This dish is an easy way to infuse your body with nutrients without spending all evening in the kitchen. Sherry is a huge fan of this healthy hash, especially during treatment when taste buds can take a hit. Be good to yourself and pledge to try even a few bites. If you’re going through treatment, conserving your energy while preserving your health is key. Avoid crowds (and germs) by using a car-side pickup or delivery service to make ingredient grabbing easy – and don’t feel guilty buying already diced veggies. You deserve to make life easy on yourself!




  • 5oz turkey sausage (a lot of stores offer in store made varieties, I prefer the spicy turkey/chicken sausage) 
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 4oz baby bella mushrooms, sliced 
  • 1T fresh garlic, chopped 
  • 1t olive oil
  • 3T onion, diced
  • 1/2 red bell pepper, diced 
  • 1/2 green bell pepper, diced
  • 3/4c sweet potato, diced
  • 1/2T olive oil
  • Salt and pepper to taste


  • Preheat oven to 350 and bake diced sweet potato tossed with salt and 1/2T olive oil for 20 min until golden, then set aside.
  • Remove sausage from casing and crumble into large skillet. Cook through and then set aside.
  • Preheat small skillet on medium heat. Add sliced mushrooms and let cook 2 minutes.
  • Add salt and chopped garlic, then turn off heat, shake pan and add to cooked turkey.
  • Sautee peppers and onions with 1t olive oil, then combine all ingredients into large skillet heat on medium for 2 minutes.
  • Serve and enjoy!




  • 1/2c sliced kalamata olives 
  • 1c sliced cherry tomatoes
  • 2T chopped fresh parsley
  • 1t chopped fresh garlic 
  • 3T red onion, diced
  • 1/2 lemon juiced 
  • 2T olive oil
  • Salt to taste
  • 6 oz fresh arugula sprouts

Toss all ingredients in a bowl and serve immediately.