It’s been a while since I’ve done a full ‘what I ate Wednesday’ post and linked up with Jenn because I’m usually too rushed to shove food in my mouth to set it up and take a picture. However, the breakfast I’ve been enjoying this week is definitely share worthy, so I decided to share it, along with the rest of what I’m eating at 9 months pregnant.
You probably guessed it; this isn’t the share-worthy breakfast. However, since I don’t eat until Hailey gets up at 8, I always snag a little something on my way to the computer at 6:30. Typically it’s half a banana, a scoop of peanut butter and decaf tea or coffee.
By the time Hailey is up, I am more than ready for something a little heartier.
This sweet potato breakfast hash is a delicious switch up to my routine and comes together in about 5 minutes, after the initial prep work, which can be done up to 4 days in advance. Recipe below! I’ve been adding a drizzle of sriracha because, as Hailey says, Mommy like spicy.
By late morning, I’m usually ready for my net mini meal. I was recently sent a pouch of matcha green tea (green tea powder) from Kiss Me Organics. It includes 137x the antioxidants of brewed green tea and can easily be added to baked goods, smoothies, lattes, sauces, etc. I went wild and tried it in my mango smoothie. Though it messed with the color, the flavor was still delicious! Now I’m thinking of what else I could sprinkle it into for a little nutrient boost.
For lunch I downed two bowls of this leftover lemon pesto pasta with broccoli and sundried tomatoes. Hailey helped with the second bowl. I’ve found it’s impossible to eat in front of her without sharing.
Mid afternoons lately have left me hungry without anything sounding all the great. I usually reach for carrots and hummus or apples and peanut butter. Nothing fancy, but it gets me through to dinner.
I’m on a chicken enchilada kick. I made a batch for the freezer (baby prep post coming soon!) and one for dinner. The green mess on the side is actually quite delicious- avocado, tomato, cilantro, red onion, lime juice and s&p. The perfect side dish if you aren’t trying to snap pretty pictures of your dinner. Oh well!Print
This savory and filling breakfast can be prepped up to four days in advance so it comes together in 5 minutes on a busy weekday morning.
- 2 sweet potatoes
- 4 large green onions
- 1 bunch of kale
- 5 eggs (or as many as desired)
- salt and pepper to taste
- Peel and dice sweet potatoes into small cubes. Wash and cut kale into bite sized pieces. Wash and chop green onions
- Coat a large skillet with olive oil and saute sweet potatoes over medium heat until softened. Add salt and pepper to taste. At this point you can store all the ingredients in the fridge in an airtight container for up to four days.
- When ready to make the hash, add desired amount of sweet potatoes to an oiled pan with a handful of green onions.
- Saute over medium heat until the onions are soft and the potatoes are reheated.
- In a separate pan, fry the number of eggs you desire. (Alternative: you may also add the egg directly into the sweet potato mixture with the kale if you prefer a scramble).
- Add a handful of kale to the sweet potato mixture and saute until wilted, adding more salt and pepper if needed.
- Serve the fried egg over the sweet potato hash.
Breakfasts: do you prefer sweet or savory?