sweet tater hash

/

I’ve had some questions as to how my oats always look so voluminous.  There are a few answers to this question.

(3 of 3)

  1. I try to use a bowl, that juuuust fits the oats.  It just looks better!
  2. Using 1T chia seeds, like in this bowl, definitely fluff things up.  Add 1/2c extra liquid in this case.
  3. I use about double the amount of liquid that is called for.  I think for 1/3c of oats, directions will tell you to use 2/3c liquid.  However, I use about 1 1/4c liquid, half water + half non-dairy milk.
  4. 95% of the time, I whip 1/2 thinly sliced banana into the oats at the beginning of cooking.  I learned this awesome trick from Kath, and my oats are just not the same without it!  If you don’t like banana, you can sub in 1/4c unsweetened applesauce for the same effect.  This bowl happens to have applesauce because I was out of bananas today.
  5. I also sometimes use 1T ground flax meal, which acts somewhat like the chia seeds. 
  6. I’ve also used 1-2 egg whites, whipping them in in the last 2-3min of cooking.  BIG oats from this!

(1 of 3)

So, if you’re looking for FluFFeD uP oats, try any of those ideas! 

In the mix:

  • 1/3c Scottish Oats [ground from Steel Cut]
  • 1T chia seeds
  • 1c unsweetened almond milk
  • 3/4c water
  • 1t cinnamon
  • 1/4c applesauce
  • vanilla splash

Topped with:

  • cocoa powder + coconut butter [I got a little heavy handed with the cocoa powder, making this a bit blah]
  • unsweetened/unsalted peanut butter, which I really like!!
  • walnuts

(2 of 3)

Today, I didn’t think of lunch ahead of time.  I was making lemon ginger date bars + then working on the post.  I snacked while making the bars, but was ready for lunch right after.  The problem was, I wanted a sweet potato, and I don’t like microwaving them. 

Enter the sweet tater hash.

Brown a little shallot in the pan.

(2 of 6)

Grate 1 medium sweet tater and cook for about 8min.  Doesn’t take long at all!

(3 of 6)

Throw in some shrooms or other veggie.

(4 of 6)

Sweet Tater Hash [serves 1]

  • 1 medium sweet potato, scrubbed + grated
  • 2T shallot [sub onion and a little garlic powder, if no shallot on hand]
  • 1T safflower oil
  • 6 baby bella mushrooms
  1. Heat 1T oil in a pan over medium.
  2. Add in shallot and cook for 2-3min, stirring frequently.
  3. Add in sweet taters, stirring every minute or so, for about 8min.  [Feel free to test the sweet tater to see if it’s done enough]
  4. In the last 2min of cooking, throw in chopped mushrooms.
  5. Stir a few times and top with whatever you like.

Top with salt + pepper or smoked paprika “parmesan” cheeze.  Eaten alongside a salad + pepitas, 30 second homemade dressing, and leftover soup.  Yum.

(5 of 6)

There are a lot of variations that you could make from this. 

  • use 1T coconut oil and drizzle with almond butter + coconut butter
  • add peppers to the mix
  • top with a sunny side up egg
  • add real cheese on top

The list goes on…new favorite way to cook sweet taters!

And then after lunch I got sick.  It hit me like a ton of bricks!  I felt fine this morning and even got a fabulous 1hr swim in.  No signs of being sick at all.  Time for some much needed rest!  I think I possible have the flu??  I know it’s not from de-toxing/clean eating and was nothing like the sluggishness I felt last week.  I’ve been pumping more nutrients than ever into my body.  We’ve been around a lot of sick people lately and I’ve been very go-go-go.  I have a fever, [which I haven’t had in about 3yrs!] achy body, headache, yada yada.  I’m sure I’ll be back to normal soon.  Still sticking to the no soy/dairy/gluten and even picked up some Millet bread tonight, that is deeelicious! 

Off to be a couch potato! 

Ashley

Time’s running out to enter the yoga giveaway!!