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In Blog, Dairy Free, Dinner, Food, Lunch, Recipes, Vegetarian on
February 19, 2018

Sweet Potato Hash Brown Stack with Eggs and Guacamole

You know those days where you really don’t want to put more than one ounce of energy into figuring out something deliciously healthy to eat? Yeah, I know those days. This recipe is a go to for those days. I recommend making everything homemade because when you make it yourself you know exactly what is in it, the quality of it, and you can give yourself a big ole pat on the back because you’re awesome. BUT this is the kind of recipe where if it ain’t gonna happen, if you don’t have time or energy to be a goddess of all things homemade, you can buy frozen hash browns and pre-made guacamole.

There are only 3 components to this: make some hash browns, make some eggs (anyway you like) OR tofu scramble if vegan, and make some guacamole to top it all off with. If that isn’t simple, I don’t know what is! This recipe is filling and full of healthy fats. It is one that will taste like comfort food, but give you all the energy to do all the things! Oh, and you can eat it for breakfast, lunch, or dinner. It is that versatile.

Could you just picture this on your brunch table with mimosas, a little spread of fruit, and some of your favorite people sitting around laughing with you? Make it happen.

Serves 4


2 large sweet potatoes

Olive oil/coconut oil/ or butter for cooking sweet potatoes

4 eggs (scrambled, fried, or poached- one per person)

Season hash browns and eggs with salt, pepper, and garlic powder


3 avocados

1 vine ripe tomato diced

¼ small red onion chopped small

2 tbs chopped cilantro

Salt, pepper, and garlic powder to season

1/8 tsp cumin

Juice of one small lime


1) If making your own hash browns, peel your potatoes and use your food processor with shredding attachment, if you really want to get down and dirty you can make your own hash browns by grating your sweet potato with a cheese grater and bonus- you get a great arm workout!

2) In a nonstick skillet add your oil or butter to thinly coat the bottom. Add your sweet potato shreds in on medium high heat. Continually stir, add in more oil or butter if needed to help with the sticking, and add in your salt, pepper, and garlic. It takes about 10-15 minutes to cook. You will know they are done when they look like hash browns and are soft.

3) While hash browns are cooking make your guacamole. First mash up your avocados, then add in the rest of your ingredients mixing well unless you like it chunky. Set to the side.

4) While hash browns are cooking, cook up your eggs whichever way you would like. One per person. Season with salt and pepper.

5) Once everything is cooked it is time to assemble. Scoop some hash browns onto a plate; next add your egg, and then top with guacamole. Add salsa if you’d like for a flavor boost!

*Cook hash browns according to package if opting to use frozen hash browns.

In Food, Lunch, Recipes, Vegetarian on
January 21, 2018

Thai Peanut Kale Wraps

Heyo! It’s been a good bit since I have posted a recipe. I have been doing this “clean eating plan” that I put together from the beginning of the year and plan to do it all the way through March so I haven’t been able to be as creative because I am sticking to my meal plan 100%. Anyway, as y’all can probably guess, I love cooking and coming up with recipes to share, so I’ve missed it! I have every intention to get back to more recipe posting in coming months.

Anyway— today I have one to share with you, whoop whoop whoop! I am OBSESSED with anything Thai peanut flavored. To those who haven’t taken their taste buds in that direction, you might think adding peanut butter to things like noodles or kale or well anything except for bread or a banana is insane. Well you are right, except that it is insane-ly good! One day I thought up this recipe for these Thai Peanut Kale Wraps and I have eaten them a handful of times and they are tasty, healthy, crunchy, filling, and colorful. It is easy to just prep all the stuff and then pull it out and make them for lunch throughout the week. Best of all this tasty recipe is packed with so many veggies and they are coated with that delicious Thai peanut flavor! 


Chopped kale

Red bell pepper




Cooked quinoa


For the sauce:

1/2 cup peanut butter (creamy works best)

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon minced ginger or ginger paste

1 teaspoon fresh minced garlic

Pinch red pepper flakes

1/4-1/3 cup water (add in gradually and taste to see how much you want )


1)      Cook your quinoa according to the package

2)      Make your sauce by combining all of the ingredients together in a magic bullet, blender, or by hand.

3)      Put chopped kale in a bowl (don’t use the hard parts of the stem) and pour the peanut sauce over the top. You judge how much you want on their but I like a lot of sauce… Most important part: MASSAGE your kale with the sauce on it for 1 minute. This helps the kale to be more enjoyable to eat.

4)      Next chop your veggies into thin strips or however you like to eat them.

5)      Add everything to a tortilla, quinoa, kale with sauce, bell pepper, carrot, avocado, and cilantro, roll up, and enjoy!


In Dinner, Food, Lunch, Recipes, Vegetarian on
November 6, 2017

Mediterranean Tostadas

It’s daylight savings time, that funky day of the year that messes up schedules and throws everyone off. Days like this call for easy dinners and I’ve got just the thing for you. Think flavorful out the wazoo, healthy, crunchy, satisfying and QUICK- and you’ve got Mediterranean Tostadas!

A tostada is basically a toasted or cooked (whether baked or fried) tortilla. I buy mine premade and I am sure you can find them in your local grocery store in the tortilla section. I like to load these tostadas up with hummus and veggies and to really up the flavor game I add tzatziki sauce and feta- two Mediterranean all stars.

This recipe involves some chopping, a little bit of roasting, mixing, and piling a mountain of tastiness onto a crunchy tostada. It shouldn’t take you long and if you are really in a hurry buy some premade hummus and tzatziki sauce at the store (typically you can find this in the deli area) and a jar of roasted red bell peppers and this will be on your plate and in your belly in no time.

This recipe is vegetarian and could easily be vegan if you omit the tzatziki and feta.

Makes 12 tostadas



2 red bell peppers (to be roasted)

2 tomatoes

1 cucumber

1 small red onion

1 handful of chopped parsley

1 can of olives

1 avocado

5 minute hummus or store bought hummus

Tzatziki sauce



1. If you are roasting your red bell peppers at home do this first! I use good ole Ina garten’s tips and tricks.

2. If you are making your hummus and tzatziki, go ahead and do that now.

3. While the red bell peppers are roasting chop up all of your veggies into small pieces.

4. Once the bell peppers are done roasting, chop then drizzle with a little olive oil, and add a dash of salt and pepper.

5. Time to assemble your tostadas! Take a tostada and smear a hearty scoop of hummus on it, add any and all chopped veggies, drizzle on the tzatziki sauce, add feta cheese, and a sprinkle of chopped parsley.

6. Get down to flavor town and enjoy!




In Blog, Food, Lunch on
October 19, 2017

Vegetable Fritters with Avocado Lime Dip


We are not a sandwich kind of family so lunch time means we have to get a little creative. I have a handful of things I make for lunch for us and I cycle through them week by week. When I am thinking of what I want in lunch I want something easy to eat, not too time consuming, full of veggies and nutrients, of course tasty, and filling- in comes veggie fritters with avocado lime dip! When I got this recipe down how I wanted it I added it to our lunch time rotation ASAP! I saw a recipe once for veggie fritters and it was a big thumbs down but I was not ready to give up on this idea so I spent some time and revamped it. All you have to do is a little choppin’, a little mixin’, a little grindin’, and a little sizzlin’ and voila, a delicious lunch that might even last you a few days depending on how many mouths you’re feeding and/or if you just can’t stop popping them into your mouth.

This recipe calls for chickpea flour and let me tell you a little story- I once was making a recipe that required chickpea flour and I looked all around my local grocery store and to no avail I could not find any. I thought to myself “chickpea flour, huh, is it really just chick peas?” So I whipped out my phone and googled this and learned right then and there I could very easily make my own. If you decide to make this recipe you could of course use pre-made chickpea flour but I will post instructions below on how to make it at home.

OK! First, let’s tackle the chickpea flour. If you aren’t about that life then go get you some chickpea flour (Bob’s Red Mill Garbanzo Bean Flour – 16 oz.) and skip ahead.

Ingredient– 1 cup dry chickpeas. That’s it!
You’ll also need a coffee grinder or a great food processor and a sifter.
All you do is put your chickpeas in the coffee grinder (1/2 C at a time) and go to town with it. Let those little guys get ground down to a fine powder. If you do this with a food processor it will take you a bit longer but don’t give up! After you’ve got a fine looking powder add it to a sifter to get out all the bigger chunks and sift into a bowl. While the recipe only calls for ¾ C of chickpea flour I say use 1 C to make the flour because not all of it will be useable due to the few stubborn chunks.

Ok, moving on to the main event, what we’ve all been waiting for! The veggie fritters!

Time: 30 minutes
Yields 12 fritters

¾ C chickpea flour
¼ C all-purpose flour
1 large carrot shredded
½ small red onion
½ red bell pepper
1 C chopped spinach
½ C corn
1 egg
½ C plain almond milk
2 tablespoons chopped cilantro
1 tbs nutritional yeast (what the heck is this?) Buy here (NOW Nutritional Yeast Flakes,10-Ounce)
½ tsp cumin
¼ tsp paprika
¼ tsp chili powder
A pinch of salt and pepper
Olive oil to coat your pan


• Chop all of your veggies into small pieces (if you’re eating these as an adult, you do you, make them whatever size you want BUT if you are planning to feed these to a small child, like I did, then make them little pieces ) and set them aside
• Next, add all ingredients (not olive oil which is specifically for cooking in the pan) to a bowl and mix evenly!
• Add olive oil to generously coat the bottom of a stove top pan (no more than ¼ of an inch needed) and turn it up to medium high heat. It should only take 2 minutes or less for your oil to be ready.
• Spoon out your veggie fritter batter into the heated pan in small/medium size dollops and then pat it down with your spoon a little. Turn heat down to medium while you cook all the fritters.
• Let fritters cook 2-4 minutes on each side or until each side looks golden and slightly browned.
• Using a spatula take the fritters out of pan and add to a plate lined with a paper towel to absorb excess oil.
• Let cool for at least 5 minutes and enjoy! These little guys can last up to a week in an airtight container in your fridge. Just pull out and heat up the next time you want to eat them.


Avocado Lime Dip

• 1 avocado
• 1 clove garlic minced
• 1 tbs water
• Juice of 1 small lime
• 2 tbs olive oil
• 2 tbs chopped cilantro
• ¼ tbs cumin
• Salt and pepper to taste

Instructions- add all ingredients to a magic bullet or blender and mix until smooth and creamy.

Use this dip to take these fritters along with many other dip-able foods to the next level.

Happy lunching!