So, I am in a cooking rut.
After pinning and re-creating dozens of recipes, I’m all kitchened out. Lazy. Plus, the weather here has transitioned from windy and freezing to sunny and oppressively hot over the course of about a week. Because our hoursehold tries to minimize use of the heater and air conditioning, our house is often 78 degrees during the day. I turn on the AC at least at night, or else I pretty much dont have a shot at sleeping. [I am thankful I have the luxury of an air conditioner. ] This rapid change in the weather hasn’t allowed my taste buds to catch up. I’m still in my hot waffle, hot soup or sandwich, and hot stir fry dinner mindset, and yet all of those things sound completely unappealing in this heat. Yes, even the waffle. I have resorted to thawing my waffles in open air instead of toasting them and eating them slightly cool (or half frozen…) and smothered in nut butter.
So, lunches are transitioning to cold salads and dinners have been whatever I have laying around. Most of which, has been lackluster – except last nights dinner! SO GOOD and SO EASY. Also perfect for breakfast or lunch. You’ve got no excuse not to make this one! Oh, and its paleo
Sweet potato, kale, and egg hash with salted avocado
whaddup 30 grams of protein!
sweet potato + bacon grease = <3
Recipe: Serves 1
- 1/2-1 tbsp bacon grease (I keep mine in a jar) or the grease from one slice of cooked bacon (you can tear it up and add it to this recipe!)
- 2 handfuls kale
- 1/4 cup serrano pepper, diced
- 1/3-1/2 sweet potato, grated
- 1/4 cup sweet onion, diced
- 2 eggs + 2 egg whites
- 1/2 avocado, cubed
- iodized sea salt
Directions – Melt the bacon grease into a large pan on the stove on medium high heat. (Or, you can nuke a slice in a bowl in the microwave for about 2 minutes and pour the grease into the pan. This will also get the bacon to super crunchy bacon bit status for easy crumbling.) Add the pepper, onion, kale, and grated sweet potato. Let cook until everything has softened to your liking. Meanwhile, whisk the eggs in a bowl. Pour into the pan with the veggies. Sprinkle everything with salt. Once the eggs are cooked, scrape all of the contents of the pan into a bowl. Top with cubed avocado and a bit more salt. Enjoyyyyy the goodness.
Note: I recommend buying nitrate free bacon and pastured eggs. If you cant find pastured, try organic and free range. The onion, avocado, and potato don’t need to be organic, but it is ideal to buy peppers organic due to their thin skin. I also recommend buying iodized sea salt because you get the metabolism increasing benefits of iodine as well as the natural minerals from the sea.
Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Kale * Extremely high levels of vitamins K, A, and C! Also has manganese, calcium, fiber, and antioxidants.
Bacon * I have a huge post that I want to write about saturated fats and how they aren’t the evil health destroyers that we think of them as. For now, suffice it to say that it is likely that most of the negative effects associated with eating bacon are not from the fat in bacon itself but from the nitrites and nitrates that bacon is usually treated with.