Let's Hash it Out!
But before we get to the leftovers...a simple dinner recipe.
For dinner the other night we had some wild caught Sockeye Salmon with Oven Roasted Sweet Potatoes and Steamed Broccoli.
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| Thaw the Salmon and pat dry with paper towels. Heat a cast iron skillet to high heat. Add some ghee or olive oil to the pan. Coat the fish fillets with a little olive oil. Salt and Pepper the salmon. Place flesh side down in the skillet. Don't move the salmon for 5 minutes. Flip over to skin side. Top with a small amount of homemade mayo and chopped almonds, squeeze of lime, lemon and orange juice. Place in oven heated to 450 degrees and cook for about 5 minutes. Wild Salmon is much leaner than farm raised. |
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| Cut potatoes and toss in olive oil. Sprinkle with salt and pepper. Roast for about 15-20 minutes in a 450 degree oven. |
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| Steam your broccoli and serve with Sweet Potatoes and Almond crusted Sockeye Salmon. |
Let's get our Hash on!
I usually try to make some extra potatoes to use in dishes like this. It saves so much time. And let's face it. When you're trying to eat right, being prepared is one of the biggest keys to success.
Here is the how to get your Hash On!
Preheat a cast iron skillet to medium high heat
1 tbsp ghee (you can use coconut or olive oil)
2 Aidells chicken and apple sausage, sliced
1 cup baby portabella mushrooms
1 cup grilled bell peppers (from the other day)
2 cups organic baby spinach
(I had some leftover asparagus that I added as well)
leftover roasted potatoes, chopped, red and sweet potatoes are what I had leftover
2 eggs, free range organic if possible
Add the ghee to the skillet. Cook the sliced sausage until it's browned as much as you like.
Add the mushrooms, saute until the mushrooms begin to brown.
Add the chopped potatoes. Let them crisp a bit, then turn.
Next add the bell peppers, toss to heat through.
Add the spinach and toss to wilt.
Season with some salt and pepper if needed.
Push these ingredients to the side of the pan.
Add a little more ghee if necessary and crack your eggs in the pan. Cook the eggs to the consistency that you prefer. I like mine over-medium. So let them sit for about 1 minute. Flip, then cook another minute. Place on top of Hash. And Eat!
Super quick and incredibly flavorful!
Here's what Action Hero Husband had to say, "I thought you said this Whole30 thing might be hard?!"
I think we could have licked the cast iron skillet. Yum!
Today's Workout is a Quick 33 Minute Endurance Kettlebell Workout from Fitness Blender
Happy Hump Day!
Melody
Here is the how to get your Hash On!
Preheat a cast iron skillet to medium high heat
1 tbsp ghee (you can use coconut or olive oil)
2 Aidells chicken and apple sausage, sliced
1 cup baby portabella mushrooms
1 cup grilled bell peppers (from the other day)
2 cups organic baby spinach
(I had some leftover asparagus that I added as well)
leftover roasted potatoes, chopped, red and sweet potatoes are what I had leftover
2 eggs, free range organic if possible
Add the ghee to the skillet. Cook the sliced sausage until it's browned as much as you like.
Add the mushrooms, saute until the mushrooms begin to brown.
Add the chopped potatoes. Let them crisp a bit, then turn.
Next add the bell peppers, toss to heat through.
Add the spinach and toss to wilt.
Season with some salt and pepper if needed.
Push these ingredients to the side of the pan.
Add a little more ghee if necessary and crack your eggs in the pan. Cook the eggs to the consistency that you prefer. I like mine over-medium. So let them sit for about 1 minute. Flip, then cook another minute. Place on top of Hash. And Eat!
Super quick and incredibly flavorful!
Here's what Action Hero Husband had to say, "I thought you said this Whole30 thing might be hard?!"
I think we could have licked the cast iron skillet. Yum!
Today's Workout is a Quick 33 Minute Endurance Kettlebell Workout from Fitness Blender
Happy Hump Day!
Melody
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