On-the-go breakfast with sweet potato hash and eggs, all you need is a hotel fridge and microwave!
Are you headed anywhere for the weekend? My upcoming calendar is packed with road trips, campouts, motorcycle rides and white water rafting trips. I’m so excited about this summer, but it’s also difficult to be on the go so much and stick to healthy eating. Truth is I indulge in probably too many desserts while on vacation. I certainly pay for it with headaches, bloating and feeling sluggish. The only way I have found to combat all that is to eat clean for all 3 meals. Then, a treat is a treat (and not an entire meal), a dessert is a dessert and I’ve already filled my body with the good stuff it needs. I stay mindful of any treat I choose to have, and not let it turn into eating cookies for 3 meals straight.
For me it’s easiest if I don’t have any treats until after I’ve finished dinner. Then, I can avoid that inner debate all day about having a cookie as an after breakfast snack, another one after lunch, a handful of M&Ms before dinner, and a dessert at night. It can all mindlessly happen! Especially on vacation, especially when you’ve (I’ve) been running around, you’re (I’m) tired, and your (my) patience with kids has been tested all day long (wait, my kids are perfect angels right?!). It all adds up fast. I am not perfect at this, and every trip is somewhat of a challenge. I am a foodie at heart after all!
When we’re road tripping to a hotel I pack most of our food in a cooler. I choose hotels that have microwaves and fridges. If they have a continental breakfast I’ll call ahead to see what is included. If I need to supplement their fruit with hard boiled eggs then I do that. I plan around meals where we will eat at a restaurant.
My favorite on the go breakfast is SPIRALIZED skillet sweet potatoes with eggs. Why? Mostly because it stays fresh for a few days and you’re getting veggies for breakfast. I’ve said this before, and I’ll say it again, I feel silly calling this a recipe. I’m throwing together 3 things, and they work as a fast, simple, clean and delicious meal. To be clear…I make this at home first, then store it and microwave it when we’re ready to eat.
A few other breakfasts that work well (in this same way of making it at home first) are my:
With my Spaghetti Squash Breakfast I pre-cooked the squash and hardboiled eggs at home and then kept everything separate until we actually eat them.
All of these breakfasts would work well at home when your mornings are crazy and you want to meal prep any of these ahead of time.
What fun summer things are you looking forward to, and how do you stay on track with healthy eating? Tell me in the comments!
- 1 tsp olive oil
- 1 spiralized sweet potato
- splash of water
- salt & pepper
- 4-6 eggs
- 1 sprig fresh rosemary, finely chopped
- Warm olive oil in a skillet over medium heat. Toss sweet potato in oil and allow to saute for 2 min. Add a splash of water and cover skillet with a lid. Allow potatoes to steam for approx 3 min or until they've slightly softened. Salt and pepper sweet potatoes.
- Crack eggs on top of sweet potatoes. Add another splash of water if all the water has evaporated. Cover skillet with a lid and allow eggs to steam for 4-5 minutes or until whites of the eggs have cooked.
- Salt and pepper to taste. Season with fresh rosemary. Top with your favorite hot sauce if desired.