Sweet Potato Sunrise Hash

Delicious breakfast option! Courtesy of The Healing Kitchen.

Serves 4
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Ingredients:
8 slices of bacon, chopped
1 c. chopped yellow onion
1 1/2 pounds sweet potatoes, peeled and chopped into 1/2-in pieces
3 cloves garlic, minced
1 bunch green onions, sliced
1/2 tsp fine sea salt

Directions:
1. In a large, deep skillet over medium heat, cook the bacon with the onion until the fat has rendered and the bacon has begun to crisp up, 3-5 minutes.

2. Add the sweet potatoes and garlic to the pan and increase the heat to medium-high. Cook without disturbing for 4-5 minutes, until the bottoms of the sweet potatoes are lightly browned. Toss and continue to cook in the same manner, tossing only every few minutes until the potatoes are crispy and cooked through.

3. Remove from the heat and stir in the green onions and the salt.

Pumpkin Chili

This recipe has lots of veggies and healing foods, mixed together into a delicious flavor. Sam even ask us to save him some for lunch because it was so delicious! Recipe courtesy of The Healing Kitchen

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hr 50 minutes
Total time: 2 hours 5 minutes

Ingredients:
2 pounds ground beef (we used ground turkey)
2 teaspoons ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1/4 tsp ground mace
2 T olive oil
1 large yellow onion, chopped
3 large carrots, sliced into 1/2-in rounds
2 stalks celery, chopped
1 pound sliced mushrooms
5 cloves garlic, roughly chopped
1 tsp fine sea salt
2 (15-oz) cans pumpkin puree
2 c. beef or chicken broth
2 T apple cider vinegar
sliced green onions, for serving

Directions:
1. In a large saucepan or stockpot over medium-high heat, brown the ground beef until cooked through. Stir in ginger powder, garlic powder, onion powder, cinnamon, and mace until the meat is evenly coated in the seasonings. Transfer the mixture to a bowl and set aside.

2. Heat the olive oil in the same saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and salt and stir well. Cook for 10 minutes until the vegetables are softened and tender.

3. Pour in the pumpkin puree and broth and stir to incorporate into the vegetables. Add the meat back to the saucepan and bring the mixtures to a boil. Add the bay leaf, reduce the heat to medium-low to maintain a simmer, and cook, covered with a lid for 1 1/2 hours until the vegetables are tender.

4. Stir in the vinegar and remove from the heat. The chili will be thick like a stew.

5. Remove the bay leaf before serving. Top each bowl with a  generous sprinkle of green onions.