Diner-Style Sweet Potato and Butternut Squash

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.

diner-style sweet potato and butternut squash

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.

Sweet Potato and Butternut Squash Hash
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • 1 sweet potato, boiled
  • 1 c. cubed butternut squash (I used frozen and thawed)
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Sprinkle of salt and pepper
  1. Mix olive oil with spices in medium bowl.
  2. Cube sweet potato, then add sweet potato and squash to bowl.
  3. Stir gently until sweet potato and butternut squash are coated in olive oil and spices.
  4. Allow to marinate for at least 15 minutes in fridge (I left mine overnight)
  5. Sauté over medium heat for about 5 minutes, stirring often.


Egg Muffins

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!

Egg Muffins
Recipe type: Breakfast, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
  • ½ cup chopped kale
  • ¼ cup chopped white onion
  • Drizzle of olive oil
  • 2 small tortillas
  • 2 eggs
  1. Sauté kale and onion with a drizzle of olive oil.
  2. Mold tortillas into ramekins or muffin tins.
  3. Fill each tortilla cup with half of the veggie mixture.
  4. Crack an egg gently into each muffin cup.
  5. Bake for 15 minutes


Personally, I can never have enough lunch inspiration, so if you are looking for more easy lunch recipes, be sure to subscribe to the blog to receive a free PDF download of my Week of Lunches guide.

Trail Mix Remix


I’m leaving on a road trip to Los Angeles tomorrow and I can’t wait! For weeks I’ve been dreaming of taking in the views at Big Sur, listening to my favorite podcasts in the car, and trying all the amazing food LA has to offer.

I’m especially looking forwards to eating at Pressed Juicery (the freeze!!), Cafe Gratitude, and True Food Kitchen. I’ve been drooling over their food on Instagram for months and I’m so excited I’ll finally get to try it.

But until I get to the health food wonderland that is LA, I have to get through about 8 hours in the car, which means I’m going to be packing plenty of snacks.

I love finding creative solutions to the challenges of eating healthy on the road, so I see traveling as an opportunity to expand my healthy eating horizons. Some of my favorite snacks are sturdy fresh fruit (ex. apples, bananas, chopped melon), natural energy bars (KIND and Larabar are my favorites), and trail mix.

However, I find that classic trail mix can get sort of boring, so I prefer making my own. This mix combines salty, sweet, and crunchy with coconut chips, almonds, and cereal. I love that the sweetness in this trail mix comes from Bare Snacks coconut chips because while I love chocolate I find it can get very messy and melty on road trips.

This trail mix is fresh, fun, and filling, which, in my opinion, are essentials for a good on-the-go snack. The mix is beyond easy, made with incredibly simple ingredients, and totally customizable. If you try it, be sure to share with me on Instagram!

Trail Mix
Recipe type: Snack
Serves: serves 4
  • ½ cup Bare Snacks original coconut chips
  • ½ cup roasted, lightly salted almonds
  • 1 cup Os cereal (eg. Cheerios)
  • ½ tsp cinnamon
  1. Combine ingredients in medium mixing bowl and stir gently until ingredients are evenly mixed.


I received complimentary samples of Bare Snacks chips for review, but was not otherwise compensated for this post, and, of course, all opinions are my own.

Veggie “Alfredo”

Yesterday, I ate avocado at every meal and I couldn’t be prouder. I also made a Whole Foods run and only spent $30. When I left the store I texted my friend to celebrate my self restraint and she, in proper best friend fashion, responded in awe of my accomplishment. It’s the little things, ya know?


I think it’s so important to celebrate the little accomplishments in life, such as throwing together a creamy, dreamy, plant powered pasta sauce that takes a simple pasta dinner to the next level in about 5 minutes. This sauce is also great on toast or salads, but considering there are currently 17 boxes of pasta in my family’s pantry, there’s going to be lots of creamy vegan veggie pasta in my future (definitely not mad about it).

VSCO Cam-4.jpg

If you’re wondering how/why there are 17 boxes of pasta in my house, believe me, I’m right there with you. For now, I think it’s best we don’t question it and just enjoy this creamy, saucy goodness all over our penne and spaghetti and rigatoni and maybe even our lasagna noodles (because for some reason 3 boxes of those). 

Veggie “Alfredo” Sauce


  • ¼ avocado
  • ⅓ cup almond milk
  • ¼ cup frozen spinach (thawed)
  • ⅛ tsp salt
  • ¼ tsp garlic powder


  1. Combine avocado, almond milk, and spinach in food processor. Blend until smooth.
  2. If sauce is too thick for your liking, slowly add more almond milk, blending between each addition.
  3. Season sauce and blend for a few more seconds.
  4. Serve over cozy (preferably carb-y) meal of your choice.