Tag: eat real food

Sausage Sweet Potato Hash (Whole30)

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This dish is literally like crack to me. I can eat it for every meal until it’s gone (usually about 3 days). It is so. so. yummy.

INGREDIENTS

  • 2 large sweet potatoes or 3 small to medium (about 3-4 cups), shredded with a grater
  • 1 lb pork sausage (unseasoned, organic if possible)
  • Ghee (or butter if you’re not doing Whole30)
  • Salt to taste
  • Cinnamon to taste

INSTRUCTIONS

  • Brown your sausage in a large, deep sided skillet on  medium-high heat. Drain, if necessary.
  • Add your shredded sweet potato and stir regularly for about 5 minutes.
  • Once a bit softened, add your ghee. Start with 4-6 Tbl cup, but as you fiddle with the seasoning, you may add a bit more. I am generous with this ingredient, which is probably part of the drug-like quality for me. 😉
  • Cook, stirring regularly, until ghee is melted and sweet potato is cooked through, usually another  5-8 minutes.
  • Add salt and LIBERAL cinnamon. Taste. Add more salt and cinnamon to taste. Seriously. I add more salt and cinnamon to this than I ever think is reasonable but it turns out perfectly. I usually start with 1 Tbl salt and 1 Tbl cinnamon and go from there.

I ALWAYS top this with an over medium or poached egg. getting all that yummy yolk mixed into this is literally like heaven in my mouth.

If you try this, let me know how you like it!

Coconut Spinach Chicken

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I am loving this recipe so much I’m making it every week (and it goes FAST in my house, too!) Very simple, easy and beyond yummy!

Serves 2 (photos shown below are with me doubling the recipe for leftovers!)

INGREDIENTS:
1 large chicken breast, cut into bite sized pieces
3 cups baby spinach
1 large onion
1/2 cup canned coconut milk
1.5 Tbl coconut oil
Handful of almonds or peanuts
Seasonings to taste: Salt, Pepper, garlic powder, tumeric, ginger

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INSTRUCTIONS:

  1. Chop almonds or peanuts with a knife. Roast them lightly in a small amount of coconut oil until lightly browned. Set Aside. (I actually prefer them raw, but if you like a little bit of toasted flavor, this is a great way to add that to this recipe)
  2. Heat the rest of the coconut oil in a large pan. Saute onions for a few minutes until they are translucent. Add chicken and cook with onions until done (no pink in the center). Stir frequently. This takes about 7 minutes.
  3. Add the coconut milk and reduce heat to a simmer. Stir in seasonings and mix well. Top with spinach, cover and let steam for 2-3 minutes.

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  4. Serve garnished with the nuts, a sprinkle of salt (if needed) and a drizzle of sriracha!

Come back and tell me how much you enjoyed this recipe!

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Nutrition Facts
Servings 2.0
Amount Per Serving
calories 326
% Daily Value *
Total Fat 23 g 36 %
Saturated Fat 14 g 70 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 74 mg 3 %
Potassium 117 mg 3 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 3 g 12 %
Sugars 5 g
Protein 17 g 33 %
Vitamin A 26 %
Vitamin C 20 %
Calcium 5 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cauliflower Flat Bread

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I got this recipe from The Waffles (check out Megathruster  HERE if you haven’t had a chance to! THEY ROCK) and I made it at home and it was DELISH so I just had to share!

INGREDIENTS:
2 small heads of cauliflower** (see note below)2 eggs
Oregeno & Salt to taste (or any blend of Italian seasonings)
1/2 cup to 3/4 cup Shredded cheese
garlic
Olive oil
Misc. meats/ cheese (see instructions below)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Steam the cauliflower. Then put on a baking sheet and roast until the moisture is gone.
  3. Put cauliflower, eggs, seasoning and some shredded cheese in a food processor or blender. Mix until well combined.

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  4. Spread mixture thinly over parchment paper on a baking sheet and bake for 15 minutes.
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  5. Remove from oven and brush on a mixture of garlic, olive oil and oregeno (or Italian seasoning).
  6. Now here is where you can get creative! Top with anything you want! I used a mix of feta cheese and shredded Italian cheese, cooked onion and both cooked bacon and cooked sausage plus some fresh chopped basil ! But you can add ANYTHING! I would try to stay with dryer ingredients, though, for baking (don’t add tomatoes or pineapple, for example. I’d add those at the very end as you you serving, if those are toppings you fancy)
  7. Roast again until cheese melts.

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  8. Cut and serve!

**NOTE: I found that 2 medium heads of cauliflower made this mixture way too thick. It’s better to be a bit thinner and not have it fill out the pan entirely. I’d start with 1 large had or 2 very small heads of cauliflower.

**NOTE: This flatbread won’t get traditionally crispy as you would expect with a pizza crust. It’s a great low carb alternative to crust, but it will remain somewhat soft. We store it in a flat container and, when having leftovers, reheat back in the oven to reheat evenly. You can microwave this, too, but it will be softer as a leftover. But don’t worry, it will still taste utterly delicious!