Paleo Breakfast Hash

I love breakfast hashes. I make a big batch at the beginning of the week and reheat servings each morning. This ensures my husband can start the day with breakfast (because he doesn't cook anything on his own normally) with his morning coffee!

I was inspired by someone else's breakfast on Instagram, so we changed things up a bit based on what we had in our fridge and came up with this concoction. It is fantastic, tastey and, best of all, dairy-/egg-/grain-free! And there's bacon...we all love bacon!

Including Ol' Roc'!

This can be edited many ways. (Add in a handful or two of greens at the end of cooking to wilt.) Also, the amount of servings is variable on how much one eats at one time. I consume about 4oz of the hash at a time, but I believe my husband eats less...on weekdays.

Breakfast Hash

Servings: 6-10, depending

Ingredients:

3 large sweet potatoes, shredded (approx 1.5lbs)

12oz brussell sprouts, quartered

1/2 onion, diced

2 garlic cloves, minced

4 pieces of bacon, cut into 1/3inch strips

1-3lbs ground meat*

*Any type of ground meat; we went with ground beef this week, but I have been known to use ground bison, half turkey and half pork, etc. Also, the quantity of meat depends on your personal preference. 1lb ground meat would yield a more veggie based hash, 3lbs yields a protein packed hash (great for those of us upping our protein for increase muscle mass).

Directions:

1. Brown the meat. Possibly add in an herb or two during this portion. I used Majoram, salt & pepper.
2. While browning meat, prepare all veggies & bacon. (I shred my sweet potatoes using my Kitchen aid veggie shredder attachment. But this can also be done using a cheese grater, chopped in a food processor or diced by hand. You will need to adjust cooking time for the latter.)
3. If using one pan, wait until meat is browned, drain and set aside, then begin cooking all other ingredients. If using two pans, you can cook as you prepare all other ingredients. Begin by cooking the bacon pieces. Once slightly cooked, add in garlic and cook for a few more minutes. Add in brussell sprouts and onions, cover pan and cook until tender. Add in the sweet potatoes, cover and cook until sweet potatoes are tender. You may need to add in extra cooking oil (I use coconut oil) during this process if the bacon fat is not enough to prevent sticking). Stir periodically so sweet potatoes do not stick to bottom of pan.
4. Cook until tender. Then mix together with meat mixture. Enjoy! 

One of my favorite breakfasts!

~Rachel_unrefined

Losing Pounds, Harvesting Herbs & a Growing Puppy

Is part of growing up feeling like life whirls right past you? James and I skipped August-or you'd think so if you saw our pantry calendar that was still on July the first weekend in September.. We blinked and now it's the fall!


Before I share about my adventure of harvesting herbs I figure I'll give updates on 2 major aspects of our lives: James has lost 6-8 pounds since we changed our diet to eat allergen-free foods, and Rocky now weighs 37 pounds (I could barely hold him and stand on the scale-guess I need to up the iron at the gym, again). James is full of energy and is losing that 'gluten-belly' as we call it (same theology as a beer-gut, but just caused by gluten in various foods. Or in his situation, a combo of all the allergens his body couldn't digest properly).  We'll be adding new pants to his Christmas list, if not sooner. Rocky hasn't chewed through anything major (knock on wood); although I do wonder why we buy him toys when he loves empty water bottles and paper towel rolls... He had a glamor shot photo shoot a while back, check out this beauty:

Thank you Senora Neale for such wonderful shots of Rocky!

Now onto harvesting of the herbs! I searched online for the best method to harvest herbs. I finally decided on harvesting the herbs, washing & drying the herbs, then combining the herbs and olive oil in a food processor.

 

Finally, scoop the herbs into ice cube trays and let them freeze/set-up for a few days. (Yes I am using some heart shaped ice cube trays) Then, transfer frozen cubes into a labeled freezer bag.

So far, we have enjoyed the cilantro I froze with rice, even though I haven't bought fresh cilantro since we made salsa earlier this summer!

I am also trying simply harvesting the herbs and putting the herbs straight into a freezer ziplock bag (after washing and drying of course-so many other critters enjoy herbs!).  I am mainly trying this method with Rosemary, as I read an easy way to get the Rosemary off the branches is to roll a rolling-pin over the bag after they've been frozen for awhile. I'll let you know how this turns out!

Additionally I have been harvesting seeds, so that next year I can grow more herb plants and eventually be able to stock up and share my fresh herbs with friends and family! And Rocky enjoys smelling the herbs every day, so if nothing else he can have some air fresheners.

Until next time,

RR

"The quickest way to know a woman is to go shopping with her."
~Marcelene Cox

Our New Love

Meet our new bundle of joy and energy: our 8 week old black lab puppy, Rocky. We picked him up from a breeder in Abilene, Texas last weekend, and this week we've been busy keeping him occupied and not chewing on the furniture.  So far, so good *knock on wood*.  He is still timid, not wandering far from our side when we are outside and inside, and he loves all of his toys.  On that note, he currently whining downstairs and I'm afraid of what he'll find to chew!

~RR