I know many of you are dong a January Whole 30 or are planning on doing one in the future. I have done three rounds of it and have a few things up my sleeve that are always my go-to’s for when I am feeling uninspired. I shared this recipe on my instastories and asked if y’all would want to see it on the blog and the majority of you said yes. So, I snapped a few pictures and am sharing the full recipe with you today so you can pin it to your Whole 30 Pinterest board and save it for later.
- Avocado Oil
- 1/2 cup Country Style Hash browns
- 1/4 cup Frozen or Fresh Kale
- 1/4 cup Whole 30 Compliant lunch meat
- 2 Eggs
- Frank’s Red Hot Sauce
Heat 2 TBS of avocado oil on medium/high heat. Add in hash browns and kale and sauté until hash browns begin to turn golden. Add in lunch meat. Season with salt and pepper. In separate bowl mix together eggs and whisk until thoroughly blended. Add eggs to skillet and turn heat to low. Push eggs to middle of skillet until desired consistency is reached. Serve and top with Frank’s Red Hot Sauce or salsa of choice.
And as always, because the condition of my heart is far more important than anything I put on or in my body, I leave you with this. “For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good.” Psalm 107:9