1/2 sweet potato, peeled, cut crosswise into 1/4-inch rounds
2 tsp ghee or olive oil
2 large eggs
2 slices whole-grain bread*
1 avocado, peeled, pitted and thinly sliced
2 tbsp finely chopped red onion
1/8 tsp sea salt
All-natural hot sauce, to taste
Preheat oven to 400°F. Arrange potato in a single layer on a parchment-lined baking sheet. Mist on both sides with cooking spray. Bake until tender and lightly golden, turning halfway, 20 to 25 minutes.
In a medium skillet on medium, heat ghee. To a small bowl, crack 1 egg and slide it into skillet; repeat with remaining egg. Cook until whites are firm and yolk has achieved desired doneness.
Toast bread. Divide potato, egg, avocado, onion, salt and hot sauce evenly among toasts.
No need to stop in at your local taco joint for a bite – we’ve got you covered while on the run. These cheesy quesadillas are packed with spinach then dipped in a fragrant cilantro and avocado dipping sauce.
Zucchini is packed with moisture, so be sure to squeeze the flesh dry to remove the excess water. It takes only a minute and will ensure you get perfectly crispy fritters. Don’t worry about peeling the zucchini before you grate it – the peel is loaded with fiber and antioxidants and adds a nice texture to the fritters. Serve with a dollop of tangy sour cream with chives for an ultra-satisfying weeknight meal.