It’s been a while since I mentioned my new Paleo diet. Not because I’ve stopped and returned to my old wicked ways (I honestly don’t think that will ever happen), but because it’s become such a way of life that I usually forget that I’m doing it.
I won’t pretend that I’m perfect. While I stick to the Paleo rules 98% of the time, there have been a few minor cheats. For example, I am still eating peanuts (because I love them, and I can’t eat many other nuts, so deal with it, OK?!) and I have had rice and Udon noodles once each, and breadcrumbs on a couple of things. But apart from that, I’m pure Paleo, baby. And loving every minute of it.
Once I’d made the switch to Paleo, the differences in me became clear almost immediately, and shine brighter all the time. I have lost weight in places I didn’t even know I had it; my skin is brighter; my hair shinier. I am out of my latest fibro flare (which lasted for 2 hellish months) and while I still feel pain and exhaustion daily, my sleep is A LOT better, and I firmly believe that’s due to my diet. Perhaps this is the cure for insomnia that so many people need. It’s no real surprise when you think about it – there are heaps of chemicals in the food I was eating before, so it’s no wonder my mind wouldn’t sleep.
If you’re Paleo-curious, or already happily skipping along on your journey, I have a delicious recipe for you to try. It’s one I’ve been meaning to write up for some time as it’s one of the first Paleo dishes James cooked for me, and is definitely one of my favourites. It doesn’t take long (and if you have a food processor, no time at all) and it’s one of those magnificent recipes that allow you to change it to suit you, using whatever you have in the fridge.
Sweet Potato and Sausage Hash, Topped with Fried Egg. (Paleo Perfection).
Ingredients: (serves 2)
- Medium or Large Sweet Potato
- 1 Small Red Onion
- 1 Garlic Clove
- 2 Good Quality Butchers Sausages (skinned)
- 1 Small Courgette
- 2 Large Handfuls Trimmed Spinach
- Seasoning (rock salt, pepper, chilli flakes to taste)
- 1 teaspoon Coconut oil
- 1 Egg per serving
- Prepare vegetables: (I do this by hand, but if you have a processor that will chop for you, go for it!)Heat coconut oil over a medium heat
- Chop sweet potato into small dice
- Chop onion into small dice
- Chop courgette into small dice
- Pick stalks from spinach leave and rough chop
- Mince garlic
- Fry sweet potato for 2-3 minutes, stirring regularly, making sure all covered in oil
- Add onion and garlic and continue to fry
- Add skinned sausage to pan and chop with spatula into small bite size pieces
- Add courgette to pan, and continue to fry until all ingredients cooked through thoroughly
- Season with salt, pepper and chilli flakes (if required)
- Add spinach on top of other ingredients and stir gently to wilt
- Serve ingredients into two bowls
- Fry eggs, and place on top of hash. Serve and enjoy!
These are the ingredients I choose to use, but of course, you can swap in or out anything you have in your fridge. For example, swap courgette for red peppers, or sausages for left over meat from last nights dinner.
I have this for breakfast, lunch or supper – it’s so easy and quick that it’s perfect any time of day. I added the fried egg a few weeks after trying it for the first time and it makes a fab difference – the yolk breaks to create a yummy rich sauce that complements the other ingredients brilliantly.
Please do let me know if you try it. I’d love to hear your thoughts! x