On this journey to Lose Fat and Win, I have studied and have learned quite a bit about eating clean and how to stay on track whether at home or traveling. The key to my success has been food preparation--that is 1. buying whole foods, 2. cooking and preparing my meals with these whole foods, 3. packing and taking with me the meals I cook and prepare, and 4. most importantly--EATING and ENJOYING what I cook and prepare.
Over the years, I have shared my food preparation tips with my friends. They have been encouraging me to share with a broader audience. So, here I am--sharing what Shay Shay is cooking. I will endeavor to share on a regular basis and will include pictures.
Just as I adapt recipes to suit my taste, you can do the same. Some things I cook come various cookbooks, blogs, and websites. Others come from my playing around in the kitchen based on dishes I have enjoyed in restaurants or just experimenting with various foods and flavors. I will always try to give proper credit.
Back to what's cooking.
I wondered where to start. Ah, DUH!--start with the first meal of the day. The meal that gets me energized to be the most productive Shay Shay I can be. BREAKFAST--probably my favorite meal of the day!
Here is a dish I created because I wanted to add more leafy greens in my diet. I figured kale would be a nice compliment to the sweet potato and egg whites I have as part of my Boutique Body Fitness meal plan. It was inspired by "hash" I have had at various restaurants over the years. Frankly, without seeing "hash" on menus I would not have knows what to call this!
Kale, Asparagus and Sweet Potato Hash (one of my favorite breakfast dishes)
1 1/2-2 cups chopped kale (spinach works too)
1/4 cup chopped red onion
1/2 cup asparagus
3-5 small portabella mushrooms, sliced
4-5 oz sweet potato--baked whole and sliced or cubed and roasted beforehand
3-5 egg whites
1 tablespoon minced garlic
2 tablespoons Italian seasoning or other herbs
2 dashes black pepper (optional to taste)
1/8 teaspoon sea salt (optional to taste)
Coat a skillet with cooking spray. Saute garlic, red onion, asparagus, mushrooms, seasoning/herbs, optional salt and pepper until browned. Add Kale (or spinach) and saute until tender.
Add egg whites and scramble with other ingredients until whites are cooked well.
Put on plate and top with sweet potato, which can be reheated if prepared in advance.