Beyond A Foodie

Category: Uncategorized

  • Moroccan Mint Tea

    This herbal tea, or tisane, has been enjoyed for centuries. It’s extremely easy to make and is great for digestive health. Any type of fresh mint will do for the recipe. Dried mint is okay if you’re in a pinch!

    Moroccan Mint Tea

    • 1 c fresh mint (packed)
    • 1/2 t cinnamon ((optional))
    • 3 1/2 c water
    • 1/4 c honey

    1. In a medium sauce pot, combine all ingredients and bring to a heavy simmer. Cover pot, remove from heat and let steep for 10-15 minutes. Strain tea into a pre-heated teapot. Serve hot.

    Notes

    To preheat a tea pot or other vessel for serving, simply add boiling water to pot. Let sit for 2-3 minutes and pour water out.

    • very high in iron
    • high in manganese
    • very high in vitamin a
    1.  

    Nutritional Info

    • serving size 168 g
    • amount per serving
    • calories 50calories from fat 1
    • % daily value*
    • total fat 0.1g0%
    • trans fat 0.0g
    • cholesterol 0mg0%
    • sodium 9mg0%
    • potassium 79mg2%
    • total carbohydrates 13.1g4%
    • dietary fiber 1.2g5%
    • sugars 11.6g
    • protein 0.6g
    • vitamin a 12% • vitamin c 4%
    • calcium 4% • iron 10%

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  • Loaded Vegan Tostadas

    I’ll admit, I during the developing this recipe, I gave one of these tostadas to my husband and he had eaten 90% of it before realizing there was not an ounce of meat to be found on the plate.   With two whole grains, plenty of healthy fats, protein rich nut, legumes and plenty of umami balanced with the acidic bite of pickled carrots. You won’t miss the meat! 

    I don’t like to label a recipe  vegan keto paleo etc, because those who don’t fall into those dietary categories inherently “shut off” to the possibility of enjoying that dish. This recipe is so hearty, even a hardcore meat lover would enjoy. With that being said, please accept that this recipe is titled because of seo, and if you are not a vegan, just call them loaded tostadas and go about your food loving life. 

    The recipe up into  5 components, in the order you would follow for assembly. Feel free to switch up in traditional tacos, burrito or bowl  or try out new ingredients to suit your needs! 


    Loaded Vegan Tostadas

    Oven Fried Tostadas

    • 6-8 corn tortillas
    • 2 tsp vegetable oil
    • 1 juice lime
    • tt sea salt

    Refried Black Beans

    • 2 c black beans (cooked)
    • 2 cloves garlic (minced)
    • 1/4 c onion (minced)
    • 1/2 tsp ground cumin
    • 1/2 tsp dried oregano
    • 1 tbsp olive oil
    • 1/4 c water
    • tt salt

    Mexican Rice and Quinoa

    • 3/4 c quick-cook qunioa
    • 3/4 c white rice
    • 4 cloves garlic (minced)
    • 1 tbsp olive oil
    • 1 c tomato sauce
    • 2 c vegetable stock
    • 1/2 tsp salt

    Roasted Poblano Corn Salsa

    • 1 ear corn (or )
    • 1 1/2 cups corn kernels (frozen and thawed)
    • 1 poblano
    • 1 small onion (diced)
    • 2 tsp cilantro (chopped)
    • 1/2 tsp cumin
    • 1/4 tsp paprika
    • 1/2 tsp honey
    • tt salt and pepper

    Avocado Crema

    • 1 medium ripe avocado
    • 1/2 c cashews (soaked)
    • 1/2 tsp cilantro (chopped)
    • 1/2 tsp coriander
    • 1 tsp lime juice
    • tt salt

    Oven Fried Tostadas

    1. Preheat oven to 400º . Brush tortillas with oil on both sides. Place tortillas on parchment-lined baking sheet. Bake for 2-3 minutes on each side until crip. watch closely to prevent burning. when done, remove from oven and sprinkle with salt, lime juice. Set aside until ready to assemble.

    Refried Black Beans

    1. Add olive oil to a medium saucepan and bring to medium heat. Add garlic, onion and gently sauté until aromatic. Add remaining ingredients, reduce heat to low and bring to a simmer for 10 minutes, to allow flavors to incorporate. Remove from heat. Remove 1/2 c black beans and set aside. Mash the remaining black means with a potato masher or food mill. Add reserved black beans back to the pan and return to low heat. Stir to ensure a smooth consistency add water (by the teaspoon) if needed. Adjust seasoning. Set aside until ready to assemble.

    Mexican Rice and Quinoa

    1. Add olive oil to a medium saucepan and bring to medium heat. Add garlic, onion and gently sauté until aromatic. Add remaining ingredients, reduce heat to low and bring to a simmer for 10 minutes, to allow flavors to incorporate. Remove from heat. Remove 1/2 c black beans and set aside. Mash the remaining black means with a potato masher or food mill. Add reserved black beans back to the pan and return to low heat. Stir to ensure a smooth consistency add water (by the teaspoon) if needed. Adjust seasoning. Set aside until ready to assemble.

    Roasted Poblano Corn Salsa

    If using ear corn:

    1. Place whole corn on direct heat flame of gas stove. Roast until kernels just begin to show a light char. Remove from heat and let cool. Shuck corn and set aside.

    If using corn kernels:

    1. Place kernels on parchment lined baking sheet. Place sheet under broiler and until kernels just begin to show a light char. Remove from heat and let cool.

    2. Place poblano on direct heat flame of gas stove. Roast until pepper skin begins to blister, turning to ensure light char. Remove from heat place in a covered heat-proof bowl to cool. After cooling, peel charred skin, and discard. Remove seeds from poblano and small dice.

    3. In a small mixing bowl, combine prepared poblano, corn, onion cumin, cilantro, cumin paprika and honey. Mix until incorporated and season to taste. Store in the refrigerator until ready to use.

    Avocado Crema

    1. Drain cashews. In a food processor or blender, combine all ingredients except lime juice and salt. blend until smooth. Taste and adjust seasoning with remaining ingredients.

    Assembly

    1. Using prepared tostada shells as the base, spread a smear of refried black beans on each shell. Top with rice/quinoa mixture, then poblano corn salsa. Next, drizzle on avocado crema, garnish with pickled carrots and sprouts. Enjoy immediately.

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  • Argentinian Inspired Beef Empanadas

    Okay, 2 things I won’t lie about: a) I ate this entire recipe by myself, and b) I would not blame you if you did either.  

    Traditional Argentinian Empanadas feature distinctive flavor profiles such as savory, slightly sweet and tart using ingredients such as sweet raisins and tart, briny olives. 

    These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to american palates.  Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.

    These are packed with protein, super filling and made to please. Side with this dipping chimmichuri for a boost of flavor. Opt to bake instead of frying, for a firmer, flakier crust. Make these in advance by prepping up until refrigeration step and transferring to parchment-lined sealed container for storage. Store in the refrigerator for up to two days or freezer for 3 weeks. To bake, simply transfer to a baking sheet directly from frozen and add 20 minutes to bake time.


    Argentinian Inspired Beef Empanadas

    Empanadas

    • 2 9 inch pie crust dough
    • 1 lb lean ground beef
    • 1 c sweet potato (peeled and diced)
    • 2 cloves garlic (minced)
    • 1 small onion (diced)
    • 1/2 tsp ground cumin
    • 2 tbsp parsley (chopped)
    • 1/2 juice lemon
    • 1 tbsp olive oil
    • TT salt/pepper
    • 1 egg (beaten)

    Chimichurri Sauce

    • 1/4 c parsley
    • 1/4 c cilantro
    • 1 tbsp oregano
    • 1 clove garlic
    • 1/2 juice and zest lemon
    • 1/2 c virgin olive oil
    • TT salt and pepper

    For Chimichurri

    1. Combine all ingredients in a food processor or blender and lightly pulse until all ingredients are the consistency of a loose paste. Adjust seasoning and transfer to a serving container.

    For Empanadas

    1. Preheat oven to 375º. Boil sweet potato in a medium pot of salted water and cook until just tender. Drain potatoes and set aside to cool.

    2. Meanwhile, bring a heavy bottomed skillet to medium-high heat. add olive oil, beef and cook until meat begins to lose color and start to brown. Break up beef into smaller, bite-sized pieces as it cooks. Add onion, garlic, cumin and continue to sauteé until the mixture becomes aromatic, about 3 minutes.

    3. Finally, add lemon juice sweet potato, and fold gently to incorporate. Add parsley and season mixture with salt/pepper to taste. Let mixture cool before assembly.

    To Assemble

    1. Make sure pie dough is less than 1/4 inch thick. If too thick, roll out to achieve proper thinness. Using a large round biscuit cutter (about 4.5 inches), cut out dough rounds.

    2. Whisk egg with 2 tablespoons of water to make egg wash. Set aside. Add 2oz (about 1/4 cup) of beef filling to half of each round. Brush edges with egg wash and fold each round in half to create a semicircle. Crimp (pinch) edges of semicircle to seal empanada. use a paring knife to add a small slit to allow steam to escape. Transfer prepared empanadas to parchment lined baking sheet. Refrigerate for 15 minutes (up to overnight). To bake, brush empanadas with egg wash and transfer to oven. Bake until crusts are golden and crisp, about 20-30 minutes. allow empanadas to cool for 5 minutes before serving. Serve with chimichurri sauce.

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  • Think Pink : Holistic Habits for disease prevention

    In honor of breast cancer awareness month, i thought about ways i could contribute to the cause. As someone who has seen many loved ones affected by this (and other) cancer, the subject was pressing on my heart. Just in time, i was asked by a fellow church member to create a presentation to educate others on the importance of holistic eating and its impact on breast cancer prevention. I was so honored to be approached and wanted to share with you. *

    Healing requires an approach of wholeness to achieve wellness

    Detection is key, and its truly easier to prevent disease rather than cure it. However it does not mean that healing is not achievable. This includes (but not limited to), medical treatments, emotional support of family and friends, light exercise, spiritual balance, a healthy diet and doing activities that one loves. Experts have proven that patients who have a well rounded course of treatment do better than those who only choose one.

    Things that cause disease in the body: Free Radicals

    Oxidative stress is when the body contains too much oxygen, giving a chance for free-radicals to develop in the body. Free radicals are unhealthy cells that travel throughout the body and allow cancerous cells to develop and thrive. This occurs when our bodies are bogged down by stress, sedentary lifestyle, environmental factors (such as exposure to heavy metals, smoking, and using unhealthy grooming products) and nutrient empty foods.

    Two ways to drastically reduce oxidative stress in the body is through healthy eating and exercise.

    Though eating whole, fresh foods can be more expensive than eating processed food, in the long run, you safe time, energy and money.

    Exercise is free! You don’t have to pay anyone to move around.

    Healthy eating rules of thumb

    Eat the rainbow. antioxidant rich foods. Antioxidants are substances that promote heathy cell regeneration, reduce inflammation of the body, and improve the your overall health.

    Antioxidant rich foods are usually fresh, including color-rich produce, like green leafy vegetables, sweet potatoes, berries, seeds, nuts and more. When in doubt , eat meals that contain a variety of color and is close to unprocessed as possible.

    See: *beet cous cous pilaf*

    Frozen over canned if you do not have access or time to prepare raw fruits and vegetables for cooking, opt for frozen over canned. Frozen produce is quick-frozen after picking, rather than cooked during the canning process.

    How to eat fresher for cheaper. If you do not have the budget for organic or non-go produce. Try to eat produce that is abundant for the season you are in ie, tomatoes and berries for the summer, leafy greens in the fall and peas in the spring. Growing produce within season is usually requires fewer pesticides herbicidesand less processing/transport. those savings get passed on to you .

    Last but definitely not least. stay hydrated! If you’re thirsty, it means your body has already told you its craving more water. A good rule of thumb for the amount of water you should be drinking is one fluid oz for half your body weight. So, if you weigh 180lbs, divide that by half for 90lbs and convert to 90 fl. oz. The body is made of 70% water and needs ample water to maintain proper functions in the body. Infused waters are a great way to incorporate more water to your diet while adding flavor and some extra vitamins to your daily beverage rotation.

    Check out the recipes provided and please share with a friend! has adopting a healthier lifestyle helped you in your journey of disease prevention/recovery? i’d love to hear in the comments!

    *I am not a medical professional these statements have not been evaluated by the FDA. Please use your own judgement and consult your medical practitioner for more information regarding your health.

    Hydrating Infused Water Recipe: Dragon Berry

    • 1 gallon purified water
    • 1 pink dragonfruit (peeled and diced)
    • 8 oz strawberries (halved)

    1. Combine all ingredients in a container and let infuse for 2 hours under refrigeration, up to overnight. Enjoy immediately after infusing.

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  • Beet Cous Cous Pilaf

    This ultra colorful recipe cooks up in 5 minutes and is made to please a crowd, even the tough to win kiddies. Though couscous appears to be a grain of its own, it is actually pasta in the shape one. Like almost all pastas, its mild flavor makes it a great canvas for many aromatic ingredients.

    Though drawing its hue from crimson beets, using juice instead of the actual root yields a milder flavor for palates who are still growing to love its distinctive “beety” taste. The addition of golden raisins adds a touch of balanced sweetness, which is common in many traditional moroccan tagine dishes. Serve with a classic roast chicken, herbaceous kofta or alone as the star of the show.


    Beet Cous Cous Pilaf

    • 2 cups cous cous
    • 1 tbsp olive oil
    • 1 med onion (diced)
    • 1 clove garlic (minced)
    • 1 tsp ground cumin
    • 1 cup beet juice
    • 2 tsp organic chicken base ((optional))
    • 1 cup water
    • 1/2 cup golden raisins
    • TT salt and pepper
    • 1/2 cup scallions (sliced thin)
    • 1/2 cup parsley (chopped)

    1. In bring water to a boil, add chicken base and stir to dissolve. Remove from heat and sit aside.

    2. Meanwhile, bring a large sauté pan to medium heat. Add oil and onion, garlic. Sauté until ingredients become aromatic, about 2 minutes. Add cumin, couscous and stir to incorporate while gently toasting. For 1 minute. add beet juice, and diluted chicken base. Stir to prevent lumps from forming, then add golden raisins and salt/pepper.

    3. Cover pan and reduce heat to low, allowing couscous to absorb liquid about 5 minutes. Remove lid and fluff with a fork. Turn off heat, and stir in scallions and parsley. Serve immediately.

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  • Grilled Salmon Tacos with Mango Salsa

    Many of my recipe concepts are inspired by memories, family or specific ingredients, food genres. this recipe in inspired by my uncle arthur. uncle arthur is what you call a “closet cook”. during my childhood we would marvel at his specials: stuffed portobello mushrooms, chicken marsala pasta and more. they were (and still are) the types of plates you’d find at an upscale bistro today. you would’t get it often, but when you did it was a treat.

    Grilled Salmon Tacos with Mango Salsa

    Salmon Tacos

    • 1.2 lb salmon (cut lengthwise into 3 oz filets)
    • 1/4 cup  soy sauce
    • 2 tbsp honey or maple syrup
    • 2 cloves garlic (minced)
    • 6 corn tortillas
    • 1 cup  black beans (cooked (optional))
    • 6 romaine lettuce leaves
    • cilantro sprigsv
    • oil for grill

    Mango Salsa

    • 2 mangos (peeled and dicedv)
    • 1/3 cup red onion (minced)
    • 1/3 cup cilantro (chopped)
    • 1/2 tsp  paprika
    • 1/2 tsp  cumin
    • juice of 1 lime
    • salt and pepper tt

    Mango Salsa

    1. To make mango salsa, combine mango, red onion, cilantro and remaining ingredients in a medium mixing bowl. Fold ingredients together to combine. Season with salt and pepper. Cover and refrigerate until ready to assemble tacos.

    Salmon Tacos

    1. To prepare tacos, combine soy sauce, garlic and maple syrup/honey in a small mixing bowl. Stir until incorporated. Pour marinade on salmon fillets and marinade under refrigeration for 30 minutes, up to overnight.

    2. Prepare grill by setting to medium-high heat. Lightly brush grates with oil to prevent sticking. after marinading, transfer salmon fillets to grill top side down. Grill until bottom of fillets begin to turn an opaque color, about 2-3 minutes. Use a spatula to gently flip fillets. Repeat the grilling process for another 2-3 minutes, or until cooked thoroughly. Promptly remove salmon fillets and transfer to a heat safe platter after grilling to prevent overcooking.

    3. Meanwhile, warm tortillas. Bring a medium sized pan to low heat. Heat each tortilla by transferring to the pan one a a time until heated through. Cover heated tortillas with a towel to prevent drying out.

    To Assemble

    1. To assemble tacos, place 1 romaine lettuce leaf atop each tortilla. Add a spoonful of black beans to each taco then top with one salmon fillet. Spoon mango salsa atop each taco and garnish with cilantro sprigs. Serve immediately.

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  • Pear Almond Coffee Cake

    Ever have a taste for a nostalgic, old-school fresh baked coffee cake? This recipe was truly conceptualized by letting my stomach take the lead. Craving a rare and quick ( by quick, meaning less than an hour) sweet treat, I scoured some of my inherited cook books, some of which span back to the 1960’s. If I was going to get nostalgia, I was definitely going to find it in one of those.

    This coffee cake is adapted from a Better Homes and Gardens cook book, 1989. The coffee cake is a simple wet to dry mix and is ready in a little over an hour. Slightly sweet with a hint of spice thanks to cinnamon and nutmeg. By swapping a classic crumble topping for sliced pears with almonds and brown sugar, it allows for the fruit, nuts to caramelize while baking. My pear almond version makes a perfect quick-bread for entertaining.

    Try to get your pear slices as thin as possible to have enough for the entire circumference of the pan. It helps to keep them in order as you’re slicing, for a more uniform “fan”. Use my step by step photos as a guide for assembling your flower pan, or come up with your own creative pattern!







    Pear Almond Coffee Cake

    • Large Mixing Bowl
    • 9 inch Cake Pan
    • Sharp Knife
    • Cutting Board
    • 3/4 cup  light brown sugar (plus more for sprinkling)
    • 1 1/2 cups AP flour
    • 1/2 tsp  baking powder
    • 1/4 tsp  baking soda
    • 1/4 tsp  cinnamon, ground
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp  salt
    • 5 tbsp butter
    • 1 beaten egg
    • 1/2 cup  buttermilk
    • 1/2 tsp  vanilla
    • 1 pear
    • 1/3 cup  almonds, chopped

    1. Preheat oven to 350º. in a large mixing bowl, combine flour, **half cup** of brown sugar, baking soda, baking powder, salt and spices. Whisk to combine. Set aside. In another container, whisk together mix egg, buttermilk and vanilla. Melt the butter and stir into wet ingredients until combined. Add the wet ingredients to the dry, and bold together until just moistened. Do not over mix.

    2. Grease a 9 inch cake pan. gently our batter into pan. Refrigerate until ready to top.

    3. To create topping using a sharp knife, core 1 pear and cut in half lengthwise. Place 1 half of pear on cutting board, sliced side down. Carefully slice pear half into thin, 1/8 inch slices. repeat with other half. Remove cake from refrigerator

    4. In a separate bowl, combine remaining brown sugar and almonds. to assemble, carefully place each pear slice in a fan pattern atop the cake batter to resemble a flower. Sprinkle sugar almond mixture atop cake.

    5. Bake for 35-40 minuets, until cake begins to brown and a toothpick inserted near the center of the cake comes out clean. Let cool for at least 20 minutes before removing from pan. Serve on a serving tray or pan.

    Breakfast, Dessert
    almond, baking, breakfast, desserts, pear

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  • Veggies N’ Grits

    Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.


    Veggies N’ Grits

    • 1 cup quick grits
    • 4 cups water
    • 1/2 tsp salt
    • 1/3 cup  shredded cheese (gruyere or white cheddar) (plus extra)
    • 1 pinch  pepper
    • 1  tbsp olive oil
    • 2 tbsp garlic (minced)
    • 1/2 cip onion (diced)
    • 1 cup tomatoes (diced)
    • 1/2 cup celery (diced)
    • 1/2 cup bell pepper (diced)
    • 1/4 cup scallions (chopped)
    • 1 T parsley (chopped)
    • 1/4 cup vegetable stock or water
    • 2 tbsp  fresh lemon juice
    • 3 tbsp  cold butter (separated)
    • TT salt and pepper

    1. Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.

    2. Add butter to stir in butter to mixture to create a light pan sauce.

    3. For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.

    Specialty Tools & Ingredients

    Quick Grits

    Whisk

    Chopping Board

    Knife

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  • Miso Soy Grilled Chicken

    Fellow foodie, have you taken a quick “slip-fall” down the “rabbit-hole” of Salt Fat Acid Heat yet? If not, please back away from this post, go find your closest friend’s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.

    Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole’ Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!

    A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can’t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.

    Miso Soy Grilled Chicken

    • Mixing Bowl
    • 6 Chicken Thighs
    • 1/2 cup Medium Miso Paste
    • 1/4 cup Soy Sauce

    1. In a small mixing bowl combine soy sauce and miso paste. Stir until two ingredients are incorporated.

    2. Pat chicken thighs dry using a paper towel. Cover chicken thighs with miso-soy mixture, using a pastry brush or hands. Be sure that each thigh is completely coated. Reserve any leftover miso marinade for brushing on the grill. Let chicken continue to marinade at room temperature while preparing a grill.

    3. If using a charcoal grill, heat coals until white hot, and spreading coals to one side of the grill. If using a gas grill, turn to medium-high heat.

    4. Place chicken thighs on grill, indirectly from heat to reduce the chance of burning. Slowly grill each thigh until they begin to brown, turning 2-3 times to prevent burning. Brush remaining miso-soy mixture on chicken halfway through cooking and repeat until the thighs an internal temperature of 165°. Remove from grill and serve immediately with scallions, cucumber and rice.

    Main Course
    5 ingredients or less, chicken, entrees, grilled, miso, soy

    Specialty Ingredients

    Kishibori Shoyu – Premium Artisinal Japanese Soy Sauce, Unadulterated and without preservatives Barrel Aged 1 Year – 1 bottle – 24 fl oz

    Organic Kyoto Shiro White Miso Paste by Namikura Miso Co. (2.2 pound)

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  • Fall Vegetable Hash

    Ever crave some good greasy spoon diner hash? You know, the kind loaded with onions and garlic, with tons of crispy-edged potatoes? Let me know in the comments if you’re with me!

    In this recipe, I substituted half of the classic white potato for sweet potatoes. This not only lowers the amount of carbs on the plate, but boy is it colorful! The addition of kale and onion, makes it a great, hearty fall breakfast or brunch. Leaving the peel on the white potatoes gives this dish a bit of a classic “homefry” bite.

    Add the kale towards the end of cooking to maintain some of the “crunchy” integrity of the green. It makes for a nice contrast of texture! Add a fried egg (or 4) to complete the meal and make it totally brunch worthy

    Wholesome eating should not be boring. Add this to your meal prep rotation! Swap all of your white spuds for sweet potatoes to easily convert this recipe to paleo/whole 30/keto friendly!


    Fall Vegetable Hash

    • 1 medium sweet potato (diced)
    • 1 russet potato (small diced)
    • 2 cloves garlic (minced)
    • 1 medium red onion (small diced)
    • green bell pepper (small diced)
    • 1 1/2 cups kale (chiffonade)
    • 1/2 tsp paprika
    • tt salt and pepper
    • 1/4 c neutral vegetable oil
    • 4 eggs

    1. Bring a large cast iron skillet to medium heat. Add 2 tablespoons of oil. When oil begins to heat, add both varieties of diced potato. Stir potatoes to coat with oil, then let fry undisturbed, to encourage browning, about 5 minutes. Adjust heat as needed to prevent burning. When potatoes have begun to brown, use a spatula carefully lift and flip potatoes, to uncrowned side. Let them sit undisturbed for another 2-3 minutes.

    2. Turn heat to medium high, add garlic, onion and bell pepper to potatoes. Season with salt, pepper, paprika and stir to combine. Sauté until onions/peppers begin to caramelize, moving often to prevent burning. Add kale and fold into hash. cook until kale is just wilted. Remove from heat and adjust seasoning before seasoning. Serve immediately by topping each serving with a fried egg.

    3. Notes **to fry an egg**: add remaining oil to a non stick or stainless still frying pan. Bring pan to medium heat. Crack a whole, unscrambled egg into to the pan. Allow egg to pop and edges to begin to rise before flipping, about 2 minutes. Season with salt and pepper, and use a spatula to gently flip egg over. Repeat seasoning. Cook until desired donees and serve immediately.

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