Roasted Sweet Potato Veggie Frittata

Frittata! Say it with me now: FRITTATA!! 

So fun right? It rhymes with TABATA (my favorite workout style) and Hakuna Matata! Can't go wrong!


Frittatas are so simple to make, there's really no one way to go about it and they look fancy AF when finished. Perfect for that brunch party you agreed to host before you realized how much time it takes to get you AND your toddler ready in the morning. 

It's also pretty tasty cold. So for all you breastfeeding mamas looking for a quick healthy bite in between feedings, this dish has you covered with plenty of healthy fats, protein and carbohydrates to keep you going! 

I make use of some pre-cooked sweet potatoes in this recipe, as well as whatever other veggies I have in my fridge. Play around with the ingredients and make it your own!

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Sweet Potato Veggie Frittata
A simple egg dish sure to impress your friends at brunch or maybe just your toddler.
  • 6 large Eggs
  • 4 strips Thick Cut Bacon
  • 1 tsp Sea Salt
  • 1/2 tsp Paprika
  • 1 tsp Thyme
  • 1 tsp Parsley, dried
  • 1/2 tsp Dried Garlic Flakes
  • 1 Small Yellow Onion, Diced
  • 1 medium Zucchini
  • 1 small Sweet Potato, roasted
  • 2 small Avocado, sliced
1. Preheat oven to 350F2. Heat a medium cast iron pan over medium- high heat.3. Cook bacon in preheated pan until just starting to crisp. 4. While bacon is cooking, prep veggies. Dice onion, cube roasted sweet potato and slice zucchini into this half moons. 5. Remove bacon from pan and set aside. 6. Add chopped veggies to hot bacon grease and saute until tender (about 5-6 minutes), stirring occasionally.7. Meanwhile, in a large bowl, whisk together eggs and seasonings. 8. Chop bacon into 1/2 inch pieces. 9. When veggies are cooked, evenly distribute bacon on top of veggies. Then pour egg mixture on top. 10. Reduce heat to medium low and let cook undisturbed until the edges of the egg begin to set (about 5 minutes). Test the edges by running a rubber spatula around the edge of the pan. If the eggs run, then they aren't quite set yet. 11. When eggs are set, move pan into preheated oven and cook for 7-10 minutes. The middle should be firm but not hard. 12. Remove from oven, allow to cool slightly then slice and garnish with avocado slices. 13. Serve with good coffee. :)
Prep time: Cook time: Total time: Yield: 4 servings

Oven Roasted Whole Sweet Potatoes

Truth be told we use our microwave for one thing and one thing only: cooking sweet potatoes. It's 5 minutes and the potato is steamy and soft! With a toddler and limited time, I can't argue with the simplicity. 

But taking the time to prep potatoes for the oven is SO FREAKING WORTH IT. It tastes like a whole different vegetable when it's little sugar and starches get the chance to caramelize. So much more flavor and depth! 

We've started to make a batch of 5-6 sweet pots at the beginning on the week and store them in the fridge, ready to pop into a recipe, quickly reheat in the cast iron or just eat cold. 


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Oven Roasted Whole Sweet Potatoes
  • 6 Sweet Potatoes
Preheat oven to 400F. Make sure rack is in middle position.Scrub sweet potatoes gently to remove excess dirt.Using a fork, prick the potato skins all over several times.Place potatoes directly on the oven rack, leaving space between each potato.Place a cookie sheet on the rack below sweet potatoes so catch any drips. Roast for 45-50 minutes, rotating the potatoes 20 minutes in. Remove from oven and allow to cool slightly before serving.
Prep time: Cook time: Total time: Yield: 6 potatoes

Instant Pot Chicken Vegetable Soup

This chicken soup recipe is our go to when anyone in our house is feeling under the weather. It's loaded with ginger, turmeric, nutritional yeast, lots of veggies and nourishing broth. It's a meal in a bowl! It's also toddler approved (Edith demolishes this soup at least twice a month). 

Don't be fooled by the name... this soup is far from INSTANT. But, most of the time this recipe takes is inactive, so don't stress it. 

If you don't have an instant pot yet-- WHAT ARE YOU WAITING FOR? No you do not need the super fancy one that makes yogurt, cake, washes your dishes and folds your laundry while also cooking dinner. I use this simple 6qt version and it works perfectly.  It can be tempting to eye that 8qt one, but from what I've heard, it makes it even LESS instant (all that space to pressurize!). So unless you're consistently cooking for an army-- stick with the 5 or 6qt version. 

Couple tips and tricks: 

  • If you don't have a spice pouch for the toasted coriander and clove, you can use a loose leaf tea bag or make your own pouch out of cheesecloth and butcher twine (that's what we do). 
  • You'll pressure cook twice in this recipe. To make sure you get a good seal the second time, run the lid and seal under cold water in between. 
  • Don't skimp on Fish Sauce quality. I prefer Red Boat-- you can find it at Trader Joes, or online with Thrive Market or Amazon for a deal. 


Chicken Vegetable Soup.png
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Nourishing Chicken Vegetable Soup
Instant Pot/ Multi Cooker Recipe.
  • 1 tbls Coriander Seeds
  • 6 Whole Cloves
  • 2 Garlic Cloves, smashed & minced
  • 1 Large Yellow Onion, diced
  • 2 inch chunk Ginger, peeled and minced
  • 1 tablespoon Olive oil
  • 3 Celery Stalks, diced
  • 1 Green Apple, cored and diced
  • 3-4 pound Whole Chicken
  • 2 teaspoons Salt
  • 4 medium Carrots
  • 2 medium Parsnips
  • 2 tablespoons Turmeric powder
  • 2 tablespoons Fish Sauce
  • 1/4 cup Nutritional Yeast
  • 6 cups Water
  • 1 medium Zucchini
1. Turn your instant pot on by pressing the saute button. 2. Add coriander and cloves to instant pot and toast 7-8minutes until fragrant, stirring occasionally to prevent burning.3. Remove toasted spices from instant pot, place in spice pouch and set aside. 4. Add olive oil, diced onion, celery, minced garlic and ginger to pot. Saute 8-10minutes until onion is translucent. 5. Turn instant pot off and deglaze pan by adding 4 cups of water.6. Place whole chicken in the instant pot stock, along with 2 tsps salt, diced apple and the spice pouch. 7. Place lid on instant pot, closing the vent. 8. Pressure cook on Manual for 14 minutes9. While chicken is cooking, dice carrots and parsnips into 2 inch chunks. 10. When time is up, quick release pressure on the instant pot. 11. Carefully remove whole chicken from the pot, place on a plate and tent with foil.12. Add carrots, parsnips, and 2 cups water to the stock. 13. Stir in turmeric, fish sauce, and nutritional yeast. 14. Return lid to instant ensuring the seal is in place. Pressure cook on manual for an additional 7 minutes. 15. While soup is cooking, remove meat from chicken carcass and shred with two forks or cut into small chunks. 16. Slice zucchini into very thin ribbons or rounds. 17. Quick release pressure after cooking and add chicken and zucchini to the soup. 18. Taste for salt and pepper
Prep time: Cook time: Total time: Yield: 6

Roasted Balsamic Radishes

Roasted Balsamic Radishes

Radishes take on a whole new flavor when roasted. Their peppery kick transforms into a mildly sweet and mellow flavor and their texture is more akin to a roasted potato, crispy on the outside with a soft inside. This makes them a delightful option for those who may not do well with potatoes, but still want that traditional eggs & potatoes breakfast vibe.