Loaded Breakfast Sweet Potato

I honestly don't have a great back story for this (sorry). I was thinking I wanted to make a stuffed sweet potato for breakfast, but I wanted to use cottage cheese instead of yogurt. This got me thinking on more of a savory route, and before I knew it I had loaded potatoes on the brain. Swap out sour cream for cottage cheese, add in some extra greens, and I was salivating just thinking about it. 

This thing literally came together in like 10 minutes. I took the easy way out and microwaved the sweet potato. Feel free to bake it (I generally prefer to avoid the microwave), but the time crunch was real. Easy AND delicious - does it get much better?

Here's What You'll Need:

-2 small sweet potatoes
-5.3 oz classic Good Culture cottage cheese pack
-1 cup baby arugula
-1 clove garlic, minced
-2 pieces of uncured, all natural turkey bacon
-1/2 tbsp olive oil or ghee
-Hot sauce to taste

Serves 2

Instructions:

1) Poke the sweet potatoes with a fork all over to create little holes. Cook them in the microwave for 3-5 minutes, flip over, and cook for an additional 3-5 minutes.
2) In the meantime, heat up the olive oil/ghee on the stove top. Once hot, add in the garlic and cook for about a minute.
3) Add in the arugula and cook for about 2-3 minutes until it is cooked down. Remove from heat.
4) Cook the turkey bacon on the stove top according to directions until crispy, and chop into small pieces.
5) Remove the sweet potatoes from the microwave and cut each in half.
6) In the middle of the halves, add half the cottage cheese pack to each potato.
7) Top the cottage cheese with half of the arugula and bacon pieces.
8) Top each with desired hot sauce, serve, and enjoy!

This combo is just the perfect balance of salty and sweet with that little kick of heat (if you choose to add hot sauce). This one will definitely be on repeat over here. Let me know what you think in the comments below!
 

Mixed Potato and Veggie Hash with 4th & Heart California Garlic Ghee

I was about to call this recipe "The Best Damn Breakfast Potatoes You've Ever Had", but I decided to hold off and let you decide that one for yourself. But SPOILER ALERT, they might just be the best damn breakfast potatoes you've ever had. Potatoes in all shapes and sizes are something I love, probably a little too much. From sweets to reds, mashed potatoes to home fries, I just really like potatoes. I don't necessarily eat them all that often, but they definitely hold a special place in my heart especially when it comes to brunch. 

So when I decided to take on breakfast potatoes, I knew I had to do it right. I wanted them packed with flavor, so I knew using 4th & Heart's California garlic ghee was the only way to go. Just heating up the pan with this stuff makes your mouth water! Add in both sweets AND russets plus some other flavor packed ingredients, and I knew I had the side that can't be beat for your next brunch!

Here's What You'll Need:

-1 medium sweet potato, cut into about 1/2" cubes
-1 small russet potato, cut into about 1/2" cubes
-1 cup baby arugula
-2 cloves garlic, sliced
-1 medium tomato, cut into about 1/2" cubes
-2 tbsp 4th & Heart California garlic ghee, separated
-1/4 tsp Himalayan pink sea salt
-1/4 tsp black pepper
-1/4 tsp chili powder (optional)
-1 tbsp shredded organic parmesan (optional)

Serves 4-6 

Instructions:

1) Preheat your oven to 400 degrees on convection.
2) Heat up 1 tbsp of the ghee in a cast iron skillet on the stove top over medium high heat.
3) Once the ghee is melted and the pan is hot, add in the sweet and russet potato cubes, sea salt, pepper, and chili powder (if you're using it). Cover and cook for about 10-12 minutes, stirring every so often until the potatoes soften.
3) Mix in the 2nd tbsp of ghee for about a minute until it is completely melted.
4) Mix in the arugula, sliced garlic, and tomato cubes so that everything is evenly dispersed.
5) Toss the skillet into the preheated oven for 10-12 minutes until the tops of the potatoes begin to brown a bit. Sprinkle the parmesan over the entire skillet about 2 minutes before removing it from the oven (so at about 8-10 minutes depending on cook time). 
6) Let cool for about 5 minutes, serve, and enjoy!

I served mine alongside an egg and some sauteed veggies, but feel free to brunch as you please! The combination of the garlic ghee with both the sweet and russet potatoes is just perfect. Plus that added taste of the roasted tomato and fresh garlic just takes these potatoes to the next level. I'm dying to hear what you think in the comments below, so definitely let me know once you give them a try!

 

Garlic Chili Potato Noodles with Collard Greens and BBQ Shrimp

I was literally in the middle of a spin class when I started craving some comfort food. I mean like southern BBQ, potatoes, you name it. So (still in spin class) I started coming up with ideas in my head.

Spiralized sweet potato is always one of my favorites, but spiralized potato is creeping up there. It really goes well with everything. I know it isn't necessarily as healthy, but toss in some other veggies, a light protein, and you have yourself a meal!

Here's What You'll Need:

-1 tbsp ghee
-1 potato, peeled and spiralized
-1 clove garlic, minced
-1/2 tsp chili powder
-6 oz cooked shrimp
-1/4 cup BBQ sauce
-4 collard green leaves, chopped
-1/4 cup (heirloom) tomato, chopped
-salt and pepper to taste

Instructions:

1) Heat up the ghee in a large skillet at medium high heat, and add in the garlic. Cook for about a minute.
2) Add in the spiralized potato and cook for about 3-5 minutes alone.
3) Add in the chili powder, mixing it around to cover the potato noodles.
4) Add in the collard greens, and continue to cook for about 3-5 minutes.
5) In the meantime, preheat your oven to 350 degrees. Toss the shrimp in the BBQ sauce, and throw them in the oven for about 3-5 minutes. The shrimp is already cooked, so you just want the BBQ sauce to coat the shrimp and to warm them up.
6) Add the heirloom tomato, salt, and pepper to the potato noodles. Cook for another minute or two, and remove the pan from heat.
7) Split the potato noodles between two bowls, top each with half of the shrimp, and add additional BBQ sauce as desired. 

 Let me know if you give it a try and what you think in the comments below! It really was the perfect way to satisfy that comfort food craving.

Spiralized Potato Breakfast Bowl

I feel like potatoes get such a bad rap these days. I don't know if it's because people are scared of carbs or what, but potatoes are actually really nutrient-dense and packed with a number of vitamins, minerals, and phytochemicals that not only boost your immune system (and help you from getting sick) but also improve your every day health.

So that being said, I love potatoes. They're just such a good base for, well, everything. Yeah sure, if you eat them fried in oil or covered in pounds of cheese, not so healthy. But I wanted to show you a nutritious and delicious way to get those potatoes back into your life. And what better way than a tasty breakfast bowl?

Here's what you'll need:

-1 large potato, peeled and spiralized
-3 tbsp olive oil, separated
-2 cloves garlic, minced
-1 /4 cup red onion
-1 cup baby arugula
-1/2 cup tomatoes, diced
-3/4 cup shiitake mushrooms, sliced
-2 eggs
-salt and pepper to taste

Instructions:

1) Heat up 2 tbsp of olive oil over medium high heat. Once the oil is hot, add in the spiralized potato and cook for about 7-10 minutes until cooked through, mixing regularly. Add salt and pepper to taste.
2) In a separate pan, heat up the remaining tbsp of olive oil over medium heat. Once hot, add in the garlic and onion and cook for about 1-2 minutes.
3) Add in the mushroom and arugula, and let them cook down for about 2-3 minutes.
4) Add in the tomato and desired salt and pepper and let cook for an additional minute. Remove from heat.
5) Quickly soft fry two eggs - cook over medium heat while covered until whites are no longer runny.
5) Split the spiralized potato between two bowls. Top each with the veggie mixture and a soft fried egg.
6) Enjoy!

This bowl will seriously make your weekend (or week day) morning, and is nice and easy to throw together. You have to let the yolk run all over the potatoes and other veggies. It is TO DIE FOR. Let me know what you think in the comments below!