One food that we started increasing in our diet to fight heart disease was avocado. It’s filled with healthy fats and adds a creamy element to meals. We used to make guacamole once Michael realized how delicious homemade guacamole is versus those weird runny ones at restaurants. Seriously, not sure why they kill avocados at restaurants and dilute them with…something inedible. Once we ate some amazing guacamole in California, we tried recreating it about 30 times- so delicious. Continue reading “Avocado Bacon Chickpea Salad”
Sweet potato hash is just a name I made up because it seemed to fit this lovely creation. I used to make this when my first class started at 11 AM so I had nice, long mornings to cook a big breakfast. After making it dozens of time, I found some shortcuts so it can be made quickly and simply. This may be more of a brunch recipe as-is, but you could serve it with fish or add more veggies to make a bigger meal. As is, it always fills us up and yet leaves us wanting more!
Continue reading “Sweet Potato Hash”