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.



Taco Truck Carnitas and this week’s menu!

Hey guys!

I’m so excited to have a new recipe for you. I can honestly say, this may be my favorite thing I have ever made. We frequent (we live at) this cute little taco place in town who also has a taco truck. Words can’t explain the love I have for this place. And that’s saying a lot. Because they don’t use a lot of cheese in their tacos, and when I first heard that I was sketched out. But now, I NEVER serve cheese on tacos. It’s forced me to create delicious sauces on my own in place of cheese and my god. Cue the Little Mermaid’s “A Whole New World.”

I want to start by saying these carnitas are so freaking easy. They have a seemingly hefty list of ingredients but you all know me. I’m a lazy cook. So if I can do it, I promise you can too! Another thing I’d like to add is that these are NOT great quality photos. I made these bad boys for a get together so I was a little rushed. I need to be better about my photo taking.

I’m going to very quickly tell you what is on the menu this week and then I’ll get right to the recipe!

Today: spiced pecan goat cheese salad for lunch, low carb jalapeño popper stuffed chicken wrapped in bacon!!(what?!?) for dinner. Thanks target!
Monday: grilled steak with herbed butter and mashed goat cheese cauliflower
Tuesday: spicy fish tacos with the jalapeño ranch I’m going to share with you in a sec!
Wednesday: buffalo and barbecue wings with zucchini
Thursday: Sweet Chili Baked Salmon

For lunch I’m making creamy white chicken chili with one can of high fiber beans to keep it low carb! Mmm

Doesn’t that all sound amazing? I’m so excited!

Okay. Let’s get to these phenomenal tacos.

you will need:

-2 pounds of either pork butt or pork tenderloin.
-3 tablespoons of olive oil
-2 tablespoons of vegetable oil
-2 tablespoons of brown sugar
-1 tablespoon oregano
-2 tablespoons cumin
-2 teaspoons of garlic paste (or two cloves)
-1 orange
-1 jalapeño, cut and seeded (I’m a wimp)
-salt and pepper to rub on the pork


Get that trusty crockpot! Set it on high for 4 hours. Rub one tablespoon of olive oil into the bottom of the crockpot and add your cut up jalapeño!

In a bowl, whisk together the last 2 tablespoons of olive oil with everything but the salt, pepper and orange. The vegetable oil will be used later.

Take your butt or tenderloin and massage salt and pepper into it. Place it on top of the jalapeño in the crock pot.

Rub olive oil/spice mixture all over tenderloin in the crock pot. I covered the entire top of the loin. Don’t worry about the bottom, it’s being flavored by the jalapeño!

Cut one orange in half and squeeze both pieces all over the loin or butt. Then place the orange slices in the crockpot with it!


4 hours later, shred that pork up with a fork!

Heat vegetable oil in a large pan on the stove on medium/high heat. Take a slotted spoon and scoop out the shredded pork, letting some of the juices fall out. Add to the hot pan. Let the bottom side of the pork get all fried and crusty! Yum yum!

That’s it! Serve on soft corn tortillas! I recommend pico, cilantro and my creamy jalapeño ranch on top! I recommend eating like 10. Hehe


So, really quickly, let me tell you how easy this delicious crema is. My friends went nuts over it. You will too.

All you need it a seeded jalapeño, one ranch packet, half of an avocado, cut into slices, 2 cups of sour cream of your choice, one cup of reduced fat mayo and one solid squeeze of lime juice! Put all of that in a blender and blend until smooth! Tada! It’s. Perfect. I put it in my Nutribullet and it works perfectly!

I hope you get to make this amazing dish soon! Your family and/or friends will be so impressed. I assure you.

Quick note: I would usually use a pork butt but Trader Joe’s only had tenderloin so I accidentally made this a leaner, healthier taco. And it turned out great! So please use whichever!


Low carb chicken mushroom ranch quesadillas

Very quick and very amateur post!

I whipped up a quick dinner tonight because Mike is playing basketball!

This may be one of my favorite dinners. Which is crazy because it is so easy and fast! I love it.

You know how much I love Mission Carb Balance tortillas. It’s my one processed food item I can’t live without currently. So use those. Or any tortilla of your choice!

You will need:
2 Carb Balance tortillas
1 thawed chicken breast
1.5 tablespoons of ranch dressing
1/2 cup of Mexican shredded cheese
Handful of mushrooms
Handful of chopped onion (I used frozen)
Pico de gallo, sour cream and hot sauce for topping!

In a skillet, add a dash of olive oil then add the mushrooms and onions. Cook down until soft.

Slice chicken breast into chunks. Spray another skillet with cooking spray. On medium-high heat, cook chicken for about 8 minutes, stirring around halfway through. In the last minute or two, add your ranch to the chicken and coat it really nice!



Transfer the mushrooms and onions to a plate. Lay one tortilla down in the skillet. Top with cheese, chicken, mushrooms and onions. Then add the 2nd tortilla on top. Mmhmm yummy Mexican pizza.

After a few minutes, flip and cook on the other side for a few more minutes, until quesadilla is yummy and browned and the cheese has melted!

Top with sour cream, pico and hot sauce!

Enjoy this super filling, super “naughty” tasting healthy dish!



I’m going to go do insanity because I’m insane!