Kitchen Sink Hash & Exciting News
I have some very colorful food photos to share with you from yesterday, but before I do that I have some exciting news.
I have been selected to be a Sweat Pink Ambassador for the Fit Approach Healthy Community!
Fit Approach Mission (taken directly from their website):
“We believe that kicking ass is best done in pretty shoes. We’ve learned that real women sweat, and sweat hard. We know that assertiveness, strength, and ambition are the ultimate feminine qualities. We concede that sometimes it takes hours to get ready, but we’re also no strangers to just rolling out of bed and going. We’re convinced that we run faster in pink shoelaces. We believe in pushing ourselves, and we believe in giving ourselves a break, too. We’re all about the rush of endorphins and the thrill of the challenge. We’re all for looking great and feeling even better. We’re committed to finding our best fit, and making it stick.
How do we get there?
I believe and live by this mission, which is why I wanted to be a part of this great community. As an ambassador, my goal will be to continue to inspire others to live a healthy lifestyle and motivate others (and myself) to be their best self.
Again, so excited to be a part of this team! SWEAT PINK! For more information about the community, click on the Sweat Pink badge.
On to those pretty food photos…yesterday was a day of real good eats, full of LOTS of veggies.
The morning started off with the 3 mile run mentioned yesterday, before I hunkered down to work on a few things before work and eat my comfort breakfast.
You’ve seen it a million times and I apologize for the monotony, but this is one of my all-time favorite meals/snacks. Homemade almond bread with natural Parker’s peanut butter and honey.
Then off to work I went…
A bed of mixed greens topped with tomatoes, zucchini, peas, avocado, feta cheese crumbles, and Newman’s Own Lite Honey Mustard. I absolutely love putting the feta cheese on this otherwise semi-sweet salad. It adds a nice touch of saltiness and balances it all perfectly.
Back to work….
Before I go into dinner, I have to note that immediately after work, I head to my closet and change into sweatpants. I mean IMMEDIATELY. I adore my sweats and love being in “comfies.” The sweatshirt I am wearing in this photo is from 8th grade. That is the truth. I can’t seem to get rid of it no matter how many new sweatshirts I buy. It’s so versatile.
Back to the food. This is a dish I have shared before, probably one of my favorite at home dishes to make. It’s basically a kitchen sink hash. Dana and I made this a lot last summer when we were getting ready for the wedding. It is veggie-packed, protein packed, and so unbelievably tasty.
Keep in mind this can be changed 5 million ways. Just use whatever you have on hand whether it be fresh, canned, frozen, it doesn’t matter. I used a little bit of all of those veggie versions in this dish. Here is what I had going on last night…
Kitchen Sink Hash
- Kale, chopped
- Broccoli, chopped
- Mushroom, diced
- Onion, diced
- Bell peppers, diced
- Corn (I used frozen)
- Black beans (I used canned that I rinsed and drained)
- Zucchini, chopped
- Cheddar cheese, shredded
- Fresh tomato, diced
- Fresh cilantro, chopped
- Avocado, chopped
- 1 egg
- Lightly coat a large pan with cooking spray or a touch of olive oil. Place pan on stovetop and turn to medium heat.
- To the pan add, kale, broccoli, mushroom, onion, peppers, corn, black beans. Heat through for 5 minutes. Sprinkle with salt and pepper.
- Next, add zucchini.
- In the meantime, prepare an over-easy egg in a separate pan.
- Once veggies have cooked for about 10 minutes, plate them, add cheese, tomato, cilantro, avocado, and a runny egg. Sprinkle with salt and pepper if needed.
- Crack that yolk open and let it drizzle over your veggies. DEVOUR.
I can’t tell you how much I love this dish. Every time we eat it I inevitably say, “we need to make this more often.” Give it a shot! It’s a great way to use up some veggies and to increase your intake. Double win!
Have a GREAT Thursday and make it veggie-filled.