They are crazy. But seriously awesome.
I woke up early Saturday morning and went for a run down the coast line. Incredible. My calves were paying for it though.
Staying whole30 was more of a challenge than usual this weekend. We are a family that loves to have a good time, wine and cocktails are free-flowing.
I imbibed a little (a glass of wine and one gin and tonic), but overall was pretty "good" all weekend. I avoided my mother's brownie pizza (This amazing thing she made for us as kids... make brownies in a deep dish pizza pan, cover it with toppings like marshmallows, m&ms, fudge, and other sugary treats).
Overall my family is full of fantastic cooks. Beautiful steaks, nori cucumber salad, paleo granola, fancy shmancy camping cob salads. We eat well, possibly better, when we camp.
My sister put together this amazing vanilla and orange granola for breakfast from Fresh4Five's blog. Amazingly tasty. I highly recommend it.
My contribution to camping was a sweet potato beet breakfast hash, served with eggs and bacon and such nonsense.
Its a breakfast staple in my house.... I shred a bunch of potatoes and beets early in the week and then cook a simple portion for breakfast in the morning. It is perfect post workout recovery food!
Sweet Potato Beet Hash
(food processor NECESSARY)
- 1 sweet potato
- 2 medium size beets (golden or red)
- 1 onion, diced
- 1 tbls coconut oil
- 1 tsp fresh ginger, grated
- salt and pepper to taste
Melt coconut oil over medium-high heat in a large saute pan. Add onion and saute until translucent, about 4-5 minutes. Add ginger to onion mixture and saute for 1-2 minutes, until fragrant. Reduce heat and add sweet potato/beet business. Sprinkle with salt to release moisture. Add more coconut oil if pan gets too dry. Cook for 15-25 minutes, until potatoes are cooked through and start to crisp (hashbrown style). Stir every few minutes. Season with salt and pepper to taste.
I like to eat mine with a couple eggs on top and some sauteed greens on the side. NOM.
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