• How to Make Sweet Potato Toast

    Toast is an easy, fail proof, and delicious way to enjoy breakfast or brunch and can be made savory, sweet, or with avocado! Unfortunately, not everyone can eat toast as frequently as they would like to. Some people prefer to eat whole, unprocessed foods, while others are gluten-free, paleo-friendly, or too nutrient dense to indulge in toast.

    Enter: the sweet potato.

    Sweet potatoes are a great alternatives to toast. High in beta-carotene, they can help keep your hair, eyes, and nails healthy—just like carrots! They, of course, are also super delicious and much better for you than the standard bread.

    This sweet potato toast trend went viral a while back and still makes an appearance on Instagram and Pinterest so today I’ll teach you how to make your own with 4 vegan topping suggestions!


    • almond butter + banana + cinnamon
    • tahini + fig + agave
    • avocado + chili flakes + lime
    • crunchy almond butter + frozen mixed berries + hemp seeds
    • hummus + cucumber slices + paprika

    Sweet Potato Toast

    • Prep Time:
    • Cook Time:


    • 1 Large Sweet Potato
    • Toppings of Your Choice!


    1. Wash and dry your sweet potato, and peel the skin if you prefer.
    2. Make lengthwise slices about 1/8 to 1/4th of an inch thick. If you have a mandolin, using one will make this much easier! If not, slice as thinly as you can (the thicker the slice, the longer you will need to toast it for).
    3. Toast the slices in a standard toaster, or a small toaster oven, for about 5-8 minutes. If your slices are on the thicker side, you may want to flip them and cook for another 5-8 minutes. You can also use a toaster and just keep pressing down to re-toast until you reach your desired texture. You can enjoy these a bit crunchier, or toast repeatedly until they are more on the soft side.
    4. Enjoy with your favorite toppings and get creative!

  • The Healthiest Make-Ahead Breakfast Ever (+ Tasty, Too)

    What Do I Eat For Breakfast?

    With a new puppy, a blog, a podcast, a super secret business I’m building and launching in the fall (hint – it’s all about the vagina), a hungry boyfriend, and a big ass apartment to keep in order I don’t really have a lot of time to make an elaborate, healthy breakfast every morning.  Does anyone?  Raise your hand if ya do because let a sister in on the secret.

    I recently began thinking “ahead”…as in a few days ahead about how to keep my man and I fueled up in a healthy and tasty way with little to no effort.  What could I make once or twice a week that will keep for a few days, won’t require silverware, can be eaten on the run, and delicious?


    paleo egg muffins.

    Yep, the paleo egg muffin is the perfect breakfast specimen.  High in protein, low in fat, tons of veggie (flavor) options, easy to whip up, and can be taken to go in an instant.  Try them.  You won’t be disappointed.

    Egg muffins before hitting a hot oven...

    Egg muffins before hitting a hot oven…


    …and after! Yum!

    1. 2 dozen eggs

    2. Any variety of vegetable you like

    3. 6 slices of turkey bacon or other protein (cooked) chopped up

    4. Black or white beans (1/2 tablespoon for each muffin)

    5. S&P to taste

    6. Cooking Spray

    1. Heat oven to 350 F.

    2. In a bowl, scramble 2 dozen eggs and season with a bit of salt and pepper (or no salt if you’re looking for a low-sodium option).

    3. Prepare any veggies and cut into small pieces (I like to use the food processor to speed things up here, like with garlic and onion).

    4. Add veggies and beans to eggs.

    5. Spray muffin tin (probably 2 muffin tins for this many eggs) so your muffieesss pop out easily when done. Sprinkle turkey bacon bits into bottom of each space in a muffin tin. Fill with egg mixture.

    6. Cook for about 20 minutes until firm.  Then, Enjoy!

    7. These should stay fresh for up to 5 days.

    About 24 egg muffins

  • TheLoDown