Going to start this post with a little Link Love.

Check out this post from Fathead and this one from Primal Girl. Both good reminders of why we now look to mother nature for dietary guidelines, and not the government. I am really convinced I need to start asking what stuff is cooked in when out to eat and requesting butter instead, at least a majority of the time. I’m also reminded how good it is that I cook at home a lot so I know that I am eating quality ingredients!

I am also reading the new book out “Wheat Belly” by Dr. William Davis, and while only through the beginning am finding it fascinating. Knowing how genetically modified our wheat is nowadays makes me want to stay even further away from it. Most wheat that is grown now can’t even survive in nature on its own and is much different from even 50 years ago. Definitely check it out!

Now onto my recipe…

Michael is generally the breakfast cook in our house, but occasionally on the weekend I like to make something a little more involved for brunch, so here was our Labor Day hash!

This was inspired by my favorite meal at one of the best brunch spots in Seattle called Pesos. They have a chorizo sweet potato hash topped with poached eggs that is just to die for. Now sweet potatoes are great, but I try to limit them in my diet as they are still higher on the carb front, Michael can handle more than I. So instead of using all sweet potatoes as the base for this, I added in a bunch of veggies along with just 1 sweet potato and it turned out delicious!

My only regret was that I didn’t find any regular chorizo at the store, so ended up with this chicken chorizo. I should have looked harder because I didn’t end up with enough fat to cook my veggies in so ended up adding some coconut oil to the pan. It still turned out great, but feel regular chorizo would have imparted more “chorizoness” to my veggies.

Anyways here you go – makes 2 large portions:

Ingredients:

About a 1/2 pound of chorizo

1 small sweet potato

1 red bell pepper

2 zucchini

1/2 onion

4 eggs

Salt and pepper

Garlic Powder

Avocado for garnish

1. Get all your veggies chopped up. I like to put my sweet potato into the microwave for a minute or two so that it softens up and you don’t have to cook it as long. If you don’t microwave it, I would add to pan before other veggies.

2. In a medium hot pan, sautee chorizo until cooked, then remove from pan and set aside.

3. Lower heat to medium and if you have enough fat left in pan, go ahead and add veggies. If not, add a Tbsp or so of coconut oil to pan first. Add some salt, pepper, and garlic powder across the pan. Sautee veggies for about 10 minutes or so, or until desired tenderness.

4. Add chorizo back into pan and sautee a few minutes more, adding any needed salt, pepper, or garlic powder to taste.

5. Divide chorizo mixture into 2 bowls

6. Now fry up 4 eggs to desire doneness – I like mine over medium. Or poach if you want – I haven’t been brave enough to try yet!

7. When eggs are done, just put them on top of chorizo hash along with some avocado slices and there you go – a delicious holiday brunch at home!