DO-AHEAD TIP: Prepare sweet potatoes (see recipe).
Melt the coconut oil in a large skillet over medium heat. Add ham cubes and shallot; cook for 5 minutes or until ham has browned.
Add next 4 ingredients (mushrooms through lemon zest); cook and stir for 10 minutes or until ham is cooked through and vegetables are tender.
Place remaining ingredients (sweet potatoes through garlic powder) in a mixer.
Blend until smooth then salt and pepper to taste. Serve with ham mixture.
Notes
SERVING SUGGESTION: Sugar Snap Peas with Oregano – Remove strings from sugar snap peas then place them in a skillet; cover with water and boil until water has evaporated (3 to 4 minutes). Add melted ghee to the skillet; cook and stir until snap peas are tender-crisp about 2 minutes. Remove from heat and toss with a little dried oregano.NUTRITION: 370 Calories; 11g Fat (25.9% calories from fat); 28g Protein; 41g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 1550mg Sodium.Exchanges: 2 Grain (Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.