Three words: sweet potato salad. Crazy, right?! Like, is it cold mashed potatoes? Kind of. But in the best way and I swear you’ll love it.
Before you bypass this sweet potato salad recipe, hear me out. If you don’t like regular potato salad, you’re in luck! This side dish is completely different than what you’re probably imagining: no hard-boiled eggs or mayonnaise, which can both be a turnoff to some people. Instead, this fall-inspired side is basically mashed white sweet potatoes dotted with celery, red onion, dried cranberries and finished off with some fresh thyme leaves. Yes, you read that right: sweet potatoes! It’s an indescribable, tasty dish, so I hope you’ll try it yourself! Continue reading →
I love a good egg bake, and since going gluten- and dairy-free frittatas are always my go-to. These mini frittatas are super fun to serve when you have guests, or to make ahead of time to heat up in the microwave throughout the week.
Egg dishes are so versatile because you can really add whatever you have on-hand. I love to make a giant batch of my signature roasted sweet potatoes to eat for breakfast during the week, so naturally I had some to throw into this recipe.
I have a lot of excuses for not posting very much this summer. But I hate excuses, so I’ll only share one (below) because it’s relevant to this site! One thing I don’t hate: sweet potato hash. I’m currently obsessed to the point where I eat it every morning for breakfast!
This is sweet potato hash is my favorite weekend breakfast side dish! The sweetness of the sweet potatoes creates a good balance with the savory garlic, peppers, shallots and spices. Turmeric adds a warm, mustardy flavor, and the cayenne pepper gives it a little bit of heat. It’s perfect alongside a couple of fried or softly scrambled eggs. If you’re vegan, these sweet potato breakfast potatoes would be wonderful with, or mixed into, a tofu scramble.
To me, gnocchi always seemed like a complicated dish to make, but once I got up the courage to try it I was hooked. Looking at this recipe, it seems quite involved, but once you’ve done this a few times, I promise it will be a breeze. Served with bright green, dairy free pesto, I could eat this for breakfast, lunch and dinner for a week and not get sick of it!
This quinoa salad is easily a satisfying meal on its own. You get your greens, plus fiber and protein from the quinoa, sweet potatoes and chickpeas. The dressing is bright and so delicious. If you’re eating with carnivores, my hubby says this recipe is great alongside a baked chicken breast.