Happy last day of July!
Today, I’m setting my intentions for August. I’ve been pretty good about doing that consistently this year. At the end of each month, I spend 10 minutes that morning just writing down some intensions for the following month.
Do you ever do this?
I keep a little notebook by my desk and I look back on the previous month and see how I did and if I practiced those intentions. It’s a fun little exercise and is about as ‘spiritual’ as I really ever get!
I figured I’d share my August intentions with all of you, since it is the last day of the month and I have to do them anyway!
- Slow down and appreciate these last two months of pregnancy – and finally schedule the prenatal massage that Lu got me for my 30th birthday (I’ve been too busy to schedule it!)
- Prioritize my mind – try a little meditation, relax, let the mind wander without feeling like I always have to be productive
- Show others you care – I’ve been running around like crazy trying to get myself prepared for this baby that I haven’t seen my friends nearly enough.
And that’s it! I usually just set three of them, because anything else is just overkill! Sometimes, I only set 1 or 2, if it’s a big intention. I think September’s intention, for example, will literally be “Be a present mother”. A mother, ah!
NOW, I’m bringing up intentions because last month one of my intentions was to cook more for me – cook more things that are easy and things I love that may not be anything special, but feel special to me because they’re flavors and ingredients I like.
I love everything Mexican themed, because I love Mexican flavors and ingredients. After visiting the North Fork with friends and having a ‘Mexican breakfast bowl,’ I knew I had to recreate it with my own spiralized twist.
And so here we have it! It’s the ultimate brunch meal, it’ll fuel you for hours and has so many flavors, textures, and colors, it’s a pleasure to make, eat, and, well, Instagram!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Mexican Breakfast Bowl with Spiralized Potatoes
- 1 tablespoon extra virgin olive oil
- 1 large russet potato peeled, Blade D, noodles trimmed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- ¼ teaspoon chili powder
- salt and pepper
- ½ cup canned black beans rinsed
- 1 large ripe avocado mashed
- 8 eggs beaten
- hot sauce to serve
- For the pico de gallo:
- ¾ cup seeded and chopped tomatoes
- 1/4 cup finely chopped white or red onion
- 1/2 ripe lime juiced
- 1 teaspoon finely minced jalapeno
- 2 tablespoons chopped cilantro
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, paprika, chili powder, salt and pepper. Toss well to combine, cover, and cook for 7-10 minutes or until potatoes are cooked through, uncovering to toss every couple of minutes.
- While potato noodles cook, prepare the pico de gallo and avocado mash. Place all of the ingredients for the pico de gallo into a medium bowl and stir together. Set aside.
- In a medium bowl, add the black beans. Mash about half with the back of a fork. Add in the mashed avocado, and season with salt and pepper. Set aside.
- When potato noodles are done, transfer to four bowls and cover with foil or a plate to keep warm.
- Immediately add the eggs into the skillet and scramble. Season with salt and pepper. Top the potato noodles with the eggs and then add the pico de gallo, and avocado mash. Serve with hot sauce.