The post SWEET POTATO SPINACH BREAKFAST HASH appeared first on My Digital Kitchen.
]]>Kick starting your new year with a healthy and hearty breakfast is a great way to stay true to your dietary goals in 2018! Luckily, this Sweet Potato Spinach Breakfast Hash is a no fuss paleo dish you can put together or prep ahead in no time!
Happy New Year to all my wonderful readers! Although I may be late with the new year’s wishes, there’s a reason for that, since this in indeed my first post in 2018! Unfortunately, the reason for my absence was due to being sick. I caught pneumonia during the holidays and it lingered into the New Year. Pretty scary stuff actually because I’ve never had it before. At first, I thought I had the flu, so I figured, meh, lots of honey lemon tea, Advil, Netflix and sleep and I’ll be up and running again in a couple days.
Well, you know that phrase “God played a mean joke on me?” Yup, you guessed it. Sad part was it wasn’t funny, and I wasn’t laughing. On the contrary, I had to call 911 to take me to the emergency a day before New Year’s Eve because I was too sick to drive myself. Like I said, scary stuff! I was also asleep before the countdown on New Year’s Eve. What a way to start the New Year eh? Welp!
Now, I am pleased to report that I am 90% better! 10% being that I still get occasional headaches and fatigue. But 2018 is looking pretty good for me! I’m strengthening my immune system with turmeric tea, a high protein diet, more exercise, fruits and vegetables, sleep and lots of H2O. And regardless of any mishaps or inconveniences I may have had before getting here, they have been abandoned in 2017. I started 2018 with a big smile on my chubby face.
Before I continue rambling about myself, I may as well tell you why I’m starting this blog post with this sweet potato spinach breakfast hash. I know a lot of people make resolutions to eat better and exercise more, but knowing how busy the start of the new year can be, it can get pretty hectic thinking of quick and healthy meals to make. Luckily with this recipe, you could prep it a day in advance and also pair it with poached, boiled, scrambled or fried eggs! See, I love you guys! You can also serve it with raw spinach and light dressing if you’re feeling wild. Although personally, I prefer my spinach cooked because I’m not a fan of its raw texture. I hate feeling like I’m chewing a thick rubber band.
So, until my next post, stay warm, stay hydrated, stay positive, stay inspired, stay focused, show love, accept love, eat, pray, smile, make friends, cuddle a puppy, and always remember to be grateful for all little things that make your life just a little more enjoyable. I’ll leave you with my current eerie but beautiful view. Cheers!
- 2 large sweet potatoes, chopped
- 4 cups baby spinach, withered
- 4 eggs, poached
- salt and pepper to taste
- 2 tablespoons olive oil
- Dried herbs, for garnish
- Preheat oven to 425°F and season 2 mini cast iron skillets with olive oil. To season, simply dip a paper towel in olive oil and pat the inside of the skillet. Alternatively, you can line a baking sheet with foil paper and grease the baking sheet with a drizzle of olive oil.
- Place chopped sweet potatoes in the seasoned skillets and season with salt and pepper. Toss potatoes with 2 tablespoons of olive oil. Transfer skillets to the oven and bake for 20-25 minutes. Remove from oven and set aside.
- * Top with spinach, eggs and herbs. Serve and enjoy.
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]]>My Brunch Omelet Biscuit Bowls are gluten free, high in protein and perfectly fun size!
Happy hump day guys! I know it may feel like I have been MIA for a while and I do apologize for that. With growing my catering business and blogging my healthy recipes for your lovely faces, life got a little overwhelming. But no matter how busy it gets, I’m always going to be here for you guys!
So I’ve actually made this recipe many times before. Truth is I was going through some of my older recipes and I stumbled across my original Omelet Quiche Bowl recipe I posted over 4 years ago. The first thing that went through my mind was “holy cow how embarrassing are my old photos?” and and then I thought to myself “time heals all bad photos, plus it still looks delish!” the one thing I do enjoy about making these biscuit bowls is how easy and versatile they are (I guess that’s two things) but you get the idea.
Either way, these brunch omelet biscuit bowls are a healthy and delicious fun size option to add to your breakfast or brunch menu. So in the famous words of Porky Pig….
For now at least 
- Recipe for Crust:
- ¾ cup almond flour
- ⅓ cup brown rice flour
- 1 teaspoon organic baking soda
- ½ teaspoon sea salt
- 1 organic cage free egg
- 3 tablespoons olive oil
- Filling:
- 4 whisked organic cage free eggs
- ¼ cup chopped spinach
- ½ tsp diced red onions
- Pinch of sea salt and black pepper to taste
- Diced green onions for topping
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan.
- Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
- Combine the filling ingredients together and gently pour into the crust cups.
- Place the biscuit bowls back into the oven and bake again for 15-20 minutes, or until the eggs are fully set. Serve when ready.
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]]>With only five days until Christmas, some of you may be looking for recipe ideas to add to your breakfast menu for the holidays. This Mushroom Egg Breakfast Hash is a healthy and easy dish you can make on Christmas eve, Christmas morning or any day of the week!
I can’t believe Christmas is only a few days away! Luckily I’ve gotten all my shopping done and my Christmas eve dinner recipes lined up! This will be my first time hosting a Christmas eve dinner and I couldn’t be more excited. Since it’s going to be my first time hosing a Christmas eve dinner, I decided to keep it small and simple. When you live in a one-bedroom condo, its always tricky getting creative with space. Luckily for me my condo fits a dinning table fit for four people! Finally, I get to use all my festive table cloths and silverware. Since I’m spending Christmas and boxing day with my family in Kitchener, I’m keeping my Christmas eve menu on the smaller side. Let’s face it, 3 days of over-eating might put me in a food coma and we can’t have that!
Although I wouldn’t be making this mushroom egg breakfast hash on Christmas eve, I encourage you guys to consider making this for breakfast if you’re looking for something healthy, easy and quick. I mean I would love to make these again on Christmas eve, but I’m hosting a small dinner so this breakfast hash wouldn’t quite fit into my theme. But hey, you could eat these anytime you’d like! After all there aren’t any serious rules when it comes to food. It just has to taste good, and in my books, also good for you! The servings from this mushroom egg breakfast hash also yields a decent serving for 4 to 5 people. So go ahead and get crackin!
Ingredients:
5 peeled red or white potatoes, chopped
1 pound sliced cremeni mushrooms
6 cups baby spinach
8 large eggs
1 large white onion, chopped
1 jalapeno pepper, chopped and seeds removed
2 small sliced tomatoes
½ cup rice milk
¾ cup shredded cheese (any cheese of choice)
salt and pepper to taste
3 tablespoons olive oil
Directions:
1. Preheat your oven to 350 degrees F. and lightly grease a casserole dish with olive oil. Set dish aside.
2. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté onions and mushrooms until fragrant. Add in spinach, tomatoes, jalapeno, salt and pepper and sauté until spinach is withered. Remove from heat and set aside.
3. Coat chopped potatoes in salt, pepper and 2 tablespoons of olive oil. Place coated potatoes in the casserole dish. Top the potatoes with the mushroom spinach mixture until all the edges of the pan are coated. Crack eggs on top of the mushroom spinach mixture. Finally, top with milk and shredded cheese.
4. Transfer the casserole dish into the preheated oven and bake for 18-20 minutes. Serve when ready.
Note: I recommend cutting the potatoes into very small cubes before putting them in the casserole dish. This will make the potatoes bake properly!
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Happy Monday everyone! Here’s my version of a healthier breakfast BLT sandwich. I used sprouted 21 ancient multigrain bread layered with avocado spread, spinach, fried eggs, lean turkey bacon and organic cheddar cheese. Have a great day!
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Happy Black Friday everyone!! Ti’s that time of the year to buy all your holiday presents with a mind blowing discount! I am working all day today since I am working two jobs, so I’m working my regular 9am-5pm at the office and 6pm-11pm at Victoria Secret, so it’s going to be a long and crazy day. However, I am ready to face it!
Don’t you worry, I won’t be wearing this to work tonight
I got up really early this morning to prep my meals which would last me the whole day, because with a busy schedule, it is difficult to find the time or the motivation to prepare your meals, and then you are tempted to grab fast food or even dine at restaurant. Occasional dinning out isn’t bad, but if it becomes a frequent habit, it could throw you off the wagon and also make you broke, so take the time to prepare your meals if you have a busy schedule, even if it’s the night before or even the week before! Your body will thank you and you’ll also feel a lot healthier and stress free 
Try making protein enriched snacks like the devilled eggs above (totally yum by the way), nuts, seeds, cottage cheese, or even organic protein bars to keep your metabolism running optimality and to also keep you full throughout the day. Be careful of the protein bars you buy, because some of them do contain a lot of added sugars and fat, which makes them junk. Opt for natural gluten free protein bars that have natural ingredients and sweeteners. Have a great weekend everyone!
Recipe:
2 hardboiled organic cage free eggs
1 tbsp sriracha garlic chilli sauce
A dash of sea salt
2 tbsp organic plain non fat greek yogurt
Boil eggs in a skillet with 4-5 cups of water over medium heat for 9 minutes. When ready, place the eggs in a bowl filled with cold water until it is cool enough to handle.
Peel and slice eggs in half and scoop the egg yolks into a bowl. Add remaining ingredients and mix until a smooth paste forms.
Top eggs with mixture and enjoy!
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It’s Friday! And it’s quite shocking how quickly the year is going by! It’s already fall! And three months till Christmas, oh my! Anyways, as somewhat depressing as that plus the current slightly chilly weather might be, it is always important to stay cheerful, and warm I decided to make myself a cavewoman breakfast. This yummy stack has a great balance of all my macros. It contains part of my daily serving of carbohydrates, protein, healthy fats, and nutrients.
To make this quicker, you can prepare your sweet potato the day before and store it in the refrigerator, that way all you need to do the next morning is prepare your mushroom and eggs! This decreases your prep time from 45 minutes to 15 minutes! Plus if you choose to omit the mushroom and stick with the egg and sweet potato, that’s fine! It decreases your prep time to 10 minutes! Win win
Recipe:
Half a medium organic sweet potato (diced)
1 organic portobello mushroom cap (insides scraped out)
1 organic cage free egg
Half an organic avocado
A few cucumber, bell pepper, and red onion slices for garnish
Chilli flakes (egg topping)
a dash herbamere (or sea salt)
A dash of black pepper
1/4 tsp garlic powder
1 tsp hemp seed oil (or coconut or olive oil)
If prepping the sweet potatoes the day or night before, pre-heat the oven to 400°F, otherwise, still pre-heat the oven to 400°F.
Place sweet potato on a baking sheet lined with parchment paper and season with herbamere, black pepper, garlic powder, and hemp seed oil.
Place potatoes in the oven and bake for 20-25 minutes or until potatoes are light brown. Do not turn of the oven or change the setting if you want to make the whole recipe at once.
When ready, take potatoes out of the oven and set aside, or let it cool for 5 minutes and store in an air tight container and place in the refrigerator.
Place cleaned mushroom cap on the same baking sheet lined with new parch parchment paper and place in the oven with the cleaned part facing up.
Bake in the oven for 15 minutes or until the mushroom has shrunk a little. There should be some moisture at the top.
When ready, take mushroom out of the oven and assemble your sweet potato and stack ingredients. Top with fried egg and chilli flakes.
Have a happy breakfast!
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A protein packed on the go breakfast! I have a long day at work today to these little goodies were definitely needed
All I can say is gigidy
Recipe: makes 12
1 organic zucchini (grated)
4 organic baby carrots (grated)
6 organic cage free eggs
1/2 cup raw shrimp (mashed)
2 organic scallions
1 tbsp jalapeño (diced)
A handful of: onions, red bell pepper, grape tomatoes, chives, and basil leaves (all chopped and diced)
1/2 tsp black pepper
1/4 tsp sea salt
1 tsp mrs dash all spice blend
(Spices of choice)
Pre-heat oven to 350°F.
Combine all ingredients in a large bowl and mix until well incorporated.
Scoop portions into a lined muffin tray. If you don’t want to use paper or silicone liners, you can grease your tray with coconut oil or full fat butter to prevent it from sticking.
Bake for 30 minutes or until eggs are set.
Enjoy when ready!
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]]>The post SAVOURY CAULIFLOWER PANCAKE WITH POACHED EGG AND VEGGIES (PALEO) appeared first on My Digital Kitchen.
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It’s June, and just a few weeks before summer officially starts! So why is the weather so crappy? Its been raining a lot here in Toronto and it looks like it’s going to rain all week, so boo hoo 
Anyways, this yummilicious breakfast definitely cheered me up
Recipe for cauliflower (serves 3)
2 cups cauliflower rice
1/4 cup flaxseed meal
1 organic cage free egg white
1/4 cup diced red onions
1/4 cup diced red bell peppers
2 scallions (chopped)
1 tbsp diced jalapeños
1/4 tsp black pepper, mrs dash (salt free), garlic powder, and coconut aminos.
Organic coconut oil (for frying)
Place cauliflower in a food processor and process until you get a rice texture.
Place cauliflower rice in a bowl and heat up in the microwave on high for 5 minutes.
Take out cauliflower and add remaining ingredients. You batter should almost look like mashed potato.
Scoop batter with a large spoon (should make 3 portions) into a skillet greased with coconut oil over medium heat. Fry until both sides are golden brown.
When ready, serve with veggies of choice and poached egg. For directions on how to poach an egg, you can find it in my other poached egg recipes. Type in “poached egg” in the search bar and you’ll find it.
Enjoy!
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