I’m at the end of my first week of the Whole30 and still learning lessons the hard way every day. I’m part of a Facebook challenge group that will be starting The Whole30 on Monday so I thought I would share my biggest success of week 1. This recipe below is my favorite so far. I made a big batch on Saturday for lunch and boxed up the leftovers to use throughout the week. I had it for breakfast on Sunday, and lunches on Wednesday and Friday, so it worked marvelously. Sometimes left-overs are gross, but this dish warmed up nicely and was as good day five as it was day one. I feel the perfect amount of full after I eat this, with good energy. The original recipe came from the book It Starts with Food Recipes by Laura Hill, but I altered a little to my tastes and what spices I had in my cupboard (hers is for 2 servings, mine made 5-6 servings, so the below is paraphrasing with my own tweaks.
Sweet Potato Hash
- 1 – 1 ½ lb. Ground Turkey
- 1 TBSP Coconut Oil
- 2 garlic cloves, diced/minced
- ½ Red Pepper chopped/diced
- ½ cup White Onion, chopped
- Sweet Potatoes (I used 5 small ones, if using large ones from grocery store, probably need 2-3 depending on size)
- 1 tsp Italian Seasonings (McCormick Perfect Pinch is what I used, already had in cupboard but can use any or all of these herbs: thyme, oregano and basil)
- 1 tsp Dried Rosemary
- 1 tsp black pepper
- 4 Organic Eggs (optional*)
Quarter & boil sweet potatoes for a few minutes depending on their size to soften (like you do for potatoes in a potato salad, not to mash-able softness), dice them into cubes.
Pour Coconut oil into a skillet on medium heat. Crumble ground turkey into pan. Add diced onions, garlic & red pepper. Add diced sweet potatoes. Sauté until turkey is cooked and sweet potatoes are right tenderness. Add scrambled eggs*, pepper, and serve.
*The original recipe called for eggs in it, however I wasn’t sure I was going to like that so I scrambled my eggs separately on the side and added it to half of the final product later so I had a choice between with and without eggs – I liked it both ways, but it was nice to have the variety. Use 1 TBSP coconut oil when scrambling eggs.