Have you ever been in a certain situation where you feel as if nothing good is going to happen to you? Where you’ve lost hope in everything and in yourself? I don’t know if it’s the stress of senior year or if it’s just me, but I’ve felt this way for a while now.
Until…I got my letters from all of my Early Action colleges and got accepted into all of them! Yes, I’m in the University of Oregon and Chapman! I do still have to wait on a few that I applied Regular Decision, but getting into these universities brought me such joy and motivation to keep going, even when times get rough. Now I know that with every bump in the road where nothing seems to be working out, time will bring a change and keep working hard.
Well since now I know that I’m actually going to a good college, I find that I can treat myself a little bit. No, I don’t consider this dish a “treat”, silly, because it’s way too healthy, but I definitely consider it a treat in terms of allowing myself the time to cook rather than rushing day in and day out with overnight breakfasts and homemade leftovers. Not that those are bad, it just feels a lot better when you can actually make your food fresh. Sometimes, it even tastes better too!
What I call a treat is going to town and eating homemade waffles, a whole pint of Arctic Zero and corn flakes for brunch. And probably with a huge scoop of peanut butter….on each. 😀
The Japanese yam and egg***** combo were just..UGH. If you love Eggs benedict or eggs on toast, you know that bread or English muffins are the best for dipping in the yolks, amIright? Well, same goes with the sweet potato! It’s creamy, soft, hot and delicious. I was also VERY shocked as to how amazing the salad tasted. You will be too when you find out how delicious balsamic vinaigrette goes with berries. The tartness and sweetness go so well together, along with the lemon juice and bitterness of the mixed greens. I highly recommend that you double/triple/quadruple the recipe to serve for more people (or for your hungry self)!
*****DISCLAIMER: YES, that is part of the egg shell on the right egg. It’s because I had tons of trouble getting it off the egg and I really didn’t want to break it apart. Don’t worry, I didn’t eat it! 😀
RECIPE (eggs on sweet potato)
- 1 medium-large sweet potato or yam (I used a Japanese sweet potato)
- For keto substitutions, use an avocado, some meat or some vegetables
- 2 whole eggs
- For vegan substitutions, use beans, tofu, or vegetables!
- 1/4 cup egg whites (optional)
- A small handful of cherry tomatoes
- A small handful of spinach
- Opt: smoked salmon, sun-dried tomatoes, chili, avocado (I REALLY wanted to use some but we were out :'()
RECIPE (mixed berry balsamic salad)
- 1 cup mixed greens lettuce or any lettuce of your choice
- 1 strawberry, sliced
- A small handful of blueberries
- A small handful of raspberries
- 1 tsp of balsamic vinaigrette
- A squirt of lemon juice
- Opt: pink sea salt, honey, nuts or seeds, vegan cheese (regular cheese won’t make it Paleo), etc.
PROCEDURE (eggs on sweet potatoes)
- Cook your sweet potato as you wish, whether microwaving it, baking it, boiling it, steaming it, roasting it, whatever!
- Cook your whole eggs by poaching them, boiling them, frying them, baking them or even scrambling them!
- Pan-fry your egg whites–if using them. If not, ignore this step.
- Slice your sweet potato in half and lay them down like muffin tops or slices of bread.
- Chop up your tomatoes, assemble your spinach, egg whites and eggs and top accordingly.
PROCEDURE (mixed berry balsamic salad)
- Assemble your salad on top of the same plate as your sweet potato and eggs.
- Top the lettuce with your berries, balsamic vinaigrette and lemon juice.