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!
It has been a very hectic past month, and I have not had much time to cook/bake. I saw a few recipes I wanted to try a while back and came up with the idea to use eggs and butternut squash… mainly because I needed to use up some food in my fridge, but also because I like to experiment in the kitchen 🙂
This recipe is is super easy to make! It’s perfect for those brave souls participating in a whole30, but paleo/primal for those who don’t care to check every single ingredient in the foods they buy 😉 Recipe is below!
6 organic eggs
2 spicy Italian sausages cut up into small pieces – I found mine at whole foods (optional:casings removed, because they really gross me out)
1 package of cut up butternut squash from trader joes (or 2 cups of cubed)
Spinach or any extra veggies you want to throw in
Spices to taste (I used salt & trader joes South African smoke)
Heat oven to 350 F. Whisk eggs & spices in a large bowl.
Add in rest of ingredients.
Pour into an 8×8 glass pan (greased with ghee/butter/coconut oil/whatever you want).
Bake in oven for 25-30 minutes until fully cooked.
*please note this will continue to cook after taken out the the oven, so be careful not to over cook! Top with salsa, ketchup, BBQ sauce or hot sauce. Enjoy!
Ever have leftovers you just don’t know what to do with? Well, I had no idea what to make with my leftover pumpkin purée, and I needed something for breakfast soooo I kind of just kept throwing everything in a bowl. It’s whole30 approved, although some might not agree that “bars” are compliant to the program. This is definitely not something I would make otherwise, and I needed something that would fill me up while on the run. So the decision is all you on whether or not to make a recipe like this! It’s all about convenience and having something made ahead of time for when you are too busy to prepare food.
1 cup pumpkin purée
3-4 small, very ripe bananas
1/3 cup almond butter (preferably chunky)
2 Tbsp pumpkin spice
1 tsp salt
optional: 6 puréed dates or 1/4 cup honey (I omitted since it’s breakfast, and whole 30)
1/4 cup walnut pieces (optional)
Heat oven to 350 Degrees Fahrenheit. Mash bananas as much as you can with a fork (I like to have some banana chunks); add the rest of the ingredients minus the ghee and mix well in a bowl. Grease a 13×9 pan with ghee & pour the mixture in. Bake for 25-30 minutes until cooked all the way through. Let cool and put in bags for an easy on the go breakfast!
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!