It’s been a long time and I hope you’re off to a great start and enjoying 2019.
One of my personal goals I set this year was to practice gratitude. I mean really practice it… in my everyday life. If 2018 taught me anything at all, it’s not to sweat the small stuff. And one of the best ways to do that is by practicing gratitude.
I never really understood what practicing gratitude truly meant, other than to say well, I’m grateful. But there is a bit more to it than that. I’m listening to some amazing audio books right now that are helping me get it. One is “Daring Greatly” by Brene Brown. I started reading it a few years ago, but I’m only now finally able to digest it the way it was meant to be. If you are afraid of being vulnerable or you avoid certain situations that could potentially bring you joy and happiness because of worry or anxiety, this book will be an eye opener for sure. The other book which has already had a profound influence on me is “A New Earth” by Eckhart Tolle. If you are in search of a deeper, more meaningful life, then this book will be like nothing you have ever read before (seriously be prepared to be mind-blown)! In fact, it is so truly life-changing that Oprah is doing a 10 part podcast series with discussions about each chapter of the book with the author himself. To be honest, it’s the first time I ever listened to a podcast series and I really love it! I listen to them in the car or as a way to pass the time as I straighten up the house. I highly encourage you to check this one out!
If you’re wondering why I mention these books on a food blog, it’s because I believe how we nourish ourselves is directly related to the way we feel about ourselves. When we let go of fear and allow for positive thoughts and gratitude, health and wellness seem to follow along in it’s path.
To put into practice what I’ve learned so far, I’m focusing on being present in THIS moment. Because this moment… right now… is really all we have. Being creative while sharing this space and possibly inspiring you with this new recipe really does give me so much joy.
I’ve cooked up something delicious with some of my favorite winter flavors. It’s true. You don’t have to sacrifice crisp and vibrantly colored fruits and vegetables just because it’s winter. See! Living in the moment! 🙂
What I love about this recipe is that as usual, it’s quick and easy to prepare and can be served just about any time of the day. To make it quick, use pre-cut veggies and frozen hash browns that you can just pull out of the bag. The day I made this I didn’t have shredded Brussels sprouts so I quickly did it myself, but using the pre-shredded variety will save you some time.
The shallots I use really amp up the flavor and give it that sweet oniony flavor that makes it so special! I think you’ll love how everything browns and sort of crisps up in the frying pan as the eggs cook. And when you grab a forkful of the creamy yolk along with the crispy veggies you will think you went to heaven! I think I might’ve eaten the entire pan myself. Ok, I did eat the entire pan and it was worth it! 😉
- 1 cup pre packaged shredded Brussels sprouts
- ¾ cup pre packaged shredded hash browns
- 2 cups shredded lacinato kale
- 2 shallots or one large shallot
- 3-4 eggs (depending on the egg size and room in your pan)*
- 1 tbsp olive oil
- coarse salt
- fresh pepper
- Heat a large nonstick fry pan with oil on medium heat.
- Add the brussels sprouts, shallots and hash browns to the pan.
- Toss with a dash of salt and pepper.
- Cook for about 4-5 min then add in the kale.
- Cook another 2 min or until all veggies begin to soften and begin to caramelize.
- Using a cooking spoon, make 3 (or 4)* wells for the eggs and crack an egg into each well.
- Cook until the egg whites are set and eggs are cooked according to your liking.
- Season with salt and pepper if desired and serve alone or with some crispy bread.