Don’t drop eggs on the baby

Today I made myself *real* food for lunch for the first time since I had the baby.  Since she’s teensy & needs constant attention it needed to be something I could whip up quickly. Of course, the moment I sat to eat she woke & started to cry for her fifth or sixth feeding of the day.  #Momlife, am I right? I know this newborn stage is fleeting and soon I’ll be able to have a little more time to take care of myself, but it can certainly feel a bit overwhelming in the moment.

I have been craving sweet potatoes lately, but for whatever reason my preferred grocery stores have been out for about 2 months, so when I saw them back in stock last week I made sure to grab a bunch. I love sweet potatoes seasoned with cumin+chili powder, and cinnamon+sugar is a popular choice. I love them stuffed with spinach & eggs, topped with chili, served with goat cheese & honey, in a curry… I just love sweet potatoes, they’re so versatile!

I decided to make myself some savory sweet potato medallions with garlic spinach & scrambled eggs. This is the fastest, easiest way I know of making sweet potatoes. It was certainly super quick & easy to make, and delicious, even if I did end up eating it cold.


Sweet Potato Medallions

Preheat oven 400 degrees

Wash your sweet potato (peeling is optional) & trim the ends

Slice into 1/4″ thick rounds

Toss with 1 Tbsp oil (coconut, olive, or avocado)

Season to taste

Bake 20 minutes (no need to flip!) or until tender



What’s your favorite way to enjoy sweet potatoes?

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