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Recipes

In Blog, Food, Healthier sweets, Recipes on
May 29, 2019

Oatmeal Raisin Power Balls

Typing that recipe name out makes this recipe sound epic..power balls, they give you all the energy to do all the things! No, not really, it’s just a cool name, BUT these little balls do pack in some super nutritious goodies that will definitely give you some extra energy when you need a little pick me up. I’ve been making variations of these power balls since Pinterest first came out and I found a recipe for a basic version of these. I wish I could throw out some credit to whoever posted that recipe on Pinterest but it was literally back in the dark ages of Pinterest and I can’t find it. Anyway, over the years I have made these little balls into my own and this is one of my favorite ways to make them.


Time- 10 minutes
Yield- 10 balls

Ingredients:
1 cup rolled oats
½ cup peanut butter
½ cup raisins
¼ cup honey
¼ cup milled flax seed
¼ cup shelled hemp seeds
1 tbs chia seeds
1 tsp vanilla
½ tsp cinnamon

Instructions:
Throw everything together in a bowl or a stand mixer and combine together. Roll into balls and store in an sealed container for up to a week but I can guarantee they aren’t gonna last you that long.

 

Simple enough, eh? Enjoy!

In Blog, Dinner, Food, Recipes, Vegetarian, Weekly meal plans on
April 3, 2019

Well Fed Weekly Meal Plan #6 : Easy Healthy Dinners

The snow is melting, the days are getting longer, and I’ve got a little skip back in my step as we emerge from a long and hard winter. Better weather yields for busier days and more places to go and things to do so I need some quick and easy meals. This week I have compiled some of our tried and true familia favorites. I hope you and your family love them as well.

Hey, stop. Before you go any further, if you haven’t read how I meal plan, you might want to check it out to understand this a little better. Cool, thanks.

Dinner 1 (M/TH): Minimalist Baker’s Mediterranean Baked Sweet Potatoes  

Photo by Minimalist Baker

First of all Minimalist Baker is amazing. She always has the best, easiest, and healthiest recipes. So shout out to my girl. But this one is SUPER easy. She roasts her chick peas in spices and they get all crunchy and delicious and it’s totally amazing but if you don’t got time for that you can skip that part and just use regular chick peas. I put this together in the pinchiest of pinches: preheated the oven washed off some sweet potatoes, sliced them in half, coated them with olive oil, stuck them in the oven and let them do their thing while I got some Etsy orders done. The actual prep time for this meal is literally like 10-15 mins. Other than the sweet potatoes, drain some chick peas, whip up the sauce real quick, and get your toppings, and wham bam boom all done!

Dinner 2 (T/F): Pinch of Yum’s Firecracker Vegan Lettuce Wraps

Photo by Pinch of Yum

Ok yall. This is our new favorite dinner. Oh my gosh golly goodness it is SO good. Crispy fried up tofu, brown rice noodles, literally the most tasty peanut sauce I’ve ever had, all wrapped up in a nice crispy, crunchy lettuce leaf. If you do not like tofu or if it grosses you out, I beg you to try this recipe because I think it just might change your life. The most important thing you can do for tofu is fry it up for a good while, obviously don’t let it burn, but toss in some olive oil, tofu cubes, and give it a stir every few minutes until it has a crispy outside layer.

Dinner 3 (W/Sat): Apron String’s One Pot Tomato Basil Pasta

Photo by Apron Strings Blog

I’m all about a recipe that says “one pot” in the title. One pot means less dishes for me to do. This recipe literally calls for you to dump a ton of stuff in a pot, boil it, then drain it and serve. How can you not be down with this? It’s a nice fresh spring pasta dish.

Dinner 4 (Sun)Well Fed Familia Pressed pesto hummus and roasted vegetable wraps

This is yet another go to or us. When I am meal planning and I don’t literally want to use a single brain cell, I put this down for a couple of dinners. It is easy, healthy, versatile, colorful, warm, and even the meat eaters I’ve made this for love it too. There is no deprivation here, it is a filling meal between the thick and hearty hummus and all nutrient dense roasted veggies. If you really need to get this ish done and on the plate in no time just buy some good pre-made hummus and pesto.

I hope this helps give you some ideas for your weekly menu. Whether you use just one of these recipes or the whole meal plan, I wish you happy cooking and eating. As always, stay well fed my friends!

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
March 6, 2019

Moroccan Spiced Chickpeas with Pistachio couscous and goat cheese

Do you have a meal that makes you think of a specific show or movie every time you eat it? For me, that is this recipe. This meal reminds me of James Bond- Skyfall. In fact if I make it, Steven and I feel like we can’t eat it without watching Skyfall. It’s too funny. Who else is quirky like this? I made a variation of this recipe for the first time shortly after we were married. We were living in our first home together- a 500 sqft apartment in San Antonio and it just so happened to be the night we rented Skyfall. Well, we LOVED the movie and we LOVED this recipe so much that the two just go hand in hand now.

Y’all this is one of our favorite recipes ever. I have tweaked it over the years and this is the sweet spot right here. All of the beautiful spices come together to make a flavorful and hearty vegetarian (or vegan without goat cheese) meal that the whole family will love. Bonus points if you watch Skyfall while eating it. Take a trip to Morocco from your own kitchen!

 

       Ingredients:

  • 2 tbs olive oil
  • 1 medium yellow onion
  • 2 carrots
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp cumin
  • 1 tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cloves garlic minced
  • 1 inch knob ginger minced (or ½ tsp ginger powder)
  • ¼ tsp cayenne pepper
  • 1 red bell pepper
  • 2 tbs tomatoe paste
  • 1 can diced tomatoes
  • 4 cups cooked chickpeas or 2 cans chickpeas
  • 2 cups vegetable broth
  • 3-4 cups cooked couscous (cook according to package)
  • Optional- stir pistachios into couscous, top bowls with goat cheese crumbles, and chopped cilantro

      Instructions:

  1. Add olive oil into a large pot and turn on to medium high heat. Dice onion and add to pot. Stir around for 1-2 minutes. Next chop carrots and add to pot. Stir to prevent burning.
  2. Add all spices and chopped garlic and ginger into a bowl. Toss everything into the pot at once and stir to coat carrots and onions. Turn down to medium heat and add in diced red bell pepper.
  3. Stir in tomato paste, and then add in the can of diced tomatoes. Next add in the chickpeas and broth. Allow everything to come to a boil and then cover with lid and turn down to simmer for 15 minutes or more to allow all of the flavors to meld nicely together.
  4. In the meantime cook couscous according to the package. It’s SUPER easy btw to cook couscous. Once it is done, fluff it with a fork and stir in pistachios if desired.
  5. To assemble to bowls add a layer of couscous, top with a hearty scoop of the Moroccan spiced chickpeas, toss on crumbled goat cheese, chopped cilantro, and more pistachios if desired.
  6. Eat it up!

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
November 20, 2018

Fall Vegetable Soup

Happy Thanksgiving week! It really doesn’t feel like Thanksgiving where I live because everything is COVERED in snow. Like multiple feet of snow already. WHAT?! So my brain is already in Christmas mode BUT I love Thanksgiving and I love Fall so I am going to reel it back a bit and throw out a wonderful warm fall vegetable soup that will keep you warm and satisfied this season. This fall vegetable soup would even do great on a Thanksgiving table this week as a unique healthy option.

My fall soup combines butternut squash, sweet potato, carrots, apples, and onion all together with buttery and sage undertones. HECK YES. Mmmm. Major mouth party. Ok, that got a little weird, sorry.

Make it and pair it with a good ole salad and something to dip in it, you know a good soup vessel to soak up all the thick creamy goodness in your bowl. Ok, let’s get to it. This soup doesn’t need any more of an intro!


Ingredients: 

1 yellow onion

1 small butternut squash

1 medium sweet potato

2 medium carrots

2 Honeycrisp apples

4 garlic cloves smashed

2 fresh sage leaves finely chopped

1/4 tsp thyme (dried or fresh)

2 tbs butter (use vegan butter to make this recipe fully vegan)

1/4 tsp cinnamon

4 cups vegetable broth

1 can full fat coconut milk

salt and pepper to taste

Instructions: 

  1. Chop onion and melt butter in a pot over medium heat. Add chopped onion into butter to sauté for 2 minutes stirring often.
  2. Add smashed garlic cloves, cinnamon, thyme, sage, salt and pepper and stir around 2 mins.
  3. Add diced butternut squash, diced sweet potato, diced carrots, and diced apples. Stir for 2 minutes.
  4. Add vegetable broth and bring everything to a boil until vegetables are penetrable with a fork. Then add in coconut milk.
  5. If you have an immersion blender, lucky you, stick that guy in and blend everything up, if not, transfer everything carefully to a blender and blend away until everything is nicely pureed.
  6. Enjoy!

 

 

 

In Blog, Dinner, Food, Lunch, Recipes, Vegetarian on
September 17, 2018

Baked Falafel Salad with Tzatziki Dressing

In junior high school I had a friend who would bring a delicious looking homemade lunch every day. I would stare longingly at her lunch as I ate my daily peanut butter and honey sandwich. My mom made a lot of homemade meals, we weren’t deprived, however I was raised in a sandwich for lunch everyday kind of family. One of the things that always caught my eye was when my friend would have pita bread with vegetables and these odd little circular patties. I remember one day I asked what they were and that is the day I learned about falafel. Now I didn’t go on to try falafel for several more years, but once I did, I knew it was something I needed in my life regularly!

Now if you are like me in my junior high days wondering what the heck is falafel, let me tell you! Falafel is a Middle Eastern staple made out of chickpeas, fresh herbs, garlic, spices, and onion. Falafel is filling, full of protein, and is absolutely delicious paired with tzatziki sauce (we will get to that later), or thrown in a pita, or on a salad. Today I am going to teach you how to prepare falafel with a salad and tzatziki dressing. Traditional falafel recipes call for uncooked chickpeas, I prefer to use cooked or canned chickpeas in my falafel because I prefer a more moist falafel.

Now about that Tzatziki dressing- first, for those who have never heard of this or maybe you’ve seen it on a menu or another recipe and you thought how in the world is tzatziki pronounced, here you go: “Tah-see-key.” Tzatziki is a tangy yogurt sauce with cucumber, lemon, and dill. It is so creamy and is typically served with Greek gyros.

My recipe today will combine a green salad with crisp veggies, my baked falafel, drizzled with my tzatziki dressing, and topped with feta. Well enough is enough, let’s get cooking!


Baked falafel salad with tzatziki dressing ingredients:

Green leaf lettuce

Cucumber slices

Grape tomatoes halved

Carrot slivers

Red onion

Falafel (recipe below)

Tzatziki dressing (recipe below)

Feta crumbles

Instructions:

Chop salad vegetables, prepare the baked falafel and tzatziki dressing. Plate everything together, drizzle with tzatziki dressing, and toss on feta if you like.


Time: 20 minutes to prepare

           30 minutes in the oven

Yield: 18 falafels

Falafel Ingredients:

3 cups cooked chickpeas or 2 cans chickpeas drained

½ C fresh parsley leaves

½ C fresh cilantro leaves

1 small yellow onion (chopped in half)

4 small cloves garlic

Juice of 1 lemon

3 tablespoons olive oil

1 tsp baking powder

¼ C flour

½ tsp cumin

½ tsp paprika

½ tsp turmeric

½ tsp salt

½ tsp pepper

Instructions:

1)      Preheat oven to 375 F.

2)      Combine chickpeas, parsley leaves, cilantro leaves, small yellow onion, 4 cloves garlic, lemon juice, and olive oil together. The easiest way I have found to do this is by using a magic bullet and using the largest cup option. If you do not have a magic bullet use a food processor. Everything combines easiest if you do it in 2-3 batches. If you try to stick all the ingredients in it will either not fit or it will give you a ton of trouble trying to blend it together. Just work with it, you will get everything well combined eventually. If some of the chickpeas and herbs are still a little chunky, no worries.

3)      Once you have the above ingredients combined put it in a mixing bowl and add the baking powder, flour, cumin, paprika, turmeric, salt, and pepper and stir together.

4)      Line a baking sheet with parchment paper or oil it up to prevent sticking. Scoop out 1 ½ inch balls of the falafel dough and roll into a ball, set it on the baking sheet in rows (they do not expand so they can be close together), then flatten each ball slightly with your hand.

5)      Bake in the oven for 30 minutes on 375. Check to make sure they are not getting brown.

Tzatziki Dressing Ingredients:

1 C Greek yogurt

1/4 of a cucumber

Juice of ½ of a lemon

1 tbs dried dill

2 tbs olive oil

2 cloves garlic

Salt and pepper to taste

Instructions:

1)      Combine all ingredients in magic bullet, blender, or food processor. Enjoy!

 

In Blog, Dinner, Food, Recipes, Vegetarian on
August 30, 2018

Vegetarian Parmesan and thyme Shepherd’s pie

Happy Thursday Folks! What are your thoughts on meatless “meats?” My thought on this is that if I am going to make a meatless meal, I typically embrace the creativity of working with vegetables, legumes, tofu, and grains, etc. because we don’t miss the meat so why try to fake it with a look alike? Ok, well while that is my typical line of thought with meatless meats, I recently discovered Gardein’s Beefless Ground and it is AMAZING! It has the color and texture of beef and it is comprised of minimal and recognizable ingredients, mainly water and soy protein. We eat a lot of beans at our house and when you eat a lot of beans you typically get the toots and such (why am I sharing this with you?!) so I am excited to find a bean free option to throw in the mix from time to time!

Today I am sharing with you my tried and true Shepherd’s Pie recipe. I typically make it with lentils but this time I used Gardein’s Beefless Ground. This dish incorporates veggies that have sautéed in butter and red wine,  then the beefless ground and fresh thyme come in to add an amazing aroma, lastly it is topped off with fluffy, buttery, parmesan red potatoes. Can you just feel the joy in your heart thinking about how comforting and delicious this dish is?

I have full confidence that this Vegetarian parmesan and thyme shepherd’s pie will become one of your family’s new favorite meals. It comes together quickly in one pan and bakes for 15 minutes in the oven and then voila, dinner is served, laughs and good conversation is shared, everyone is happy and then everyone has the best sleep of their life that night. What a dream, eh?

Time: 45 minutes

Ingredients:

3 lb bag of red potatoes

1 package Gardein Beefless Ground ($3.97 at Walmart!)

1 yellow onion

2 carrots

4 cloves garlic

4 tbs butter (can use vegan butter if desired)

1/4 cup red wine

1 tbs Worcestershire sauce

1 tbs tomato paste

1.5 cup vegetable broth

6 sprigs of fresh thyme

1 cup frozen peas

1 cup frozen corn

1.5 cups shredded parmesan cheese

salt and pepper to taste

Instructions: 

  1. Boil the red potatoes until soft and penetrable with a fork.
  2. While potatoes are boiling add 1 tbs butter to a large skillet over medium high heat. Chop onion and carrots and add to skillet with butter, sauté for 5 minutes.
  3. Chop garlic cloves and add to skillet with the veggies. Stir together for 1-2 minutes then add in red wine, Worcestershire sauce, tomato paste, vegetable broth, 1 sprig of fresh thyme leaves, and a dash of salt and pepper. Let this all come to a boil and then reduce down to a simmer.
  4. Add in beefless ground, peas, and corn and stir. Preheat oven to 400 F.
  5. While everything is simmering on the stove drain your potatoes. Put into a stand mixer bowl if you have one, if not just a regular bowl and fork to mash, add in 3 tbs of butter, 1 cup parmesan, 2 sprigs of fresh thyme leaves, salt and pepper to taste and then mix together.
  6. Add the potatoes on top of the veggies in the skillet. Top with the remaining parmesan and thyme sprigs.
  7. Put in your preheated oven for 15 minutes.
  8. Let cool and enjoy!

 

 

 

 

 

 

In Blog, Dinner, Food, Recipes, Vegetarian on
May 2, 2018

Naan Pizza

I grew up with a mom who made homemade pizza- we rarely did pizza delivery from big chains- no, she made the most amazing dough from scratch, chopped tomatoes and herbs and simmered homemade tomato sauce on the stove, cut fresh veggies, and baked the pizzas to perfection. I would definitely say I have high pizza expectations because I was spoiled in this way! Homemade pizza has actually become our family’s Christmas eve tradition. My mom preps the pizzas, we leave for Christmas eve service at church, and we come home and bake them, chow down, and then watch Elf. It is one of my very favorite traditions.

Well, about a year ago I had a hankering to make homemade pizza but I don’t have a bread machine to make the dough like my mom does so I googled and googled for recipes but didn’t find one that satisfied. I have been making a homemade naan bread for years now and I had a brilliant idea to make pizza with my naan bread and boy it did not disappoint!

Pizza is fun because you get to be as creative as you want with it. So many options for sauces and toppings etc. I am going to share my naan recipe below and how I like to build my pizzas. Once you’ve made the naan you can pick and choose how to dress it all up.

Get ready to unbutton your top pant button cause you’re gonna want to eat a lot of this, folks. Enjoy some photos and scroll down for the recipe.


Ingredients: 

Naan-

1.5 C warm water

1 tbs sugar

1 packet of active dry yeast (about 2 1/4 tsp)

1 tsp salt

3 cups whole wheat flour (or regular flour)

Pizza-

A jar of your favorite tomato sauce (I love Bertolli or DeLallo)

Pesto adds a beautiful, bold flavor

Fresh chopped veggies- I love bell peppers, onion, artichoke, pepperoncini’s, tomato, spinach

Cheese- I love using fresh mozzarella, asiago, parmesan, feta, or goat cheese

a small drizzle of olive oil + dash of salt and pepper on top is amazing

Instructions:

Naan-

  1. in a bowl combine the warm water, sugar, and yeast. No need to stir. Let it sit for 5 minutes and when you come back to it, it should be all foamy.
  2. add salt and flour. Mix. Once all of the ingredients are incorporated turn out onto a floured workspace. A silpat baking mat is best. Knead dough into a ball and add back into an oiled bowl which prevents the dough from sticking to the sides. Cover with a damp towel and leave to rise for 45 minutes (not necessary but helpful to be in a warm area).
  3. once 45 mins is up the dough should have risen about 2-3x it’s size. Turn it out onto your floured workspace and separate into 3 even balls. With a rolling pin roll out the 3 dough balls to a circular shape (sometimes they are misshapen and that is totally fun. It still tastes the same, I promise).
  4. Add a small amount of olive oil to a stove top skillet and heat over medium heat. Add one thing of dough and cook about 1-3 mins on each side.

***If you have a stand mixer with a bread hook use this once all ingredients are incorporated!

Pizza Assembly-

  1. add a nice layer of tomato sauce to the naan and dot with pesto if desired.
  2. add on your veggies
  3. add on your cheese
  4. add salt and pepper if desired
  5. Bake on 350 F for 15-25 mins or until cheese is melted and slightly golden/beginning to brown.
  6. ENJOY!

 

 

 

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
April 9, 2018

Chickpea balls with coconut curry peanut sauce and cauliflower rice

I have wanted to post this recipe for a while but life has been quite crazy lately. 2018 has been really rough for us so far. We’ve had some pretty big blows but funny enough I feel like so far this year I’ve experienced a lot of joy and through all of this hardship we’ve made some really great friends and got to spend a lot of sweet time with family. It’s not always easy but you can absolutely choose joy through hard times.

ANYWAY- back to the main event. The reason why you’re here- THE CHICKPEA BALLS, well really the coconut curry peanut sauce cause dadannnnng y’all it’s good. Like slurp spoonfuls straight out of the saucepan good. This recipe is one you could feed the naysayers who think you can’t eat a proper meal without meat or if you are a meat needy naysayer (jk I still love you and I eat meat too sometimes) who would like to possibly venture into the world of plant based cooking. This recipe is filling, delicious, and super flavorful.

If you have a food processor with a cheese/veggie shredder piece you are in luck because that will make your life 12302930x easier with this recipe. If not, well best of luck. You can still make it work one way or another!


Ingredients:

Chickpea balls

2 15 oz can chickpeas

2 carrots shredded or finely chopped

½ red onion shredded or finely chopped

¼ cup chopped cilantro

1 tsp soy sauce or coconut aminos

Juice of 1 lime

1 tsp minced garlic

Salt and pepper to taste

Coconut curry peanut sauce

1 tbs minced garlic

1 tbs minced ginger paste (or minced ginger with 1/4 tsp olive oil)

1 tbs red curry paste

1 15 oz can full fat coconut milk

¼ cup creamy peanut butter

Juice of 1 lime

1-2 tbs coconut sugar or maple syrup (depends on how sweet you want it)

Cauliflower rice– 1 head of fresh cauliflower or you can purchase pre riced cauliflower

Instructions:

Chickpea balls

1) In a food processor or blender mash up chickpeas. It doesn’t have to be a fine paste, there can be chickpea chunks, you just want to make sure they are ground up enough they will stick in balls.

2) Shred or dice your carrots, onion, and cilantro.

3) Add all ingredients in a bowl and mix together well.

4) Form 2 inch balls and put on a foil or parchment paper lined baking sheet.

5) Bake for 20 minutes or until outside is crispy on 350 F in the oven.

Coconut curry peanut sauce

1) Heat a small sauce pan on medium heat and add in garlic and ginger paste. Whisk and let the two mingle for 1-2 minutes then add in the red curry paste and whisk, let them all get well acquainted for 2 more minutes.

2) Add in the can of coconut milk, peanut butter, lime juice, and sweetener and mix well. Let it heat all together on medium low and whisk occasionally. Sauce will thicken slightly then remove from heat.

Cauliflower rice

1) Take your fresh head of cauliflower and cut it up so that it will fit in your food processor to rice it through the veggie shredder. If you do not have this then buy riced cauliflower.

2) Add 1 tbs of water or olive oil to a pan over medium heat and add cauliflower rice. Let it heat thoroughly for 3-5 minutes stirring occasionally.

Assemble your meal by laying down some cauliflower rice in a bowl, add chickpea balls on top, and then pour on the coconut curry peanut sauce. Enjoy!

In Blog, Dairy Free, Food, Healthier sweets, Recipes, Vegan on
March 21, 2018

Healthier Almond Joy Treats

Wow, it’s been a hot second since I last blogged. I had this crazy thing growing in my abdomen and had to have surgery and oh wait, it turned out it was cancer. Dang. A lot can happen in a month, but hey i’ll dedicate a whole post to that here soon and you will want to grab all the snacks to sit and read it because I am sure it will be a novel.

I wanted my first post back to blogging to be something fun and light hearted- cue these delicious and decadent healthy(er) Almond Joy treats! If you know me at all you know one of my biggest life issues is battling my desire for healthy living and my ridiculous sweet tooth. Those two things often contradict each other so I have found some win win recipes and even made some of my own over the years and this sweet treat is a go to that I made up.

If you LOVE coconut and dark chocolate then this recipe is for you. You will learn to keep a small arsenal of these in your freezer for sweet tooth emergencies. These little babies are full of healthy coconut fat and sweetened by maple syrup or honey. While I wouldn’t recommend shoving a whole pan of these into your mouth, I would at least say this is a healthier choice for when you need something sweet and sometimes we absolutely NEED something sweet.

Ingredients:

coconut layer-

1 cup unsweetened coconut shreds

1/4 cup liquid coconut oil

1/4 cup coconut butter **you will need 1 cup of unsweetened coconut flakes. Recipe at the bottom**

1/4 cup maple syrup or honey

chocolate layer-

1/2 cup cocoa powder

1/2 cup liquid coconut oil

1/4 cup maple syrup or honey

to top-

almond slivers

sea salt

Instructions:

1) for the coconut layer combine all of the ingredients in a bowl and mix well. Spread in the bottom of a 9×5 inch loaf pan.

2) combine all of the chocolate layer ingredients in a bowl and mix well. pour into an even layer on top of the coconut layer.

3) top with a sprinkle of sea salt and slivered almonds.

4) put into the freezer to harden for 30 minutes.

5) place in a freezer bag and keep in the freezer until they are all eaten! The coconut oil melts quickly and that is why these little guys need to live in the freezer unless they are being eaten.

**Coconut butter: place 1 cup of unsweetened coconut flakes into a food processor or magic bullet. It will take 5-10 minutes of blitzing and stirring but be patient and wait until it turns into an easily spreadable texture. This will save you so much money doing it yourself! 1 cup of unsweetened coconut flakes will yield about 1/4 cup of coconut butter.

I hope you enjoy this delicious treat!

 

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

Ingredients:

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

Guacamole:

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

Instructions:

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.