Happy Friday, you beautiful humans! I’m in such a happy mood today, because a lot of good things happened this week and I’m excited to share them with you! These are just a few things taking over my life right now:
We found a house to live in! We’ve been living in an Airbnb in Los Angeles until we find a permanent place to rent, so it’s a been a stressful week of house hunting. But our application got accepted for a BEAUTIFUL house with a HUGE backyard in Long Beach! Guys, I haven’t lived in a house in forever. It’s been apartment living for over past 10 years, and it’s so exciting to finally have a house to live in. We move in at the end of this month!
I’m a guest on a podcast for the first time ever! A few moths ago, Dr. Jon Rojjanasrirat, a chiropractor and an health advocate, approached me and asked if I would like to be on his podcast, and I had to say yes! You can tell I was nervous by how I stumble on some of the words, but I talk about topics I’m passionate about: sugar detox, stress management, and self love. Go give it a listen!
Beautiful springtime produce and recipes are on my mind! First up: this Bruschetta Sweet Potato Toast!
Sweet potato toast has been trending like crazy recently, so I feel like I’m late in the game but I had to try it out! My love for sweet potatoes goes deep so using them as “toast” to top with delicious things? Well, that’s a no-brainer for me. And refreshing and delicious bruschetta screams Spring to me. This is such a epic combo, you have to try it out!
I’ve seriously been eating this Bruschetta Sweet Potato Toast for the past several days because I just can’t get enough! The tartness of the bruschetta complements the sweetness of the sweet potatoes and I’ve been loving it for breakfast, lunch, and even as a snack.
I’m excited to bring you more delicious and fun recipes like this one this season so come check back often or sign up for my newsletter to get all the latest updates. Hope you have a beautiful weekend, friends!
Happy Monday! It’s been a glorious weekend in NorCal that was warm and sunny. After a week of rain and flood, I’m so happy that it has finally cleared up and that I can go on long walks with my dogs in a t-shirt and yoga pants (basically my uniform). Anywho… let’s talk about these Instant Pot eggs in marinara sauce.
One of the biggest requests I receive from my readers is that they want to see more Instant Pot recipes. Well, ask and you shall receive. This week, I’m posting not 1, but 2 Instant Pot recipes, and these yummy eggs cooked in marinara sauce are the first on the lineup!
Tomorrow is Valentine’s Day and all, and I think celebration should start as soon as you wake up. And what better way to celebrate love than with a healthy warm breakfast that gives you all the happy feels?
This recipe won’t yield a runny yolk, but it’ll be soft and still delicious. They were cooked just past the runny stage, so they tasted creamy and so so decadent. I especially loved it over some Canyon Bakehouse Gluten Free toast. If you are avoiding yeast for one reason or another, try making my Paleo Yeast Free Bread. The crispiness of the toast complements with the soft yummy eggs perfectly!
Don’t you think your honey will love starting the day with a delicious breakfast like this? Just don’t tell him or her that it took less than 20 minutes. If you have a busy morning and want to take even less time, you can even prep and make the marinara sauce base the night before and just cook the eggs in the morning, which is literally 1 minute cooking time in the Instant Pot. There’s nothing to not love about that!
Hope you have a great Valentine’s Day, and make sure to treat yourself and your loved ones with delicious food, sweets, and kind loving words!
Put coconut oil in the Instant Pot and turn it on to "Sauté" setting. Wait a few minutes for it to get hot.
Add garlic, onion, red bell pepper, chili powder, paprika cumin to the Instant Pot. Season generously with salt and pepper, and cook while stirring for about 5 minutes, or until the onion is translucent and the peppers are soft.
Add marinara sauce and stir everything together. Turn off heat and let cool for 5 minutes.
Carefully crack the eggs into the sauce, making sure you don't crack the yolks. Try to make them spaced out evenly.
Close the lid, make sure the pressure valve is closed, and set the Instant Pot to Manual on low pressure for 1 minute.
Once it beeps to finish, quickly release the pressure valve and open the lid.
True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.
This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!