Yesterday I began a 28-day sugar detox. My biggest concern was breakfast since I usually eat oatmeal, cereal, or muffins. Dairy, sugar, and gluten are no-nos on this detox so those ideas were out. Hence, this sweet potato hash was born.
Day One went very well. Breakfast was sweet potato hash and eggs. It was delicious! Then I had a mid-morning banana, and a late-morning apple with cashew butter. Lunch was salad greens with turkey ham and egg. I snacked on some nuts and raisins and then had almond-crusted chicken with broccoli for dinner. I was never hungry and I didn’t have a drop of sugar, dairy or gluten all day!
So, this hash. So good, y’all. My husband has been doing a Paleo diet for a month or so now but that’s just not the kind of thing I’d do well on. Especially considering I don’t eat red meat or pork. But the good thing about it is that he’s pretty much off sugar (though he’s allowed honey and I’m not) and gluten already so it’s an easier transition for me. He makes a breakfast casserole with sweet potatoes and had some leftover shredded potatoes last week so I took advantage of the opportunity to test it out.
Sweet Potato Hash with Sausage and Egg
- 1/2 cup grated sweet potato
- 1/4 onion, diced
- 1/4 cup chopped kale
- 2 eggs
- 2 Tbsp olive oil
- salt and pepper, to taste
- 1 sausage patty, cooked
- 1 egg, cooked over-medium
- Heat olive oil in a medium or large pan over medium heat. Add onion and cook 2-3 minutes.
- Add sweet potato to onion and cook for 10-15 minutes, stirring occassionally, until sweet potato is soft.
- Add kale and cook for an addition 3 minutes.
- Season with salt and pepper.
- Serve with sausage and egg.
Another option I did for work was to crack 2 eggs in a container that had my sweet potato hash in it. Then, when I got to work, I stirred it all together and microwaved for 2 minutes, stirring every 20 seconds. That was delicious too!
Now that I’m home all day, I find myself getting on Pinterest a little more often and planning our meals based around stuff I’ve pinned in the past year or more that I just haven’t gotten to yet.
Whole Foods had blueberries on sale a few weeks ago so I stocked up and froze half of what I bought (about 2 pints). I came across this pinned recipe and it seemed easy enough to make so I went for it, but I made a few adjustments to suit our tastes. They turned out wonderfully! Hearty and slightly sweet. Just delish.
Whole Wheat Blueberry Oatmeal Scones (adapted from Yummy Mummy Kitchen)
- 1 1/2 cups whole wheat flour
- 1 1/4 cup regular oats
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 stick butter, melted
- 1/3 cup milk
- 1 egg, beaten to blend
- 1 cup fresh or frozen blueberries
- Preheat oven to 425 degrees.
- Line a cookie sheet with parchment paper.
- Combine flour, oats, sugar and baking powder in a large bowl.
- In another bowl, mix together the butter, milk and egg. Add to the dry ingredients and stir until just moistened. Stir in blueberries.
- Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Flatten slightly with the palm of your hand (I didn’t do that in the batch above and the middle was slightly undercooked).
- Bake until light brown, about 15 minutes. Let cool slightly on a wire rack.
However you spell it (matzah, matzo, matza, matzoh), it’s all the same. That big practically-tasteless cracker we eat every year during the 8 days of Passover. My favorite way to eat matzah is basically like French toast. You soak the matzah in an egg mixture and then fry it up, top it with sugar, and eat eat eat.
Oh, that’s just me. I can’t get enough of fried matzah, and I’m blaming it on the baby. It’s just so freaking good.
Your best bet is to give yourself about 1/4 of this recipe, and supplement with some fruit. Otherwise you’ll be like me and eat your weight in matzah and feel like a lead ball’s in your stomach for hours.
- 4 matzah crackers
- 3 eggs
- splash milk (maybe 2 Tbsp?)
- 1 tsp salt
- 1 Tbsp butter
- sugar, for topping
- Combine eggs, milk and salt in a large bowl and whisk together (like you’re making scrambled eggs).
- One at a time, run a matzah cracker under running water briefly and then break up into small pieces. Put the small pieces in the egg mixture. Once all matzah crackers are broken and soaking in the eggs, preheat your skillet over medium heat.
- While the skillet’s heating up, stir the matzah/egg mixture every minute or so to make sure all the pieces get enough egg to soak in.
- Put butter in the skillet and spread all around. Add matzah mixture. Stir frequently. The matzah is done when all the egg is cooked.
- Top with sugar. Enjoy!
I’ve thought about making these egg and sausage sandwiches for quite a while now, ever since I saw Kim’s post about them. I haven’t gone so far so to make a large batch to freeze, but I bet they’d be just as delicious reheated in the microwave.
I don’t eat the real Sausage McMuffins from McDonald’s because I don’t eat red meat or pork, but I do get regular McMuffins with no meat on them, and love it. So to be able to make them at home, and make them healthier, is a no-brainer.
I bought these egg rings at Wegman’s and they’ve worked out really well. They’re nonstick so they’re easy to clean, and they are the exact right size for a Thomas’ English Muffin. If you click the picture below, you can order them from Amazon (and I make about 2 cents from your purchase).
There’s really no recipe here; it’s more of an “assemble” kind of thing. Here’s how I made them:
- 1 whole wheat Thomas’ English Muffin
- 1 egg
- 1 slice American cheese
- 1 turkey sausage patty (I used the Jimmy Dean frozen ones)
- Salt and pepper, to taste
- Microwave sausage patty for 30 seconds, or until defrosted.
- Toast the english muffin to desired darkness.
- Spray a nonstick pan with cooking spray and place your egg ring inside. Crack the egg directly inside the ring and use a fork to break the yolk. Add salt and pepper to taste.
- Cook the egg until almost set on top, and then remove the ring. Flip the egg over and finish cooking the other side.
- Place sausage patty on the bottom of the English muffin, put the cooked egg on top, and top with cheese. Add the top of the English muffin and enjoy!
Hurricane Sandy is just about here, which means it’s time to…make waffles, of course! I try to do a hot breakfast on the weekends (pancakes, eggs, etc.) but was feeling waffles yesterday.
I went to my old standby, Tasty Kitchen, and found this recipe from Lauren’s Latest. If you’re not familiar with Lauren’s blog, you’re totally missing out. She’s kind of a cooking rock star.
These waffles were really perfect for a lazy Sunday. One bowl, quick cooking, hearty and healthy. Doesn’t get much better. And ever since I visited McCormick a few weeks ago, I’ve been trying to use more spices in my life. This recipe includes both cinnamon and nutmeg which gives it such a great fall flavor.
Only change I’d make? Next time I’d double the recipe. It made 3 large waffles (using this waffle iron) which was great for the three of us, but I’d have liked to have a few leftovers to freeze for next time I’m feeling lazy.
Stormy Sunday Whole Wheat Waffles
- 1 cup whole wheat flour
- ¼ cup quick oats
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- ¾ tsp Cinnamon
- 1 dash Nutmeg
- ½ tsp Vanilla Extract
- 1 egg
- 2 Tbsp Canola Oil
- ¾ cup milk
- 2 Tbsp milk
- Mix all the dry ingredients together in a bowl. Gently stir in all wet ingredients until just combined. Pour batter onto a preheated and greased waffle iron. Serve hot.