After nearly a year of seeing various friends post on social media about their experience with the Whole30 program, I finally decided to commit to it myself. This past Sunday was Day 1 for me and so my recipe posts for the next month will be Whole30 compliant.
Currently on Day 3, my cravings haven’t been too fierce but have been present. Most notably I’ve been craving cheese and have really missed my corn tortillas. The biggest challenge for me is letting go of all legumes (thank the heavens that green beans, sugar and snap peas are allowed!). I am extremely fortunate now, but growing up and well into young adulthood I was an impoverished Southerner and legumes were a significant part of my diet. Plus in East Texas, which is right next door to Louisiana, beans and rice are an incredibly popular dish. Red beans, pinto beans, butter beans, refried beans, Ranch Style beans, black eyed peas, purple hull peas just to name a few. I love them all. Needless to say, I’m a little put out about letting go of my legumes, but I’ve committed to this and would be lying if I didn’t admit that I’m really excited to have my creativity in the kitchen truly challenged.
Tragically, my eyes have been really opened to all the sneaky, disgusting ways companies sneak sugar into the oddest ingredients. Supplements? Better check ’em! Organic Free Range Chicken Stock? Vegetable Stock? Double check that ingredient list! I thought I was a conscious consumer but after starting the Whole30 program I am woke in a totally different way. It’s just amazing what the food industry gets away with, but I better step off my soap box before this tangent gets too real.
My first Whole30 meal was Sunday brunch (naturally) and it was a satisfying kick off. Here’s hoping the next 60+ meals are equally delicious.
Sweet Potato Hash with Sunny Side Up Egg
1/4 cup Sweet Potato, diced
1/4 cup Onion, diced
1 Cayenne pepper, sliced
1 tsp Grapeseed Oil
Salt and Pepper to taste
1 tbsp Fresh Cilantro, chopped
1 Sunny Side Up Egg, or egg of choice
In a cast iron skillet over med high flame, heat the oil until shimmering. Add the onions and sweet potato, salt and pepper, and cook until the potatoes are tender about 10 minutes. Add in the Cayenne and saute about 5 minutes more. Taste and adjust seasonings as needed. Serve with a Sunny Side Up egg or egg of choice, a fresh tomato slice, and fresh cilantro.