Baked Sweet Potato Salad


I LOVE this salad!  Sweet potatoes were on sale on my last grocery shopping trip, so I decided to try something new with them, and this salad was the result!  I’ve mentioned the health benefits of sweet potatoes many many times before, and anybody that follows my blog knows that I eat tons of sweet potatoes, but don’t eat regular potatoes!  The following pin shows some of the reasons why sweet potatoes always win in a health competition with regular potatoes!


The fact that I prefer the taste of sweet potatoes over regular potatoes is just an added bonus!

Anyway…this salad…YUM!  This thing makes for a fantastic meal, and provides you with gobs of veggies!  It’s quite easy to put together, and have I mentioned YUM?!  Alright, let’s get to it!


Ingredients (makes two servings):

  • 1 large sweet potato, chopped into cubes
  • 1 Tbsp. olive oil
  • garlic powder
  • sea salt
  • 1/2 avocado
  • 2 tomatoes, chopped
  • 1/2 cup + 1 Tbsp. red onion, chopped
  • 1/2 cup plain greek yogurt
  • 7-8 cups baby spinach


1.) Preheat the oven to 400 degrees.  Wash and chop your sweet potato.  Line a baking sheet with parchment paper and place the sweet potato on the baking sheet.  Drizzle with olive oil and sprinkle with garlic powder and sea salt.  Bake in the oven for 35-40 minutes.


2.) Prepare your dressing:  In a small bowl, add the avocado and mash with a fork.  Chop up 1 tomato and add it to the avocado.  Mash with a fork a bit more.  Add 1 Tbsp. red onion and the yogurt.  Sprinkle with sea salt and stir to combine.


3.) Heat the olive oil in a large frying pan over medium heat.  Add 1/2 cup of chopped red onion.  Cook for 5 minutes.  Add the other chopped tomato, cook for 1 minute.  Add the spinach, sprinkle with a bit of garlic powder and sea salt.  Cook for 1-2 minutes until the spinach is slightly wilted.


4.) Divide the spinach mixture up onto two plates.  Top with the baked sweet potato pieces, and then top with the dressing.


5.) Stir together with a fork and serve.


Like I said, YUM!  Enjoy! 🙂

Garden Vegetable Egg Breakfast


Guess what?!  I have a new favorite, and it’s this breakfast!  I’ve fallen in love again, and I may have to marry this stuff to make an honest woman out of me!  I don’t know if I could find a more nutritious breakfast that tastes this good!

If you have followed my blog at all, you know that I am always trying to make sure that I get plenty of veggies in at breakfast time.  Well, there is a reason for that!  As a matter of fact, the following pin links to a site that explains 5 benefits of of eating veggies for breakfast!


Not only are those 5 reasons for eating vegetables for breakfast fantastic, but there is also the advantage of making sure that you get your daily dose of veggies out of the way right at the start of your day!

In general, the recommended daily amount of veggies is 2 1/2 cups.  Personally, I always aim for 5-8 cups of veggies per day.  Not always easy, but I find that there are little things you can do to get more in, such as cooking your veggies, adding them to smoothies, etc.

At any rate, if 2 1/2 cups is the bare minimum, this breakfast takes care of that in one meal!  Pretty awesome, right?  Plus, there is an egg and some greek plain yogurt involved providing a nice punch of protein to keep you satisfied and strong right up to lunchtime!

If you’re still not convinced that this is probably one of the best breakfasts ever, then I challenge you to try it once!  The taste alone will have you hooked!


Ingredients: Makes 2 servings

  • 2 eggs
  • 4-5 cups mixed greens (spinach, kale, swiss chard)
  • 1 Tbsp. Coconut oil
  • 1/3 cup green onions, sliced
  • 1 cup sliced carrots (julienned)
  • 1 cup yellow squash, finely chopped
  • 1 cup zucchini, finely chopped
  • 1 cup quartered cherry tomatoes
  • 1/4 tsp. garlic granules
  • 3 Tbsp. lemon juice
  • Plain Greek Yogurt
  • sea salt and pepper to taste


1.) Place the mixed greens into a steamer, and steam until slightly wilted, but not all the way wilted.  Set aside.


2.) While the greens are steaming, prepare your other veggies.


3.) Heat the coconut oil in a large skillet.  Add the green onion and cook for 1 minute.  Add the zucchini and yellow squash, cook for 2 minutes.  Add the carrots, garlic powder, and lemon juice.  Sprinkle with sea salt and cover.  Cook for 3-4 minutes.


4.) Remove from heat, add the wilted greens and the tomatoes, then put on a plate.  Set aside.


5.) In the same pan that you cooked the veggies, fry your eggs.  Break into the pan over medium heat.  Cook on one side for 1 minute or 2, then use a spatula to flip the egg over and cook on the other side for 1 minute or 2.  Place the eggs on top of the veggies.


6.) Do this with both eggs, then top with a dollop of plain greek yogurt, and season with sea salt and pepper.


Just look at that!  You can practically taste it just from the picture!  SO YUMMY!  Enjoy! 🙂

Cabbage Tomato Salad with Almond Dressing

Cabbage Salad 1

Cabbage, tomato, and almond.  Yeah, I know it sounds like an odd combination, but this somehow, it works beautifully!  Organic green cabbage was on sale the other day, and with it being so ridiculously good for you, I stocked up a bit.


After buying the cabbage came the fun part!  I had to come up with ways to use it!  I threw this salad together for lunch the other day, and it is fantastic!  It’s very simple, full of nutrients, and phenomenally tasty!  Your body will be smiling from ear to ear if you feed it this!



For the Salad:

  • 2 cups finely chopped green cabbage
  • 1 medium tomato, chopped
  • 2 Tbsp. chopped fresh parsley

For the Dressing:

  • 2 Tbsp. almond butter
  • 3 Tbsp. lemon juice
  • 1 tsp. apple cider vinegar
  • 1 Tbsp. water
  • pinch of garlic powder
  • pinch of stevia
  • sea salt to taste


1.) Place the salad ingredients on a plate and mix together.

Cabbage Salad 2

2.) Mix all the dressing ingredients together in a small bowl till completely combined.

Cabbage Salad 3

3.) Add the dressing to the salad and toss to coat.

Cabbage Salad 4

DELICIOUS!  Enjoy! 🙂