How to make sweet potato toast two ways

Sweet Potato Toast Two Ways

Dark Chocolate Sweet Potato Toast

 

Sweet potato toast has been one of the hottest food trends gracing the breakfast table for American foodies. This low-carb breakfast option is an easy and nutritious breakfast option to step up your morning routine. It is literally the best thing since sliced bread! and it is kid-friendly too! I even found pre-sliced sweet potatoes at my local Earthfare grocery store. Today I’m sharing how to make sweet potato toast two ways with a sweet and savory recipe.

Sweet Potato Toast Two Ways
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Ingredients
  1. 1 large sweet potato
  2. 1 tbs of honey
  3. 3 tbs of chocolate hazelnut spread
  4. 1/2 cup strawberries sliced
  5. 1 avocado, mashed
  6. 1/2 tsp sea salt
  7. 1/2 cup cherry tomatoes sliced
Instructions
  1. 1. Slice the sweet potato lengthwise into ¼ inch thick slices
  2. 2. Place the sweet potato slices in a toaster or toaster oven on high for about 5 minutes or until cooked through. Continue to toast until done.
  3. 3. For the sweet variety top the toast with hazelnut spread, honey, and strawberries. For the savory variety top the toast with mashed avocado, tomato, and sea salt.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/

Recipe grocery list: Sweet Potatoes, Hazelnut Spread, Strawberries, Honey, Avocadoes, Cherry Tomatoes, Sea Salt

Whole 30: Week 1 & 2 recap

The Whole 30 Book

If you follow me on Instagram, you know that I started the Whole 30 program two weeks ago. After hearing so much positive feedback from friends who tried the program, I decided to do the Whole 30 for lent after I returned from Charleston. I was a little nervous at first about the fact that I would be giving up dairy, grain, sugar, legumes and alcohol for 30 days. I normally eat pretty healthy but with the stress of work and graduate school, I had pretty much detailed my diet. So I thought the Whole 30 program was just what I need to detox and reset my body before summer started. 

Week 1: 

How I prepped: On Sunday after returning from Charleston, I headed straight to Costco. I stocked up on all my meats at Costco. Next, I headed to sprouts and aldi for my vegetables and fruit. 

Mood: The first day I felt like a truck hit me. But the rest of week one was uphill after that. I’ve had so much energy and my mood has improved. 

Breakfast: Eggs, Eggs, and more eggs. I don’t think I’ve ever gone through a dozen of eggs in one week but on Whole 30 I have. I paired my eggs with avocados and potatoes most days.

Lunch: Lunch during week one was the most challenging for me. I usually eat out or have sandwiches for lunch. I’ve found most restaurants have sugar, grain,legumes and dairy in their foods. So I only ate out one day on Week 1 and made my lunch on the other day. When I did eat out I played it safe and went for potatoes, chicken, and veggies. When I did bring my lunch I brought leftovers from dinner.

Dinner: Dinners weren’t challenging because I love to cook dinner. I made spaghetti with spaghetti squash, Turkey burgers and potato wedges sans the bun. Seafood became a staple for me week one because it’s so easy to cook.

Snacks: Fruit and Lara bars

Week 2: 

Whole 30 Approved Tessemaes Caesar Dressing

Mood: My mood and energy was still on the uphill. One of my friends said Day 10 would be the worst. But I didn’t feel tired on Day 10. 


Breakfast:
More eggs… to mix things up during week 2, I made a huge frittata. This lasted me through Thursday.


Lunch:
I’m not a huge salad person but I decided to test out this new tessemae’s Caesar salad dressing during week 2. It was Lifechanging. I’m lactose intolerant and I hadn’t had a Caesar salad in about two years. I also brought leftovers for lunch.


Dinner:
My crockpot is going to be my lifesaver during Whole 30. Last week I survived on slow cooker dinners. I made Butter Chicken im the crockpot and served it over Zuchinni. 

I had dinner with my family last Thursday and I definitely at something non-compliant. Let’s just say my stomach was upset after. Lesson learned to play it safe when eating out.

The one thing I love the most about #Whole30 is testing out new recipes, so I’ll be sharing a few of my favorites over the two weeks. 

 After week 1 & 2, I feel great! I’ve got more energy, I’ve lost several inches, I’m sleeping better, and my mood is just overall happier. 

Butternut Squash Breakfast Tacos

Breakfast is my favorite meal! When I have time to make breakfast in the morning it completely sets my day. If I made breakfast 9 times out of 10, I know it’s going to be a good day.

I try to sway away from the turkey bacon and eggs every once in a while to switch things up. This weekend I had leftover butternut Squash that I needed to use from this salad I made. So I made butternut squash breakfast tacos with an avocado Crema. It’s pretty easy to make and affordable too! I love that all of the ingredients are less than $10. 

Check out the recipe below.

Butternut Squash Breakfast Tacos

Ingredients 

1 small butternut squash, peeled and cubed 

salt

olive oil

1/4 teaspoon chili powder

1/4 teaspoon cumin

½ cup canned black beans

1 garlic clove, smashed and peeled, diced

4 eggs, scrambled 

8 corn tortillas, white or yellow

Avocado Crema

1 small avocado, thinly sliced

2 tablespoon chopped cilantro

1 fresh lime, cut into wedges

1/8 tsp cumin

1/8 tsp chili powder 

1/4 cup non fat-Greek yogurt 

Olive Oil

hot sauce to serve, optional

Instructions 

1. Preheat the oven to 400°F. Peel the butternut Squash, cut into small chunks. In a small bowl toss squash with salt, olive oil, chili powder, and cumin. Place on a non-stick baking sheet and roast for 20-25 minutes.
2. While the squash is roasting, add black beans, garlic, bay leaf, and salt to a small sauce pan. Cook until it begins to boil. 
3. In your food processor, add avocado, garlic, cumin, Greek yogurt, cilantro and lime. Pulse until Puréed.
4. Toast tortillas in the oven until the edges become slightly brown.
5. Layer tacos with scrambled egg, black beans, butternut squash and avocado crema. Add hot sauce( optional)

Enjoy! 

2017 food, fashion, beauty and design trends to watch out for

2016 was a great year for the food, fashion, and design industry. Turmeric became the spice everyone wanted to use in their food, off the shoulder tops had a big comeback, the design industry made florals hot again. 2017 is rapidly approaching and I am already looking forward to seeing what’s going to be a popular trend in the new year. Pinterest just released its 2017 Pinterest 100 trends report earlier this month and the list is filled with a few surprises. They developed this list based on the most popular pins saved on Pinterest during 2016. 

2017 Fashion, Food, Design Trends
Here are the top 12 food, fashion, beauty and design trends to watch out for in 2017. 

Food

  1. Food is Medicine- In 2016, foods that were good for your health like turmeric saw a big upswing. Everyone, including myself, wanted to consume this powerful spice because of its known health benefits. The trend of using food as medicine is here to stay.  Look for foods like grapeseed oil, jackfruit, and kimchi to pop up on your favorite restaurant menus, cookbooks, and food blogs in 2017. 
  2. It is all about Cuban Cuisine– The travel ban to Cuba was lifted in 2016 and Americans are starting to travel to this destination again. Cuba will be the place to go in 2017 but it will also have an impact on our culinary cuisine at home. Expect to see Cuban empanadas, ropa vieja, guava inspired desserts on restaurant menus in 2017.   
  3. Brew your own beer at home– The craft beer industry was all the rage in 2016 and local breweries were popping up everywhere. In 2017, people will want to know how to brew their own craft beers at home. So expect to see home brew kits like  this one sold in grocery and liquor stores around the country. 

Fashion

  1. Camel is the new black– Camel was a popular color this fall for the fashion industry. The color is becoming a staple piece in many people’s closets. This is a trend that is here to stay in 2017. 
  2. Statement sleeves are the new off the shoulder– Cold-shoulder tops were cool while they lasted but expect to see a lot of people wearing bell-bottom sleeves next Spring and Fall like this one.
  3. Men will add scarfs to their accessories collection-I was just at a holiday party and all men wearing plaid scarves with their blazers. I love that this look is becoming a trend. 
  4. Earthy GreensThe Pantone Color of 2017 was just announced and its “Greenery”. This bright neon green color is earthy and refreshing. Based on the spring runways from Fashion Week, we can expect to see a lot of this color in our spring wardrobe. 

Beauty

  1. Natural hair and beauty will take center stage– 2017 is all about everything natural when its comes to skin care and beauty. I already rock this mantra but I’m excited to see more natural hair and beauty products on the market. 
  2. Micro-blading is the new threading– Microblading started to generate buzz during the latter part of 2016 but it looks like this trend will become popular in 2017. This process takes a few hours so expect to block out some time on your calendar to get this done. Curious to learn how the process works? This video tutorial explains it all. 
  3. It’s all about the Gold-plated nail- Last summer it was all about the round-shaped nail but this summer everyone will be wearing gold plated nails. I like this trend and I definitely might test this out for NYE. 

Design

  1. Chip and Joanna Gains made farmhouse living and reclaimed wood popular again- One of my favorite HGTV shows is Fixer Upper starring Chip and Joanna Gains. I love their farmhouse inspired designs. Their show has made farmhouse living and reclaimed wood popular again. Expect too see more of this style in 2017. 
  2. Jewel tones take a strong note-Jewel tones are expected to dominate the design industry in 2017. Vibrant colors like emerald greens will bring homes to life. 

What trends are you looking forward to seeing in 2017?

How to Make Nutrient Dense Bone Broth

Turkey Bone Broth

Turkey Bone Broth

Bone Broth was one of the hottest food trends amongst foodies, hipsters, and paleo diet followers during 2016. You may have noticed the bone broth cookbook Brodo that I listed on my fall reading list and seen several varieties now available at your local grocery store. Bone Broth is a nutrient dense cooking stock made with bones from beef or poultry. After talking to my grandmother about this trend I discovered that this how her generation has always made their stock. The marrow from the bones is filled with nutrients that often get lost because we throw the bones away. This method extracts the nutrients that are often missed by pulling them into a broth. With soup and cold season on the horizon, I thought this is the perfect time to share this recipe. 

This year I made the turkey for our Thanksgiving dinner, which was delicious and enjoyed by everyone. Using the leftover bones from the Turkey I decided to make homemade bone broth with the scraps. When making bone broth it is recommended that you use your slow cooker because it needs to simmer on low for several hours. The bones and vegetables are added with water and apple cider vinegar to cook for 12 to 24 hours on low in the slow cooker. This recipe is so easy to make that I don’t know why I hadn’t been making my own stock for years.  Check out the recipe below to learn how to make your own stock at home. This recipe can be used for beef, chicken, or pork bones.

 
How to Make Turkey Bone Broth

Turkey Bone Broth
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Ingredients
  1. 1 lb of Turkey Bones
  2. 1 onion, peeled and sliced
  3. 3 large carrots, peeled
  4. 3 celery stalks, cleaned and washed
  5. sprigs of rosemary
  6. sprigs of thyme
  7. sprigs of parsley
  8. salt
  9. peppercorns
  10. 2 cloves of garlic
  11. 2 tablespoons of apple cider vinegar
  12. purified water
Instructions
  1. In your slow cooker, add your bones, onion, carrots, celery, rosemary, thyme, parsley, salt, peppercorns, garlic, apple cider vinegar. After you've added these ingredients fill your slow cooker to cover the ingredients. Set your slow cooker to a low setting and allow the ingredients to slow cook for 12 to 24 hours. Once the ingredients have slow cooked scoop out the bones and vegetables with a ladle and discard them into the trash.
  2. In a large bowl with a strainer, pour the remaining liquid to filter any particles from the vegetables or the bones that may have been left in the liquid.
  3. Allow the liquid to come to a complete cool then store it in several tupperware containers or mason jars. Freeze until ready to use.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/