A Huevo & A Sweet Potato

I HEART sweet potatoes

Breakfast boredom?

Have you met me yet? I have loads of ideas…

We all get bored. But bored shouldn’t leave you hightailing it towards the Crispy Creams, Bagels loaded with everything, or the nearest fast food joint for that McHeartAttack. I know McDonald’s is trying….they’ve placed the beloved oatmeal on the menu so I”ll give them points for that. (I’d like to meet the people who go there FOR the oatmeal though…).

Nonetheless, February is National Heart Month! It starts tomorrow, so I thought I’d get started a day early. And guess what, eggs are good for you! Newsflash, that McHappyMeal or whatever it is will be ten times worse for you then the little football shaped EGG! Combine them with veggies and cheese in a frittata, make an omelette or just plain hard-boiled for a snack and you’ve got yourself a perfect protein.

Today, beat the breakfast monotony (whatcha eatin? Special K everyday?…huge sigh!) with a year round favorite–>the SWEET POTATO! Make a boat out of that spud and crack an egg in it and see what happens? Yes, why not? Now, set that oven on 425 degrees and get crackin (literally).

Ingredient Highlight:

SWEET POTATO:

  • Despite the name “sweet” potato, studies have shown that they may aid in steadying blood sugar levels and lowering insulin resistance, thus are a good food for diabetics.
  • Store: At room temperature for up to a month in a cool, dry place (55-60 degrees).  If the temperature is a bit warmer, they will spoil within a week. Wash and scrub the skin right before use. OKAY, now the good stuff!

RECIPE

Serves: 1 (unless you want to be nice and share)

Preheat Oven to 425 degrees.

Ingredients:

  • 1 sweet potato, ends cut off (so you can balance it) OR slice in half lengthwise.
  • 1 or 2 eggs
  • ground pepper and salt (to taste)

Methods:

1. Slice the ends off of the spud and then slice the sweet potato (If a very large one) in half.   Perch both halves up on a plate so they are able to balance.

2. Place the plate in the microwave (if you use microwaves) and heat for 4-6 minutes (Until potato is soft. Don’t be shy, poke it with a fork, which should pierce skin easily).

3. Remove potato halves from microwave and place on a cookie sheet or tin foil. Let cool or use gloves here, it’s a hot potato. Literally. You’re going to now scoop the flesh out of the potato tops or halves (whichever you’ve chosen to create) and make a boat or cavity for the egg.

Scoop Scoop Scoop! Make a heart shape like I did!

4. You can also continue to bake the extra potato flesh, I used mine to prop them up in the oven. As you can see below.

Crack it!

Potato Boat

5. Crack an egg in each half or both halves if you’re hungry. As I always am. Then place them in the oven.

Propped up and ready to go!

6. Bake for approximately 20 minutes. You may need longer then this-I believe I baked for about 30 mins. NOTE: the egg will cook to somewhat of a soft-boiled consistency.

7. Once the EGG is cooked to your liking, SERVE in a cute dish! I also drizzled some maple syrup goodness on mine.

DELIGHTFUL!

Yum.

 

 

Chefs Tips:

  • ALTERNATIVELY: If you don’t have the time, or the patience you may continue to microwave the potato with the “Egg Boat” and IGNORE all baking procedures. Just a word of CAUTION, be careful not to BLOW it up! I suggest nuke for 1 minute, check the egg, then continue to nuke in 1 minute increments. Sprinkle with a little salt and pepper!
  • Try sprinkling a little cheese in the egg, then cook.
  • I might make two horizontal halves next time versus making a boat out of the top, then top it with some salsa for a little pizazz and more veggies!

ENJOY!

-Jen

HAVE YOU USED SWEET POTATOES FOR BREAKFAST?

You might also like:

Wakey Wakey Eggs and Bakey-Eggs Florentine Style

Chai Infused Quinoa Breakfast

PB & J French Toastwich

Apple Compote & Kamut


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Yumnutty Date Truffles

 

Yumnutty Truffles!

“What Do You Snack On?”

I’m often asked that exact question….

Do I eat chips? Do I eat Doritos (eeww, no!) Do I eat carrot sticks all day long til my palms turn orange? No, No, and No. Well, sometimes I like cheesy popcorn.

Anyway, in all honesty I mainly snack on NUTS. Why? Cause they boast a huge amount of nutrition including protein, healthy fats, fiber and minerals such as iron (for those of us who don’t eat too much meat).

Healthy Tip: if you’re running around all day, going to be in a car, or it’s right after a workout grab some nuts. They are one of the most portable snacks. Oh, and I said SOME, don’t eat the entire bag (you know who you are) portions exist, remember?

Other Ingredient Highlights:

Cashews: Technically a seed cause they actually grow by hanging on to the bottom of a soft pear shaped fruit called the cashew apple. They contain significant amounts of magnesium, phosphorus, potassium and zinc (so stop popping pills and start eating REAL FOOD).

Medjool Dates: Nature’s Candy anyone? A good source of Iron and protein. Bonus, you can store dried dates for up to 6 months in an airtight container in your pantry or up to a year in the refrigerator.

Pepitas: Otherwise known as Pumpkin Seeds. NO, they aren’t from a pumpkin, they are from a South and Central American squash grown specifically for its seeds (Source:The New Whole Foods Encyclopedia). They are higher in protein then most nuts or seeds, are a good source of omega-3 fats and are an excellent source of iron, zinc, phosphorus and vitamin A. What a mouthful of health!

Pepito anyone?

Today I used the kidney shaped NUT known as THE CASHEW and fancied it up a bit.

Think Chewy, Crunchy and Naturally Sweet in one!

NO, I’m not talking about a snickers bar. Put the Snickers bar down! Oh, and these are Dimitrios approved (aka:husband) even though he thought he was biting into a chocolate truffle.

ENTER Yumnuts! (Click for Website)


If you haven’t found them yet, you should! They’re dry roasted (meaning: not cooked in oils) and come in many different flavors like Cajun, Sea Salt, Chili Lime, Chocolate, Honey and my favorite toasted coconut!

RECIPE

Makes: 12 truffles (You might as well make a double batch, they’re that good).

Time: 10-15 minutes

Equipment: Food Processor

Ingredients:

  • 1/4 cup  Toasted Coconut Yumnuts
  • 8 Medjool Dates (pitted)
  • 1-2 T. almond butter (Or other nut butter)
  • 1 T. water
  • 1/4 cup pepitas (pumpkin seeds)

Flavor coatings:

  • Shredded coconut
  • Cocoa Powder (At least 75% cacao)
  • Toasted Coconut Yumnuts, ground (about 1-2 Tablespoons)

Ingredient Line Up

Methods:

1. Add all ingredients in the food processor and blend until combined. A big ball might form, that’s when you know it’s ready.

2. Remove from processor and place on a plate or small bowl in the refrigerator for 5-10 minutes.

3. Grind up a few extra yumnuts, about 2 Tablespoons or more for the coating.

4. Set up three small bowls with flavor coatings. Remove the nutty mixture from the refrigerator and start making balls, no larger than 1-inch.

5. Roll each ball in the topping of your choice and set aside. I fancied mine up and used little candy paper holders, it doesn’t get cuter then that!

Oh YUM

Eat em! You can’t stop at one. Eat at least two. Store them in the refrigerator for a week or so.

Chefs Tips:

  • I always encourage PLAYING with your food, this recipe is no different. You can substitute other flavored Yumnuts, or nut butters.
  • I”ll bet they’re good dipped halfway into a dark chocolate!

YUMNUT WEBSITE for more Info

Have you made raw nut truffles? What’s your GO TO SNACK?

ENJOY!

You might also ENJOY:

Coconut Smashed Sweet Potatoes

Chai Infused Quinoa Breakfast

Kamut and Apple Compote

Make your own NUT BUTTER

-Jen