Life has been crazy busy for me lately. I had midterms, then I was in the process of changing jobs, and then my husband came home from the field and brought a nice upper respiratory infection with him. So I asked my good friend (and favorite yoga teacher) Emmalyn to share with you all a bit about meditation. Building my meditation practice is something I’ve been working on and I can’t wait to employ these awesome tips!
I just got home from a week in Washington state for my Nutritional Therapy class and boy am I exhausted! I took my midterms last weekend and had a total of four days of class all day long. So as I’m sure you can imagine, I’ve been a little busy and a little stressed. Good news is I aced my midterms! Bad news is, I’ve got a pretty nasty cold. I suppose that’s what a whole lotta stress and far too little sleep will do to you.
Breakfast food is the best! Pancakes, waffles, french toast (all gluten free of course!), bacon, eggs, hash browns… They’re all so tasty! But this hash just may be my new favorite.
If you’ve never tried rutabaga, or don’t even know what a rutabaga is, it’s a funky looking root vegetable similar to a turnip. It’s a delicious, lower carb, alternative to a potato. Not that there is anything wrong with potatoes, but sometimes you just need to switch things up. You know, for the sake of variety and stuff. Anyway, when it’s shredded and cooked up like hash browns, it’s fantastic!
Throw in your favorite breakfast sausage and some good ol’ leafy greens and you’ve got one scrumptious and highly nutritious breakfast. It’s great with a couple of sunny side up eggs, but it’s also delicious on it’s own. So if you’re one of those people who can’t have eggs, first of all I’m so sorry, and second of all, you should give this a try.
So if you’re feeling a little tired of your traditional potato hash (or sweet potato hash if you’re not into white potatoes) and are looking to switch things up, try this rutabaga sausage and kale hash instead.
- 2 tbs cooking fat (ghee, lard, coconut oil)
- 1 rutabaga (about 1 pound), peeled
- 1 pound breakfast sausage
- 3 cups chopped kale, packed
- Salt and pepper to taste (I used ½ tsp and ¼ tsp, respectively)
- Shred rutabaga with shredding attachment for food processor
- Heat cooking fat in a large pan over medium eat
- Add rutabaga to pan and let cook without disturbing for about 4 minutes
- Turn rutabaga and let cook on other side for about 3-4 minutes
- Transfer rutabaga to a bowl
- Add sausage to pan and cook until browned
- Transfer rutabaga back to pan and stir to combine
- Add kale to pan, cover with lid and let steam for 5 minutes
- Season with salt and pepper to taste
If you could have anything for breakfast regardless of time, money and nutrition, what would you have?
In vibrant health,
Happy Saint Patrick’s Day everyone!!! I know a lot of people are super into Saint Patrick’s Day, but not being Irish or a big drinker I’ve just never really gotten into it. Heck, I’m not even wearing green today (please don’t pinch me!). So while I won’t be partaking in any Irish car bombs or corned beef hash, that doesn’t mean I can’t get into the spirit with a little green beverage…and no I don’t mean green beer!