#FromScratch: Sweet Spuds with a Twist

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#FromScratch chronicles Stephie’s nutrition [r]evolution as she switches her thought process from “where should I eat” to “what should I eat”.  Follow her series as she braves the supermarket, starts to cook and explore a new way of eating.

I referenced the addition of a baked sweet spud topped with a fried egg in a recent post, so I thought I’d share it with you.

I pay attention to the tips, tricks, and suggestions left in the comment section, so PLEASE drop me a comment [HINT! HINT!]. 

First, I’ve discovered that I LOVE sweet potatoes [and] I don’t know why anyone would add sugar of any kind to a naturally sweet spud.

So yesterday, I popped a sweet potato in a 400F oven for about an hour, then I cracked an egg into a skillet coated with EVOO [and] dusted the egg with curry and freshly cracked pepper.

[Who knew using curry together with pepper increases the absorption of curcumin 500 fold?! I for sure didn’t!]

I flipped the egg, then slid it onto the top of the sweetest of spuds. The ooze of the yolk over the spud was divine.

Breakfast, lunch, or dinner: BOOM!

Now for the big reveal: 




One Comment

  1. Anti-Cancer Club
    Anti-Cancer Club / December 6, 2016 at 3:21 pm /Reply

    This looks so good!!!! A sweet potato hash would be good too!

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