I feel like every time I write a new post, I am all like "Jeez, it has been FOREVER since I've posted and I'm so so so sorry!". It is true; I have been a very bad blogger. I simply have not have had as much time lately.
Reason 1: I joined Orangetheory Fitness. I cannot even begin to tell you how much I like this workout. I'm the type of person that needs to be pushed, and boy do they push me!
Reason 2: Being an adult is kind of sucky sometimes. Working full time AND working out after work leaves me with about 12 minutes total to throw together some sort of edible dinner. So my meals have been pretty boring and simple lately.
Reason 3: It has been so unbearably hot and humid here, that most of my weekends have been spent cooling off at the pool all day. DC folks- WHY does it feel like a Florida summer here??? Yuck!
The good news is that I did manage to throw together this wholesome breakfast two weeks ago and it was AWESOME! I had just returned back from the gym and was starving. After a quick survey of our kitchen, I determined that I had all of the ingredients to whip up a kick ass hash. Voila! The most flavorful and satisfying breakfast was born. This hash has a bit of a spice to it, but in a good way. The homemade jerk seasoning packs a TON of flavor.
Who needs a fancy brunch out when you can make something this good at home??? Try it, I dare ya :)
1 large sweet potato, cut in small cubes (about 2 cups chopped)
1/2 large sweet onion, diced (about 1 cup)
1/2 red bell pepper, diced (about 1/2 cup)
2 cloves garlic, minced
1/2 pound chicken chorizo sausage
salt & pepper
Line cookie sheet with parchment paper and preheat the oven to 400 degrees. Place the sweet potatoes on the sheet and lightly drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes until slightly softened and browned. Remove from oven and let cool.
In a large saute pan over medium heat, brown the chicken sausage. Add a tablespoon or two of olive oil if it is dry. To the sausage, add 2 teaspoons of the jerk seasoning. Once cooked, remove from pan and set aside. To the same pan, add 1 tablespoon of olive oil, 1-2 teaspoons of jerk seasoning, onion, red peppers, and garlic. Cook until translucent and caramelized.
Add chicken and sweet potatoes back to the the pan and cook for 4-6 minutes until all ingredients are incorporated and warmed through. Keep heat on low while you fry up some eggs. Serve with a fried egg and garnish with cilantro.
(Here is my go-to method for the perfect sunny side up egg)
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons chipotle powder
2 teaspoons dry thyme
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon coarse black pepper
Mix all ingredients together and store in an airtight container. Use as a rub or seasoning to jazz up meat or seafood.
Adapted from Bobby Flay