It starts with a P and ends with an A-L-E-O.

The Paleo Challenge begins. Day 1. It looks  like it is going to be a long 6 weeks, but we are taking it one day at a time. So far, the creativity is flowing for meal planning. In the next 6 weeks, I hope to acquire a slew of recipes from myself as well as the other challengers taking part.
Now, drop that bread and get cooking!

MY FIRST BREAKFAST REVELATION:

 Egg & Rainbow Chard Stuffed Poblanos with Sweet Potato Hash & Avocado

For Hash:
2 T EVOO
2 Small Sweet Potatoes/Yams, quartered then chopped
1/4 Red Onion, thinly sliced
pepper and cayenne to taste


1. Heat EVOO in skillet on high
2. Add POTATOES and ONION 
3. Season with PEPPER
4. cook until potatoes are tender and onions are caramelized, reduce to med/low
5. Add CAYENNE to liking




For Poblanos:
2 T EVOO
2 Medium poblanos
3 eggs
3 large rainbow chard leaves, chopped, minus the stalk
1/4C chopped tomato(optional)
Pepper, garlic powder and cayenne, to taste


1. EVOO in Medium Skillet on high
2. add POBLANO and cook until tender... not charred (you can cook this in the pan with the potatoes too)
3. Once Poblano is tender,remove and place CHARD in skillet to cook down a bit.
4. mix EGGS in bowl and add to CHARD (make sure the poblano is removed from skillet)
5. Add PEPPER and GARLIC POWDER.
6. Reduce to medium and cover, let puff up a bit, then scramble until eggs are done.Sprinkle with tomato if using
7. Once done, stuff eggs into tender poblanos.
8. Plate it with Hash, and place 1/2 AVOCADO on each plate.


SERVES 2.