Hello again and welcome back! I wanted to share what I made today, as all of it was absolutely phenomenal.
Breakfast was a fun little southwest chipotle sweet potato hash. I need to go to the store today, but I was pleased with my ability to create delicious and satisfying meals with what I had. For the hash, I used:
1/2 a large sweet potato, cubed
1/2 can black beans
1/3 a medium zucchini, diced (sitting in a container in my fridge, this needed used up)
1/4 C or so of cooked brown rice (I add a spoonful of coconut oil to my rice while it’s cooking to give it a nice buttery flavor)
2 organic eggs
1 TBSP coconut oil
**If I would have had olives, peppers, onions, tomatoes, mushrooms, organic corn – all would have been great in here**
Seasonings: 1 dash each salt, pepper, cumin, and chipotle pepper powder.
Fry the sweet potatoes in the oil until soft. Add zucchini, beans, rice, and spices, and cook until zucchini is tender. Crack the two eggs into the hash, and cover with a lid, a plate, or aluminum foil, until the eggs are steamed to the desired doneness (I like mine with a bit of runny yolk that you can mix into the hash, but another option instead of this method is just to scramble the eggs right into the hash. You could also have them on the side, however you like them, or omit them altogether. Truth be told I would have subbed scrambled tofu instead, if I’d had any.)
Lunch Time! Inspired by the other half of my sweet potato and a can of chick peas, I decided to make a yummy, easy curry. So simple, I don’t know why I don’t make a version of this every day! New goals?
Sweet potato Chana Curry
1/2 a sweet potato, diced
1 Tbsp coconut oil
1/2 can of garbanzo beans (chick peas)
1 medium tomato
2 Tbsp or so cooked brown rice
1 Tbsp or so of Curry powder (my favorite to use so far is sold at Whole Foods in their bulk spice section)
1/4 to 1/2 C coconut milk (I used Trader Joe’s brand, unsweetened, in the 1/2 gallon carton — a household staple for me)
Again, cook the sweet potato in the coconut oil until soft. Add all the other ingredients and cook together. Add as much or as little coconut milk as you like, depending on how much sauce you want, and how thick or thin you want it to be (the ingredients absorb the liquid the longer you cook it). As always, adjust the amount of curry powder to your personal taste. I also thought some mango or even raisins would be nice in there, though you get enough sweetness between the sweet potato, cooked tomato, and coconut milk sauce. Spinach would also have been wonderful in there (I add spinach to everything when I have it), as would some frozen peas.
This recipe was really filling, and I only ate about half of it. I plan to eat the other half before I hit the grocery store though, to try and make sure I stick to the list (although it’s better than going in hungry, this strategy hasn’t saved me yet, haha).
Enjoy, and let me know how you like it!
P.S. Summer is coming – be sure to test your air conditioner before you need it. I made the mistake of not doing this last year until the weather was incredibly hot. Thankfully, there is a great air conditioning repair service in my area. I’ll be sure to use them again, and recommend them to anyone who will listen.