Welcome to my messy, joyful, and perfectly imperfect version of motherhood. I’m a nutritional therapy practitioner and certified pre & postnatal coach. I’m here to help you move through motherhood with ease!
In less than 30 minutes, you can have this sweet and savory breakfast skillet on the table (and headed for your mouth!). With just a handful of ingredients, this egg-free, paleo breakfast is comforting and filling. It’s perfect for pregnancy, when food aversions are high (along with the competing need for veggies). It’s also a big win for postpartum when you need some boosted whole-food carbs to keep you going.
If our lives are at all similar, then you understand the need to find as much EASE in the morning routine as possible. And making breakfast appear quickly is key. Breakfast skillets are one of the easiest morning meals. Grab some bacon, ham or sausage, a handful of greens, and couple different hearty veggies. Throw it in a pan with some seasonings and voila: breakfast! This sweet & savory breakfast skillet screams FALL IS HERE and is my favorite. It has roasted savory yams, sweet red pears, thick-cut bacon and a handful of kale. A pinch of chili powder and dash of cinnamon take it to the next level. And luckily, the whole dish is kid-approved.
Prepping sweet potatoes is key for making this sweet & savory breakfast skillet a fast morning meal. Our family roasts 5 or 6 sweet potatoes each Sunday to eat throughout the week. Wash and dry whole sweet potatoes, lightly coat the outside in olive oil and place directly on the rack in a 400F oven. Roast for 40-45 minutes until easily pierced with a fork! If you’re in a pinch, you can microwave a sweet potato (just use the potato button), but they taste so much better roasted.