We all just want to have our cake and eat it, too. We also want our cake to be sugarless, gluten-free, fat-free, healthy, local and made of nothing but veggies and good protein while still tasting just like cake. Sometimes life is hard when you want to be healthy, for a number of reasons:
- The constant commercials showing fried, greasy fast food two miles down the road from you.
- The little bit of extra time and effort it takes to be healthy is sometimes the last thing you want to do on a busy day.
- The people around us don’t always make healthy choices and that can make it harder to say “no” to bad habits.
- The 3:00 pm ‘I’m just SO hungry and want immediate, sugary gratification‘ snack slump.
So, when you come across an amazing healthy recipe that’s quick, easy and doesn’t skimp on taste, you pin it immediately. Then make it a
day week later.
But every once in a while, you come across a recipe like that and you realize it would go perfectly with another one of those awesome recipes you saved, and you get REAL excited.
Lo and behold, I’d like to introduce you to one of my brand new, favorite breakfast, lunch and/or snack items:
Although I wish I was clever enough to come up with either recipe on my own, I definitely was not. So, I’m going to steer you in the right direction to simply click and get all the beautiful foodie photos and recipe info you need. I’d also like to encourage you to take a look at Kansas City Sweet Potato Project to purchase some of this deliciousness locally if you’re in the area!
…created the mayo-free avocado egg salad that I love so very much. It’s a quick, easy recipe that requires only a few simple ingredients most people already have laying around:
- 6 eggs, hard boiled
- 1.5 avocados
- 1.5 tbsp lemon juice
- Sea salt to taste
…came up with the painfully simple sweet potato toast we all wish we’d thought of years ago. She suggests you simply slice a sweet potato about 1/4 inch thick and throw it in the toaster for two rounds of the highest heat. Although I did, you do not even have to skin the sweet potato. She also features three other amazingly delicious topping suggestions that are even quicker than avocado egg salad. It’s a great, easy way to switch it up.
I think what really puts this at the top of my list for favorite, healthy food is that it’s a clean recipe and it actually made me feel full. I’m not, by any means, encouraging you to skip meals, but the first time I tried this I didn’t anticipate how filling it would be. I ate it really late in the morning (late breakfast/brunch) and wasn’t hungry again until almost dinner time. On top of that, avocados are one of my top, favorite foods. I like their taste and recipe diversity but also because there are SO many proven health benefits.
The combined recipes did include some prep but nothing that takes more than a few minutes–especially if you’re thinking ahead and boil the eggs before you start (or even the night before).
What are some of your favorite delicious, simple and healthy recipes?