I can’t say I make a lot of breakfast foods. I usually keep breakfast pretty simple – eggs, fruit, the occasional bacon on a Sunday morning. Pancakes and waffles and french toast and all those yummy treats I usually reserve for breakfasts out as a special treat. But after making this super easy vanilla dutch baby, I might be making variations of these all the time now.
Fun fact: I don’t like burritos. I do, however, like tacos, nachos, quesadillas, sopes and… burrito BOWLS. I don’t have a clue why, but put a burrito in a bowl, and I will eat it all up. Another thing I like, are super filling dishes that make you feel good when you eat it. And with the quinoa and sweet potatoes in this dish, you’ll be left feeling so satisfied. The sweet potato quinoa burrito bowl is pretty easy to make, too.
When it’s cold and rainy and snowy, I always crave things that are hearty, warming and nourshing. Sometimes that means a dish that’s healthy, and other times it’s something that is a bit less healthy. Luckily, I would peg this as being on the “healthy” side of the spectrum. I threw together this butternut squash, leek & mushroom hash completely based on what vegetables I felt like eating, and it turns out, it was success!
Happy New Year take two! I thought that after a month of eating so many sweets and feasts, that this fresh, yummy, and inexpensive dish is a great one to feature. This recipe is fully customizable and centers around the wonderful zoodle. In case you haven’t heard of a zoodle (also known as “zucchini noodles”), it is cooking strips of zucchini to produce a dish that resembles pasta noodles. Zoodles with parmesan is one of the easiest ways to prepare them.
‘Tis the season for…latkes! Ok, so I’m not a latke expert and haven’t made them in years, but I was wanting to try something a little different with my sweet potatoes, and this is what happened. Such an enjoyable change from my go-to roasted sweet potato with salt and pepper. And best of all, these sweet potato latkes are so easy to make.