It ain’t easy being a food blogger. The fact is; you have to create the recipe, shop for it, cook it, eat it (obviously the easy part), photograph it and write about it. It’s exhausting! BUT I miss writing and creating so I’ve devised a plan for 2016 that I hope to not only get me doing what I love again, but also giving you guys ideas on MUCH EASIER TO EXECUTE recipes. I mean, who has time to cook?
Apologies for the hiatus and THANK YOU for sticking with me. I hope you love what I send your way in 2016 and Happiest New Year!
Today’s recipe comes after a crazy hard workout from the evil minds of Team Chalk UP. I’m looking forward to being this hungry after every workout!
4 Pork Sausages
*Literally any flavor will be totally fine
Chipotle Chili Powder
1 Cup Sliced Red Peppers
1 Red Onion Sliced
2 Hannah Yams
2 tsp Olive Oil
Preheat your grill or skillet for 15 minutes (or until it reads about 450-500 degrees on the grill).
Wash, poke with fork, and microwave sweet potatoes for about 5 minutes per side (or until you can easily pierce them with a fork). Remove the yellowy soft insides and mash together with salt and pepper. Cover with foil to keep warm.
Sprinkle the chipotle chili powder and garlic all over the sausages and spray with a little coconut or olive oil spray. Grill or cook sausages covered for about 3 minutes per side and cover with foil to keep warm.
Sauté peppers and onions in a screaming hot skillet with olive oil until tender (approximately 5-7 minutes)
I stacked it all up because I’m a mixer. At any given time you’ll find me swirling all the ingredients of my plate together. Frist put down potatoes, then peppers and onions to somewhat overlay the potato, then the sausage(s). Sprinkle with fresh chopped cilantro and garnish with guacamole and pico de gallo (the ghost pepper kind….hot hot hot)!
BONUS INFO: Hannah yams are something I’ve never tried before. In fact, the only reason I even bought them was because the store was out of the regular kind. WHAT A PLEASANT SURPRISE!! They were pale yellow in color and much less sweet than a regular sweet potato. They were also flakier: closer to the consistency of a regular white potato. Perfect if you’re like me and don’t have a sweet tooth. Try them out if you get a chance, don’t be afraid.