Breakfast: Sweet Potato/Jalapeno Hash

It is very accurate to say that Breakfast is, by far, my lease favorite meal of the day. Looking back, I didn't even eat breakfast until I met James, and there are several days that I still wouldn't eat it if it weren't for him. I've found it much easier to consume some gross breakfast than listen to him explain how terrible I am for skipping a meal. xoxo

Anyway, I am a creature of habit and routine. Monday through Friday I eat the same paleo banana bread breakfast and green apple smoothie afternoon snack. I make the bread every Sunday evening so that each morning I only have to slice it and pack it. This system has worked for over a year, but I decided  it was time for a change.

Because I usually work out in the mornings,  I decided it would be alright to try sweet potatoes smothered in hot sauce. Apparently, there are amazing benefits from consuming sweet potatoes post workout. So, last Sunday night instead of making my banana bread, I baked two large sweet potatoes. I didn't season them or do anything fancy. Instead, I poked a few holes in them and gave them a nice foil blanket. By Tuesday morning there was more hot sauce than baked sweet potato, so I decided to come up with something different. There was no way I was going to eat a boring baked sweet potato every single day. Good-bye banana bread, hello sweet potato jalapeno hash.

O EMMM GEEE. I forgot to mention the amazing addition to our family!  Teresa and Stokes blessed us with a beautiful garage gym. She came to us on Monday afternoon weighing in at a whopping 850 pounds. I apologize in advance for bombarding my Facebook and Instagram with pictures of us lifting. I seriously can't help it. #sorrynotsorry.

Sweet Potato/Jalapeno Hash

Ingredients
3 large sweet potatoes
1/2 yellow onion
2 garlic cloves
2 seeded jalapeno
Little bit of cinnamon
Little bit of salt/pepper
Little more of chili powder

Directions
1. Place garlic cloves in food processor and pulse until minced
2. Add onions/jalapeno to food processor and pulse until they reach the desired thickness
3. Put minced garlic, onion, and jalapeno into a pan with coconut oil. Heat until fragrant.
4. Change the blades on the food processor from chop to shred (the super cool attachment that hovers around the top).
5. Shred your sweet potatoes in the food processor (depending on the size you may have to quarter them first)
6. Add the shredded sweet potatoes to the skillet and cook. I like mine a little crispy, so I cooked them a little bit longer so that they would brown.
7. This amount was enough for three days of breakfast. I packed them in separate containers and added a splash of hot sauce.



*I will add a pic of the hash later.

Isn't she beautiful?

James' new buddy

I got to feed a giraffe! Thanks again, Josie and Ryan!