SUBSCRIBE TO GET WEEKLY RECIPES
Join our email list and get access to exclusive recipes weekly!
INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.
More importantly, I began to ensure to always have a protein packed breakfast in order to keep my blood sugar stable throughout the day. As you may know from my other posts, I am an avid runner. You can often find me starting my day with a nice run outside in order to get the feel good endorphins pumping in my body. In order to keep the endorphins flowing, and me energized for work, I like to follow my run up with this simple sweet potato and egg dish.
It is perfect for during the week, as it comes together in one pan, and under 15 minutes (bonus if you already have the sweet potatoes roasted before hand). Even better this stores perfectly and can be prepped for two days or doubled for the work week.
INGREDIENTS
1 Large Sweet Potato
4 Eggs
2 Cups Kale
1/2 white onion
Olive Oil
Salt
Pepper
INGREDIENT SUBSTITUTIONS
Kale: Feel free to substitute the kale with spinach, collard greens, or any other vegetable!
Pepper: The pepper can be omitted to keep the dish AIP Compliant.
HOW TO MAKE THE DISH
Cut and Wash the Vegetables: Wash the kale thoroughly and roughly chop, you do not need to massage the kale as it is going to be cooked down. Wash the sweet potatoes, and skin if preferred. Dice the sweet potatoes into cubes. Dice the white onion finely.
Sautee the Sweet Potatoes and Onion: Add 1 TBSP of olive oil to a nonstick skillet. Add the sweet potatoes and onion, let cook for about 10 minutes, continuously checking on it.
3.Lightly Sauté the Kale: Add the kale to the skillet, and lightly sauté for 2-3 minutes.
4. Make 'wells' for the Eggs: Make four "wells" for the eggs.
5.Cook the Eggs: Crack each egg into a well and cook the eggs to
your liking.
6.Plate and Enjoy: Plate the dish, and enjoy this perfect paleo breakfast!
FREQUENTLY ASKED QUESTIONS
Which ingredients can I substitute?
 The kale can be substituted with spinach or any other leafy green if preferred.
How can I make this dish AIP Compliant?
According to the AIP Protocol, eggs are restricted in the elimination phase of the diet. However, can be reintroduced with caution in the reintroduction phase.