1 can black beans, rinsed and drained
1 large or 2 small sweet potatoes, peeled and cubed 1/8 red onion, minced salt and pepper to taste chili powder Optional toppings: cubed avocado, fresh cilantro, salsa Toss the cubed sweet potatoes in just a drizzle of olive oil and bake on a cookie sheet until cooked through, 20-25 minutes. Divide evenly between medium sized glass jars: sweet potato, black beans, red onion. Top with a sprinkle of chili powder, the zest from your lime and then cut and squeeze the lime evenly over each jar. Shake well, then refrigerate. I'll add my fresh toppings the morning I'm ready to eat them. Yum! |
This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
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I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
For a long time, I was allergic to eggs on top of dairy so creating this recipe was a must! I can eat eggs again, but this still stays on our meal plan because it's so delicious!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Add the eggs, milk and seasoning to a large bowl and blend with an immersion blender, or in a blender and pulse until well mixed and fluffy. Lightly grease your muffin tins with coconut oil (I prefer silicone) and add your leafy greens. Pour the egg mixture over the greens leaving about 1/2" from the top edge. Drop a few tomatoes on top and a few chives or herbs to finish it off. Bake at 350 for 20-25 minutes. Do NOT overbake. They will look shiny on top but won't run if you move the pan. That's when you know they are done. Watch carefully those last few minutes. You can see mine in the silicone start to pop out themselves! Serve immediately or store in the fridge for easy reheating, or grab and eat cold.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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