Soooo this weekend, I cooked. and cooked. There were a lot of recipes I’ve been pinning on pinterest that needed to be made… so Sunday, I made my food for the week! Roasted green beans in the over, bacon-wrapped honey mustard chicken fingers, bacon & brussel sprout hash, and the best recipe of all… Sweet potato egg nests! These are perfect to make for 2 people – and all you really need are eggs and 1 sweet potato! Recipe is below!
Paleo Skillet Sweet Potato Egg Nests
1 sweet potato
oil of choice (I used coconut)
Salt/pepper to taste
added spices to taste (optional)
Peel sweet potato with a vegetable peeler (or julienne peeler) and place all peelings into a cast iron skillet. Top with 1/4 cup coconut oil (or oil of choice) and mix in with sweet potatoes, turning the heat to medium on the stove. Add in your spices. Cook the sweet potatoes until soft, about 10-12 minutes. Make 4 little “baskets,” and crack open an egg in each one. Cook for about 1 minute, until the white are cooked on the bottom. Take the skillet and place in the oven to Broil on high for 1-3 minutes, or until eggs have cooked to your liking. Remove from oven, and let cool for a few minutes. Use a spatula to scoop out – and Enjoy!
This past week, I stayed at my cousins house down in Florida. She made these awesome no-bake bites, and I had to make them!! The original base recipe is from smashedpeasandcarrots.com – click here if you are not a fan of banana/peanut butter combo and like coconut!!
➰ 1 cup of oatmeal (I used a peanut-butter & banana mix from myoatmeal)
1 cup beef/chicken broth (I used homemade bone broth)
2-3 Rosemary sprigs or 2 TBSP dried rosemary herbs
3-4 cloves garlic or 2 TBSP garlic powder
Raw veggies – I added 1 bag of baby carrots
Salt & pepper to taste
Trim fat off of pot roast and put in crockpot. Add rest of the ingredients on top of roast and set to cook on low for 10 hours. When ready, serve with rice & top with the roast & leftover juices. Enjoy!
One of my co workers brought in a vegetarian recipe, and i tweaked it a little bit to make it un-vegetarian 🙂 Mostly because I wanted to use my sisters grass-fed beef from her farm. Her cows are so happy! Recipe is below – it is a perfect mix of sweet & spicy!
2 cans (15-19oz) black beans – use liquid (I used one can of bush’s bourbon brown sugar beans & 1 bush’s black bean fiesta)
Spicy Hot Sauce to Taste
1/2-1 bottle of bourbon/pumkpin beer (to reach desired consistency)
Stovetop: In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until soft – about 4 minutes. Cook beef in a separate pan & drain fat. Stir in all remaining ingredients to garlic and onion pot except black beans. Bring to boil; reduce heat to medium-low and cook 12-15 minutes or until potatoes are tender, stirring occasionally. Add beans, cook 5 minutes or until heated through.
Crock Pot: Saute onion and garlic as above. Place in crockpot. Brown ground beef, drain fat and add to crockpot. Put all ingredients in crock pot and cook on low setting 6-8 hours.
Can serve with cheese, tortilla chips, saltines, etc.
**Please note this recipe can be made vegetarian! Just exclude the meat 🙂
For more information on starting out as a new yoga teacher, learning cues for poses, how to put together classes, and tips for teaching classes, check outA Simple Guide For New Yoga Teachers!