#sundaysetup: sweet potato hash with brussels sprouts and kale
I’ve long known that setting myself up for a week is crucial to success. When I look back at the times I’ve really made progress with one goal or another, it boils down to the set-up.
Jason and Dawn have shown us the way when it comes to meal prepping:
Knowing this and seeing this is one thing, actually making it happen is quite another. It takes a plan to make a plan, and planning so easily gets ruled out by something more important and immediate. Am I right?
While our methods and needs are varied when it comes to food, we have so much to offer and inspire as a team. To get us all sharing and encouraged, we are starting a new project called #sundaysetup. Perhaps you caught a peek already:
Yes, it’s a hashtag but more importantly a theme we hope moves us to start planning and setting ourselves up, together.
Here’s how you can participate:
- Make a plan for next week’s #sundaysetup – Check back here on Saturdays for ideas to get you started or make your own plan.
- On Sunday, get your meal prepping game on. If you like (and pretty please) inspire us with a picture on Instagram or Facebook using the hashtag #sundaysetup.
Sometimes there is no room for a plan, I’ve been there and call it survival mode. I dislike that my brain and body can so easily succumb to this mode, but it is an honest reality. For these times, I need fallback recipes like this:
I pretty much eat this exact plate for breakfast every day, survival mode or not. It was a catalyst to some shifts in fitness and health I began experiencing a year or so ago.
When in a pinch, this recipe (and method I now know by heart) can be had as breakfast, lunch, or dinner whether I’ve prepped or not. It’s a no dairy, no wheat, no sugar start to your day and super satisfying.
- 1 sweet potato or yam peeled and diced (about 2 cups)
- 1 large handful of brussels sprouts, ends cut off and sprouts halved (about 1 cup)
- 1 cup of kale, stem removed and leaves chopped into small pieces
- 1 tablespoon of toasted pumpkin seeds
- 1 - 2 tablespoons of olive oil, coconut oil, or clarified butter (or any combination of fat)
- salt and pepper to taste
- In a large skilled with a lid available, heat and melt 1 tablespoon of fat on medium high heat for about a minute.
- Add diced potatoes and sprouts. Make sure sprouts are laying on their flat side, sprinkle with a little salt. Turn heat down to medium, cover with a lid and don't disturb for 4 minutes.
- After 4 minutes, lift the lid and stir. If any pieces are getting too brown, turn your heat down a bit and if necessary add a bit more fat. Recover and don't disturb for 4-5 more minutes.
- Dump your kale and pumpkin seeds into the pan and stir around until combined. Recover your pan for 1-2 minutes more.
- Your potatoes should be tender and slightly brown, your kale will be soft not crispy. If it needs more time, give it a minute or so more.
The above nutritional facts do not include your protein!
While success is something you and I get to define for ourselves, we are stronger together. I can’t wait to see what you all are eating, and knowing that you are out there prepping your pants off on a Sunday will encourage me to make it happen. High five!