If you follow me on Instagram, you’ll see that, in my IG stories, I announced the big news! I’ve been working on this project for so long and it felt so good to let the cat out of the bag!
I’ll be talking more about the big announcement later this week (actually, tomorrow), but in the meantime, you can check it out on my Instagram.
I’m sure you noticed that I’ve been MIA on this blog since last week – no new posts since Wednesday – so I missed Sunday and Monday. That’s the most I’ve ever missed in a row since I started this blog almost four years ago!
I posted this quote up on Instagram because I was feeling guilty about not posting and all of your kindness truly made my day and made me realize that it’s okay to be realistic with yourself – we only have so much capacity and it’s okay to accept that we can’t do it all.
Anyway, I woke up early, worked out (sweaty selfies always over here), and got right into the kitchen to make a recipe for this blog! I’ve been meaning to make a recipe from Cookie + Kate‘s new cookbook, Love Real Food because it’s a beautiful, healthy cookbook that I’ve been drooling over ever since it arrived.
I got to know Kate over the years through blogging and let me tell you, she’s one of the most down-to-Earth, real girls out there – and she really does understand balance and real food. I love her simple approach to cooking (just cook with real food and you’re good!) and her blog and book go even further into that mantra.
I really wanted a packed breakfast today, so I decided to make this Kale, Sweet Potato Noodle, and Feta Scramble from the book. I actually didn’t have the feta, because it’s on the no-no list for pregnant women, but I had it with everything else and it’s the perfect superfood breakfast. I even had mine with a little hot sauce on top for extra spice!
That’s it for me for now – I’m cooking all day for this project, so if you need me, reach out to me on Instagram, I always love getting your message, it’s a nice distraction!
Kale, Sweet Potato Noodle, and Feta Scramble
FINALLY - a new blog post is up!
If you follow me on Instagram, you'll see that, in my IG stories, I announced the big news! I've been working on this project for so long and it felt so good to let the cat out of the bag!
I'll be talking more about...
10 minPrep Time
15 minCook Time
25 minTotal Time
2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
1 large sweet potato, peeled, Blade D, noodles trimmed
¼ teaspoon fine sea salt
½ medium bunch kale (about 4 ounces), preferably Tuscan (lacinato), tough ribs removed and leaves chopped into bite-size pieces
½ cup water
1?3 cup chopped green onion (2 to 4), plus more for garnish
¼ teaspoon fine sea salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
1?3 cup crumbled feta cheese (about 2 ounces)
Hot sauce (I love Cholula)
Note: I omitted the avocado because I forgot (whoops), but the author recommends 1 avocado, sliced into thin strips
To prepare the sweet potato and kale: In a large skillet, heat the olive oil over medium heat until shimmering. Add the pepper flakes (more if you like heat, less if you don’t) and cook until fragrant, about 30 seconds. Add the sweet potatoes and salt and toss to coat. Add a few handfuls of kale and toss to coat in the oil. Repeat until all of the kale has been added to the pan.
Pour the water into the pan, being careful to avoid oil splatters in the process. Cover the skillet, reduce the heat to medium-low, and cook for 5 minutes. Uncover and toss in the green onions. Cook, stirring occasionally, until all of the liquid has evaporated and the sweet potatoes are tender and easily pierced through by a fork, about 7 minutes. Set aside.
Meanwhile, to scramble the eggs: Crack the eggs into a medium bowl. Add the salt and a few twists of pepper. Beat the mixture with a whisk until it’s thoroughly combined and the mixture is pure yellow.
In a medium skillet, warm the oil over medium-high heat until shimmering. Swirl the pan to coat and pour in the egg mixture. Use a heat-resistant spatula to scrape the eggs along the bottom and sides of the skillet until they begin to clump and the spatula leaves a trail on the bottom of the skillet, about 11?2 minutes.
Reduce the heat to low and gently fold the eggs over on themselves until they are clumpy but still slightly wet, 30 to 60 seconds. Scoot the eggs into the pan of cooked sweet potato and kale. Stir to combine, then season to taste with salt and pepper.
Spoon the mixture into bowls and garnish each one with a sprinkle of feta, and chopped green onion. Serve immediately, with hot sauce on the side.
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