Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.
I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.
Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.
Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).
If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.
I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.
Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.
They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.
If you make these muffins, be sure to comment and/or share with me on Instagram!
Do you have a go-to meal for when you want to impress people? Something delicious you can make perfectly every time? I’m pretty sure that’s the true sign of having your life together.
The other day I was scrolling through Pinterest, wondering what my go-to meal should be, and I got completely overwhelmed by all the 3 course feast ideas that looked as if they’d take 3 hours to make. Like no, the whole point is that this meal looks (and preferably is) effortless.
And that’s when I remembered this gem of a recipe I’d scribbled down in my notebook a couple weeks ago. Originally, I’d planned to create a recipe for homemade enchilada sauce, but when I first tested this Enchilada pie I was busy and hangry and did NOT have time for something as temperamental as enchilada sauce. So instead I just used the salsa I had in my fridge, which was so delicious and easy I’m never going back. And honestly this was also an excuse to use my mini skillet. Like look at that thing! How cute is that??
This meal seriously takes 15 minutes to make (at most) and is quite possibly my new favorite food. The combination doughy tortillas, gooey cheese, and spicy salsa make for some of the best healthy(ish) comfort food I’ve ever had. Pair this with a simple salad and you’ll wow your guests without breaking a sweat.
½ cup grated cheddar cheese (Use dairy free cheese, such as Parmela Creamery if vegan)
¾ cup enchilada sauce (or be lazy and use salsa like me)
Place a mini skillet over medium heat.
Cover the bottom of the skillet with 2 corn tortillas.
Top tortillas with ½ cup enchilada sauce/salsa.
Sprinkle ¼ cup cheese evenly over skillet.
Layer on remaining tortillas, sauce, and cheese.
Remove from heat and broil for 5 minutes.
Serve with avocado.
If you don't have a skillet, you can also use a small round baking pan and bake the enchilada pie for 10-15 minutes. I kept it basic this time around, but I imagine adding some beans or veggies between the first layer of cheese and second layer of tortillas would be delicious. To make gluten free, simply make sure to use gluten free corn tortillas.
When I was eight years old, I was obsessed with the Animal Ark books- a series about the daughter of a veterinarian and all her animal friends. I yearned to be like her, surrounded by horses, kittens, goats, pigs, and puppies. Eventually I began to find it odd that I loved animals so much, yet still ate them.
My parents supported my decision to become vegetarian, and for about two months I stood my ground against bacon, burgers, and corn dogs. (I realize that doesn’t sound like I had great eating habits, but I promise my parents fed me veggies too!) Eventually, however, my resolve wore down, and little eight year old Katherine finally gave in to a turkey sausage one morning at breakfast.
In recent years, I have returned to a mostly plant-based lifestyle, and sausages are actually still one of the only meat dishes that I miss. I’ve read articles and heard stories about how much junk is actually put into sausage, but that doesn’t change the fact that eggs and turkey sausage tastes amazing.
Inspired by the warm, salty-sweet, comforting flavors of fall, I set out to create a vegan “sausage” that would satisfy all my breakfast cravings.
I wasn’t sure how the recipe would turn out, but these are so good I’ve started craving them for breakfast, lunch, AND dinner. Winner winner sausage dinner!
2 cups sliced mushrooms
1 small yellow onion, diced
1/2 cup panko breadcrumbs (or sub favorite breadcrumbs)
Flax egg (optional, helps with binding)*
2 tbsp olive oil
1 1/2 tsp soy sauce
1 tsp maple syrup
Whisk together marinade ingredients.
Place mushrooms in tupperware container and pour marinade over them. Shake gently, then place in the fridge. Marinate for at least an hour, but the longer you let the mushrooms sit, the more flavor they will absorb.
Pour mushrooms and remaining marinade into sauté pan over high heat. Add onion and cook until onion pieces are soft and browned.
Remove from heat and place in food processor with panko crumbs.
Pulse until a smooth, sticky mixture forms. There will still be some chunks, but mixture should be moldable.
Remove from food processor, and mix in flax egg using your hands.
Mold mixture into “sausage” patties, each about 1 inch in diameter.