Rainbow Hash with Ginger Pomegranate Glaze - Happy New Year!

Happy new year! Tomorrow it will be 2015 already--whether you are ready for it or not. It's funny isn't it? How a simple number on an ordinary day can make that day everything but ordinary? Turning it into a score of what has past and what will come. Whether you're into making resolutions or you scoff at the idea, it's hard to deny that the turning of the year calls for reflection.

I myself don't make resolutions, but I love goal making. The fire in my belly that comes from setting a goal is a motivational spark--one that doesn't die out. Once stated, a goal becomes serious business. When a goal is accomplished, it leaves me a with a feeling of satisfaction of pride, a feeling that would've gone by undeveloped if there had been no goal to begin with. As an athlete, I was trained to keep goals in a journal: documented, loaded with a plan for achievement, and tracked. Flipping back a few months would produce a mixture of emotions, from triumph to frustration or worse. Frustration easily morphs into the feeling of failure, but in an evolving list of goals, failure is never realized: goals are reworked, replaced, and replanned to ensure success sometime in the future. And the restructuring of those goals is done over and over until success is grasped, symbolized by a simple check mark. 

And, while that was a habit I carried with me for a while, it's not something I do anymore. Still, the turn of the year temps me to think back to the mental goals I made throughout the year, checking them off on a checklist in my head. There were only a few, but I remember the pride I had after accomplishing the goal I had set for rock climbing. I had struggled all morning--a silly struggle, one of mental perseverance rather than mastery. On my last attempt, I knew it was all or nothing. How could I walk away so close but so unaccomplished? So I quieted my mind and I thought of nothing but what I was doing, hushing the excited whisper in my head. At the top, accomplishment felt like relief. Like a weighted lifted from my shoulders. It felt almost unbelievable, but for that moment, I was going to let myself believe it.

That's why I like goals. For the drive, the push, the feeling of success when all is said and done. Yet, I once again have no resolutions. The goals, I guess, will come as the year rolls out!

What are your resolutions? What rants roll through your head while eating breakfast on New Year's Day? 

With winter roots and a twist of flavor from the ginger and pomegranate, this hash is a delicious breakfast for New Year's Day. It's a new way to enjoy an old favorite, and full of vibrant color to inspire your goals. Happy 2015! 

Rainbow Hash with Ginger Pomegranate Glaze - serves 3

1 medium red beet, cubed

2 tablespoons coconut oil

3 large carrots, cubed

1/2 white onion, cubed

2 stalks of celery, cubed

1 cup winter squash, seeded and cubed

1 garlic clove, minced

2 inches ginger root, peeled and minced 

1/3 cup 100% pure pomegranate juice

Salt

To serve: three fried eggs and a few handfuls of fresh baby spinach

 

1. Heat the coconut oil in a large skillet. Meanwhile, chop the vegetables into equally sized cubes. 

2. Once the oil is hot, add the onions. Sauté them until translucent. Add the garlic to the pan, along with the other vegetables. TIP: I keep the beets to one side of the pan and avoid mixing them in with the other vegetables to keep everything it's proper color (beets will turn everything else red when mixed in). Golden beets are also ok, though your hash will not have as many colors in it. 

3. Allow the vegetables to cool for 7-10 minutes to sear them. Add the minced ginger, and turn the vegetables, allow the other side to sear. Turn the heat to medium and cook until softened through and browning. 

4. Drizzle the pomegranate juice evenly around the pan, flipping the vegetables to coat them. Cook for 5-10 more minutes, until the juice is evaporated and caramelized. Season liberally with salt. 

5. Serve over a bed of fresh spinach and top with a fried egg.