Life - […] wrote about the happy day it all went down here, but I’ve had several requests to post the basic Cheese Sauce […]ReplyCancel

New Orléans.  The Big Easy.  A remarkable place.  We all saw the pictures and videos of New Orléans in the midst and aftermath of Hurricane Katrina.  We were stunned by the devastation and destruction wrought on one beautiful city.  Afterwards, we heard countless tales of the people that came back – often to nothing – and who then picked themselves and their neighbors up, and started rebuilding the city that they loved.  Not even a disaster on the scale of Katrina could stop the determination and resilience of the New Orléans natives.  Nothing could stand in their path for long.  Those people have deep, deep roots.

While I was taking care of business in New Orléans last month, I made sure to sneak in a little play time.  I snuck out a couple of times to get acquainted with any parts of New Orléans that were not the Convention Center or the Marriott Hotel.  You know how it is on business trips – you see the airport, the inside of a cab, your hotel, and the Convention Center, and pretty much nothing else – you may as well be in Idaho.  Then you get back home and feel dishonest telling people that you’ve been there.  I decided the instant I heard I needed to take a trip to Louisiana that I wanted to come back able to say I’d been to New Orléans.

The day after I pulled into town I got up with the larks and went for a walk.  Turned out to be quite the hike – about 10 miles by the time I got back to the hotel later that afternoon.  The weather was simply splendid – warm, sunny, big blue sky.  I broke a cardinal style rule when I tied my hoodie around my waist, but the locals didn’t seem to care – everyone I walked by shouted out a cheery, “Hi!!”  It’s terribly friendly, is New Orléans, I found.  One thing I didn’t know until I became aware that everyone seemed to be wearing green – it was St. Patrick’s Day weekend.  In New Orleans.  If that ain’t a really scary prospect for an introvert, I don’t know what is.  All I’ll say is, they sure know how to throw a {BIG} street party in NOLA.  St. Patrick

As I strolled down Louisiana Avenue and wandered the Garden District in the warm sunshine – shooting as I went – I noticed something very striking about the sidewalks.


The sidewalks, and in some places the road too, were raised and broken around the base of every tree that lined the streets; like mini-earthquakes had erupted under each one.  The massive, gnarly, lumpy roots pushing, shoving, and cracking concrete, bricks, and paving slabs skyward.  Where the concrete was too thick, the roots bubbled over the edges, spilling over the pavement like slowly creeping lava.  No matter what, nothing was going to stop those roots from doing their job of providing a strong foundation for the tree they supported, and supplying it with all the nutrients required to keep the tree flourishing.  Looking at the roots progress on the surface made me wonder how huge and deep those roots must run underneath.  The people of New Orléans aren’t the only ones with deep, deep roots. New Orleans | Carrie Brown

I sauntered along on that sunny Saturday morning, mulling over in my mind how and why the tree roots in New Orléans had developed like they had; then I remembered Katrina, and thought about all the other violent weather systems that have relentlessly battered New Orléans over the years.  Centuries of wild, hurricane-force winds and  lashings of torrential rain for days at a time.

It occurred to me that when strong winds blow – and in the case of New Orléans we’re talking about *really* strong winds blowing – the trees grow and develop incredibly strong roots in order to stop them from being ripped out of the ground by the force of Mother Nature.  These trees have developed roots so strong that they have altered the environment directly around them.  They do not let anything get in their way – not even concrete or stone.  Nothing keeps them from their goal of developing strong enough roots to be able to stand their ground – even when the going gets hurricane tough.  For them it’s a question of staying strong and healthy; it’s a question of survival.

New Orleans | Carrie Brown

Back home in Washington, it was time to prune the wisteria ready for spring.  I hacked off vine after vine – even those that were already in bud with leaves and pendulous racemes of flowers.  As I stood there randomly cutting and sawing (because I really have no clue what I am doing, I just wanted it to be a cuter shape) I thought about how it really didn’t matter what I did to the top of the wisteria.  I could shamelessly hack off any of the vines – leaves and flowers and all – and in no time that wisteria would bounce back even more vigorously than before; sending out new shoots so fast you’d think you were watching a time-lapse video.  As long as I didn’t damage the roots, it would all be goodness.

It seems to me that roots are where it’s at, people.  As long as the roots run deep and strong, everything continues to grow and flourish.  As I stood there in my yard, loppers in hand, I realized that the principles are the same with living a SANE lifestyle.  There will be times when things get tough; when the winds of illness, stress, and sadness blow.  Sometimes they will blow hard.  Real hard. There will be times when criticizing friends, family, and colleagues take a swipe at your lifestyle – cutting you down, attacking you, and hacking at your self-esteem. New Orleans | Carrie Brown

In order to survive and thrive through all that life throws at us, we need to make sure that we have great roots – roots that will keep us nourished, growing, and standing strong.  Roots that run deep.  When life happens and you are being battered by things that are threatening your path to *SANEity, you’ll find it so much easier to stay on track if you’ve grown some strong roots.

Here’s some ideas for root development:

  • Make decisions ahead of time about what you do and don’t eat.  People who don’t smoke don’t have to think about whether they smoke or not every time they are offered a cigarette.  They are already really clear ahead of time that they don’t smoke.  It’s just not something they do.  Make decisions ahead of time about what you do and don’t eat (or drink), and then you won’t have to think about it in the moment when you’re faced with an *inSANE choice.  Think “I don’t eat that”, rather than “I can’t eat that”.
  • Be prepared.  Surround yourself with enough SANE food choices that you don’t wind up eating *inSANE foods out of desperation.
  • Empty your kitchen of all the inSANE foods and drinks.  Stock your kitchen with plenty of *SANE foods and drinks.  Have deep enough roots that you change your environment, not the other way around.
  • Get enough sleep.
  • Never feel ashamed because you’re doing something good for your body.  Anything that you do to make your body healthier is a darn good thing.
  • Do what is right for you, regardless of the opinions of others.  This gets easier the more you do it.
  • If you’re stressed, take a break.  Go for a walk, lie in the grass, pet your cat, take a nap.  Read a good book, watch a movie, lie on the couch, exercise.  Go to the beach – even if it’s November, take a drive, go get a pedicure, go to your Happy Place and hang out.  Snuggle with your spouse / dog / child / goldfish / pet rock.  Create something – paint, cook, sew, draw, sing, garden – whatever makes you feel unique and accomplished.  LAUGH.
  • Be around positive, uplifting people.  Stay away from the Debbie Downers, and people who do not support your choices.
  • Learn to say, “No, but thank you!” without feeling a shred of guilt about politely turning down whatever it is.  It is not your fault if someone else chooses to be offended when you do what is right for you.  This gets easier the more you do it.
  • Be kind to yourself.

The winds will blow.  If your roots are strong enough and deep enough you’ll survive and thrive.  Focus on the roots and the rest will follow.

See?  It’s amazing what can happen when you’re pruning a wisteria or strolling along a sidewalk in New Orléans. 






*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

After my recent run-in with a decidedly delicious Turkey and Cranberry Meatloaf, I had some ground (minced) turkey left over.  Since it was 7:16 am  – while rummaging in the ‘fridge – when I made this discovery, I decided I would see what hearty weekend breakfast I could conjure up with it.  I think my body was still trying to get back to normal after 3 days on nothing but an IV.  My desire to eat a large quantity of protein was rampant.  Much as I love my green, protein-packed smoothies, one of those just wasn’t going to cut it.  I was done with the whole liquid food thing, at least for a day or two.

When it comes to the weekends, I’ve always been a cooked-breakfast-girl.  Growing up, Sunday breakfast was probably my favorite meal of the week.  Typically a full English breakfast – eggs, bacon, sausage, fried bread, tomatoes and mushrooms – although sometimes there were Baked Eggs on the menu.  Sunday breakfast was at 8 am.  Sharp.  And you were there.  On time.  No matter how late you got home the night before, no matter how ill you might feel.  When Mum yelled, “Breakfast!”, you were out of bed and down those stairs in a flash.  No. Matter. What.   You were not late to breakfast.  These days I revel in having Sunday breakfast at whatever time I feel like it, but I still to this day equate Sunday mornings with an ample cooked feast; and when it came to eggs, scrambled was always my favorite, so while everyone else was eating fried eggs, my mother scrambled mine.  Bless her.

I suppose this would be considered more of a brunch than a breakfast, what with the turkey and the copious amount of spinach involved.  Whatever meal label you choose to give it, it’s hearty for sure.  I ate the whole lot, but I can see how for many of you, this would be a dish for two.  There’s that Carrie Brown appetite again.  Sunshine Turkey Scramble  |  Carrie Brown

Before you get on with rustling this up, we should probably talk a little bit about oranges, because you might well be thinking that it’s a rather strange addition to eggs; and I admit, I’ve never put oranges – or any other fruit for that matter – in a scramble before.  I remember when I was very young, my father put raisins in the scrambled eggs once or twice while my mother was in the hospital and he had child-feeding obligations.  Although my brother and I dutifully ate it all up, I do not remember thinking that it was a particularly successful meal.

The orange idea came to me when I was recalling with great fondness a fabulous breakfast that I enjoyed with Jeanne one Saturday at a new café in Madison Park, Seattle.  Jeanne had the Ham e Formaggio Frittata – Rosemary ham, cheese, spinach with Rosemary, orange & hazelnut dressing.  Essentially an omelette with ham, cheese, and spinach – but with a hazelnut and orange dressing that had a whole pile of orange segments in.  And I thought, ‘Well.  If you can put orange segments in a dressing and slather it all over your omelet, it stands to reason that oranges and eggs go, and therefore orange IN your scramble must be awesome.”  And so it was.

Sunshine Turkey Scramble | Carrie Brown

This is pretty much a perfect *SANE meal – as long as you eat it with the spinach.

What a brilliant way to start a weekend!


4.5 from 2 reviews
Sunshine Turkey Scramble
Prep time: 
Cook time: 
Total time: 
Serves: 1 - 2
  • 1 TBSP coconut oil
  • 5 oz. / 140g ground (minced) turkey
  • 1 onion, finely chopped
  • 1 large orange, peeled and chopped into pieces
  • 3 eggs (whatever combination of white and yolks you prefer)
  • 2 TBSP water
  • Sea salt and pepper to season
  • 1 TBSP dried sage
  • Handfuls of fresh spinach
  1. In a skillet (frying pan) sauté the onion in the coconut oil for 2 minutes, and then add the ground turkey and stir together.
  2. Continue sautéing the meat and onions, stirring regularly, until the turkey is lightly browned.
  3. Add the orange pieces and mix.
  4. Reduce the heat.
  5. In a small bowl, whisk the eggs, water, salt, pepper, and sage well.
  6. Add the egg mixture to the pan and mix quickly into the meat.
  7. Continue to scramble the eggs, stirring constantly.
  8. Once the eggs are cooked to your liking, remove from the heat.
  9. Serve on a large bed of fresh spinach.

Sunshine Turkey Scramble | Carrie Brown





*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Mazie Sturman - We had this for breakfast it was wonderful Thankyou Carrie x


    • carrie - SO glad you loved this, Mazie! I know some people may read the recipe and think it’s a bit odd – so thrilled you tried it :-)ReplyCancel

  • Raen - I’ve been making a lot of crustless veggie quiches lately for breakfast, but this was a fabulous alternative! I doubled the recipe, and now I have breakfast all ready for the rest of the week. =)



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*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!
  • Matilda - awesome trailer, but I think I stalk….. er i mean follow you enough as it is.ReplyCancel

  • Michaela - Proud Stalker here too! :]ReplyCancel

    • carrie - Love it, Michaela! THANK YOU for being such an awesome stalker!!!! ;-)ReplyCancel

  • Janknitz - That’s cool!!!ReplyCancel

  • Emma - Yes, but … when are you going to do what we’ve all been waiting for and turn them into VIDEO CASTS?! ;) he heReplyCancel

    • carrie - Ha ha, Emma! Then we’d have to get all pretty and behave! :-0ReplyCancel