dinner Archives - Just J.Faye

Sweet Potato Toast with Mashed Avocado and Fried Eggs

November 1, 2016 by Jenna

I need to introduce you to the concept of sweet potato toast.

This is not mashed sweet potatoes spread on toasted bread (though that would also be pretty amazing). This is toasted slices of sweet potatoes that are topped with tasty things, hence “toast”.

It’s kind of amazing. If you are paleo/gluten-free/anti-bread/obsessed with sweet potatoes you can have your “toast” and eat it too. Everybody wins.

I originally posted this recipe on Minneapolis Running back in July, but I decided to share it here with you now. Especially because it’s fall. I don’t know about you, but all I want to eat this time of year is sweet potatoes, winter squash, and brussels sprouts. So that’s what I do. It makes grocery shopping really easy.

This combo is basically perfect for a cool fall morning breakfast… or lunch… or dinner.

There are two ways you can make sweet potato toast: oven and toaster.

For the oven method: Brush the sweet potato slices with coconut (or olive) oil and roast for about 15-17 minutes at 400 degrees, flipping once halfway through.
For the toaster method: Microwave the sweet potato slices for 30 seconds, then toast in the toaster until they are toasted to your preference.

I do prefer the oven method, but the toaster method yields fine results with less time.

After the sweet potato slices are toasted it is time to top them with mashed avocado and fried eggs. It’s like all the best things combined into one!

As amazing as avocado and eggs are, feel free to branch out on toppings. A few suggestions:

Almond butter, cinnamon, and banana
Turkey breast and cranberries
Shredded chicken, pesto, and tomatoes
Pulled pork and melted cheese
Goat cheese, honey, and walnuts

The sky’s the limit here, people.

Besides being extremely delicious these sweet potato toasts are also quite healthy. This recipe features three whole, nutritious ingredients (along with a little bit of oil, salt, and pepper) that boast the following:

Sweet potatoes: filled with vitamins A and C, fiber, beta-carotene, magnesium, potassium, and fiber. They help control blood pressure, ward off cancer, and reduce inflammation.
Avocados: offer similar nutrients to sweet potatoes, along with omega-3 fatty acids. They help decrease risk of heart disease and certain cancers, lower cholesterol, improve immune system, and regulate blood pressure and blood sugar.
Eggs: a good source of protein and minerals that are difficult to find in other foods (choline, selenium, and iodine). They help improve heart health, strengthen bones, and increase HDL (the “good”) cholesterol.

Healthy, delicious, easy to make – what’s not to love here?!

Nothing. There is nothing not to love about sweet potato toast.

Sweet Potato Toast with Mashed Avocado and Fried Eggs

Prep time

5 mins

Cook time

17 mins

Total time

22 mins

Sweet potato toasts are kind of amazing. Top slices with mashed avocado and fried eggs and you have a delicious, healthy meal that you could have for breakfast, lunch, or dinner!

Serves: 2 servings

Ingredients

1 large sweet potato
1 tablespoon coconut oil, melted (or olive oil)
1 medium avocado
4 eggs
Salt & pepper, to taste

Instructions

Preheat your oven to 400 degrees.
Cut the sweet potato in ½-inch slices the long way. Depending on the size of your sweet potato you should get about 4 good slices and 2 little ends.
Toast the sweet potatoes in the oven or toaster:
For the oven method: Brush the sweet potato slices with coconut (or olive) oil and roast for about 15-17 minutes at 400 degrees, flipping once halfway through.
For the toaster method: Microwave the sweet potato slices for 30 seconds, then toast in the toaster until they are toasted to your preference.
Meanwhile, place a skillet on medium heat. Once hot spray with a little bit of oil and crack your eggs into the skillet and sprinkle with a little bit of salt and pepper. Let cook for 2-3 minutes, then cover the skillet and cook for another 2-3 minutes. Or just fry them up whatever method your choose!
In a small bowl smash the avocado and add some salt and pepper.
Once the sweet potatoes are cooked, let them cool for a few minutes then top each slices with some avocado and an egg. Feel free to add some sriracha and/or parmesan!

Notes

Leftover sweet potato toast will hold in the refrigerator for a few days and can just be re-heated and topped with fresh avocado and eggs (or whatever toppings you choose).

Lemon Rosemary Crock-Pot Chicken with Broccoli and Zucchini

April 17, 2014 by Jenna

I’m all about lemons right now. I mean, look at this:

Gorgeous. Just gorgeous. So bright and happy and cheerful. Like happiness in a bowl.

Just don’t look out the window. There is snow. Just kidding… kind of. But really, just don’t look out your window right now. Trust me on this.

Instead look at this:

Rosemary.

I am going to combine the lemons and rosemary with some chicken breast and garlic in a crockpot to make some delicious, juicy, flavorful chicken. Doesn’t that sound nice? I think so.

Crock-pots make cooking so easy. I want to high-five whoever invented them.

To make this even better than it already is I am also going to throw in some broccoli and zucchini too – delicious and nutritious.

I served this chilled over a plate of greens (spinach & kale) with a little drizzle of olive oil, balsamic vinegar, lemon juice, sea salt, and pepper. I think it would also taste great served hot with brown rice, quinoa, or the grain of your choice.

Even though winter is lingering in the shadows and throwing snow in our faces (figuratively) we can still smile and enjoy some spring flavors. So close your eyes and smell (and taste!) the lemons.

Lemon Rosemary Crock-Pot Chicken with Broccoli and Zucchini

Prep time

10 mins

Cook time

6 hours

Total time

6 hours 10 mins

Simple, juicy shredded chicken made in the crock-pot with lemon and rosemary and accompanied by broccoli and zucchini.

Author: Jenna

Serves: 4

Ingredients

1 lb chicken breast
1 lemon, sliced
3 sprigs rosemary
2 cloves garlic, diced
¾ cup chicken broth
¼ cup lemon juice (about ½ lemon)
2 cups broccoli, chopped
2 cups zucchini, sliced

Instructions

Place the chicken breast on the bottom of a crock-pot. Top with lemon slices and rosemary sprigs.
Stir the garlic, chicken broth, and lemon juice together and pour over the chicken.
Cover and cook on low for 6-8 hours or on high for about 4 hours.
After the chicken has cooked discard the lemon slices and rosemary springs. Place the chicken breast into a separate bowl and shred with two forks.
Return the shredded chicken to the crock-pot. Add the broccoli and zucchini and cook on low for an additional 30 minutes or under tender.
Transport the chicken and vegetables to another bowl with a slotted spoon to drain the excess liquid. Then serve as you desire.

Jalapeño, Kale, Turkey Burgers

April 7, 2014 by Jenna

I don’t know anyone who would say Monday is there favorite day. I sure wouldn’t. BUT the exciting thing about Mondays is that I have an entire refrigerator and counter full of new fresh fruits and veggies to eat and cook with. Exciting, right?!

I do my grocery shopping on Sundays and then spend a good chunk of the day (post-brunch, obviously) prepping and cooking in my kitchen. Sometimes it’s fun and calming, other times it’s like a wild tornado went through my kitchen leaving me with vegetable fragments and a plethora of dirty dishes. It’s usually the latter. Still fun though.

I’m a huge grocery shopping fan. I could wander around for ages, just slowly meandering aisle-to-aisle filling up my basket. Sometimes this happens – usually when I don’t have a list written out – and all of a sudden my basket is 50 pounds and I need to switch to a cart. Actually, it’s been happening a lot lately. I bet the cashiers think I am buying food to feed a small family. Nope, joke is on them. It’s just me. I blame it on the pineapple. Pineapples take up quite a bit of space in a shopping basket.

Speaking of pineapples! Look at this. Heavenly. This is why I was excited for today. I got to eat this gorgeous pineapple for my morning snack.

Anyways. Moral of the story is always go grocery shopping with a list. It’s like going to Target. In order to be in and out in a reasonable amount of time you need to be completely mentally prepared and focused. Tough stuff.

So yes, I ate pineapple today and it made me happy. I also ate a turkey burger that I cooked up yesterday during my kitchen tornado. Not just a plain ole turkey burger though, I mixed the meat with onion, kale, jalapeño, lime juice, and cumin. Then I topped it with avocado, tomatoes, a swirl of sriracha, an extra squeeze of lime and ate it with a lettuce bun made from a few romaine leaves. Again, this is why I was excited.

Let’s be real though, I probably would have been just as happy with a plain ole turkey burger. I guess we will never know…

Jalapeño, Kale, Turkey Burgers

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Author: Jenna Duesterhoeft

Recipe type: lunch, dinner

Serves: 5

Ingredients

Burgers:

1 ¼ lbs lean ground turkey
2-3 cups of kale, finely chopped
¼ cup diced onion
1 jalapeño, diced
1 ¼ tsp cumin
Juice from half a lime
Salt, pepper, and red pepper flakes to taste

Toppings:

Tomato
Avocado
Romaine
Sriracha
Limes

Instructions

Combine all the ingredients into a large bowl. I used a large spoon and progressed to my hands. A food processor would work well too.
Form the mixture into 5 equal sized patties.
Place in a George Forman grill for about 5 minutes or until the internal temperature reaches 160 degrees. You could also broil or fry them.
Serving suggestion: Top the burger with avocado, tomatoes, a swirl of sriracha, and an extra squeeze of lime. Create a lettuce bun with a couple of romaine leaves.

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