Sweet Potato Chorizo Hash

Hash, man.

I’m devouring this as we speak. I’m speechless. Never, in a million years, could you convince me ANYTHING tastes better at home. I’m a “go out” kind of girl. But this. My hash at home > hip brunch places. And brunch for dinner? Let’s pretend it’s Saturday morning. Always. Why the hell not.

Also, Mike isn’t a fan of eggs. I KNOW, RIGHT!? And he INHALED two servings of this bad boy. Dreeeeeamy.

Hash, mannnnn.

You will need:
3 small sweet potatoes (or 2 large)
1/2 pound chorizo
3-4 eggs
1/2 yellow onion, diced
1 tsp minced garlic
2 tablespoons olive oil, divided
1 pinch salt
Pico, hot sauce and avocado for toppings

Pre-heat oven to 400 degrees.

Roughly chop sweet potatoes until they’re whatever size you prefer. Put them in a big bowl, or a large ziploc bag. Add one tablespoon of olive oil to and a pinch of salt and shake up, coating all of the sweet potato pieces in olive oil.

Place sweet potatoes on a baking sheet, spread as evenly as possible. Bake for 30 minutes.

When the potatoes have about 5 minutes left, take your oven proof skillet (cast iron) and put it over medium-high (6-7 on dial) heat with the other tablespoon of olive oil. Add your teaspoon of minced garlic. Add chopped onion and chorizo. Cook until chorizo is all nice and browned. About 5-7 minutes. Stir in potatoes. LEAVE OVEN ON. Once all mixed, scoot some of the mix around with a large wooden spoon to make little holes for your eggs. Crack your eggs directly into the holes in the pan. Pull off of the heat and place skillet in the oven. Bake until eggs are set, or about 5-7 minutes.

Take it out. Freak out. Be proud. You are a cooking God. Aw yeah.

Top with pico, avocado and hot sauce. Nom. Now. For real. Stop. Wasting. Time. Oh, and $15 a weekend at that cool hipster brunch spot.

*Side note: these can be made vegetarian with soyrizo or whatever it’s called. This is also insanely healthy. I’m not an expert but I feel like this meets the requirements of primal, paleo and several other diets. So, eat without guilt, yall.

Coconut Chicken

Look at me being all healthy.

But seriously, this is probably the healthiest thing I’ve eaten in weeks.

To say I love coconut shrimp is the perfect definition of an understatement. I could live on it. And who doesn’t love chicken? Oh, why not cross over the coconut shrimp idea to chicken? Okay. I will. And I did. And it is magnificent. And not only is it delicious, it is also paleo, primal, caveman, gluten free, clean eating, voodoo, witch doctor approved! My eyebrow is already growing together as one…

This is an easy weeknight dinner that I assure you, everyone will approve of. And your gut will thank you for not feeding it complete crap.

I’m back bitches.

You will need:
6 thawed chicken tenderloins (or equivalent to a pound)
2 eggs
1/2 cup of unsweetened almond milk
1/2 cup of almond flour
1 cup of unsweetened coconut
Coconut (or your favorite) cooking spray

Pre-heat oven to 400 degrees.

Gather two bowls. Put your sprayed baking sheet next to them. In one bowl, add your eggs and almond milk. Whisk well. In the other bowl, combine the almond flour and coconut, mix it up well.

One tenderloin at a time, dip it in the egg wash. Let it drip off a few times. Lay chicken tender in the dry mix. Flip it over a few times to get it nice and coated. Lay tender on greased baking sheet. Repeat until all tenders are ready to go!

Bake for about 15 minutes. (Ours took exactly 15.)

Turn broiler on low and let them sit under it for about 2 minutes. Watch carefully so they don’t burn.

Aren’t they beautiful? My love for chicken tenders is real and deep. I’m that kid who got chicken fingers at Mexican and Japanese restaurants until my buds matured. You could say I’m a chicken finger connoisseur. While trying to lose weight, it’s kind of impossible to eat traditional tenders and see results. So, I am beside myself happy at how delicious and crispy these babies are. Cheat clean? Isn’t that a thing? Oh yes. I’m obsessed with ketchup but please, get creative with your dipping sauce. I’m boring. Enjoy!