coaching busy moms through postpartum and beyond

Ingredient: yellow onion, diced

Creamy Carrot Masala Soup with Crunchy Chickpeas

Creamy Carrot Masala Soup with Crunchy Chickpeas

If you’ve been here long enough, you know I’m into Indian flavors. This soup has it all: ginger and garlic and garam masala and coconut milk and heaven. The crunchy chickpeas add the perfect texture and bulk the meal up a bit. Live like it’s […]

Flavor Punchin’ Chickpea Masala

Flavor Punchin’ Chickpea Masala

When we were first married, Indian food used to be a treat we could only indulge in if we went out (our favorite spot is The Bombay House in Utah–check it out for sure). BUT. Then I realized that if I just had a couple […]

Dad’s World Famous Breakfast Skillet

Dad’s World Famous Breakfast Skillet

Growing up, my dad had a number of “world famous” dishes: his “world famous” ham bone soup, “world famous” sandwich, and, getting to my point, “world famous” skillet. He’s a dang good cook and can whip something up out of just a random group of ingredients in the fridge.

I wanted to re-make his skillet and lighten it up a bit and it. is. delicious. This recipe is awesome for breakfast, brunch, lunch or dinner and is SO easy to cook. It actually only took me the time it took to cook it because I prepped the veggies on my prep day (which I teach extensively in my 1:1 coaching).

Check out the recipe and let me know what you think!

Print Recipe
Dad's World Famous Breakfast Skillet
Instructions
  1. Medium dice the onions, bell peppers, and sweet potato (about 1/2" pieces). Keep the sweet potato separate from the peppers and onions
  2. In a large skillet pan, heat 1 tablespoon of the olive oil and add the garlic, peppers, and onions. Cook for just a couple of minutes until they just barely start to soften up
  3. Remove the peppers and onions and set aside. Add the remaining tablespoon of olive oil and add the sweet potatoes. Stir around to coat all the pieces with olive oil. Allow to cook until starting to soften, about 10-15 minutes and stirring occasionally.
  4. Add the peppers and onions back in and stir around to combine with the sweet potatoes. Season with paprika and salt and pepper to taste.
  5. Make six little divots with a spoon in the veggies and crack your eggs into them. Season the eggs with salt and pepper and sprinkle with a little extra paprika. Cover and cook on low until yolk is cooked to your desired done-ness.
  6. Serve topped with avocado, diced green onions, cilantro, hot sauce, etc.
Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]