Have you heard of Whole30 yet? This way of eating has been gaining popularity by the day! From the Whole30 website, they describe what a “Whole30” is and why one might be interested in completing one: “Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.”
Sounds pretty ideal. This is achieved through cutting certain elements from your diet during the 30 days, such as dairy, grains, wheat, alcohol and sugar. At first, it seems like there are an awful lot of “no’s”, however focusing your diet on lean protein and tons of veggies still allows you to be creative and make delicious and satisfying meals. As someone who loves food, perhaps a little too much, I see doing a Whole30 as a really good challenge for my creativity and skill-set in the kitchen.
This recipe makes a fantastically hearty breakfast that spans sweet and savory, warm and cold and is Whole30 compliant. It starts with homemade chorizo.
Homemade Mexican Chorizo
Recipe adapted from Food.com
- 1 pound ground pork
- 2 tablespoons ancho chile powder
- 1 tablespoon paprika
- 1 teaspoon toasted ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon crushed red pepper flake
- dash of cinnamon
- dash of freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup apple cider vinegar
Place the spices into a large bowl and stir to combine thoroughly. Add the apple cider vinegar and stir to form a paste. Add the pork to the paste and mix with your hands until the paste is evenly distributed throughout the meat.
The chorizo can be used immediately but tastes better after an overnight rest in the fridge.
Sweet Potato, Chorizo and Kale Breakfast Bowl
- 1/4 pound homemade chorizo
- 1 small to medium sweet potato, peeled and diced
- 1/4 large Spanish onion, thinly sliced
- 1 clove garlic, peeled and minced
- 1 large handful chopped kale
- 1 teaspoon white wine vinegar
- 1 teaspoon coconut oil
- 2 eggs
- olive oil, salt and pepper
Top it off:
- 1/2 avocado, sliced thinly
- 1 small radish, sliced thinly on a mandoline
- 4-5 cherry tomatoes, quartered
- Whole30 compliant Salsa Verde (I like Wegmans brand)
In a cast iron skillet over medium-high heat, add the coconut oil and a little olive oil. When shimmering, add the sweet potato and cook until golden brown on all sides. Season with a little salt.
Add the onions and garlic and saute for 2-3 minutes until softened and beginning to brown. Add the chorizo to the pan, breaking it up with the back of a spoon, and cook, stirring, until browned and starting to crisp, 3-4 minutes. Add the kale and the vinegar and season with salt and pepper. Turn off the heat and stir in the kale until it is lightly wilted but still nice and bright green.
In a small non-stick skillet, heat a teaspoon of olive oil over medium-low heat. Crack in 2 eggs and cook until the whites are set and yolks are still runny and the bottoms have gotten golden and lacy. Season with salt and pepper.
Spoon the sweet potato/chorizo mixture into a bowl and top with the fried eggs. Garnish with the avocado, tomatoes, salsa, radishes and cholula. This big bowl of deliciousness will hold you over for a good portion of the day! Enjoy!