Sunday, July 22, 2012

Salsa Verde Sweet Potato Hash and Whole30 Day 3

My third day of the Whole30 started with a small bowl of bluberries in coconut milk, topped with shredded coconut. I was headed out for an early workout and wanted to eat a small meal beforehand.


When I got home, I made a breakfast that we make pretty often around here, Salsa Verde Sweet Potato Hash. We have a thriving zucchini plant in the backyard and always stay fully stocked on sweet potatoes and this is a fairly quickly way to enjoy them together. The recipe is at the end of this post so that you can enjoy it, too! I had my daily caffeine fix on the side.

When lunchtime rolled around, there was no ready-to-eat meat in the house other than a half chicken from the roasted chicken we made the other night from this recipe. I normally prefer Kevin takes the chicken apart until it no longer resembles a cute little chicken and I don't feel so bad about eating it. I have always struggled with eating anything that still looks like the animal it once was. Kevin was nowhere to be found, though, and I was STARVING so I took out the chicken, CUT THROUGH THE BONE, and pulled the breast meat away from the poor little guy. I must have been hungry.


I added the shredded chicken to a salad with chopped romaine, cucumber, carrots and salsa. After lunch, I was in a hurry to get out of the house because I was volunteering at an event for Girls on the Run so I ate an apple with almond butter in the car to hold me over. I am in no way condoning eating while driving. Especially dipping things into almond butter while driving. It can be very dangerous. Do not try it at home, I am a trained professional.

The Girls on the Run event was a lot of fun. We had a booth at a local health fair and we were running a hula hoop contest. I expected the girls and boys who entered would be able to hula hoop for a few minutes, maybe 10 minutes if they were really good. The girl who was winning as of the time I left hooped for 1 hour and 12 minutes! We were all cheering her on and had a great time getting other kids to come up and give it a try.

After the health fair, it was time for my monthly book club meeting. We always bring different food with us depending on the theme of the book, but since I was in a hurry I took the easy way out and stopped at the grocery on the way there. I brought snap peas, carrots and celery with an avocado salsa verde for dipping. Unfortunately it was the only thing there that I could eat other than some yummy little blueberries so I scooped up a healthy portion of veggies and dip.

My Mom invited us over for dinner and made her now famous Cumin Spiced Tilapia (if being featured on this blog makes you famous...which it doesn't), roasted sweet potatoes and salad. The meal was excellent and we all had a good time catching up. Kevin and I made our weekly Trader Joe's run on the way home and I was still feeling a bit hungry so I snacked on a Lara Bar on the way home. I don't know how people feel about Lara Bars on the Whole30, but I am fine with them in a pinch or during long bike rides. They are dense and portable and during a long workout it is still the most efficient way I know of to get in some quick calories.


What are your thoughts on Lara Bars during Whole30? I know it is only dates and nuts and other fruit flavorings, but is it Paleo-fying a treat? Is it too much sugar?

I know one meal that is definitely Whole30 approved - this Salsa Verde Sweet Potato Hash!



Salsa Verde Sweet Potato Hash
Servings - 4
Prep Time - 10 minutes
Cook Time - 20 minutes
Total Time - 30 minutes

Ingredients

4 slices bacon
1/2 red onion, diced
1 sweet potato, shredded
1 medium zucchini, shredded
1/2 cup salsa verde
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded cabbage
4 eggs, beaten

Directions

-Heat a large skillet over medium heat. Add bacon and cook until crisp, flipping often, about 5 minutes
-Remove bacon from pan and set aside on a paper towel covered plate
-Add onions to pan and cook in bacon fat until translucent, about 3 minutes
-Add shredded sweet potato, zucchini and salsa verde to pan and sprinkle in cumin, chili powder, garlic, salt and pepper. Mix well. Cook until softened, stirring often, about 5 minutes
-Add shredded cabbage and cook for an additional 2 minutes, until cabbage has softened
-Divide hash evenly between four plates
-Spray the same skillet (or a separate one) with cooking spray
-Add eggs and cook until scrambled
-Top each plate with some of the scrambled egg and a slice of bacon

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