21DSD Recipe: Hearty Harvest Hash by Life Powered by Mom

Hey folks! We're excited to share this recipe from Certified Coach Sarah Gillespie of Life Powered by Mom. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team

There is something about this time of year that makes me want ALL the hearty fall vegetables. They are filling, warming and the flavor combinations are endless.

Starting my morning with a well-rounded meal full of vegetables, high quality fat, and protein supports me and provides stable energy for hours. My goal for this 21DSD Hearty Harvest Hash was to create something that was versatile and could suit all levels and modifications on the program. I also wanted it to be a dish that could be made ahead and enjoyed later in the week OR if you choose to take your time, it can be made on those slow weekend mornings.

I have been on a journey of following the Autoimmune Protocol (AIP) this year, and breakfasts can often feel like a challenge when eggs are off the table. I wanted to create something inclusive of those on the Autoimmune modification, yet I also wanted it to be adaptable to meet others where they are in the program. I think I did just that!

This dish can easily be modified to fit many needs and levels. A few ideas for modifications are:

• Add fried, poached or scrambled eggs on top of the finished hash
• Add full fat cheese for Levels 1 and 2
• Add more starchy vegetables, like yams, for the Energy modification

This dish truly needs no modifications, as it is packed full of flavor just the way it is! I hope you will enjoy this 21DSD Hearty Harvest Hash!

21DSD Hearty Harvest Hash

grain-free • gluten-free • sugar-free

PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVINGS: 2

Ingredients

• 2 slices uncooked bacon, diced
• 1-2 Tbsp. of high quality pasture-raised lard or bacon fat
• 1 cup Brussels sprouts, washed, trimmed and quartered
• ½ cup chopped yellow or white onion (about a ¼ of a medium-sized onion)
• 1 cup butternut squash
• 1 clove of garlic, minced
• 1 cup loosely packed chopped kale or spinach
• sea salt and pepper
• 1-2 eggs (optional; omit for AIP-friendly)

Preparation

In a cast iron skillet on medium heat, cook the 2 slices of diced, uncooked bacon until browned and crisped nicely. With a slotted spoon, remove the cooked bacon leaving the bacon fat in the skillet. Depending on how fatty or lean your bacon was you may need to add a bit more fat here. If so, add 1 tsp of lard or bacon fat.

Next up, add the Brussels sprouts to the skillet, ensuring the sides are down…and don’t touch for 4-6 min, letting them caramelize. Flip the Brussels sprouts to the other side and don’t touch for 3-5 min. Set aside with the cooked bacon.

In the same skillet add 2 tsp of lard or bacon fat. Add the chopped onions and a dash or two of sea salt. Let them cook 3-5 min until translucent. Next, add the diced butternut squash to the skillet. Toss or stir for 6 minutes or until tender. Adjust heat as necessary. Add the minced garlic and cook for 2-3 min.

Finally, top the butternut squash mixture with the 1 cup of chopped kale or spinach. Let it steam for 2-3 minutes, and then toss it in to incorporate. At this time, add the Brussels sprouts and bacon back into the skillet to heat through.

Serve and enjoy! Let us know in the comments below what you think!