turkey, egg & sweet potato breakfast bake {with a kick}

Y’all. This breakfast bake is one of the most delicious breakfast/brunch meals I’ve ever made, hands down. It is easy, healthy and delicious – what more could you ask for?! It fed 4 hungry adults, with 1 piece leftover. I made it a little spicy, but you can omit the jalapenos and sriracha if you don’t want the kick.

ingredients:

  • one dozen eggs, or the equivalent in egg alternative, whisked well in a mixing bowl bowl (Note: I used ~half egg beaters/~half eggs, because I had egg beaters that needed to be used up.)
  • 1 lb ground turkey (or other lean meat)
  • ~ 1 cup baby spinach
  • 1 small sweet potato, peeled and sliced into thin rounds
  • salt & pepper
  • 1/2 tsp chili powder
  • jalapeno slices (If you don’t like spicy, omit these!)
  • oil of choice, for cooking turkey (I used coconut)
  • sriracha (optional, for serving)

tools:

  • casserole dish (I used a 9 x 9)
  • medium skillet (for cooking the ground turkey)

directions:

Preheat your oven to 375* F. Cook the ground turkey, or lean ground meat of choice, with chili powder, salt and pepper to taste, on medium heat in your oil of choice until cooked through. It is done when the turkey is no longer pink. While the turkey is browning, grease up your casserole dish and line with the sweet potato rounds, also lining the sides of the dish. (Note: I broke several rounds in half and used those to line the sides.)

Cover the sweet potatoes with the cooked ground turkey, then pour the whisked eggs (add more salt and pepper) over the turkey and lightly mix, ensuring the turkey is evenly distributed. Top with the spinach, and press it down lightly into the egg mixture so some of the eggs cover the spinach. I then sprinkled 7-8 “sweet & spicy” jalapeno slices on top of the spinach. It’ll look something like this:

pre-cook

Put the dish in the oven and cook for 35-36 minutes until the edges begin to brown and release from the sides of the casserole dish. The eggs should be firm if you slightly shake the dish.

…and, voila! I cut it into 6 servings using a spatula, and served with sriracha for a spicy brunch of deliciousness. Eat up, y’all!

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sweet potato brownies

To say that I am merely sick of studying is grossly understating my current mental state. It’s almost judgment day, which means I’m both the happiest and the most stressed I’ve been all summer… it’s a strange feeling. When I just. can’t. study. anymore., I get this gut-wrenching, guilty feeling that I should be studying. So what do I do? I walk on the treadmill, cook something, or do a barre3 workout. Because those activities are all productive uses of my time, right? Right. 

Anyway, last night a couple of my old crossfit cohorts were talking on FB about making some of paleOMG‘s sweet potato brownies. I follow her blog pretty religiously, and had completely forgotten about these gems from a few months ago. So I threw a sweet tater in the oven while I finished up an MPQ2 question set and then baked some paleo brownies while I cooked dinner. They were/are delicious! My mother, who’s not a huge fan of my über-healthy experiments when they taste like grass health food, almost didn’t believe me when I told her that they were paleo! 

I followed paleomg’s recipe for the most part, but added more cinnamon and more vanilla, subbed some olive oil for part of the coconut oil (I’m almost out! DISASTER.), didn’t use raw honey, and opted out of the chocolate chips (only because I didn’t have any on hand…). For the real recipe, be sure to go here

sweet potato brownies

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ingredients

  • 1 sweet potato, baked
  • 3 eggs, whisked
  • 3 Tbs coconut oil, melted 
  • 1 Tbs olive oil 
  • 5 Tbs honey
  • 3 Tbs coconut flour (I’m borderline obsessed with Nutiva’s organic coconut flour)
  • 2 Tbs unsweetened cocoa powder 
  • 1/4 tsp baking powder 
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon (I actually threw in a little extra on top of that…)
  • large pinch of salt 

directions:

First, you’ll need to bake your sweet potato. I baked mine on 425F for around 35 minutes to get it good and soft. Once it’s done (it should be soft to the touch), take it out of the oven, let it cool some, and then peel it. Smash all that orange goodness in a bowl and turn your oven down to 350F. Next, add all the wet stuff to the mashed tater and mix well. Then add all the dry stuff and mix some more. Lightly grease a brownie pan and pour your batter in. Bake for ~30 minutes, or until a toothpick comes out clean. 

I know it’ll be hard… but you should really let it rest and cool off a bit before cutting into it, if for no other reason than that you are less likely to burn the living daylights out of your tongue when you take your first bite… like I did. 

Eat up, y’all! 

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sweet potato bread

I know I’ve been pretty MIA from the blogosphere recently, but I do have an excuse: law school graduation. While, yes, it was technically only one day… it was a whirlwind of a week: celebrations, dinners, happy hours, movie nights, meeting families, and just generally wanting to spend every waking moment with friends. I have made some of the best friends of my life over these past three years, and I cannot imagine going into the next chapter without all of them with me. (But, thanks to the interwebz, they can’t really get rid of me.) Our class is superbly talented and brilliant, and I feel so honored to have graduated with such a fantastic group of people (… and from the 21st best law school in the country). The future of the southern legal system is in capable hands, y’all. Anyway, enough sentimentality. My fragile emotional state can’t handle it. Let’s talk food. 

I made this sweet potato bread during exams a couple of weeks ago, but just never posted it. I was going to just post my photos and recipe from that endeavor, but I was scolded by a certain boy because he didn’t believe that I would remember the recipe… and he turned his nose up at the idea of posting of back-logged recipes. [When, in reality, I’m pretty sure he just wanted me to make it again because it’s just that good. That’s my story and I’m sticking to it.] So, I just finished making it again. I really wish I could post smells, because our house smells really really good right about now. 

sweet potato bread

Ingredients:

  • 1 large sweet potato, baked and smashed 
  • 1 1/2 c white sugar (or sugar substitute, whatever strikes your fancy)
  • 1 egg
  • 1/2 c unsweetened apple sauce
  • 1/4 c olive oil 
  • 1 3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • 1 tsp ground cinnamon 
  • 1/2 tsp pumpkin pie spice (this isn’t required, but I just always have it and love the way it tastes) 
  • 1/4 tsp almond extract (or vanilla, if that’s what you have on hand) 
  • 1/3 c H2O
  • [optional: 1/2 c chopped pecans. I didn’t add these this time, but it is very good with them in it.]
  • Equipment: 9×5 inch (greased) loaf pan 

Directions:

Preheat your oven to 350F. Then combine your sugar, oil, and apple sauce in a large mixing bowl. In a separate bowl, mix the flour, baking soda, cinnamon, and pumpkin pie spice.

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Then stir the flour mixture into the egg/oil/applesauce stuff, alternating it with the water to help it combine.

 

 

 

 

 

 

 

 

Add your extract-of-choice and the mashed sweet potato:

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Pour your ambrosial batter into the loaf pan, like so:

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Toss that puppy into the oven for 50-60 minutes, or until a toothpick comes out clean. 

 

 

And… *drum roll*… voilà! Isn’t it pretty!? Eat up, y’all! And happy graduation to the UA Law c/o 2013! 

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