Looking for something different and delicious to eat? Let’s think out of the box when it comes to eating breakfast at the campground this summer! While planning out your menu and itinerary for your next vacation getaway, give the ol’ bacon and eggs a kick to the curb, and better yet, ditch the heavy, sugar-laden, empty calorie, and carb-inducing pancakes for something healthier yet just as satisfying. We may think it’s a good idea, but getting a high-sugar “carbo-load” before a hike or a day at the pool is setting us up for a big failure. We’ll sugar crash in a few short hours and have more intense cravings—for more sugar—later on in the day.

It’s easy enough to whip together a nourishing and wholesome breakfast and this one can even be prepared 2 days in advance. That’s a bonus when you consider your vacation or sugar crashes in your future anymore!

Recipe: Curried Sweet Potatoes and Power Greens (with eggs!)

Greens for breakfast you ask? You bet! Greens should be incorporated into every single meal you make and breakfast should be no exception. So give the heavy carbs, sugars and fats a break this summer and break out the sweet potatoes and greens instead. Also, If you begin your day with a sustainable breakfast like this, it’s easier to stay on track with your health goals. Greens taste delicious and are quick and easy to cook. Quicker than pancakes!

This can be served as a stand alone—or my favorite way to eat them—topped with basted eggs! Yum!

Thanks to a recommendation from our Campground Gourmet, Kate Dunbar,  I now cook all of my meals on a Blackstone Tailgater (cast iron grill/griddle combo). But you can make this over a campfire in a large cast iron pan, a tabletop griddle, or large skillet. (Just stay away from non-stick!)

INGREDIENTS:
1 large organic sweet potatoes, scrubbed
1/2 box of Power Greens (baby kale, spinach, chard, arugula mix found in the produce section)
4-6 Tbs coconut oil – divided
4 Tbs curry powder
Salt and pepper to taste.

DIRECTIONS:
Cube sweet potatoes into bite sized 1″ pieces. You may leave the skins on or off. Place in a reusable “ziplock” silicone bag (you may also use a large bowl for this step) and add 2 Tablespoons melted coconut oil, 4 Tablespoons curry powder, and pepper to taste. If prepping ahead of time, omit salt until ready to cook, otherwise salt to taste. Mix well until all potatoes are coated.

Chop your greens into very small pieces. I leave the greens in the container (if a box) and use my kitchen shears to “chop” them up. (Less clean up and less mess). This should reduce the greens by half.

Preheat griddle or pan until a drop of water dances around. When hot, add 2 Tablespoons of coconut oil and coat griddle.

Add sweet potatoes in a single layer (you may need to cook in batches) and reduce heat to medium high. Cover* and cook for 10-12 minutes stirring and turning occasionally to make sure they are evenly browned.

Remove cover, add the greens on top of the potatoes and stir together. Cover for 3-4 minutes or until greens are wilted. If pan/griddle is dry, add a teaspoon of coconut oil with the greens before covering.

Remove from heat and serve alone or top with basted eggs!

Serves 2 ppl.

Benefits of Sweet Potatoes: Go with the orange or reddish sweet potatoes for this recipe as they have a high beta-carotene content. Soothing to the stomach and intestines, sweet potatoes are easy to digest while also helping to feed our gut microbiome—the gateway to our immune system. Even though they are high in carbs (the correct carbs are good for us in moderation!), eating this sweet and starchy root vegetable helps to balance our sugar cravings and gives us a sense of grounding. It’s considered a low-glycemic food and has a lower glycemic index than regular white potatoes.

The skins are edible and add more potassium and fiber! Save some time and leave the peels on. They’re delicious!

Benefits of Green Leafy Vegetables: Low in calories and loaded with vitamins, minerals, and phytonutrients. Power greens such as kale, chard, and spinach are the most nutrient dense food group you can consume. Fiber-rich and full of micronutrients, a steady diet of greens helps improve your eyesight, supports and calms your digestive system and can help lower your cholesterol. Greens have a very little impact on blood glucose level as well, which means they fit perfectly into a low-carb, low-sugar lifestyle.

I love buying the packaged Power Greens (baby kale, spinach, swiss chard and arugula) in the produce section of the market, but any type of baby green will do for this recipe. If you are using regular ol’ kale, don’t forget to massage it first to break down the fibers. It may also need a little more cooking time too!

*You can use a skillet cover, tinfoil, or turn a foil baking dish upside down as a cover.

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