Sweet Potatoes: Super tasty, rich in vitamins and minerals that provide energy with quality carbohydrates! I use about ½ cup to 1 cup diced depending upon if I want leftovers or not.
Onions: Choose yellow or white onions for more antioxidants and sweetness! 1/2- 3/4 cup chopped.
Green Bell Pepper: You could use any color, but I love green bell pepper to add more crunch. You are welcome to use any type of bell pepper. The more color the better!
Kale + Spinach: Kale won’t wilt as much as spinach, and it will offer some additional crunch and fiber! Cumin, Garlic Powder, and Rosemary:
You can use any Mrs. Dash salt-free seasoning as well as fresh ingredients of your choice.
Eggs: I use 2 eggs, but you could easily add up to 3 or fewer depending on your protein needs.
Heat a large sauté pan on medium heat with a drop of olive oil or avocado cooking spray (see former post on cooking oils).
Add the diced onion and red bell pepper to the pan and sauté for one minute to soften. Add the diced sweet potato and spices to the pan.
Cook the sweet potato for 10-12 minutes, stirring often. (To save time I recommend cooking the sweet potato beforehand).
Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
Add the kale and spinach and stir for an additional 1-2 minutes or until the kale is wilted.
Crack each egg into the skillet and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
Remove the breakfast hash from the heat. Season with your desired seasonings or @mrsdashrecipes ! NWW tip: Pair this tasty meal with a whole-grain slice of toast.
I highly recommend @daveskillerbread or Ezekiel toast + 1-2 Tbsp of mashed, 1/2 cup of blueberries, and a glass of water !!
A balanced meal of protein, fats, and carbs = balanced blood sugar which controls our focus, concentration, fatigue, appetite, and more!