Comments on: Spiralized Paleo Eggs “Benedict” with Roasted Sweet Potato Noodles, Avocado and Chipotle Hollandaise

By: Ali Maffucci

Ali Maffucci — Thu, 07 Jan 2016 20:48:29 +0000

In reply to Amy D.. I'm so happy to hear it! Thank you so much!! Glad to hear you're loving spiralizing!

By: Amy D.

Amy D. — Thu, 07 Jan 2016 17:42:36 +0000

I made this last night and it was amazingly delicious! My husband raved about it! So far this was my second meal made with the inspiralizer (got it for my birthday a week ago) and both recipes left us feeling blown away at how easy it is to make gourmet healthy tasty beautiful meals! Thank you for your recipes and your courage to quit your job and start this!!

By: ourmwnest

ourmwnest — Wed, 14 Jan 2015 00:27:42 +0000

Just finished this for dinner. DELICIOUS.

By: Alissandra Maffucci

Alissandra Maffucci — Sun, 11 Jan 2015 21:53:19 +0000

In reply to Annie. Just for added texture and to absorb the sauce a bit better! I prefer peeled, especially with pasta dishes, but others like with this breakfast idea, the skin won't affect the consistency/feel of the meal.

By: Annie

Annie — Sun, 11 Jan 2015 16:13:47 +0000

most of your sweet potato recipes call for peeling. my husband was cooking, was not going to peel since it wasn’t stated in the menu and we had a “loving” exchange about it. was the non peeling on purpose? why just this recipe?

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 10 Jan 2015 03:52:50 +0000

In reply to theworktop. Thank you for featuring my recipe!

By: Alissandra Maffucci

Alissandra Maffucci — Sat, 10 Jan 2015 03:51:46 +0000

In reply to christine. Not very much so, but just divide everything by two!

By: christine

christine — Fri, 09 Jan 2015 19:34:52 +0000

This looks sooooo good! Unfortunately, I’m usually cooking for one or maybe two at a time – do you think the sauce would keep well refrigerated and warmed up a day or two later?

By: theworktop

theworktop — Fri, 09 Jan 2015 18:57:08 +0000

Hi! This looks so delicious! I included it in my Friday Five Favorite Breakfast Recipes roundup for this week. You can find it here: http://www.theworktop.com/favorite-breakfast-recipes/jan-9-2015/

By: Dani

Dani — Fri, 09 Jan 2015 01:54:07 +0000

In reply to SS. What a wonderful idea!

By: Dani

Dani — Fri, 09 Jan 2015 01:52:52 +0000

Oh wow, this looks delicious! I have a rare Saturday off, and I know what I’m making my husband for breakfast!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 08 Jan 2015 21:12:40 +0000

In reply to Emily. Nope! I spiralized it raw!

By: Emily

Emily — Thu, 08 Jan 2015 15:47:29 +0000

In reply to Anonymous. Hi Hi. Do you heat up your hard veg (sweet potato or rutabaga) before spriralizing!? I'm nervous it will break the machine!

By: SS

SS — Thu, 08 Jan 2015 00:51:18 +0000

I like to use any “leftover” spiralized veg for a frittata . Easy, tasty and a wide variety of favors. Usually warm slightly and then add beaten eggs, seasons, and ….some shredded cheese if so inclined! Your post looks delish, and I look forward to trying!

By: katie @ RAR

katie @ RAR — Wed, 07 Jan 2015 20:58:18 +0000

Looks amazing! My spiralizer and I are fighting. The handle cracked so I have been “hand turning” the veggies through and sliced my fingers a few times! Do you know if they will replace any broken parts! Love my spiralizer but it was not cheap and I am so disappointed the handle cracked!

katie @ http://www.runningaragnar.com

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 07 Jan 2015 18:51:21 +0000

In reply to Cindy Skillman. That would take a bit extra time but it would be FABULOUS (and probably, yes, more benedict-like!)