In 2011, for about ten months, I went on a lower-carb eating kick. Not no-carb, but I pretty much tossed out white grains, wheat flour, simple sugars and everything refined, chemicalized or non-naturally coloured. I kept all veggies, legumes, meat, and dairy in my diet – so it was by no means Atkins or Paleo – but it was a pretty big departure for someone who had previously been a carb-loving vegetarian.
And you know what? It really did make me feel better, and look better – not to mention helping me to manage my weight and blood sugar issues. Plus! Less digestive weirdness (another term for gas, really, I have a lot less gas when I get the simple carbs out of my life).
So, being the new year and all I’m at it again – this time inspired by some pretty awesome paleo food blogs (for the record I think the paleo “science” is anything but and I have zero pretensions around eating anything approximating a “primitive diet”). And after a week (during which I have eaten wheat exactly once, and no other grain product besides) I can already see that my stomach is less bloated and my digestion less crabby. I’m also finding myself inspired to cook again for the first time in awhile and I’ve been stocking up on good, healthy stuff to build easy meals out of – which is the trick for me when trying to get “convenience foods” like bread and crackers out of my diet.
In any case, I’m feeling all food-empowered at the moment and I just wanted to share this little recipe that I concocted for lunch (that was so good, it might be my new favourite lunchtime thing).
Yam and Sausage Hashy-hash Serves 2-3
2 Italian Sausages (mild or medium)
2 yams – peeled and shredded
1 sweet potato – peeled and shredded
2 tablespoons worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
Best cooked in a big frying pan or wok (I wok-fry everything possible). Squeeze the sausage out of its casing and brown in the wok, breaking it up into pieces. Once the sausage is all cooked and the bottom of the pan has some oil to work with, add the yam and sweet potato, worcestershire sauce and powders. Cook on medium heat, stirring frequently for 5-10 minutes until the mixture is to your liking. Salt and pepper to taste.
If you’re eating clean you can leave out the worcestershire sauce and add a bit of stock for liquid.
So simple and incredible! Inspired by the Sweet potato hash recipe on Nom Nom Paelo, which has some awesome recipes that I intend to get to trying over the next few weeks!