Sweet Potato Breakfast Hash

13112818_10206592935923946_7146748421109807011_o I’ve made this breakfast hash a couple of time this week and I’m obsessed! It’s simple, filling, delicious, and Whole 30 compliant.

Ingredients:
1 tbsp Coconut Oil
2 Cups of diced Sweet Potato
1 Apple
Aidells Chicken and Apple Sausage or any other Whole 30 approved sausage. We found Aidells at our local Kroger.

  1. Peel and cut sweet potatoes. We try to do all of our major food prep like washing and cutting vegetables on Sunday afternoons or evenings. It’s helpful to cut what you can ahead of time. I didn’t cut the apple ahead of time because they brown so quickly. 
  2. Heat one tbsp of coconut oil over med-high heat. Once it’s warm, throw in your sweet potatoes and season with salt.
  3. Cut your chicken sausage and add it to the pan. Luke makes his own breakfast scramble (I’m not an egg eater) so we split one Aidells sausage. They’re pretty big! You can add as much or little sausage as you like.
  4. Dice your apple and add it to the hash. I used a small lunchbox size apple. I don’t aim to cook the apple, just warm it up and incorporate the other flavors.
  5. Enjoy!

I’ve also made a variation with chopped up bell peppers instead of apples. Equally delicious!

You can make a big batch and keep it in the fridge, but I like making it fresh every morning. Whatever works for you! Also, I’d totally eat this for any other meal, not just breakfast. Try it out and let me know if you like it as much as I do! – JJ

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Roasted Brussel Sprouts

brussel-sprouts

Brussel Sprouts might be one of my favorite vegetables. I starting eating brussel sprouts around March of this year. Man, have I been missing out! I was nervous to try brussel sprouts because I thought they were going to be stinky and yucky. In fact, I had a lot preconceived notions about the sprouts. Thankfully, I was big time wrong.

Now, that it’s officially fall, we are in peak brussel sprout season! Brussel sprout season, according to Cooking Light, is from Septemeber – February. We’ve got all winter long to enjoy these cute little mini cabbages. Brussel sprouts are full of Vitamin A and C, iron and fiber, so you should definitely try to add them into your weekly vegetable intake.

Roasting is my number one favorite way to prepare brussel sprouts. The outsides get brown and crispy. Roasting brings out such a unique and delicious flavor like no other technique can do. Most of the roasting recipes you find on Pinterest involve balsamic vinegar or parmesan. I’m sure they are delicious, but balsamic vinegar and parmesan aren’t Ideal Protein Protocol friendly.

Here’s how I do it!

Roasted Brussel Sprouts

Supplies Needed:
1 Bag of Brussel Sprouts. I’ve only tried this with  fresh brussel sprouts. I’ve never tried this recipe with frozen brussel sprouts. If you try it, let me know how it goes!
Olive Oil
Salt + Pepper
Garlic Powder
Onion Powder

Instructions:
Pre-heat oven to 425
Peel outer layer of each brussel sprout. Get the dark green leaves off.
Wash sprouts in a colander
Cut the stems off each sprout and then cut each sprout in half.
Place sprouts in a large bowl and drizzle with olive oil. You want enough olive oil to coat each sprout.
Sprinkle seasonings to your taste.
Place sprouts on a foil lined baking sheet where they aren’t on top of each other.
Roast in the oven for 20 minutes or until sprouts are caramelized. Don’t be afraid to let the brussel sprouts get brown, that’s what makes them taste so good!

If you want to get crazy, you can add some bacon bits or chopped up bacon / turkey bacon to your brussel sprouts. That’ll take it to the next level.

Currently, I’m working on a sautéed brussel recipe. I’ll be sure to share it with you as soon as I get it the way I like it. Hope you enjoy this recipe! – JJ

photo attribution: wellnesswithrishka

Cauliflower “Fried Rice”

You guys. I’ve found the recipe. Definitely my most favorite healthy recipe I’ve made so far and I’m sharing it with you today!

One of my favorite meals in the whole world is Fried Rice. I love going to hibachi restaurants. Ask my husband, it’s my favorite kind of food.

My Fitness Pal told me that 1 cup of hibachi chicken, rice, and vegetables was over 500 calories. Who only eats one cup of this goodness? Certainly not me. Because I could eat hibachi rice, vegetables, and chicken any / all of the time, I knew that I needed a substitute.

Hello Cauliflower “Fried Rice”!

I looked at a few different recipes before I really found what I wanted. I don’t have them linked, but search for it on Pinterest and click the first few recipes that pop up.

Here’s what you need: 
1 Head of Cauliflower
Chicken Breast (I had 2 large chicken breasts)
Lite Soy Sauce
Olive Oil
Sesame Oil
2 Eggs
Minced Garlic
Salt + Pepper
Zucchini + Mushrooms (or broccoli, or any combination of vegetables

Here’s what you do:
Rice cauliflower in food processor. Set aside. If you don’t have a food processor you can grate it on a cheese grater or chop it up really fine. Either way works.
Chop vegetables, set aside
Beat 2 eggs, set aside.
Cut Chicken into 1 inch pieces, set aside
Heat a drizzle of olive oil + 1/2 tsp sesame oil in a nonstick pan or wok on medium high heat
Season chicken with salt + pepper.
Cook the chicken in the oil until it’s cooked through.
Remove the chicken and set aside.
Add a drizzle of olive oil back into the pan and throw in vegetables.
Stir Fry vegetables until they are warm, but still firm.
Add in 2 Tbsp soy sauce, or how much you need to taste it.
Remove vegetables from pan and set aside.
Add in a drizzle of olive oil + 1.5 tsp of sesame oil
Throw in the riced cauliflower.
Stir Fry the cauli until it’s tender. This is where your experience of going to hibachi restaurants will kick in. I had a wooden spoon in each hand! This took me probably 10 minutes.
Once the cauliflower is tender, push the cauliflower to the sides of the pan clearing a space in the middle.
Scramble the eggs in the middle of the pan, then incorporate into the cauliflower.
Stir Fry the eggs and cauliflower until they are well mixed, then add in 5 Tbsp of soy sauce, or how much you need to taste it.
Throw the chicken back into the mix.
ENJOY!

IMG_7014

It seems like a lot of work, but it’s totally worth it! In all, this probably took me 30 minutes to make. I will definitely be making it again. Probably once a week. That’s how much I loved it! This recipe made enough for dinner one night and left overs the next night.

I wish I had photos along the way as I was preparing this dish. I’m working on my food photography!

Let me know if you try it! – JJ

*you could probably do this without the sesame oil if you want to. I don’t think sesame oil is completely Ideal Protein friendly. Because it’s such a small amount, I thought it was okay. It just gives it that extra little something that I need in my hibachi.