Eggs were a staple in my diet, but they were causing my non-stop bloating and gut pain. So, while I miss their taste, I don’t miss how they made me feel. When I want a big breakfast on the weekend or a healthy dinner at night – this is an easy way to incorporate a lot of veggies into my diet and they oddly fulfill my desire for eggs. I can’t explain why it makes me not miss eggs – I think because sometimes I just want a filling breakfast and this dish hits the spot. The essential oils (or fresh herbs) make this dish delicious.
Ingredients
- Perfect Sliced Potatoes (you will need to make this dish as the base for your veggies)
- 2 white mushrooms
- 1 bunch of asparagus (pick the thin asparagus, not the thicker ones)
- 3 cloves of garlic
- 2 shallots (or 1 large onion)
- 1 green bell pepper
- 1 red bell pepper
- 1 Roma tomato or a handful of cherry tomatoes
- 3 tablespoons olive oil and / or avocado oil
- 5 drops Basil Young Living Essential Oil ( 2.5 – 3 tablespoons fresh, 2.5 teaspoon dried)
- 1 drops Young Living Sage Essential Oil (1/2 teaspoon dried, 1 tablespoon fresh)
- 1 drop Young Living Rosemary Essential Oil (1/2 teaspoon dried, 1 tablespoon fresh)
- Meat if desired (can be bacon, sausage, vegan meat: see my dish on coconut bacon)
- Salt and Pepper to taste
- Ketchup (optional)
Veggie Hash
- Clean veggies. I like to clean them with Thieves Fruit & Veggie Soak to avoid chemicals.
- Prepare your bacon (to make it vegan make coconut bacon) and / or sausage. If you are going to make this with bacon, put it on a cookie sheet, and bake it on the oven for 15 minutes for 425. To include the sausage, start cooking it as well in a small pan.
- Prepare the Perfect Sliced Potatoes.
- Prepare the asparagus by snapping off the ends of the asparagus; where it naturally breaks, is how you know what to use and what to pitch. Throw the ends in a compost or the trash. Snap the asparagus in half again.
- Chop the vegetables.
- Heat 3 tablespoons olive or avocado oil in the pan (I like avocado oil because it is great at a high heat), or if you used bacon, you can use the bacon grease from the cookie sheet. Pull the bacon from the oven, pour the grease on the pan, and put the bacon back in the oven to cook.
- Sauté all vegetables on medium high heat (except the tomatoes), and add essential oils / herbs.
- Sauté until tender but not mushy (~8 – 10 minutes).
- In the last 3 minutes of cooking, just before the vegetables are tender, toss in the tomatoes cook them for 1 minutes with the rest of the veggies.
- Layer the Perfect Sliced Potatoes at the bottom of the bowl, top with vegetables, and sprinkle the bacon and / or sausage on top if you desire.
- I have made this for friends that aren’t vegan or allergic, and I topped the entire dish with a fried egg for them 🙂
