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This past weekend was just what I needed before I spiral into a whirlwind of a crazy month. It rained and rained and rained and rained some more this weekend. In fact, it rained the entire week so by Saturday, it was the norm waking up to cloudy skies and rain. Just another day, right? You bet I pretended I was in London! I even watched Love, Actually for the second time this weekend (let’s talk about how I completely jumped the gun on that and watched a Christmas movie before Halloween and Thanksgiving!) and got all the warm fuzzy feelings inside.
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So given that this past weekend was dreary, rainy, and super cold, every morning I laid in bed til like 9am refusing to get out of bed any earlier. Jason was also gone this weekend so it was just me and a king-sized bed allll to myself. Starfished every morning and night (oh yeah). It was nice and quite comfortable to just lay there with no agenda. Although, at a certain point, I did wonder if I was wasting life away by curling up in bed, but again, like I mentioned prior, it is much needed because my life is about to get all kinds of crazy. More details on that later this week – and it’s cookbook related! Eeek :)
All my paleo challenge recipes are slowly trickling in on the blog. That should give you an idea of how far out I work ;)
This kitchen sink paleo hash was one of my favorites that I made back in June. Lots of protein and veggies = a great paleo entree! The steak in this was leftover from our grilled flank steak, we had sweet potatoes and brussels sprouts that were going to go bad, and to add in extra protein, I threw in ground turkey. Seasoned it with garlic powder and other spices and we had a really filling dinner that came together in no time!
Kitchen Sink Paleo Hash
- ½ tablespoon coconut oil
- ½ pound (227 g) ground turkey
- 1 large sweet potato, diced
- 1 ½ cup (132 g) shredded brussels sprouts
- 8 ounces (227 g) portobello mushrooms, sliced
- 1 cup (237 g) diced leftover grilled flank steak, (optional, see notes)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- In a large skillet over medium high heat, melt coconut oil. Add ground turkey to the skillet and break it up into pieces with a spatula or wooden spoon. After ground turkey has mostly cooked through, about 5 minutes, add sweet potatoes. Cook until slightly softened, about 7 minutes.
- Add the brussels sprouts and mushrooms. Cook until softened and wilted, about 5 minutes.
- Finally, add the flank steak and toss with the ingredients. Sprinkle garlic powder, salt, and pepper. Toss to incorporate.
- Serve warm.
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