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Let’s Take This Outside!

It’s spring, which means it’s time to start enjoying some meals outside - fun to do that with friends for a lazy weekend brunch!! The problem is that I usually do my long runs or rides on the weekend, so if I don’t have something prepared ahead of time, a good brunch translates to a panic attack! (Remember, the kitchen and I are NOT friends!) 


This recipe is perfect for re-fueling, and because you can prepare most of it ahead of time (except the eggs) you could do your long run or ride with friends and then have them meet for brunch at your house with Sweet Potato Spinach Breakfast Hash. (Yes, also lure them with Mimosa’s!!) 
All of the ingredients can be prepped the night before and nuked just before mealtime, with the exception of the eggs. Fry the eggs just before serving. You could simplify this recipe even more by making scrambled eggs and topping the sweet potato/spinach hash with scrambled eggs. Depending on your relationship with eggs, you might want just scrambled egg whites, or a 50/50 combination of just whites to whole eggs. 
So before our desert weather gets too hot to enjoy outdoor dining, call your tribe. Plan your workout (run or ride anyone?) and brunch. I’ll bring the mimosa’s!!

3-INGREDIENT SWEET POTATO SPINACH BREAKFAST

Prep time: 10 minutes
Cook time: 20-30
Total time: 40 minutes
Yields: 6 servings

INGREDIENTS – 
2 sweet potatoes, peeled* and cut into ½” cubes. 
1 large bag of fresh spinach, or 1 package of frozen spinach thawed and drained.
2 eggs (1 per person)

DIRECTIONS – 
Preheat oven to 350 degrees. Line a baking sheet with a silicon baking mat, parchment paper, or non-stick spray.
Peel* and cube the sweet potatoes into ½” cubes. Place on a baking sheet and coat lightly with olive oil.
Bake until fork tender – about 25 to 30 minutes. Turn once while cooking. 
While the potato’s are roasting, wilt the spinach in a large non-stick skillet over medium heat, until it gets soft (and wilted!!) Work in small batches if necessary. Use immediately, or place in a container and refrigerate until ready to use. 
TO ASSEMBLE – 
Plate the roasted sweet potatoes on a microwave safe plate. Top with wilted spinach (Be sure spinach is well drained or it will make the hash watery nasty!!)
Microwave until steaming hot, about 1.5 minutes, or heated through. (Microwaves vary so keep an eye on it!) 
While potato spinach combination is microwaving, heat a non-stick pan over medium heat, with or without olive oil spray. Crack eggs into pan. Cover the pan and cook eggs until the whites have set. Remove from skillet and top onto potato/spinach plate.
Add salt and pepper for taste.

*I don’t like to peel the sweet potatoes (and not just because I am kitchen lazy!) By leaving the peels on, you increase the nutritional value of the sweet potato, specifically its’ potassium, Vitamin A and fiber content. Additionally, if you lightly coat the sweet potatoes with olive oil before roasting, the oil helps our bodies absorb more fat-soluble Vitamin A. (WOW! Easy to make, and super healthy?? Gotta try this!!)

This recipe is from Country Cleaver!

Happy, healthy eating from Zoe (the Nutrition Consultant) and the staff at Elevate!