Happy first weekend of January! I hope everyone is having a great year so far and succeeding in whatever your goals are for the new year!
For me, this is was my first week at a new job (same company different department) and the first week of Whole30 so it was pretty exhausting, but it was a fantastic week! I woke up today with my energy shooting through the roof so my post will probably include a disgusting amount of exclamation points…
As for an update on the first week of my Whole30, it was a bit tiring but I’ve made it through that. I felt pretty sluggish a few days, had a bit of a headache on Friday (need more water!) and had trouble sleeping but I can tell that things are improving. I can definitely recommend trying to sleep extra the first week. Your body is getting a whole new combination of food and probably detoxing from sugar which makes you tired!
This hash was my breakfast four days last week and it kept me full until lunch time (about 5 hours) I find that I stay fuller during the day if I eat some sort of carb for breakfast and I LOVE sweet potatoes! The best thing about this recipe is that it only has a few ingredients and can be given a million different flavors. This is my favorite combination!
Need more recipes for your whole30 or other healthy plan? There are some other Whole30 recipes on my blog so I have added a whole new category on the top menu bar for Whole30 so they are all easy for you to find!
Later this week I’ll be posting my favorite Whole30 resources and the bloggers that I love to follow for delicious Whole30 recipes that will keep the food boredom away for the entire 30 days and beyond!
I’m sure most people have already taken down their Christmas decorations, but we’re taking ours down this weekend and I’m pretty sad about it! I guess it’s time to fully embrace the New Year…
Sweet Potato Breakfast Hash
Ingredients
- 2 large Sweet Potatoes, shredded - about 4 cups
- 1 large Yellow onion, diced - about 2 cups
- 4 packed cups Fresh spinach torn or chopped into smaller pieces
- 4 tablespoons Ghee, or other cooking fat
- 1 teaspoon Rosemary powder, or 2 teaspoons leaves
- 1 1/2 teaspoon Fine sea salt divided- use the 1/2 tsp to sprinkle on after each ingredient
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cinnamon
Instructions
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First, prepare your ingredients- shred your sweet potatoes, dice onions and chop spinach.
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Heat a skillet on medium high heat, once hot melt your cooking fat. Add the onions with a sprinkle of salt and cook until translucent, about 5 minutes.
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Add the sweet potato, stir to mix with the potatoes and cook until it is tender about 5 minutes. Add the spinach and cook together until wilted about 5 more minutes.
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Add the spices and stir to combine, cook for 5 more minutes to develop the flavors. Serve with fried eggs, breakfast sausage or bacon (make sure it's sugar free) for the perfect whole30 breakfast!