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.
Eat.Drink.Shop.Love : A Lifestyle Blog

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

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.
Eat.Drink.Shop.Love : A Lifestyle Blog

Salmon Cakes

I eat salmon at least twice a week because it’s high in omega 3 fatty acids. This week I decided to switch it up a little bit because I was tired of making it the traditional way. Using leftover salmon from earlier in the week, I decided to make Salmon Cakes. I love Salmon Cakes because they are so quick and easy to make. My local Whole Foods makes some delicious salmon patties that are served on their hot bar. Inspired by their recipe I decided to make my own. This healthy recipe is also kid and man-approved. What’s your favorite quick and easy weeknight dinner dish?

Salmon Cakes



Salmon Cakes


2 lbs of Wild Salmon, Cooked (with skin removed) or 2 cans of wild salmon

1 shallot finely chopped

2 cloves garlic, minced

2 tablespoon fresh parsley, chopped

2 tablespoon fresh dill, chopped

sea salt


1 lemon, juiced and zested

1 egg

1 tablespoon Greek yogurt

2 tablespoons Dijon mustard

1 bell pepper, diced in small pieces

1/2 cup of Simply Potatoes hash browns

 1/2 teaspoon old bay seasoning

1/2 cup bread crumbs

2 tablespoons olive oil

non-stick spray


Pre-heat oven to 400 degrees. 

Line a cookie sheet with foil and coat with non-stick spray. 

In your food processor or blender, add salmon, shallot, garlic, dill, parsley, lemon juice,lemon zest, salt and pepper. Pulse slowly four times. 

In a large bowl, mix together egg, yogurt, mustard, and olive oil. Add salmon mixture and remaining ingredients. Stir together until all ingredients are combined. 

Using a medium ice cream scooper, scoop patties onto cookie sheet. 

Bake in the oven for 30 minutes or until brown. Flip patties halfway through. 


Maple Peanut Butter Banana Muffins

Banana Bread was a staple snack in my house growing up. But it was only until about a year ago when I started eating them. Banana Bread is so easy to make and can be frozen to be eaten later on. Today I’m sharing my recipe for Maple Peanut Butter Banana Muffins. I took out the white sugar and substituted it for maple syrup and brown sugar.  I added the peanut butter for some added protein. As I mentioned in my smoothie post, The Peanut Butter and Bananas combination is the perfect post workout snack. I’ll be snacking on these muffins after my Pilates class today. 


Maple Peanut Butter Banana Muffins

1/2 cup of butter

1 tsp. baking soda

pinch of salt

2 eggs

1/2 cup brown sugar

1/2 cup maple syrup

1/4 cup greek yogurt

1 1/2 cup all purpose flour

3 ripe bananas mashed

1/2 cup peanut butter


Pre-heat oven to 375 degrees. 

Using a mixer, cream butter, sugar, eggs, maple syrup, yogurt and peanut butter together. Gradually add in dry ingredients. Once you have blended all of those ingredients, stir in your mashed bananas.

Add batter to a lined muffin baking pan. Bake muffins in the oven for 20-30 minutes or until brown on top. 

Allow muffins to completely cool before eating. 


Around Atlanta: F&B Atlanta

Last week I had the opportunity to try the new menu at Atlanta’s F&B restaurant. The Buckhead restaurant specializes in contemporary French and Mediterranean cuisine. My Jessica and I headed to the restaurant after work to see what all of the buzz was about. This place is definitely a popular spot for happy hour because the bar was packed with working professionals.  fbatlantamenu

 The chef prepared a six-course meal for us highlighting some of the restaurant’s most popular menu items. We started the night off by sharing a bottle of riesling while we waited for our first course. Our first course was fig roll ups made with in house made duck ham and manchego cheese. 

figrollup  Next we tried a Charcuterie Plate filled with a duck pate, duck mousse, duck sausage, and homemade house pickles. We were both nervous to try this course but we actually surprisingly enjoyed the duck pate and mousse.  


For our next appetizer course we had their Glazed Chicken Liver Salad. 

confitwings  Next we had Artic Char served with farro and a asparagus salad with a grapefruit béarnaise. This was one of my favorite courses. 


 Our second entree course was duck served with roasted vegetables and pomme frites. This was yummy too! 


For dessert, we enjoyed a Pots de Creme with homemade churros. I love churros and they were even better served with this dessert recipe. Our meal was served with a bottle of wine. 



Live in Atlanta or planning a trip here soon? I recommend you check this place out if you are a lover of European cuisine.