I'm all about sweet potatoes this fall. Mashed, baked, sautéed - you name it! Namely because A) they are insanely delicious and B) they're a nutritional powerhouse! Sweet potatoes are so versatile and are packed with a potent punch of vitamins. They truly are one of nature's gems.
I've been flirting with the idea of a diet...errr modification TO my diet? Lifestyle change! That's the politically acceptable terminology, I do believe. Diets are bad, lifestyle changes are good! Whatever the case, my body, mind, and soul are due for a cleanse. After an evening of research, I felt super drawn to the idea of the Whole30 program. It seems paleo-esque in nature, but slightly more extreme. It's described as a short term nutritional reset - no sugar, no alcohol, no dairy, no legumes, no grains. Period. We're talking all natural, whole, real foods with no unnecessary additives for 30 days. Talk about a consumption overhaul!
I'm leaving for a vacation to the states next week, and I didn't want to make promises to myself I knew I couldn't keep. And by that I mean I am planning to stuff my face with more authentic Mexican food than a human being should be allowed to consume. Rinsed down with a beer or two, let's be realistic. No shame. So with that, I decided to begin transitioning, but not to fully commit until my return to beautiful Deutschland. I dubbed it my mini whole30...aka whole7! The number of days until my departure. So far, so good! I'm actually really enjoying all of the varied recipes and new ventures. Spaghetti squash and brusselsprouts, who knew I adored you so? I hope to post more whole30 friendly recipes in the near future, so be on the lookout. For now I'll just leave you with this lovely little brunch. Also suitable for lunch and dinner, so says my tummy :)
Sweet Potato, sausage, and apple hash
1 large sweet potato, peeled and chopped
1 tablespoon coconut oil, melted
1/2-1lb Italian Sausage*
1 small red onion, diced
2 cloves garlic, minced
1 large honeycrisp apple, chopped
Salt and pepper to taste
Garnish: fresh parsley, and if you're breakfasting - throw a fried egg on top!
Preheat the oven to 350 degrees. Peel and chop your sweet potato, toss in coconut oil and lay in a single layer on a baking sheet. Bake for approximately 20-30 minutes, stirring mid-way, until potatoes are fork tender (but not mushy).
While the potatoes are baking chop your onion and apple and mince garlic. Remove casings (if necessary) from sausage and brown and crumble in a large skillet over medium to medium-high heat. Once the meat is no longer pink, add in chopped onion and garlic and stir to combine. When the onions begin to turn translucent (about 5 minutes), add in the apple and stir to combine. By this point your potatoes should be finished baking and you can incorporate them in the skillet to complete your hash. Saute a few more minutes then season with salt and pepper and top with a fried egg and fresh parsley. Enjoy!
*Note: In order for this recipe to remain Whole30 compliant, you have to use sausage without any additives. Aidells makes a delicious chicken&apple sausage that is Whole30 approved, and Applegate's sweet Italian sausage fits the bill as well :)