1 large sweet potato, sliced lengthwise (use a mandolin for best results)
1 lb ground chorizo or breakfast sausage
1 container sliced mushrooms
1 medium yellow onion, sliced
1/3 cup canned coconut milk
1 tsp garlic powder
1 tsp onion powder
1 dash sea salt, to taste
1 dash black pepper, to taste
6 eggs, whisked
2 tbsp ghee
1 medium avocado, sliced
Preheat oven to 375 degrees.
Place a large skillet over medium heat and add chorizo or breakfast sausage to cook down.
Place another skillet or saucepan over medium heat and add ghee.
Place onions into the skillet and begin to caramelize. Salt and pepper the onions while they cook.
Once onions have cooked for about 8-10 minutes, add mushrooms and cover.
While meat and onions/mushrooms cook down, thinly slice sweet potato lengthwise with a mandolin so the strips are even.
(If you don’t have a mandolin, just use a sharp knife and thinly slice each slice)
In an 8×8 inch glass baking dish, layer the bottom with thinly sliced sweet potato.
In a bowl, mix coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix.
Once meat is done cooking and onions are beautifully caramelized, begin layering the lasagna.
Place a scoop full of mushrooms and onions on top of first sweet potato layer, spreading it out, then place a spoonful of meat across that first layer.
Then layer another layer of sweet potatoes on top of onions and meat, and keep on layering.
Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you.
Once layers are finished, pour coconut milk mixture over lasagna so it can creep into all the crevices.
Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around baking dish.
Bake for 30-35 minutes or until sweet potatoes are completely cooked through.
When lasagna is done baking, let cool for about 10 minutes.
While the lasagna cools, place one skillet over medium heat, add a tablespoon of fat, and add whisked eggs to make scrambled eggs.
When eggs are cooked through, place them on top of slightly cooled lasagna.
Cut into squares and serve with a slice of avocado.
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