Ok, so I’ve been really good these last 6 months.
Most days I try to eat healthy & try to keep my alcohol intake at a minimum…
Then Sunday hits & I don’t know what comes over me
but apparently all bets are friggin’ OFF when it comes to brunch.
(I said I try, not promise!)
However, these last couple of Sundays have been a little different…
You see, in about 1 month I will have to partake in the shame-inducing act of squeezing myself into a unforgivingly tight wedding gown & parading all of this goodness in front of close friends & family as I repeat “don’t trip, don’t fall, don’t throw up” over & over again in my head.
So this Sunday, all bets were slightly back ON.
Now, I don’t believe in giving up everything to fit in said wedding dress.
That would just be crazy.
So I took my favorite recipe for skillet potatoes or “hash” as some fancy-schmancies like to call it, & I kicked the veggie & flavor up a notch while limiting the fat & calories by removing the meat from the hash. Instead, I used chunky, hearty vegetables to replace the typical “corned beef” & made a kick ass flavorful vinaigrette to make this dish more satisfying & savory.
Now before you get all cray- cray on me & say, “Hey, olive oil is FATTY”, listen here:
Yeah, I know olive oil is fat. However, it is GOOD FAT.
& yeah, there is such a thing.
You need a little fat to keep your skin & hair soft, deliver, store & absorb fat-soluble vitamins in your body & it provides a highly-concentrated form of energy.
(Do I really have to say more after the whole “keeps your skin & hair soft”?)
So make the vinaigrette, toss your hash in it & don’t worry so much!
It’s the weekend!
Trust your belly as well as your face & hair will thank you!
(more…)
