Monday, January 18, 2016


During the month of October, I did Whole30. For those of you unfamiliar, you can get the skinny on their website. I did pretty well (I’d say a solid B+) in adhering to the guidelines, though there were some things I definitely messed up on. Because basically insteading of reading the actual rules, I just asked my sister, who told me even though it was probably not okay to eat three Lara bars in one day on Whole30 that I could. So I did. I also used copious amounts of olive oil, which you’re supposed to limit and I also took a day off for a wedding and then one afternoon off for a beer festival (it was a work event, guys). So basically I did like Whole27-plus-potatoes-and-shit-I realized-halfway-through-that-the-almond-milk-I-drink-actually-has-carrageenans-in-it. But STILL. I didn’t drink alcohol for almost a whole month and I didn’t eat black beans or lentils. And I had a family health crisis, a few isolated work crises AND I got my period back and I STILL didn’t cheat. SO I would like some kind of a plaque and/or trophy for my wall. For being so brave and strong.

When you are done with Whole30 you’re supposed to undergo a process of “reintroduction” so that you can really determine foods that make you tired, inflamed, bloated, mess-with-your-digestion, etc. The idea is every three days you add back in one of the forbidden foods and you illustrate to yourself what’s not working for you. For me, my first day done with Whole30 was Halloween and I went to a party. So my reintroduction process consisted of me drinking beer and a bunch of wine, eating pizza and pounding, like, four Reese’s cups. My reintroduction also consisted of me not sleeping that night as my body tried to fight off the case of Instant Diabetes I had attempted to give it.

I had some good takeaways from my Whole30 experience and some things that I know just aren’t sustainable for me (like no pizza- I don’t even care if it makes me feel sluggish, they will pry the slice from my cold dead hands)...but on the other hand I realized I enjoy black coffee now and I enjoy and even look forward to meals that are heavier on veggies than anything else. This yummy breakfast dish was my go-to Sunday morning meal during my Whole27ish. It’s so good Paul didn’t even notice we had stopped eating baked beans.


1-2 sweet potatoes, peeled and cut into a very small dice*
1 shallot; or ½ an onion, finely minced
2 cloves garlic, minced
3-4 tablespoons olive oil
½ teaspoon cumin
¾ teaspoon smoked paprika
4 eggs
salt and pepper

Optional: sliced avocado for serving

*In order for this hash to be successful (i.e. potatoes that are cooked through but not falling apart) you must take the time to cut them into an evenly sized dice. I’d wager to say my dice on these is usually about ½ “ square, but god knows I’ve never taken a measuring tape to ‘em. In a very large skillet or cast iron pan, heat about 3 tablespoons of oil over medium heat. Add onion or shallot, season with salt and pepper, and saute 1-2 minutes, or until fragrant. Add sweet potato and toss around to evenly coat with oil, adding a drizzle more if necessary. Season everything with a pinch of salt and pepper and cover, stirring often, letting the potatoes and onion steam a bit for about 3-4 minutes. Add garlic and spices and stir together well. Return lid and let the potatoes continue to “steam” for lack of a better word, stirring often so they don’t stick, for another 5 minutes more. Test a potato cube for want them to be just about done, but not mushy. They will continue to cook for another solid few minutes, so even if there’s a tiny bit of bite to them still, it’s okay.

Reduce heat to low for a moment and use a spatula or wooden spoon to make four little indents in the potato mixture. Drizzle a touch of olive oil into each one and then carefully crack an egg into each. Raise the heat just a bit, to just shy of medium and let everything cook until the eggs are done to your liking. I find using the cover for a few minutes, but then allowing them to cook uncovered yields fully cooked whites and still-runny yolks. To tell that the whites are done, I usually just carefully pick up one side of my pan and tilt it up, you want a little movement left in the yolks but no runniness whatsoever from the whites. Serve with sliced avocado and plenty of hot sauce.

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Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.