This month, I teamed up with my amazing Kickboxing instructor, Kathleen, who’s hosting a 14 day #freeselflove challenge. She asked me to share how I show self love through food. She’ll be posting on her site this week – click here to see!
This was the first recipe I really took the time to create a tablescape around, and let me say it was a MESS to clean up, but so much fun to photograph. (No comment on who was stuck helping me clean up).
Taking the time to connect my passion for creating healthy recipes to actively practicing self love was enlightening for me, and I really feel like I learned more about myself in the process. It is surprisingly rewarding to take a step back and find the purpose in your passion. So thank you, Kat, for giving me the opportunity to do so! See the full post below.
My weekends are typically full of meal prep and errands, but I try to dedicate Sunday to slowing it down and reflecting on the past week and getting my mind right for the week ahead. This involves a nice long workout, today it was Pilates, followed by preparing and enjoying a healthy breakfast or brunch. Taking this time to get in sync with how I’m feeling, caring for my body through exercise, and then enjoying a healthy meal gets my mind right and really sets the tone for the week.
This recipe is perfect for your weekend brunch- the best part is it only requires one pan! You can substitute a different vegetable for the mushrooms if you don’t love them, maybe zucchini or Brussels sprouts, and top with whatever seasonings you have on hand. I am a huge fan of Trader Joe’s Umami seasoning blend because it tastes good on anything you would put salt on! I am also a lover of sriracha, which would be another delicious way to finish this dish.
Sweet Potato Hash & Eggs
Makes 4 servings
1 T ghee or olive oil
1 large sweet potato, peeled and diced (about 3C)
½ red onion, chopped
2 C Baby Bella mushrooms, thick sliced
Large handful chopped kale, thick stems removed
4 free range eggs
Salt & pepper
Trader Joe’s Umami seasoning blend, optional
Heat a large cast iron skillet or 12” pan on medium-high heat. Add ghee or olive oil, and when the fat is hot, add diced sweet potato. Cook for about 15 minutes, stirring occasionally, until it starts to soften and sides are turning golden brown.
Add red onion and mushrooms (if you aren’t a fan of mushrooms, you can substitute in zucchini or Brussels sprouts), cooking for another 10 minutes, stirring occasionally. Once vegetables are nicely browned, add kale, and cover with lid to wilt. Remove lid and season generously with salt, pepper, and a generous sprinkle of Umami seasoning.
Once you’re about ready to serve, make a few pockets in the vegetables using a spatula, and add a little more ghee to the pan in these spots. Crack your eggs in and cover again, letting the eggs cook to your desired result.
Serve hot with avocado toast, fruit salad, or just enjoy on its own!