I am excited to introduce a guest host for this week’s Meatless Mondays from A-Z. After spending a long weekend in Park City at Blend, I realized I wasn’t going to have enough time to create a great meal for you featuring this week’s key ingredient. Luckily, as I was browsing instagram and eating Utah Scones on Saturday night, I saw Christa’s recipe and immediately begged her to share this creation with all of you. She kindly agreed and saved #MMAZ for everyone.
Happy Monday lovely BWV readers! My name is Christa, and I blog over at Edible Balance. I was so lucky to have met Heather last year at the 2013 Blend Retreat, and have loved watching her blog grow and follow what she’s been up to in the last year. Unfortunately I missed being at this year’s retreat, but reliving it through everyone’s pictures and posts has been so much fun, plus it has allowed me to be here today!
While Heather and so many other amazing ladies have been tearing it up in gorgeous Park City, Utah, I decided to make a little something to feel more connected, and what better way than to cook up Heather’s #MMAZ pick for this week, yams, and put an egg (or two) on it?!
Ok, you caught me, I actually didn’t know that this week was yams, but when I posted my dinner on Instagram Saturday night, Heather was all over it, and I am so happy to be sharing it with you. Thanks Heather!
You may not know much about me, but I am a huge advocate for clean, whole, organic food that is plant-based focused. I don’t like labels, so I won’t tell you that I am vegan, vegetarian, paleo, whatever. What I will tell you is that I am gluten-free; I was diagnosed with Celiac Disease over 12 years ago. In the last couple of years I have cleaned up my diet immensely, and have now found a way to balance it all in a mindful, healthy way that best fuels my body.
Living a mostly plant-based, clean diet, I have had my moments of feeling like I need to over-complicate things. Sometimes, there can be such a thing as too much information. When I can look anything up on the internet, watch what other people are eating, and read the mounds of articles in magazines, online, in the newspaper, wherever, I can get overwhelmed and often times, completely confused. I know I can’t be the only one here!
So, I finally decided to go back to the basics. Start enjoying simple foods that take no time to cook, and try sticking to one pot meals when I can. My best meals lately have also been ‘clean out the fridge/throw together’ meals, which is exactly what happened the other night with this…
[Tweet “Enjoy your veggies with @christacollie’s Southwestern Hash on @FITaspire’s #MMAZ.”]
Southwestern Hash w/ Goat Feta
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1 tbsp coconut oil
- 1 small red onion
- 2 garlic cloves
- 2 small yams
- 1 roma tomato
- 2 tsp chill powder
- 1 tsp smoked paprika (regular is fine)
- 1/2 tsp sea salt
- filtered water
- crumbled goat’s milk feta
- Heat medium sized pan stovetop on medium heat. Once heated, melt coconut oil.
- While pan is heating, slice red onion and mince garlic. Add both to the pan and cook until onion is translucent, about 4-5 minutes.
- Cut yams into small cubes, about 1/2 inch in size, and cut the Roma tomato to about 1 inch in size. Completely depends on your preference, though the larger the pieces, the longer it needs to cook.
- Add both to the pan along with the chili powder, smoked paprika and sea salt.
- Pour in filtered water, just enough to bring to a steam, so the yams don’t stick. Cover and let cook for 8-10 minutes, or until the yams are soft.
- Once everything is cooked to your preference, place desired amount of hash onto your plate, top with crumbled feta add a bit of salt and pepper and serve with eggs.
If you are not a fan of eggs, you can add chickpeas, black beans or tempeh/tofu into the pan with the yams. And if you don’t eat dairy, top with nutritional yeast. If smoked paprika isn’t in your pantry(though it should be!), chipotle peppers/powder would be a fabulous substitute. Feel free to add any veggies you like, adding kale in the last few minutes of cooking, or adding in red peppers or mushrooms would be delicious.
The best part of this is you can play around with it however you like AND it’s great for any meal of the day (breakfast, lunch, dinner, or a snack!). Eating meatless, plant-based, or whole food based doesn’t have to be tasteless, or complicated. The best way of eating, and the best meals are the ones that you truly enjoy making and devouring!
I hope you enjoy this simple and delicious hash, and thanks again Heather, for having me here!
Doesn’t that look and sound amazing? I am hoping to make this dish next weekend (on a high carb day), because it looks fantastic!
And now it’s the time to see what others created for this week’s challenge!
In case you are new to MMAZ, the goal is to create a meatless recipe that features the ingredient of the week (in this case, yams!). If you join the fun, make sure your visit at least a few other participants to help build our little community and share the wealth:
Questions for you:
- When was the last time you made a “clean out the fridge” meal?
- How was your weekend?