I’m back. I wasn’t kidding when I said that hockey playoffs absolutely consume my life. The lightning made it to game six of the Stanley Cup, so it was a much longer endeavor than we had expected. With games every other night and needed time for recovery (playoffs are stressful), I pretty much stopped doing EVERYTHING.
Kicking off being back to the blog with one of my favorite ways to start the day…sweet potato scramble! I usually prefer this scramble to actually include scrambled eggs, but I have to avoid eggs right now. Why, you ask? Food hates me. That is the other reason I haven’t been posting. I had to re-find myself in the kitchen as I’ve been hit with some health issues and food intolerances that have forced me to change my diet yet again.
I previously shared a little bit about my battle with chronic illness. If you read it, you know that I had a follow up visit for all of my test results with my integrative physician. Well, that came and went and after years of fighting I finally have answers. More answers than I ever could have imagined. Among the many, my doctor confirmed my suspicions and I have been diagnosed with Hashimoto’s Thyroiditis, another autoimmune condition. A few months ago my fatigue and pain greatly increased, my hives and allergy reactions started back again, and more than anything I felt like I was going crazy. I had absolutely no emotional regulation and could not handle stress at all. I was trying to deal with back to back hip & knee injuries and stress at work. I was experiencing anxiety and felt like I was outright losing my mind. I knew that there was something physical going on, but I couldn’t convince my PCP or rheumatologist to run anything more than a TSH as they just assumed what I was going through was part of my fibromyalgia. One night I was having such severe symptoms that I jumped out of bed and ran outside freaking out. Like really freaking out. I can hear hubby saying, “Kristina, you are acting really erratic. This is scaring me…” like it was yesterday. I normally have a pretty good handle on all things mental health, so this was just completely out of the norm for me. I later learned just how important your thyroid is for controlling things just like this. In Hashimoto’s, your body misinterprets your thyroid as an invader and sends troops out to attack it. During at attack, thyroid hormone is released, surges, and then dips, causing one to swing between hyper and hypothyroid states, explaining all the new symptoms I was experiencing. Leaky gut, or intestinal permeability, is thought to be one of the ‘legs’ of autoimmune disease meaning that it must be present, along with environment & genetics for an autoimmune disease to develop. Because of all the allergic reactions I was still having and obvious gut issues, I finally went through with a full panel of allergy and intolerance testing. When your gut is leaky, foods escape through the damaged gut barrier into your bloodstream, causing an immune reaction & increased sensitivities. I tested with a high sensitivity to a large number of foods, including coconut, coffee, and chocolate. Enough said.
I’m slowly working to remove my offending foods, restore my gut health, decrease my antibodies, and transition to an autoimmune friendly diet. I’ll be sure to post plenty of that journey here, but it will be after my vacation and upcoming food extravaganza in NYC. I’ll be avoiding my most important triggers during that time, but not going full blown allergy healing until I get back. So that my friends is the really long version to why I don’t have any eggs in my breakfast scramble.
But this scramble is easily adapted for all the diets and taste buds in your home. Use the sweet potato and veggies as a base and add in fixings based on preference. If you prefer your potatoes softer, add in 2-3 TBS of bone broth or a frozen bone broth ice cube towards the end of cooking.
- 3TBS cooking fat (lard, ghee, tallow, coconut oil)
- 1 large sweet potato, cut into small cubes
- 1 small onion, diced
- 2-3 handfuls of baby spinach and/or kale, chopped
- 6-8 bacon slices
- ½ tsp garlic powder
- ¼ tsp salt
- maple syrup (optional)
- Preheat oven to 400 degrees.
- Lay bacon on a cookie sheet and bake for ~20 minutes or until crispy.
- Heat fat in a skillet over medium high heat.
- Add cubed sweet potato, salt, and garlic powder, cover and cook for 8-10 minutes. Stir occasionally. Halfway through add onions.
- Uncover, add in greens. Reduce heat to medium and let cook until soft, usually 10-15 minutes.
- While sweet potatoes are cooking coarsely chop bacon.
- Serve sweet potatoes over raw baby greens and top with bacon. Drizzle with maple syrup (optional).
Check back later this week for Blackberry Lemonade Gummies!