As most of you know, I’ve been trying to eat a lot healthier this year. One of the major changes in my eating plan has been the elimination of too much sugar in the morning. I thought I ate a pretty healthy cereal (and I still stand by that, but of course, it’s not great to eat every day) but it was still adding more artificial sugar into my diet than necessary. So I’ve been eating a lot of other things for breakfast like banana and egg pancakes, fruit and yogurt, and avocado toast and egg on sprouted wheat bread just to name a few breakfasts. So far, I’m loving eating clean. I feel stronger, more fresh, and I love myself more.
However, I find myself thinking about food all the time. I don’t really meal plan on Sundays (as many of the fitness gurus on Instagram advise), I mainly just buy really healthy and wholesome ingredients and make the best out of them. So I’m always thinking what healthy meal I can make the next time I eat, and it’s challenging. But I love it. It forces me to think about what I put into my body and I’ve learned so much more about the world of fruits and vegetables (thank you Google), which is surprising considering I’m a vegetarian and you’d think I should be a pro at my produce. But there’s so much still to learn! For example, did you know that raspberries and blackberries have a very high fiber content, and fiber is super important when you’re eating clean because it helps your digestion and even aids in maintaining a healthy weight?
Back to breakfasts: I recently tried this sweet potato hash with eggs and fell in love! It’s adapted from this blog post here, but I used fresh garlic and added fresh dill on top. If you’ve only ever eaten sweet potatoes in the form of “sweet potato fries” then you’re doing it all wrong. This is the best way to eat sweet potatoes because there’s just a touch of heart healthy olive oil plus the addition of other vegetables. This dish is sweet, savory, it’s got protein from the egg, and I can eat it with hot sauce and avocados (what else do I need?!). Pair with a slice of wheat toast and coffee and you’ve got yourself a perfect breakfast to kickstart your day.
- 1 medium sized sweet potato, cooked and cubed
- ¼ white onion, diced
- A handful of fresh spinach
- 2 cloves of garlic, finely chopped
- ½ cup cherry tomatoes, cut in half
- 2 eggs
- salt and pepper to taste
- 1 teaspoon of finely chopped dill
- Cook the sweet potato in the microwave: poke holes all over the potato using a fork. Then, wrap the potato in a damp paper towel and place on a microwave safe plate. Microwave for 3 minutes, flip the potato and microwave for another three minutes. When done, cut in half to cool the potato. Then remove skin and dice into bite-sized cubes.
- In a skillet, heat 1 tablespoon of olive oil. Add the cubed sweet potatoes and cook them for about 3 minutes on medium heat till some of the potatoes start to brown.
- Add the onion and garlic and season with salt and pepper. Mix to combine. Cook for another 3-4 minutes, until the onions are cooked.
- Now add the spinach and let the leaves wilt-- about 2 minutes.
- Throw in the cherry tomatoes, and crack the eggs on top and cover the skillet. Reduce heat to low.
- Leave the heat on for 5 minutes and then turn it off completely. Keep the lid on the skillet until the eggs are cooked (I like mine soft with the yolk runny, so I left kept the lid on for another 4 minutes. But you can leave the lid on longer if you want more firm yolks).
- Sprinkle fresh dill on top and eat immediately with tons of hot sauce!