Hello strangers! I just checked the records and it has been a full 3 weeks since I last posted anything… whoops! Time really got away from me. Between 21st birthday celebrations, internship commitments, midterms, eBook work and all that jazz, I haven’t had much spare time. Oh yeah! eBook! If you don’t follow me on Instagram or Facebook, this might be the first you’re hearing about an eBook 😀 So for all you guys who are late to the party, I’m currently working on an eCookbook, titled Paleo in a Pinch.
It’s for all of you busy bees out there (like me!) that might struggle to fit cooking nutritious meals into your schedule. It will include chapters on food prep/batch cooking, single skillet and one pot meals, no cook paleo ideas, and more! I’m super pumped to share my [little bit of] knowledge and experience with all of you. I’ll be happy if even just a few people benefit from my tips, tricks, and quick and easy recipes.
Even though Paleo in a Pinch is still in the works, I’ll periodically be sharing a few sneak peek recipes from the book. First up: Breakfast Hash Skillet. Single skillet, super easy, full of flavor, and extremely nutrient dense. Top it off with some guac and you’ll be in breakfast heaven. Also, this is a great breakfast option for people with egg sensitivities!
This is a non sequitur but tomorrow I’m headed to stay with Stacy and Matt (a.k.a. the Paleo Parents) for the weekend and I’M. SO. EXCITED. Can’t wait to lift, eat, and gab all weekend. And maybe write that paper that’s due on Monday… hehe.
- 4 slices of bacon
- ½ of a large onion, diced
- 1 large sweet potato, diced into ¾ inch cubes (whatever type of sweet potato you like best!)
- 1 large red bell pepper, diced
- 2 packed cups of kale, sliced in thin strips
- 4 precooked sausages, sliced (I like Aidells or Applegate)
- ½ tsp cinnamon
- ½ tsp paprika
- 1 tsp fennel seeds
- In a large skillet, cook the bacon over medium heat. Once crispy, remove the bacon from the skillet and set on a paper towel lined plate to drain.
- Add the diced onion and sweet potato to the skillet and toss to coat in the bacon grease. Cook over medium heat for 6-7 minutes, stirring occasionally. Add the diced bell pepper, and continue to cook for another 6-7 minutes or until the sweet potato has softened. If needed, add some coconut or olive oil to the skillet.
- Add the kale to the skillet and stir to mix it in, then add 2 Tbsp of water. Let the water steam off and the kale wilt (2 minutes or so), then add the sliced sausages and the spices. Toss to incorporate.
- Cook for an additional 3-4 minutes, stirring occasionally.
- Serve as is or topped with some guac!