For breakfast, lunch, or dinner~
Bacon, Brussels & Sweet Potato Hash
4-6 slices bacon (who am I kidding, always use more)
1 small red onion, diced
2 medium sweet potato, peeled and cut into 1/2-inch cubes
3 cups shredded brussels sprouts
4-6 large eggs
salt + pepper to taste
Fry bacon in skillet until crispy. Remove and drain on paper towel. Add chopped sweet potato and onion to bacon grease and cook until softened, 8-10 minutes. you may need to add a little coconut oil if they start sticking. Add brussels sprouts and stir to combine everything, cooking another 4-5 minutes until wilted, but still crunchy. Set aside to cool a bit.
Fry up eggs in another frying pan, and place atop hash. Serves 4 (2 for dinner, plus leftovers!)
Taco Bowls (or Salad)
1 head cauliflower, cut into florets OR 1 head of lettuce, chopped
1 tsp garlic powder
1/4 tsp cayenne pepper
juice of 1 lime
handful of cilantro, chopped
coconut oil
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp chipolte seasoning or cayenne pepper
1 medium onion, diced
1/4 cup water or broth
Topping:
salsa
guacamole
cilantro
Run florets through food processor to rice the cauliflower. You can use a grater to grate the cauliflower if you don't have a food processor, it'll just take longer.
Saute cauliflower in coconut oil in saucepan over medium heat until soft, about 10 minutes. Stir occasionally to keep it from sticking to pan. Once cooked, add garlic powder, cayenne, cilantro, lime juice, and a bit of salt and pepper.
While rice is cooking, place skillet over med-high heat and brown ground beef. Once almost done, add chopped onion, seasonings, and water or broth. Cook down until liquid is almost completely gone.
To serve: Layer cauliflower (or chopped lettuce) in bowl, top with taco meat, salsa, guacamole, and chopped cilantro. Eat!
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