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

Greek Yogurt Pumpkin Pancakes

A protein-packed recipe for the fluffiest pumpkin pancakes you’ll ever taste.
This is a quick and easy fall-inspired recipe made with spices, Greek yogurt, flour, sugar, maple syrup and pumpkin.

Pumpkin Pancakes

During the fall season, I constantly crave everything pumpkin flavored. Pumpkin lattes, pumpkin muffins, pumpkin overnight oats, and pumpkin pancakes.

I was sad to find out that one my favorites had already discontinued their offering of pumpkin pancakes, so I decided to whip up a batch this weekend.

Greek yogurt pumpkin panckes

Filled with fresh pumpkin, cinnamon, nutmeg, ginger and pumpkin spice, maple syrup, and greek yogurt, these pumpkin pancakes are a healthy option for you to enjoy one weekend morning. The greek yogurt replaces the butter and the oil in your traditional pancake recipe.

These pancakes are perfect to serve the morning after Thanksgiving  using leftover pumpkin pie filling from the previous night’s dessert.

Greek Yogurt Pumpkin Pancakes

Greek Yogurt Pumpkin Pancakes
  1. 2 large eggs
  2. 1 teaspoon vanilla extract
  3. 1/2 cup Greek yogurt
  4. 1 teaspoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 2 tablespoon sugar
  8. 2 tablespoon maple syrup
  9. 2 cups all-purpose flour
  10. 1 1/2 cup of almond milk or regular milk
  11. 1 teaspoon cinnamon
  12. 1 teaspoon nutmeg
  13. 1 teaspoon ground ginger
  14. 1 teaspoon pumpkin pie spice
  15. 1 can of pumpkin puree
  1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar,salt, cinnamon, nutmeg, ground ginger, pumpkin pie spice.
  2. In a separate bowl, whisk together the milk, maple syrup, eggs, vanilla extract, pumpkin puree and Greek yogurt.
  3. Head a large nonstick skillet or griddle to medium-heat and spray it well with nonstick cooking spray or coconut oil. Using a ice cream scooper spoon an even amount of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake. For about 3-4 minutes. Flip and cook the other side for a minute.Transfer the pancakes to a non-stick baking sheet and place them into a 200 degree oven until ready to serve. Top with butter and maple syrup when ready to serve.
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Spring Vegetable Quiche with Kefir

Spring Vegetable Quiche

Easter is this weekend and you need a brunch recipe. Today I’m sharing one of my favorite recipes to bring to brunch. Quiche! I love making Quiches because they are so easy to make and they last for days. So kicking off the start of spring, I decided to make a quiche using Zucchini and fresh herbs I had in my refrigerator.Instead of using milk or cream I used Kefir since I’m lactose intolerant. My favorite kefir is the Lifeway Kefir.

Check out the recipe below and let me know what your favorite recipe is.

Spring Vegetable Quiche

Spring Vegetable Quiche

Spring Vegetable Quiche

Spring Vegetable Quiche
  1. 6 eggs
  2. 1/2 cup kefir yogurt
  3. salt
  4. pepper
  5. 1 store brought pie dough or puff pastry
  6. 1/2 cup cheddar cheese
  7. 1/2 cup parmesan cheese
  8. 1 zucchini, spiralized
  9. 1/2 onion, diced
  10. fresh herbs like parsley, dill, thyme
  1. Pre-heat oven to 400 degrees. Roll out your pastry dough into a pie shell. Cover pie dough edges with foil to prevent from browning. Bake the pastry dough for 15-20 minutes prior to making your quiche to set the dough. Remove to cool for 10 minutes.
  2. In a large bowl, scramble your eggs your kefir, cheese, onion, salt, pepper, zucchini, and fresh herbs together. Add your egg mixture to the pie shell. Keep pie dough edges covered with foil. Remove foil 15 minutes before the quiche is done.
  3. Bake for 1 hour and 15 minutes or until brown.
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Pumpkin Spice Overnight Oats

One of my friends reached out to me asking me for easy and healthy breakfast ideas that she could have during the work week that can be taken on the go. So I suggested she try overnight oats in a mason jar, because they are so simple and healthy. Overnight oats can be made the night before and taken on the go the next morning.


Pumpkin Spice Overnight Oats

Using leftover canned pumpkin, I decided to test out a recipe for Pumpkin Spice Overnight Oats myself. This fiber rich recipe is full of fall flavors and packed with protein. This Pumpkin Spice Overnight Oats recipe uses rolled oats, kefir, lactose-free or a dairy alternative milk, cinnamon,pumpkin spice, canned pumpkin, maple syrup, a dash of salt, vanilla extract, protein powder and walnuts as a topping. Oatmeal is one of my favorite fall and winter breakfast dishes but the pumpkin gives it a new flavor punch. 


You add all of these ingredients to your mason jars, stir them together, seal them with a lid and let them sit overnight in the refrigerator. These Pumpkin Spice Overnight Oats can be eaten cold or heated in the microwave for 1 minute. Topped with nuts and maple syrup. Enjoy!

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats
  1. 1 cup of lactose-free milk or a dairy alternative milk
  2. 1/2 cup of Kefir
  3. 2-3 tablespoons of canned pumpkin puree not pumpkin pie puree
  4. 1/8 tsp salt
  5. 2 tbs maple syrup
  6. 1 cup of rolled oats uncooked
  7. 1/4 cup protein powder
  8. 1/8 tsp vanilla extract
  9. 1/2 tsp pumpkin pie spice
  10. 1/2 tsp cinnamon
  1. Combine all ingredients together and store in mason jar overnight. Top with maple syrup, granola or nuts.
  1. Optional: You can add 1/2 tablespoons chia seeds if you would like.
Eat.Drink.Shop.Love : A Lifestyle Blog
Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats

What’s your favorite on the go breakfast?

Mini Egg White Frittatas

 A friend of mine recently asked me for quick and easy breakfast ideas that were high in protein. So I suggested my go-to breakfast that I make when I have a busy week and can’t cook in the morning. In advance, I make a big batch of Mini Egg White Frittatas. Using all of my favorite omelette ingredients I just whip them up and bake them a muffin tin in the oven for a few minutes. When I’m ready to eat them throughout the week, I just pop them in the microwave to reheat them. So quick and easy and low calorie! 


Mini Egg Frittatas  



Mini Egg White Frittatas
  1. 6 egg whites
  2. 2 egg yolks
  3. salt and pepper
  4. ¼ cup onion chopped
  5. 3/4 cup diced tri-colored peppers
  6. Water
  7. ¼ cup Parmesan cheese
  8. 1 cup frozen spinach
  9. 2 chicken sausages, casing removed and browned on stove
  10. cooking spray
  1. 1. Pre-heat oven to 375 degres.

  2. 2. Beat Eggs and a tablespoon of water in a bowl. Add salt and pepper, beat consciously.

  3. 3. Add spinach, peppers, onion, cheese and sausage to egg mixture.

  4. 4. Spray muffin tin with cooking spray.

  5. 5. Bake for 20 minutes or until slightly brown.
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