So I was a total food blogger failure on Sunday and didn’t take pictures of my food! How does that even happen?? We even had a really awesome lunch – my sister and brother in law came over after church and we had a great pork tenderloin. Sadly you will all just have to use your imagination, because there is no photographic evidence of our delicious lunch. Sad face. I did take one picture of the salad I made for lunch…but it doesn’t hold a candle to the pork tenderloin.
My Day Eighteen Eats
Breakfast, 0700/0800: This doesn’t really count as breakfast…it was more like scavenging while we got ready for – and left for – church. Kevin and I split an apple with almond butter before we did our devotional, and then on the way out the door (literally) I grabbed a piece of last night’s turkey sage meatloaf and ate it in the truck on the drive over. Truth.
Lunch, 1130: The beautiful un-photographed pork tenderloin. We marinated the pork in an herb blend of garlic, fresh sage, rosemary, garlic salt, 21 seasoning salute, and olive oil before roasting it in the oven. On the side we roasted a tray of parsnips, carrots, and broccoli. It was delicious. And beautiful. And unpictured. Boo.
Dinner, 1630: Another hurried affair as we were leaving the house – I ended up eating a salad with lettuce and spinach, cherry tomatoes, orange pepper, cauliflower florets, seasoned ground beef, and a healthy dollop of guacamole. I don’t often think of putting ground beef on a salad but saw it on a website recently and decided to try it. I was surprised at good it ended up tasting!
My Day 18 Overall: Spent some time with my sister and brother in law which is always nice!
And now, because I love you all so much and think you really need to try the sweet potato hash I made on Saturday night I decided to include the recipe in my post for today. Enjoy!
Sweet Potato Hash with Bacon, Kale, and Pecans
two sweet potatoes, diced small (we used one orange, one white)
2 strips bacon, thinly chopped
6 oz kale (we used a bag of pre-chopped leaves, which is great for convenience!)
2-3 tbsp chopped toasted pecans
In a medium-high cast iron skillet, cook the bacon until crispy. Add the diced sweet potatoes and stir to combine. Continue to cook potatoes about 20 minutes or until soft, stirring occasionally. Add the chopped kale and cook to reduce. Once kale is cooked down and potatoes are soft to the touch, sprinkle with the pecans and stir to combine. Simple as that!