My planned come back to running tonight was postponed due to my left shin and right LEG still being a bit wonky. I have no races scheduled so figure it’s best to not hurt myself for no reason. Because we all know how stubborn runners can be when it comes to training, and we often run through the pain. Totally unnecessary at this point, since the next half marathon I have planned isn’t until late September.
So…I sorta needed today’s run. NEED you say? Yeah…after a bit of family drama last night that left my pillow a bit wet when going to bed, I longed for the trails and had hoped to leave my feelings out on my hood trails tonight. BUT…no such luck. So now what? I COOK of course!!! My next favorite thing, and quite possibly even my VERY favorite…shhhhhh don’t tell my running habit I am cheating on ’em. LOL.
I have truly fallen in love with sweet potatoes so I decided to swing by the store after work and pick up a few for dinner tonight. Unbeknownst to me, my family had already eaten their dinner by the time I came home, and I quietly passed on the sandwich being handed to me (most know I REALLY try to avoid bread) and started my dinner prep. Here’s what you’ll need:
Sweet Potato Hash
2 Tbsp of coconut oil
1 large sweet potato, peeled and diced
1 small white onion, diced
2 cloves of garlic, minced
1 fried egg (cooked separately)
2 links of spicy chicken sausage, halved, then sliced in to 1/2 moons (or your favorite kind/brand!)
1/4 cup of parmesan cheese
Seasonings: kosher salt, pepper, oregano, basil, hickory salt, crushed red pepper flakes to taste
Diced green onion for garnish
Heat a non-stick frying pan with the coconut oil to medium high heat. Add in your potato, onion, garlic, and sauté for 5-7 minutes until slightly tender. Next, add in your chicken sausage and seasonings and sauté for another 10 minutes. Just before serving add the parmesan cheese. While the hash is sautéing, fry one egg in a non-stick pan that has been sprayed with cooking spray and heated to medium-high heat. Scoop your hash on to a plate, top with the egg and garnish with green onion. YUM! This is enough to serve 2, so I saved the other half for my lunch tomorrow!!! Winning!
Sweet Potato ‘Chips’
Preheat oven to 350 degrees
Peel, and slice one sweet potato and place in a bowl. Add 2 teaspoons of coconut oil, 1 cup of parmesan cheese, a dash of kosher salt (not too much-the parmesan cheese is already salty!), black pepper, and garlic powder. Mix well, coating all of the ‘chips.’ Line a baking sheet with foil, and spray with cooking spray. Evenly place the chips on the sheet, being careful to not overlap the chips. Bake for 20 minutes, and turn the chips over. Return to the oven for an additional 15-20 minutes or until light golden brown. Garnish with parsley, and serve!
What’s your favorite sweet potato dish? What do you do when you find yourself a bit blue?
Have a great week, y’all!!
❤ Michelle
Movin' it with Michelle 