Sweet Potato Hash and Egg Cups

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I made the cutest little sweet potato hash and egg breakfast cups for breakfast this morning, and as soon as I saw how they turned out, I knew I had to share the recipe with you guys!  Their super simple, and super yummy, and they make for a perfect combination of great protein and good carbs to start your day.  These also make for an excellent snack for any time of the day!

The two main ingredients are sweet potato and eggs.  The good carbs come from the sweet potatoes, and the good portion come from the eggs.

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I love looking at a long list of health benefits that I’m starting my day with!  Even though these breakfast cups have only a few ingredients, as you can see their health benefits are many!

SWEET POTATO HASH AND EGG BREAKFAST CUPS

Ingredients

  • 3/4 cup shredded sweet potato (about 1/2 medium sweet potato peeled and shredded)
  • 1/2 cup shredded cheese of your choice (I used a goat’s milk mozzarella)
  • 1 tsp. garlic granules
  • 6 eggs
  • sea salt and pepper for seasoning

Directions:

1.) Preheat the oven to 425 degrees.  Line 6 cups of a muffin tin with paper liners, or grease 6 cups of the muffin tin.

2.) Place the shredded sweet potato, cheese, and garlic granules in a small bowl.  Stir to combine completely.

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3.) Place 1-2 Tbsp of the sweet potato mixture in the bottom of each of the six cups, then crack in egg on top of each of the cups.

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4.) Bake in the oven for 15 minutes until the egg is set, and the yolk is to your desired consistency. Remove the cups from the pan and allow them to sit for 2-3 minutes.

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5.) Remove the liners from each of the cups.  Season with sea salt and pepper, and serve.

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Easy Peasy!  Enjoy! 🙂

Spaghetti Squash and Sweet Potato Breakfast Casserole

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Another breakfast win!!!  Veggie-packed, full of flavor, and super satisfying, this breakfast casserole makes my tastebuds, belly, and body happy!

Getting enough veggies in your diet is not easy!  Especially since today, pollution, toxic chemicals, and heavy metals have drastically depleted the mineral content of the soil, so really we need WAY MORE than the recommended 1.5-2 cups of veggies per day.  I always aim for 8-10 cups of veggies each day – I know that sounds like a lot but it really is necessary for optimal health!

The good news is that this breakfast casserole can easily provide 2-3 cups of veggies, which allows you to start your day by putting you well on your way to getting in loads of veggies (and loads of nutrition)!  It’s got spaghetti squash, sweet potato, and broccolini – these guys make the BEST combination for flavor, in my humble opinion.  Topped with some soft cooked eggs, this really is the complete package in terms of a healthy breakfast!

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Okay, now that we see all that this dish has to offer, let’s get to the recipe!

SPAGHETTI SQUASH AND SWEET POTATO BREAKFAST CASSEROLE

Ingredients:

  • 6 eggs
  • 1 medium/large spaghetti squash, cut in half and seeded
  • 1 large sweet potato peeled and cubed
  • 1 large bunch broccolini, chopped into florets
  • garlic granules, to taste
  • 2 oz. soft goat cheese
  • olive oil
  • sea salt, to taste

Directions:

1.) Preheat the oven 400 degrees.  Line two baking sheets with paper.  Spray the spaghetti squash with a bit of olive oil, and sprinkle with garlic granules.  Place on the prepared baking sheet. Toss the sweet potato with a bit of olive oil and garlic granules.  Place next to the spaghetti squash on the baking sheet.  Place the baking sheet in the oven for 25 minutes. Toss the broccolini with a bit of olive oil and garlic granules.  Place on the other prepared baking sheet.  When the spaghetti squash and sweet potato have baked for 25 minutes, put the broccolini in the oven as well.  Bake all of it for another 10 minutes.

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2.) After the 10 minutes is up, take all of the veggies out of the oven and let sit for about 5 minutes.  When the spaghetti squash has cooled enough to handle, use a fork to scrape the insides out into “spaghetti noodles”.  Place the spaghetti noodles, sweet potato, broccolini, and goat cheese in a bowl, and stir to combine thoroughly.  Transfer to a 8×11 baking dish.  Spread out evenly, and make six indents.  Crack the 6 eggs into the indents.

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3.) Place the baking dish back in the oven and bake at 400 degrees for 20-25 minutes, until your eggs have reached your desired consistency (longer = harder yolk, shorter = softer yolk – side note…softer yolk = easier digestion and more nutrients).

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4.) Use a knife or spatula to cut into pieces and scoop onto plates.  Season with a bit of sea salt, if desired, and serve.

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DELISH!  Enjoy! 🙂

Sweet Potato Dessert Casserole

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I’m filing this under sweets/desserts, but it’s so healthy that really this could totally serve as a super yummy breakfast as well.  Okay, so besides that, holy crap – I can’t believe how yummy this stuff is!  I threw this together not sure how it would turn out, but wow wow wow!  I could eat this stuff all day long!

If you like pumpkin pie (like me), you’re sure to love this.  If you don’t like pumpkin pie (like hubby), you’re sure to love this!  Seriously, it has a pumpkin pie/mashed potato type of a texture that is SO satisfying, and the taste, the taste, the taste!  It’s honestly one of the most delicious things I’ve ever put in my mouth!

The main ingredient in this casserole is sweet potatoes, and sweet potatoes have numerous health benefits, some of which are listed in the following pin!

health benefits

A dessert that is made with a large majority of ingredients from a vegetable is an enormous winner in my book!  All those health benefits in a dessert!!!  You have GOT to try this stuff!

SWEET POTATO DESSERT CASSEROLE

Ingredients:

  • 3 sweet potatoes, peeled and cut into chunks
  • 1/4 tsp. Sea salt
  • 2 Tbsp. butter
  • 1 egg
  • 1/2 tsp. Vanilla + a bit more
  • 1/2 tsp. Cinnamon + a pinch more
  • 1/4 tsp. Nutmeg + a pinch more
  • 1/4 – 1/2 tsp. Stevia + a pinch more
  • 2 Tbsp. almond milk
  • 3-4 Tbsp. Almond butter
  • 1/4 cup almond milk

Directions

1.) Begin by preheating the oven to 380 degrees Fahrenheit.

2.) Next, place the sweet potato on a parchment paper lined baking sheet, and bake them in the oven for thirty-five minutes.

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3.) Take the sweet potatoes out of the oven, and transfer to a food processor. Add the sea salt, butter, egg, 1/2 tsp. Vanilla, 1/2 tsp. Cinnamon, 1/4 tsp. Nutmeg, and 1/4 – 1/2 tsp. Stevia. Process on high until the mixture is completely combined and smooth with no lumps.

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4.) Place this evenly in a baking dish.  Bake the casserole for 25 minutes.

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5.) During the last 5 minutes that the casserole is baking, heat 1/4 cup milk in a small sauce pan over medium heat. Add the almond butter, a bit of vanilla, a pinch of cinnamon, nutmeg, and stevia, and stir to combine creating a nice drizzle or icing.

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6.) Remove the casserole from the oven and top with the almond butter drizzle.

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7.) Allow to cool in the pan for 5 minutes or so, then use a knife/spatula to transfer to plates to serve.

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Look at that! DELISH!  Enjoy! 🙂

Cauliflower and Sweet Potato Hashbrowns

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Oh boy!  The other day, I was snooping around on Pinterest, looking for ideas for breakfast the next day, and I came across the following pin:

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Well, that looked delicious!  As anyone that follows my blog knows, I don’t do gluten or regular potatoes, so I went to work to make the recipe gluten-free and to use the ingredients I had on hand (which weren’t many) to make a similar patty that satisfied my criteria.  The result is a gluten-free, delicious, and healthy baked sweet potato and cauliflower baked hash brown  that made for a perfect breakfast the next morning.

Now, as I said, I was lacking in ingredients that I had on hand, so this is a very basic recipe, but you could easily add various things to it to jazz it up a bit, like onion, fresh herbs, different cheeses, ground turkey, etc.  However, it’s delicious as is, so if you’re looking for something really basic that tastes amazing, you can certainly leave it as is!

CAULIFLOWER AND SWEET POTATO BAKED HASHBROWNS

Ingredients (makes about 14-18 patties, depending on how large you make them):

  • 1 large sweet potato, peeled and cubed
  • 1 small head of cauliflower, cut into florets
  • 2 eggs
  • 5 Tbsp. almond flour
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt
  • 2 oz. soft goat cheese (optional)

Directions:

1.) Preheat the oven to 400 degrees.  Line two baking sheets with parchment paper.  Place the sweet potato and cauliflower in a large pot of water.  Bring to a boil, and simmer until very soft and tender (about 10 minutes).

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2.) Drain the sweet potato and cauliflower completely, and place in a large mixing bowl.  Use a potato masher to mash up as you would mashed potatoes.

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3.) Add the garlic granules, almond flour, eggs, sea salt, and goat cheese.  Stir to combine completely.

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4.) Use a large spoon to spoon the mixture onto the prepared baking sheets in the shape of patties.  Bake in the oven for 25-30 minutes at 400 degrees.

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5.) Allow to cool for a minute or two on the pan, then transfer to a plate and serve!

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YUM!  Enjoy! 🙂

Sweet Potato, Brussels Sprouts, and Greens Breakfast Skillet

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Oh my gosh!  Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too!  First, I started off with some time with Papa.  My daily devotional was all about Ephesians 2:19-22.

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What an awesome reminder, hey?  So, second, after that, I proceeded to make the most delicious breakfast skillet ever!  I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet!  Wowsers!  It turned out so so yummy!  So, let’s get to it!

SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET

Ingredients – Makes 2 Servings

  • 1 large sweet potato, washed, peeled, and cubed
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 1/2 Red onion
  • 4 cups Mixed greens
  • 2 Tbsp. Olive oil
  • 1/2 tsp. Garlic Granules
  • 2 Tbsp. plain greek yogurt
  • 2-4 eggs
  • Sea salt and Pepper

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet.  Drizzle with 1 Tbsp. of olive oil.  Season with 1/4 tsp. garlic granules and sprinkle with sea salt.  Bake in the oven for 30-35 minutes at 400 degrees.

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2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat.  Add the onions and cook for 4-5 minutes until tender.  Add the greens and cook till wilted (about 1-2 minutes).

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3.) Add the sweet potatoes and brussels sprouts.  Remove from heat and add the yogurt.  Stir to combine and coat completely. Transfer to plates and set aside.

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4.) Place the same pan you just emptied over medium heat.  Add the eggs and cook on one side for 1-2 minutes.  Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes.  Place the eggs on top of the veggies on the plates.

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5.) Season with sea salt and pepper.

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And there you go!  Hope you have a great day!  Enjoy! 🙂

 

Healthy Creamy Slow Cooker Sweet Potato and Cauliflower Soup

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Alright, guys!  I have a new slow cooker favorite!!!  Wow!  This stuff is so incredibly good, and with it being a slow cooker recipe, it is SO easy to make!  On top of all that, it’s REALLY healthy!

I got the idea for this soup from the following pin.

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This looked so tasty, and I had some sweet potatoes on hand, so I decided to see what I could come up with!  The recipe that the pin links to isn’t a slow cooker recipe, I changed pretty much all of the ingredients and spices to use ones I had on hand, and I didn’t put the end result into a food processor, but it still was my inspiration to come up with this soup, and for that I’m super thankful!  Like I said, this is my new favorite!!!  Let’s get to the recipe!

HEALTHY CREAMY SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients

  • 1 large head of cauliflower, roughly chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 large red onion chopped
  • 4-5 green onion stalks, chopped
  • 3 cups chicken or vegetable broth
  • 1 1/2 tsp. garlic granules
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • sea salt, to taste
  • 2 cups almond milk
  • 3 ounces soft goat cheese

Directions

1.) Prepare all your veggies.  Put the cauliflower, sweet potatoes, red onion, green onion, broth, garlic granules, thyme, paprika, and sea salt in the slow cooker.  Cook on high for 4 1/2 hours.

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2.) After the veggies are all cooked and tender, turn off the slow cooker and add the almond milk and goat cheese to the slow cooker.  Stir to combine completely.

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3.) Use a ladle to transfer to bowls to serve.

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You will seriously love me for introducing you to this soup if you try it!  Enjoy! 🙂

Roasted Chicken and Autumn Veggies

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Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.

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I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!

ROASTED CHICKEN AND AUTUMN VEGGIES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).

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2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.

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3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.

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4.) When done, transfer to a plate and season with sea salt and pepper.

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Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂