Eat the Rainbow!

As you can see, I really like breakfast/brunch. It's my favorite meal of the day. There is something to be said about eating a hearty meal in the morning, one that gives you sustained energy throughout the day, as well as important nutrients. I also like colorful food! It's not just because I'm queer either - there are many health benefits to "eating the rainbow."

Root veggie hash with organic pastured eggs and avocado.

Eating a diverse spectrum of colorful foods is an easy way to give your body all the vitamins and minerals it needs in order to thrive everyday. Did you know that red fruits and vegetables help fight cancer and reduce the risk of diabetes and heart disease in the form of the powerful antioxidant, lycopene? (There aren't any red veggies in this dish as it was early spring, but you can substitute the butternut squash and rutabaga out for red peppers in the summer). Or that orange and yellow fruits and vegetables improve immune function and promote eye health, as they are rich in vitamin C and carotenoids, especially beta-carotene (a precursor to vitamin A)? How about green fruits and veggies, and their ability to boost the immune system, help detoxify the body, and restore energy and vitality (like the bed of Swiss chard the hash is placed upon)? Green foods are rich in lutein, folate, isoflavones, and vitamin K — which is essential for blood and bone health. Blue and purple fruits and vegetables, on the other hand, are rich in phytonutrients, including anthocyanins and resveratrol, and have many anti-cancer and anti-aging properties, repairing damage from oxidative stress and inflammation. Finally, don't forget about the white and brown produce; they, too, help protect against cancer and are great for keeping your heart healthy!

Back to this meal...it's one of my favorites in early spring (which is when I ate it and I'm just getting around to posting about it). The best thing about it was that everything in this dish, minus the eggs and basil, came in my Imperfect Produce box the night before. (Quick plug for Imperfect Produce - the company takes produce that can't be sold in markets and distributes it for a cheaper price. You can get boxes ranging from extra small to extra large, conventional to organic, and fruit/veggie or a combo of both. It's also a great way to save money and make less trips to the market!) There's a little more prep work involved because of all the veggies, but in the end, you'll have breakfast for days. It's totally worth it!

Rainbow Hash with Fried Eggs, Chard and Avocado
Prep Time: 20 min
Cook Time: 30 min
Servings: 6

1 sweet potato
2 small rutabaga
1 bunch carrots
1 small butternut squash
1 large onion
2 bunches Swiss chard
2 eggs, preferably organic and pasture-raised
1/2 avocado
1/2 lemon
2 tbsp. avocado oil. divided
1 tbsp. ghee (sub avocado oil for strict paleo)
1 tbsp. olive oil
1 tsp. basil
Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Prep veggies: wash and cube sweet potato, rutabaga, carrots, butternut squash and onion. Toss all veggies together with 1 tbsp. avocado oil and salt and pepper. Lay flat on baking sheet and place in oven. Cook for 30-40 minutes, stirring halfway through.
3. While the veggies are cooking, wash and prep chard. I like to just use the leaves, so I break the leaves off the stem and then chop them. Once chopped, heat a large skillet over medium heat with remaining tbsp. avocado oil. When oil is hot, place chard in skillet. Saute until tender, stirring often. You can add a little water if chard is sticking to pan. When chard is finished, turn off heat, mix with olive oil and lemon, salt and pepper.
4. Using a small skillet, heat ghee over medium heat. When pan it hot, crack two eggs into it and cook to your preference (I like mine over hard, so I crack the yolk and then clip the eggs to cook all the way through). When finished, turn off heat, and salt pepper to taste.
5. Using a plate or a bowl, place chard on plate first. Next, place desired amount of hash on top of chard. Then put eggs on top of hash, sprinkle basil over the eggs, and place half a sliced avocado next to it. Finally, take a deep breath and take a slow deep, bite. It's time to enjoy your meal!