Tag Archives: Spinach

Sweet Potato Hash with Spinach and Eggs

Good morning! Sweet potatoes, sausage, egg and greens tossed in a skillet makes an excellent breakfast. There are a few steps, so this is a great weekend breakfast to make during¬†that first cup or two of coffee. ūüėČ Paleo, gluten free, and wonderful served with fresh fruit or berries!

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  • 2 tablespoons high-heat oil, divided
  • 1 pound fresh sausage (optional)
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 pounds garnet or jewel yams, or sweet potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 bunch spinach or kale, tough stems removed and leaves chopped
  • Salt, black pepper, and/or red chili flakes to taste
  • 4 eggs


  • Heat 1 tablespoon oil in skillet over medium-high heat. Add sausage (if using); crumble and cook until no longer pink. Add onion, garlic and¬†cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
  • Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in spinach or kale and toss with potatoes and meat. Now, using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
  • Enjoy!

Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!


Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. ūüôā

Blog salad with berries nuts goat cheese


  • Mixed greens (spinach and arugula are great, but really any mixed greens work well)
  • Raspberries
  • Candied pecans
  • Goat Cheese
  • Olive Oil
  • Balsamic or White Champagne Vinegar


  • Toss greens with vinegar and olive oil
  • Add in raspberries and pecans and toss lightly
  • Top with goat cheese
  • Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.


Spinach, Bacon and Artichoke Dip

It feels like¬†I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! ūüôā Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip¬†with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.

This¬†recipe is very similar to my Spinach Artichoke Dip with Bacon,¬†with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. ūüôā

Blog spinach bacon dip


  • 1¬†cup shredded mozzarella cheese + more for topping
  • 1/3 cup sour cream
  • 1/4 cup grated fresh Parmesan cheese + more for topping
  • 5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
  • 3 garlic cloves, crushed
  • 1 (14oz) can artichoke hearts, drained and chopped
  • 1¬†(8oz) blocks of cream cheese, softened
  • 1¬†(10oz) package frozen chopped spinach, thawed, drained, and¬†squeezed dry
  • Serve with fresh cut veggies or tortilla chips


  • Heat oven to 350*
  • Combine mozzarella, sour cream, Parmesan and next 6 ingredients (through spinach) in a large bowl and stir until well blended
  • Spoon mixture into a baking dish and sprinkle with remaining cheese
  • Bake at 350* for ~30 minutes or until bubbly and golden brown
  • Serve warm

Super Mom Tip: this freezes well! Put in individual containers and let thaw in fridge a day ahead of use. ūüôā


Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

What is it about soft boiled eggs?¬† I’ll tell you.¬† The soft ooey goey yolk!!!¬† They make just about anything they are on look DELICIOUS and taste decadent!¬† So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys ūüôā¬† It worked!¬† They devoured it!!Blog Paleo Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg-1Ingredients

  • 4 sweet potatos (or, however many people you have.¬† If you get ridiculously large ones like I did, you can cut them in half per serving)
  • 6 cups spinach
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
  • 2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!)¬† Bone in is so much juicier and easier to shred.
  • 4 Eggs (or as many people that you have)


  • Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper.¬† Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.¬† Or, you could BBQ on med 10-15 minutes each side depending on size.
  • Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft.¬† It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! ūüė¶
  • Start boiling water for the eggs.¬† Once water is boiled, add eggs.¬† Boil for 6 minutes.¬† Drain the hot water and add cold water a few times until they are completely cool.¬† Once cool, peel and set aside to put on top of dish.¬† Good luck getting all of them to completely come out of the shell.¬† I’ve never been able to!¬† :{¬† Feel free to make extra if you are serving to people that care haha.
  • Dice up the red onion
  • Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
  • Shred the chicken and add it to the above.
  • Toss in the spinach until it’s wilted.
  • When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium.¬† Crush it up a little.¬† Spoon on chicken and spinach mixture.¬† Top with soft boiled egg.


Strawberry, Spinach and Goat Cheese Salad

Celebrate the longer evenings and sunnier days with¬†a hint of summer kind of dinner – spinach salad with strawberries, warm chicken and goat cheese! ūüôā

Blog chickenstrawberryspinachsalad


  • Large bunch of spinach (~5 cups, washed & dried)
  • 1 1/2 cups strawberries, sliced
  • 3 oz goat cheese
  • 1-2 cups cooked and shredded or diced chicken (GREAT use of a leftover roast chicken)
  • Dress with vinegar & olive oil, poppy seeds, salt & pepper
  • Slivered almonds (optional)


  • Toss the spinach and strawberries with the dressing
  • Lightly mix in goat cheese and¬†almonds and chicken
  • Serve immediately – excellent with cold or still warm chicken!


Chicken with Sauteed Spinach and Gingery Peanut Sauce

This is another crowd pleaser at my house.¬† Even though I sneak spinach in there!¬† Hey, what’s not good smothered in a peanut sauce??

I originally got the recipe from Real Simple’s “10 things to do with rotisserie chicken”¬† It’s the last one “Gingery Peanut Noodles with Chicken”, but made a few changes.¬† One of which is that I don’t use a rotisserie chicken.¬† I’m not a big fan of the dark meat, so I only use the breasts.¬† To each his own though!Blog Chicken With Sauteed Spinach and Peanut Sauce-1Ingredients

    • 1/2¬†cup¬†peanut butter
    • 3¬†tablespoons¬†rice vinegar
    • 3¬†tablespoons¬†soy sauce
    • 1¬†tablespoon¬†brown sugar
    • 1¬†teaspoon¬†grated fresh ginger (I cheat and use this)
    • Box of Pasta or use Quinoa or…nothing at all.¬† It’s great on it’s own!¬† This time I used quinoa.
    • 4-6 Chicken Breasts.¬† Depends on how many people you have and how soupy you want it.¬† I use 6 and either cube it and then cook or have the Huz grill them on the BBQ and then cube after (this is obviously my preferred choice :))
    • 2 Tablespoons of Olive Oil
    • Salt and Pepper to taste
    • 5-6 cups of spinach.

2 green onions sliced (optional)


  • Either cube the chicken breasts and cook in a large pan with a little olive oil, salt, and peopper or toss the breasts in olive oil, salt, and pepper and BBQ it and then cube.
  • Start to cook the pasta/quinioa/whatever you want to use/not use.
  • While all of that is cooking…
  • In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
  • Add the peanut mixture to the cooked chicken, and toss in the spinach.¬† Serve over the pasta, quinoa, rice or serve alone!¬† Garnish with the green onions.¬† DELICIOUS!¬† I add Siracha on mine too~mmmmm.Blog Chicken With Sauteed Spinach and Peanut Sauce-2dit-elle-Lauren