Breakfast and a Sweet Potato Salad

Last night was a toughie–Baby Boy woke up at 3:30am for a feeding, which was great because that gave us a 6hr stretch of sleep, but he wouldn’t go back to sleep for hours! By the time we got him to sleep, we were wide awake and it took us another hour or so to fall back asleep. Sigh. Tis life with a 3 month old! So of course, I woke up tired and didn’t go to my Mom & Baby bootcamp. But I’m hoping I can catch a nap today and do Day 2 of the DailyHIIT 30-day challenge. I did Day 1 yesterday and it was definitely tough, but you keep going knowing that it’s only for 12min. Gotta get that body back!

Once I changed and dressed Baby Boy, I put him in his little reclining chair and made a quick breakfast–egg in a hole! It’s a super quick breakfast, easy to make, and the toast actually makes it easier to flip the egg. Start with a slice of toast and use a wide glass to cut out a hole.


Heat some coconut oil in a small frying pan, place the toast in the pan, and crack an egg in the hole.


Easy peasy! I ate my toast with some pickled hot pepper slices and honey mustard. And can’t forget about my nursing tea either.

IMG_2900Next up: Kimberly Snyder’s recipe challenge–making my own version of her sweet potato salad.

Sweet Potato Salad with Cashew Sauce

Serves 4

  • 2 sweet potatoes, peeled and diced into 1-inch chunks 9484_1404853083
  • 1/4 red onion, diced into small pieces
  • 1 small yellow pepper, diced into small pieces
  • 1/2 batch of my cashew sauce

Steam the sweet potato chunks until soft. I usually cook the potatoes in about 1-inch of water in a pot, boil, then simmer for about 15min. Place the potatoes in a bowl, add onion and yellow pepper, and mix in the cashew sauce. Serve at room temperature.



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