top of page

AIP Root Vegetable Breakfast Hash

  • Heather Adams
  • Apr 15, 2018
  • 3 min read

Photo Credit to frenchcityfarms.com

Anyone who has ever been on a journey to change their lifestyle has struggled. I have yet to encounter a change as big as the journey I am on now to heal my body with food. I have autoimmune issues which to this day remain nameless and debated on among my doctors (yes, I have seen many). So, after being tired of hurting daily, losing sleep, no energy for my family or work, constant brain fog, GI issues so bad the pain would make you drop, skin rashes, test after test after test, and the list goes on without a winner. I decided to take matters into my own hands and heal my body naturally. Changing everything from what I clean with, wear, how I sleep and exercise, essential oil and herb use and education, and what I put into my body. Food has been the hardest to change.

We are Americans, and I was raised in Texas. BBQ, large portions (Yes, everything is bigger in Texas), grease, flour, fat, fried, and the list goes on more and more unhealthy as you go. Did I mention SWEET tea (emphasis on sweet intended). Food brings back memories of good times, family, friends, sleepovers, camping, and fun. Food is comfort in the bad times and laughter in the good. Our society evolves around food. Thus, making the struggle even harder for people like me who must change how they think of food as well as what they eat.

After much research I made the hard decision to so the Autoimmune Protocol Diet (AKA starve if your from Texas and food is a way of life). I had a hard time finding recipes on the internet. A lot of the ones listed still used ingredients not allowed on the diet. Which led me to the bookstore searching with fingers, toes, and eyes crossed. I found it. My life saving treasure "Idiots Guide as Easy as It Gets Autoimmune Cookbook" by Amari Thompson, MS, RD, LDN. This book has meal plans, shopping lists, recipes, and information galore. It is a must have for anyone with gut and autoimmune issues.

Today was the first day that I used the book and I was making breakfast the hardest meal of the day on this diet. I found the Root Vegetable Breakfast Hash recipe and all I can say is WHY have we not eaten vegetables for breakfast before? The recipe uses root vegetables galore, herbs, and is a one skillet nutrition wonder. The flavors of the vegetables mix together in a perfect flavorful combination. The aroma of the vegetables and fresh herbs fills the house. You will wonder as I did WHY we have never eaten vegetables for breakfast and opted for waffles, doughnuts, sugared cereals and breads etc.

In addition this recipe can be stored in the fridge for 3 days or frozen for 3 months. So, go ahead and make a HUGE batch to freeze. I hope you enjoy this dish as much as I did.

Recipe

Ingredients:

2 TB Bacon Fat,

I cup Purple Sweet Potato (peeled and chopped I kept the peel) ( an orange cousin works just fine)

1 TB. Shallots (chopped)

1 cup Yellow Onion (chopped)

1/2 Cup Carrots (peeled and chopped)

1/2 Cup Parsnips (peeled and chopped)

1 Cup Rutabaga (peeled and chopped)

1 TSP. Fresh Rosemary (dried can be used)

1 TSP. Fresh Thyme (dried may be used)

1/2 TSP. Fresh Chives (chopped)

1/8 TSP. Salt


Directions:

In a large skillet on medium heat melt bacon grease (I just used coconut oil). Add all of your root vegetables and onions. Cook for 10 minutes uncovered and then cook covered until vegetables are soft when poked with a fork ( I like mine still a little crisp so I did not cook mine until completely soft. Plus, If you are going to microwave them when reheating they will cook more. I would say cook to your desired tenderness). Sprinkle the herbs, chives, and salt over the vegetables and mix well. Serve hot or freeze in batches for later. May be kept in the fridge 3 days or the freezer for up to 3 months.


These are amazing alone or you can make ham cups and fill the ham cups( recipe to be posted later) with a scoop or two for a breakfast on the go.

Комментарии

bottom of page