When I first began Whole30, this was one of my staple breakfasts because it combined all of the items I loved to eat in the morning and I felt the ingredients were so interchangeable. I’m still completely hooked on brussels sprout, but since I wrapped up the Whole30 at the end of January, I don’t spend as much time on breakfast anymore. These days it’s more about portion sizes, less sodium, and pulling together something quick, before the work day begins.
I used the Whole30 because my system was in desperate need of a reset. As an added bonus, I lost 12 of the 27 pounds I had gained going in. Since my goal was to reset my system and get back on the Paleo wagon, my sole goal was to remain Whole30 compliant even if that meant indulging in the occasional Rx Bar to keep me on track (those chocolate sea salt bars were a lifesaver)!!!
I still have 15 pounds left to go, so my diet is a little less elaborate these days. I’m going to save my cheats for days when I’m working on recipes or for my post workout/pre class dinners with my friends. If not for my friends, I’d probably lose my motivation to workout on Saturday mornings.
There are people in this world who love the gym and I’m jelly of them because I do NOT love the gym. I love being in the outdoors, taking long quiet walks with my dogs, spending my days at the beach, and doing as I please.. being on a 5 day a week workout schedule or in the gym for that matter, does not appeal to me. I have my moments, but ultimately, I do it because I can’t deny the results. I swear it is the fountain of youth.
Before Cyril (my trainer) I was seriously contemplating the likes of Botox & fillers, but I figured.. what’s the point of ridding myself of fine lines & wrinkles if my ass is going to sag??!! So for now, I’m going to invest my extra money in fitness, and grow old gracefully instead of going down swinging in the plastic surgeon’s office, with my American Express in hand!
This recipe is great for making Sunday morning breakfast for the family. I would not recommend using it to meal prep unless you have time to poach the eggs on the day you plan to eat it. Speaking of poached eggs.. I’ve tried every which way known to man and find this method to be full proof. Another option is using actual egg poachers in a sauce pan, but I find with this method, there is less clean up!
Brussels Sprout Sweet Potato Hash with Poached Eggs
- 2 cups brussels sprouts, remove ends & pulse in food processor (if you do not have a food processor, slice the sprouts in half (long ways) then slice each half into tiny strips)
- 1/2 teaspoon of sea salt
- 1/4 teaspoon black pepper
- 1/4 smoked paprika
- 2 tablespoons apple cider vinegar
- 4 eggs
- 1 tablespoon avocado oil
- 1 onion, diced
- 1/2 cup baby carrots, sliced (I have a tendency to use organic baby carrots because I find them a little sweeter)
- 1 medium size sweet potato, diced
- tablespoon of hot sauce or more (optional)
- pinch of cilantro for garnish
- Pour oil into a cast iron skillet. Add onion and heat over medium heat. When onion begins to turn translucent (about 2 minutes), add carrots and stir around for another 2 minutes. Add sweet potatoes and stir around occasionally for about 5 minutes. Add the sprouts, salt, pepper, and smoked paprika, and stir for another 2 minutes. Remove from heat.
- Fill a small pot with 4 cups of water. Add the vinegar, cover, and bring to a hard boil. Closely crack and drop the eggs (one at a time) into the water. Cover and turn the heat off. Leave covered for 5 minutes (do not lift the cover during this time). Remove the eggs with a slotted spoon.