The perfect combo

An over-easy egg on a bed of sautéed spinach and sweet potato home fries.

This may not be the perfect breakfast combo for most people but it is for me. I especially love the egg mixed with the garlicky spinach.



What I am noticing about Windows Live Writer is that it is more difficult to include captions to the pictures. I am sure it is just a feature I haven’t discovered yet but if anyone knows how – please tell me!!

Since this happens on a regular basis, you will not be shocked to find out that I had run out of kibble this morning. I needed to use one very large sweet potato in my pantry so the dogs enjoyed sweet potato puree for breakfast.

Sweet potatoes with Bulgarian yogurt, Kyo-Green and Udo’s oil.

For my breakfast, I sautéed up a handful of spinach with two, yes two, cloves of garlic minced with a few drops of olive oil. This is one of my favorite ways to enjoy spinach.

And I saved a few of the sweet potato pieces and browned them up in a skillet with a dash of soy sauce.

So even though the potatoes look slightly charred – it is just the soy sauce glaze which gives the sweet potatoes a nice salty coating.

And I also enjoyed a perfectly ripe kiwi. Gotta have that vitamin C!

I am going to dig through my dwindling supplies and see if I can come up with a fun idea for dinner.

Happy Wednesday!

Breakfast out at home

I felt like going out for breakfast this morning.

But, since I am trying to practice more self-control and stay focused on a task, I decided to make a breakfast out at home.

One egg over-easy, country potatoes and a side of fruit.

Oh, and the most important element - a bottomless mug of coffee!

The best part about having breakfast out at home? Everything was cooked just the way I like it - the country potatoes were extra crispy - the egg was over easy but just a touch on the medium side and the coffee was really strong :-)

I have finally found a cooking method for the cubed potatoes that works well. Usually, I have to resort to adding water in at the end because the potatoes are browned but not tender.

Today I started the potatoes off on medium-high heat with some coconut oil. I tossed them about three times until they just started to get some color.

Then I turned down the heat to medium-low and let them cook for another 10 minutes - tossing occasionally.

Yup, the trick to country potatoes is patience :-)