sweet potato stuffing hash

Sweet Potato Stuffing Hash

It’s been a long Christmas season, filled with more junk food than I can shake a stick at. (I’m not sure why I would shake a stick at junk food. Seems arbitrary. I’d rather just eat that junk food! But, I digress…) Honestly, I following the 80 / 20 rule most of the time, but this holiday season, it was 80% junk compared to 20% whole and nutrient dense foods; two nights before Christmas, I split two platters of nachos within an hour of each other. Ha! I think a lot of the reasons that I’ve been eating bad as of late have been the following:

1.) It’s been a stressful few months with some ill members of my family, so I’ve turned to food as a comfort.

2.) Christmas and the holiday season shove so many delicious goodies in your face, and it’s hard to resist in times of stress. I’m not made of stone! Praise y’all that can maintain yourselves!

3.) I’ve done bit of traveling in the past few weeks; I was in Washington, D.C. for a weekend in mid-December then traveled to Connecticut to spend Christmas with my family. Though D.C. is the home of one of my favorite chains in the whole wide world – Sweetgreen – it was Astros Doughnuts and Fried Chicken that I was inevitably drawn to. I ate under the thought process of, “It’s the holidays and I’m in a new city! I need to try their hot spots!”

So, in short, I let go a little. My body is feeling it. My pants are certainly feeling it. Mentally, I’m also feeling it. Eating junk does not make me feel well. I thrive on all cylindars off of a balanced diet. I’m feeling a bit uncomfortable in my skin after a very heathy year over. Most people use January 1st as a good restart. You know what? I’m using December 28th as my restart. It’d be easy to say, “What’s a few more days of junk eating?” Well, four days can make a difference.

I’ll be honest: I did read Ali’s newest post at Inspiralized this morning, which highlights her weight loss journey through spiralizing (I’m a huge fan of spiralizing my vegetables, if you haven’t figured that out about me!) and better lifestyle choices inclusive of exercise and overall nutrient-dense eating. (Hey, it’s okay to squeeze in a donut every now and then, sure!) After a long month, it’s the article I really needed to read this morning to get me in a better mindset about hopping right back into my usual healthy goals. I went grocery shopping at 8:30 this morning (I’m on vacation from work! *phew*), got my vegetables and other nutrient-dense ingredients, and am thinking of some good recipes to make myself to make myself the Allison I love to be. (Also, Hilary, if you read this, let’s get together soon for some upper body strength training. I’m way behind on that. My scrawny chicken arms need some work. Ha!)

sweet potato stuffing hash

Fun fact: This is rosemary from my hometown’s post office! It grows fresh outside in the summer, and my parents collected some and dried it. Wonderful! 

In the meantime, I’ve got a recipe today that straddles that line a little bit; I made it a few days before Christmas while I was in Connecticut, Still, it’s a good way to sneak some vegetables into any leftover stuffing you might have from your holiday meals. I did this on a whim after raiding the fridge, and it turned into a hit!

sweet potato stuffing hash

I can’t wait to get back on my grind again. Wish me luck, and I wish you the same if you’re trying to be your best self again.

sweet potato stuffing hash

Sweet Potato Stuffing Hash
(Makes 4 side servings)

Ingredients:

– 1 sweet potato, scrubbed and diced small (leave peeled or unpeeled)
– 1 – 2 cups stuffing (leftover or fresh)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional spices: 2 teaspoons fresh rosemary, sage, and / or garlic powder (These are the spices I used when creating this recipe)
– 1 avocado (optional; it helps make this side into a light meal)

Directions:

1.) If you are making fresh stuffing, cook according to your directions and set aside.

2.) Bring olive oil to heat in a large frying pan, medium-high. Add sweet potato and cook for 7 – 10 minutes or until pieces are soft. Add stuffing and optional spices and cook for 3 – 5 minutes; stuffing doesn’t necessarily have to be crunchy or browned, but cook a few minutes longer if you desire that consistency.

3.) Remove from heat and serve; serve with avocado, if preferred.

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