When the alarm rang this morning, I immediately reached out to shut it off. It was a holiday and I was determined to stay in bed. I spent the next hour rolling around in my soft sheets and snuggled in my furry blankets. It was simply too cold to get out of bed.
When I did finally make my way out of bed it was 11am. I really wasn’t going to get up at all until I decided that I really craved some sweet potato toast. (Yes food is the motivator to move!) The house was quiet, everyone was still sleeping in. I tiptoed into the kitchen and started the oven. Sweet potato toast was the easiest thing to make, and I could do it in my sleep. After cleaning the sweet potato and slicing, I laid them carefully on the baking sheet. I dont’t like to drizzle oil on mine, but sometimes a splash of water does help to keep it soft.
I started working on the toppings: boiling water for the eggs, chopping tomatoes, frying mushrooms. Everything was so easy. I loved lazy mornings like this. By the time the toast was done, the toppings were ready. Next up, cutting open the avocado. My smile broke out when I saw how perfectly green the avocado was – no brown spots, just dark green. Perfect! I loved having avocado with egg. The buttery slabs of avo with the creamy runny yolks was definitely a heavenly match.
There was not more egg whites in the fridge and the snow storm brewing outside was not enough justification to run to the store to grab some. I just did a simple mushroom stirfry with tomatoes and Marions Kitchen’s coconut sriracha. I’ve been using their new product and its been a revelation to find that their gluten free vegan sauces tasted exactly like the original sriracha! I’ve honestly never owned a bottle of sriracha before, but this coconut sriracha might change my mind. In small quantities, it adds such a beautiful kick to compliment some of my cooking. After all it’s so so cold outside, a little spice wouldn’t hurt?
Other Topping Ideas (check out the recipe):
Cantonese Scrambled Egg and Tomato
Low Fat Egg White Mushroom Scramble
Classic Avo + Black Sesame Seeds
And now I’m ready to tuck in! Happy MLK day! Hope you’re all enjoying some good food, good company and the beautiful snow!
Heaven all in one plate.
FYI if you guys haven’t check out Marions kitchen you should they have a wide variety of sauces – sweet chili sauce to meat marinades.
- 1 large sweet potato (Japanese Sweet Potatoes are the BEST)
- Our Toppings (shown in the picture):
- Avocado + Soft Boiled Egg
- Mushrooms, Tomatoes, Marions Kitchen Coconut Sriracha
- (Other ideas in the notes section)
- Preheat oven too 350F.
- Microwave sweet potato for 45 seconds - 1 minute. Allow it cool and use a sharp knife to slice the sweet potato lengthwise into 4-6 slices (1/4-1/3" thick). Make sure its thin enough to cook but not enough to fall apart.
- Lay the sweet potato slices onto a lined baking tray. Optional: Spray with cooking spray/drizzle with a little oil
- Bake for 15-20-mins (until tender and easily pierce with a fork, but not falling apart).
- Remove and allow it to cool before putting your favorite toppings OR store leftovers in an airtight container in the fridge for up to 3 days. Use a toaster to reheat.
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