Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Herb-errific Pasta Frittata

TWO PASTA RECIPES IN ONE WEEK?!  

Who am I, and what have I done with Ally?!

Well, I assure you that I really am myself...I just happen to have found another way that I LOVE to eat my pasta (strange, I know).  As you might have read from the "About" page, I love to watch the Cooking Channel.  In fact, one of my favorite programs is Giada at Home with Giada de Laurentis.  Unsurprisingly, Giada cooks with a lot of pasta (come on, she IS Italian, after all).  The other day she made this pasta frittata that looked sooooooo good.  Seriously, both Bo and I's mouths was watering by the end of the episode.  

A day later, we had a potluck-style party to go to.  So, I decided to look up Giada's recipe online and recreate it.  For the party, I followed her recipe to the tee.  It turned out really well - in fact, I received several rave reviews from party-goers; BUT...that got my wheels turning.  I started to think about ways that I could re-make Giada's admittedly delicious recipe EVEN BETTER with a few minor tweaks.  In the end, I:

• replaced the whipping cream with unsweetened almond milk;
• used 1/2C organic Parmesan and 1/2C organic cheddar cheese (instead of 1C Parmesan);
• replaced the thyme with a mixture of marjoram, oregano, and parsley; and
• garnished the frittata with plain Greek yogurt (the creaminess REALLY sets off the richness of the frittata perfectly).

If I do say so myself (and Bo agrees), I think my version is even better than Giada's!  Granted, her recipe was my inspiration, and without it to kick-start my creativity, I doubt that I would have come up with this dish on my own.  Regardless, I am pretty proud of my final product...and my tummy's pretty happy about it too!

Note: I know that the directions below might seem a little overwhelming; but truthfully, this is actually a very easy dish to make.  I simply wanted to be as clear as possible in my directions.  Don't let them scare you away from making this delectable dish...it's a crowd-pleaser, I promise!

Herb-errific Pasta Frittata
Serves 6-8

6 eggs (I used organic and vegetarian fed)
3T unsweetened almond milk (or any milk)
1/2C organic Parmesan cheese
1/2C organic cheddar cheese, shredded
3tsp dried marjoram
1tsp dried oregano
2tsp dried parsley
1/2tsp salt
1/2tsp pepper
3C penne pasta, cooked and cooled
2T EVOO
2-4T plain Greek yogurt (or sour cream), for garnish

Directions:

• Heat a large, non-stick saucepan over medium heat.
• Crack the eggs into a large mixing bowl.
• Add the milk, and whisk until smooth.
• Add the Parmesan cheese, shredded cheddar cheese, marjoram, oregano, parsley, salt, and pepper.
• Stir together.
• Add 1T EVOO to the heated saucepan.
• Add the pasta to the egg/cheese/herb mix, and toss to coat.
• Swirl the EVOO around the saucepan, and then immediately pour in the frittata mixture.
• Gently press down the frittata mixture.
• Cook for eight minutes.
• Loosen the frittata with a large spatula.
• Place a large plate on top and, in one rapid movement, flip the frittata over.
• Add 1T of EVOO to the saucepan, and then re-insert the frittata in the pan with the uncooked side down.
• Cook for an additional five minutes.
• Remove, cool for five minutes, and then slice into wedges.
• Serve with a dollop of plain Greek yogurt (or sour cream) alongside a fresh salad.

Just looking at these pictures has me ready for lunch.

I am SO. HAPPY. that we have leftovers!

Question of the Day:

Assuming you eat eggs (which - by the way - is totally cool if you don't...I didn't for years), do you prefer an omelet, a frittata, or a quiche?!  OH, and what are some of your favorite fillings for each?!

Blessings,

Ally and Bo

Light and Lemon-y Pasta

Night before last I was (strangely) craving pasta.  Usually, pasta is not my thing.  I'm not sure why, but I just don't really crave it...maybe it's because I usually find it to be too heavy and unsatisfying.  More times than not, I end up making it for Bo, and throwing together something else completely for myself.

Not two night ago.

Surprisingly, I actually wanted pasta, AND I wanted the last of our summer tomatoes.  So, I threw together a light and lemon-y pasta dish that satisfied all of my cravings.  The result was colorful, nutritionally balanced, and - most importantly - delicious!

Light and Lemon-y Pasta
Serves 2

2 campari tomatoes, diced
2 handfuls of spinach, torn
zest of 1 lemon
1 1/2C uncooked pasta
1/2 lemon (squeezed to remove juice)
1/2T EVOO
1/4C Parmesan
salt and pepper, to taste
1/2 avocado, diced

Directions:

• Add the diced tomatoes, torn spinach, and lemon zest to a large mixing bowl.
• Cook the pasta according to package directions.
• While the pasta is cooking, whisk together the lemon juice and EVOO.
• Once the pasta is cooked, drain it and then immediately add it to the tomato/spinach/lemon zest mixture.  Toss together.
• Add the Parmesan cheese, and then pour the lemon juice and EVOO dressing on top.
• Toss to incorporate and melt the cheese.
• Season with salt and pepper to taste.
• Garnish with avocado chunks, and serve quickly (before the avocado turn brown).

Oh hi Lola!  

(Thanks for poppin' in!)

You can always count on Lola to be close by whenever food is involved...surprisingly, she loves ALL food (i.e. not just meat and peanut butter).  Even if I am cooking a vegan/vegetarian dish, she is directly under-foot and intently interested (and hopeful that I might drop a mouthful - or two)!

I captured the perfect lighting in the picture below (probably my favorite out of the bunch).  You can really see all of the dish's colors in this one:

• red from the tomatoes;
• green from the spinach and avocado;
• brown from the pasta;
• yellow from the lemon zest; and
• flecks of white from the Parmesan cheese.  

Hmm...hmmm...good!

As a TOTAL tangent: 

Look at how much my hair is growing!

Remember when is was THIS short?!

(That was last Thanksgiving...less than a year ago!)

Now it is just above my shoulders, and I can almost pull it into a full ponytail.  

For now, I am just going to keep letting it grow.  I don't really have any specific length in mind...as long as it continues to look healthy and shiny then I will just keep letting it get longer.  Who knows, maybe one day it will get this long...

Question of the Day:

What's your favorite pasta shape? Macaroni? Penne? Spaghetti? Lasagna? Shell? Orzo?

Personally, I like shells and penne because they capture lots of yummy sauce inside! :)

Blessings,
Ally and Bo

Simple is Sometimes Better

Dinner at the Behne houshold is not always a fancy casserole, decadent layered bake, or homemade pizza.  On the contrary, more frequently than not it is something incredibly simple that can be whipped together in less than thirty minutes.  To that point, we also try to eat produce that is in season.  Which is why, during the summer months, we eat a lot of squash, kale, corn, and tomatoes.

I have also found that good quality produce doesn't need much doctoring to make it taste good.  The earth, sun, and rain have already done 99% of the work for us.  So, why ruin a good thing with too much salt, butter, or oil?

In my opinion, the simpler frequently the better (and yummier).

Case in point:

Potarrot Mash (potato and carrot...get it?!)

Sauteed Kale and Zucchini

Tahini, Molasses, and Lemon Cream

Note: I like to call these kinds of recipes "unrecipes," because I don't think that they exactly warrant a detailed ingredient and/or direction list.  

Usually, around 2:00PM, I take stock of what is available, ripe, and ready to eat in the refrigerator and pantry.  From there, I decided what to do with it.  For this dinner, I found:

• a lone Russet potato;
• three skinny carrots leftover from a 2lb. bag;
• 1/4 bunch of kale; and
• two measly zucchini (none of which would really work as an entree, or even a side, on its own).

However, with a little creativity and a willingness to let their natural flavors shine through, I was able to whip up something that was both delicious and filling.

Specifically, I ended up;

• boiling the potato and carrots and them processing them together with 1T Smart Balance and a little salt and pepper;
• sauteing the zucchini and kale together with a little lemonjuice and EVOO, and seasoning them with salt, pepper, and nutmeg; and
• whisking together a cream of 2T tahini, 2T lemonjuice, 2T water, 1/2tsp molasses, pinch of salt and pepper, and 1/2 packet of stevia.  

The cream added some healthy fats from the tahini, as well as a little more staying power from the protein.  Bo added a few links of sausage, and all in all the meal was fast, filling, and fabulous!

Question of the Day:

So, I'm excited to know, what are some of the simplest meals that YOU whip together?  Please share in the "Comment" section below...who knows, I might want to recreate them in MY kitchen! :)

Blessings,
Ally and Bo

Whole Food Supper Club: Grande Cena Italiana

Last night Bo and I tried something new: we went to a "Supper Club" hosted by our local Whole Foods (WH).  Come to find out, this is a new monthly event that our WH just started up last month.  We attended only the second event of its kind!

For a four course dinner, the event only cost $15.00 per person, and online registration was required.  Upon arrival, Bo and I were pleasantly surprised to see that the event was SOLD OUT!  Whole Foods must be on to something, because it was a packed house!

As you probably noticed from the title of this post, the theme of last night's Supper Club was "Grande Cena Italiana" (translated as "Big Italian Dinner").

Menu:

Italian Chowder with Cod (or Tofu) & Kale

Mediterranean Crunch Salad

Eggplant Bolognese with Spaghetti Squash Noodles

Tiramisu

The event started off with a brief explanation of what we would be eating, how it was prepared, and an overview of the "Four Pillars of Healthy Eating:"

1. whole food - any food in its most essential, pure, delicious, and basic form: an asparagus spear, a lemon, a scoop of quinoa, or a fillet of salmon;
2. plant-strong - begin to reconfigure your plate so that the majority of your meal is made from an abundance of plant-based foods;
3. healthy fats - eat whole plant-based foods like nuts, seeds, and avocados.  Then, work to minimize (or eliminate) the amounts of extracted oils and processed fats you cook with on a daily basis; and
4. nutrient dense - choose foods rich in micronutrients when compared to total caloric content.

Then we got straight to the best part: EATING!

Course #1 was soup: Italian Chowder with Cod & Kale.  I enjoyed my bowl with baked tofu, while Bo enjoyed his with fresh cod.  Overall the soup was delicious.  My only two points of contention were:

1. it is still a little bit too hot outside for me to truly enjoy hot soup (for me, it needs to be at least 65 to warrant hot soup); and
2. a pinch of salt would have taken this dish from "good" to "great"!

Course #2 was salad: Mediterranean Crunch Salad, to be specific.  The salad was one of both Bo and I's favorite courses of the night.  Although the only dressing that it had was a few tablespoons of red wine vinegar, it - surprisingly - didn't need it.  The tomatoes, cucumber, olives, and other vegetables were so flavorful and fresh that they really "popped" on their own.  In retrospect, I think that a heavy or creamy dressing would have just overwhelmed the natural flavors completely!

As you can see, I had no problem polishing off my entire salad...hehehe. :)

Throughout the evening, we drank Cucumber and Lemon Infused Water.  Who knew that something as simple as a few sliced of cucumber and lemons could elevate boring table water to something spectacular?  You better believe I will be recreating this at home!

For our main course, we enjoyed Eggplant Bolognese with Spaghetti Squash Noodles.  By far, the bolognese was my favorite part of the dish.  Don't get me wrong, I enjoy spaghetti squash as much as the next person, but the vegetables were really far and above better than their "noodle" counterparts.

Again, the squash could have used some garlic, salt, pepper, and maybe even a little EVOO (while the bolognese was delicious all on its own).  I know that the point of the dinner was to show us how plant-based, fresh, food can be delicious without the added sodium and fat (i.e. oil), but a little bit really would have gone a long way here.

In the end, I ate all of the bolognese while leaving about half of the squash on my plate!

Course #4 was, by no surprise, another one of Bo and I's favorites of the evening.  I mean, truly, who can say no to decadent tiramisu?!  Surprisingly, the tiramisu was vegan!  To prove it to you, here is the ingredient list:

• 4 cups medjool dates, pitted
• 2 1/2 cups water;
• 4oz. espresso;
• 1 1/2 cups cashews, soaked and drained;
• 1 cup coconut milk;
• 2 cups whole wheat pastry flour;
• 1T baking powder;
• 1/2 tsp sea salt;
• 1 tsp lemon juice;
• 2 tsp vanilla extract;
• 1/4 tsp cinnamon; and
• 2T cocoa powder.

Creamy, D.E.L.I.C.I.O.U.S., and sinfully good, this dessert was as good as any tiramisu I have ever eaten.  Even Bo said that he never would have guessed it was vegan and relatively healthy!

Obviously, we both ate every single bite (and I might have even used my finger to swipe off the remaining cream a time or two). ;)

More photographic evidence of the deliciousness.

By the end of the evening, we were fulled (but not stuffed), a little bit more educated on healthy foods (but not overly inundated), and relaxed (the sign of any good date night, if you ask me).  I definitely think that we would be interested in attending another "Supper Club" at Whole Foods.  In fact, next months menu is already looking pretty intriguing:

• Yellow Split-Pea and Sweet Potato Soup;
• Kale Waldorf Salad;
• Quinoa with Balsamic Roasted Mushrooms; and
• Banana Ice Cream Cake.

Sounds pretty good, right?!

Question of the Day:

What sort of unique events does your community offer (and I'm not just talking about grocery stores here, it can be an event hosted by your local mall, pet store, etc.)?!

Blessings,
Ally and Bo

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream

As I've mentioned before, I have a thing for potatoes.  In fact, I almost have a dozen recipes on my blog dedicated to the delicious root vegetable, including:

• Dill Potato and Pea Salad;
• Senora's Potatoes; and
• Fall's Sweet Potato Mash.

But today's recipe is a little different because it focuses on FILLING the potato with delicious yumminess that is both nutritious and delectable.  In fact, today's recipe includes a full serving of:

• vegetables;
• protein;
• carbohydrates; and
• healthy fatty acids.

What more could you want from a humble potato recipe?!

So what's all the hype about hemp?!  Well, come to find out it actually has a plethora of health benefits.  For instance (source for bullet points below):

• Hemp is a high protein seed that contains all nine of the essential amino acids.
• It has a balanced ratio of omega three and six fats.
• The protein content of the hemp seed is supposed to be very digestible (i.e. it does not cause bloating or gas).
• Hemp seed doesn't contain phytic acid (the anti-nutrient that prevents us from absorbing minerals).

To try out the little seed for myself, I recently bought a small jar's worth from the bulk bins at Whole Foods.  At first I wasn't quite sure how to use it; but once my wheels starting turning for this potato cream filling, I knew that hemp seeds would be the perfect, nutritional addition.

And man oh man was I right!

Baked Potato with Zucchini, Tahini, and Hemp Seed Cream
Serves 2

2 medium baked potatoes (or sweet potatoes)
salt, to season the potato skin
Smart Balance, for garnish
2 medium zucchini, cut into half-moons
2-3T tahini
2T hemp seeds
1/2 tsp salt
1/4 tsp pepper
~4T water

DON'T BE SCARED BY THE LENGTHY DIRECTIONS!

I just wanted to be as clear as possible for you.

Directions:

• Preheat your oven to 400 degrees.
• Poke several holes in your potatoes, lightly rub them with salt, wrap them in aluminum foil, and bake for 45 minutes (or until tender...every oven is different).
• Meanwhile, place the zucchini half-moons on an oiled baking sheet, and roast for 20 minutes.
• Remove the zucchini and place them immediately in your food processor.
• Add the tahini, hemp seeds, salt, and pepper to the food processor.
• Process on low for 30 seconds.
• Stop, and scrap down the sides.
• Process on low once again, but this time add the ~4T water while the processor is running.
• Process until smooth and creamy.
• Once the potatoes are finished baking, remove them from the oven.
• Spread a thin layer of butter (or in my case, Smart Balance) onto the potato.
• Finish by dolloping half of the Zucchini, Tahini, and Hemp Seed Cream onto each potato.
• Serve warm, alongside your protein of choice!

With the addition of the hemp seeds for protein and fatty acids, I ended up eating this potato and cream-filling all on its own for dinner.  Truth be told, I was simply too full to eat anything else; and miraculously, it kept me full for over SIX HOURS!

Playing with my camera's focus...

Sorry, I know today's post is a bit of overkill in the picture department, but I felt like I captured several good ones and I didn't want to waste them...hehehe. :)  This one (below) is one of my favorites!  I only wish that I would have been able to capture more of the color in the photos.  Contrary to what these pictures might make you think, the Zucchini, Tahini, and Hemp Seed Cream is actually a light green color (i.e. not cream/beige)!

Question of the Day:


What do you like to put on your baked potato?!  Are you a simple butter, salt, and pepper kind of person?! How about cheese, salsa, and scallions?  Or maybe you put something totally unique on your baked potato? 


Whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.

Fast.

Simple.

Easy.

Delicious.

This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.

HM...HMMM...GOOD!

Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

Directions:

• Heat a medium saucepan over medium-high heat.
• Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
• Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
• Reduce heat to medium or medium-low.
• Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
• Toss to coat.
• Cook for an additional 2-3 minutes.
• Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
2T EVOO
1 tsp salt
1/2 tsp pepper

Directions:

• Preheat the oven to 425 degrees.
• Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
• Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
• Arrange the cauliflower steaks onto a large baking sheet.
• Drizzle the EVOO over the "steaks."
• Garnish with salt and pepper.
• Roast for 30 minutes.
• Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:


What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Blessings,
Ally and Bo

Eggs...

Yes.  

I ate an egg.

Whoever you are, vegan or not, please don't judge me.

I have been eating eggs again for about two weeks, but I have hesitated to announce my decision on the blog for fear of a negative backlash from some of my vegan readers.

I hope all my fears are unfounded.

Why eggs?  You might ask...

Well, for me, I suppose it all comes down to what feels right in my heart of hearts.  My decision to become vegan was (or should I say "is" because I still eat vegan 95% of the time) based almost solely on my love of animals, my dislike of the way a number of animal products are produced, and my desire to play no role in that vicious cycle.

My beliefs on this topic have not changed at all.

So, how, you might ask, can I justify eating eggs while still holding these beliefs?

Personally, it all comes down to the source of the egg.  For instance, the eggs that I will eat are grown locally - here in Jacksonville - at a small farm that feeds their chickens only grass.  There are no roosters at this farm, and therefore the eggs are unfertilized.  As a result, the yolks of these eggs are almost orange, they stand high and proud once cracked, and the flavor is delicious!

Just in case you care, I don't eat eggs every day (Honestly, I don't think I need that much cholesterol in my diet!).  However, when I am craving them, or when they are called for in a recipe, I don't automatically subdue my craving or rush to the pantry for an egg substitute.  As for eating out, I still eat almost exclusively vegan because most restaurants do not serve eggs that are grass-fed and unfertilized (if you know of a restaurant in Jacksonville that meets that criteria, by all means, let me know right away!).

So that's it.  

That's my spill on eggs.

Whatever your personal belief on eggs - or any other food product for that matter - please know that my beliefs are my beliefs.  I would never seek to impose them on someone other than myself.

Most importantly, thank you for listening, understanding, and not judging.

Who knew sweet potatoes could be the perfect vehicle for a softly baked egg?!  By both capturing and absorbing the egg, the potato abounds in savory flavor and a delicate yet full-bodied texture.  Feel free to top this potato with your favorite salsa, guacamole, refried beans, or cheese; or serve this beauty atop a bed of spicy greens like arugula for a bright, summery bite!

Sweet Potato Egg Boats
Serves 2

2 small/medium sweet potatoes
2 eggs
2 tsp Smart Balance (or butter)
1/2 tsp salt
1/4 tsp pepper
1-2 T nutritional yeast (or cheese)

Directions:

• In a 400 degree oven, bake the sweet potatoes for 1 to 1 1/2 hours until soft to touch.
• Slice potatoes in half, scoop out a portion of the insides, and place the filling in a separate bowl.
• Carefully crack one egg per potato.  I chose to place the yolk in one side of the potato, and the majority of the white in the other side.
• Sprinkle with salt and pepper.
• Return to the oven and continue baking for 10-15 minutes until the egg is set to your desired consistency.
• Meanwhile, mash the potato filling, add in a pinch of salt, pepper, and butter, and stir in 1-2 nutritional yeast (or cheese).
• Once the egg is baked, top the potato with the butter and mashed potato filling, sprinkle with a small amount of nutritional yeast (or cheese), and serve immediately.

As you can see, I chose to serve our Sweet Potato Egg Boats alongside roasted asparagus and onions.  In my opinion, roasting really is the easiest and most delicious way to prepare vegetables.  For this side dish in particular, all I did was:

1. dice the onion and slice the asparagus into two inch pieces;
2. toss the vegetables with EVOO, salt, and pepper; and
3. roast for 20 minutes (flipping every 5-10 minutes).  

It really is as easy as 1, 2, 3!

Question of the Day:


Do you like eggs?  If so, do you prefer them scrambled, fried, over-easy, poached, hard-boiled, or hidden in recipes?!

Blessings,
Ally and Bo