Sweet Potato Hash

Whether or not you are into "clean eating" or "whole 30" eating...this is an easy, delicious, and healthy meal. It's great autumn breakfast meal - or even dinner. It's become one of my go-to quickie dinners. 

You can make this with sweet potatoes or yams, I usually prefer a nice dark orange sweet potato, but this time around I used a lighter sweet potato. (If you are feeling the need to google the difference between yams and sweet potatoes right now, let me save you a step...click HERE)

WHAT YOU NEED:

1 LARGE SWEET POTATO

1/2 LARGE ONION

1 TEASPOON MINCED GARLIC

OLIVE OIL OR COCONUT OIL

4 EGGS

SALT & PEPPER

FRESH OR DRIED PARSLEY

WHAT YOU DO:

-Dice ONION

-Swirl OLIVE OIL around in a skillet or cast iron pan, and heat to medium high. Add ONION to the pan and add the GARLIC and a sprinkle with SALT and PEPPER.

-While the ONION is cooking, chop the SWEET POTATO into similar sized cubes. Then add the SWEET POTATO cubes to the pan. 

-Toss POTATOES and ONIONS around with the OIL, GARLIC, SALT & PEPPER. Add more OIL if it's looking dry. (Keep a sizzle going) Add PARSLEY. Cook on medium heat for about 10-12 minutes till potatoes are browned and soft to the touch of a fork.

-Once POTATOES are browned and softened, even them out in a flat layer (with out squishing them) around the pan. 

-Take EGGS and crack them right onto the top of the POTATOES. (space them out evenly, and if a yolk breaks, it's no problem) 

-Cover the pan and let sit for about 5 minutes. 

Depending on your personal preference for eggs, you can leave the eggs as runny or make them as solid as you like. I personally like them to be "over-medium" You can lightly shake the pan and watch the tops of the eggs. The more they jiggle and look "liquidy" the more runny they are. 

(I like to wait till they don't jiggle much.)

Once the eggs are at the consistency you desire, uncover and remove from heat. With a spatula, scoop out the hash and plate it with a nice side, like fresh pear or apple slices. 

I like to add a little extra salt, pepper, and when I have them in my kitchen, fresh avocado slices. It's a delicious way to top this clean and healthy 

SWEET POTATO HASH!

ENJOY!

Green Tea Berry Spritzer

This is a simple, refreshing iced tea spritzer. It can be made with any kind of green tea, and any fruit or berries. There are no added sugars, it's all natural, and is "WHOLE 30 APPROVED."

I made this one with some strawberries, blueberries, and blackberries that were getting pretty soft in my fridge. 

First, brew your hot green tea, and let it steep for quite a while. You want it to be pretty strong. While the tea is steeping, take a handful of mixed berries in a bowl and mash them up with a fork. If you are fancy, you can use a mortar and pestle. -I am not fancy. At lease not in the kitchen. 

Spoon the mashed fruit into a mason jar. Poor the hot green tea over the fruit, cover with lid, and then refrigerate it for one - two hours. (The natural sugars and flavors from the fruit will diffuse into the hot tea giving the tea sweetness without any added sugars)

When the tea is cold, poor half of the tea into a glass over ice. Then add cold natural sparking water. Stir the ice, tea and sparkling water with a straw, and enjoy! 

SIP SIP SIP!

Avocado Deviled Eggs

OK, I feel like this is something you will either really love or really hate. Deviled eggs are not for everyone...but this has become a personal favorite of mine! I am in the middle of my first "Whole 30" challenge, and while this recipe is "Whole 30 approved," it's tasty enough that if you like eggs and avocados, you will like it, even if you are not eating whole.

It's incredibly easy, and a nice twist on plane jane mayo deviled eggs. Plus, the added benefit of eating "whole."

WHAT YOU NEED:

3-4 hard boiled eggs

1/2 ripe avocado

olive oil 

2 teaspoons diced onion

2 teaspoons diced dill pickle 

(if eating whole, make sure the pickles you use are approved)

sea salt & pepper (to taste)

fresh chopped dill (just a little to top eggs with)

WHAT YOU DO:

Remove egg shells from hard boiled eggs and slice vertically in 1/2. With a spoon, gently scoop cooked yolks out of the whites in to a small bowl. set cooked egg whites aside. Scoop the ripe avocado into the bowl with the egg yolks. Drizzle the avocado and yolks with olive oil and add salt and pepper. Mash and blend together with a fork. (add olive oil to make the mixture as smooth as you like) Then add in the onion and pickle. Mix until blended evenly and to your desired consistency. With a spoon, carefully fill egg whites with the yolk/avocado mixture. Top with freshly chopped dill and cracked black pepper. 

This is a nice protein packed snack that you can feel good about eating and enjoy it too!

XOXO

Brittany