The amazing thing about the Whole 30 program is that it is free. If you do not buy any books you can still find 1,472 (give or take a million) pieces of free information on the Whole 3O  website. If you go to the tab Whole30 on the site it will lay out 8 steps to being prepared. Read this before you start on October 1. You have plenty of time to quit before you start but once October 1st gets here there is no quitting. You are grown adult and no one should be spoon feeding you. You have the choice to say “No” to foods not Whole30 approved.

I have been trying to get my head in the game about eating the right way and have been preparing meals that are Whole30 approved. We will not talk about the two snack packs of cookies I had last night and the one I had today. We are also not going to stuff our mouths with as much crap food as possible. This is not our last meal, we will get to eat sweets again if we so choose. Eating all the “no” foods before hand can actually make it harder the first few days on the Whole30.

Since white potatoes are now Whole30 approved I am going to post one of two recipes today. The goal is to eat tons of veggies and colorful ones are best so potatoes should be eaten sparely and not at every meal. This meal will be a great change up from the normal eggs for breakfast even with the fact that eggs are still involved.

It should be noted that I read cookbooks like novels and so while reading the cookbook by Ruth Reichl -my kitchen year -I came across something she said that sounded easy and delicious. Her recipe for mashed potatoes had the the expected cream added and since I am searching for Whole30 approved meals, this would not work. When I make smashed sweet potatoes I never add cream and so thought this might be possible with white potatoes too.

I heated up some water to boil two medium size (peeled and diced) potatoes. When the potatoes were soft I used my immersion blender (you can use what mixer you have on hand) and mixed the potatoes. I added a little of the hot cooking water instead of milk and seasoned with salt and pepper to taste. While your potatoes are boiling preheat your oven to 400* Side note: if you are making normal mashed potatoes do not use an immersion blender, it makes them to gummy. It is fine for this because they will be baked.

Have an oven safe dish ready and I don’t know if it matters but I coated the bottom of the dish with Ghee to prevent sticking. Next, add your smashed potatoes and make a small well in the potatoes. Crack an egg on top and season with salt and pepper. Cook in oven until whites of eggs are not jiggly, about 15 to 20 mins. I set a timer on my phone to see the exact time and forgot to check it. So I know for a fact it does not take 5 hours to cook, even though that is when I turned off my stop watch/timer. I put a cookie sheet under mine because I got a little over zealous with my potatoes and filled my container to full.

This was super yummy and very, very hot so be careful when stuffing your face with this Whole 30 awesomeness. I was full for hours on this breakfast. I have also done this same recipe in a small cast iron skillet and I think I like that way better. I did the same exact thing as above but just different container. I found it was easier to eat because the temperature cooled off faster. This meal would be amazing with Whole30 sausage added to it or bacon sprinkled on top. I would love to hear how you might change up this meal with yummy spices or adding something else in.