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Zesty Sweet Potato Fries

For me, the perfect Sunday brunch is a big, juicy bunless burger with a side of sweet potato fries. Since you all know I am all about the savory, spicy flavors– I like to ‘zest’ up my sweet potatoes fries in lots of yummy spices and toss them in the oven roast for an easy, delicious side dish.

Spring is here! Fire up your grills and get some burgers going and serve these delicious fries with them!! They are a crowd pleaser!!! Oh, and these go fantastically with Tessemae’s Ketchup for the perfect Whole30 feast.

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Zesty Sweet Potato Fries
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the cut sweet potatoes in a large bowl and toss with 2 tbsp. oil until coated evenly.
  3. Add all of the seasonings, and toss again until evenly coated.
  4. Spread across a parchment paper lined baking sheet in a single layer.
  5. Roast in oven for 2-30 minutes, tossing halfway through baking time. Fries should be cooked through and lightly crispy on the edges.
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Whole30 Chilaquiles Verdes

This Texan girl loves her breakfast with a kick and one of my favorites is Chilaquiles! For those of you not familiar with chilaquiles, they are typically layered with tortilla strips, smothered in salsa (red or green) and topped with eggs or beans. Since this is a favorite of mine, I just had to make a compliant version!

This Whole30 take on chilaquiles is definitely one of my new favorite brunch dishes. Invite your friends over this weekend and make them this dish, they’ll love it!

Print Recipe
Whole30 Chilaquiles Verdes
A delicious, whole30 friendly version of Chilaquiles.
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, toss the sliced sweet potatoes in 2 tbsp. oil, salt, pepper, paprika, and cumin until evenly coated. Lay in a single layer across a baking sheet (preferably lined with parchment paper).
  3. Roast in oven for about 15 minutes, or until crispy on the edges, and fully cooked all the way through.
  4. Remove from oven and transfer into a cast iron skillet or a small baking dish. Place the sliced red onions and the shredded chicken on top and drizzle over 1 cup of salsa verde.
  5. Place back in the oven and roast for 10 more minutes.
  6. Meanwhile, Heat 2 tbsp. of oil or ghee in a large skillet over medium heat. Swirl pan so that it evenly coats the bottom of the dish.
  7. Crack 3-4 eggs in the skillet, and reduce heat to low. Cover, and let cook until a white film just barely covers the yolk of the egg, or about 3-5 minutes for sunny side up. Season the eggs with salt and pepper, to taste.
  8. Remove the chilaquiles from the oven and top with the fried eggs.
  9. Top with fresh cilantro, sliced radishes, and pico de gallo (optional). Serve with lime wedges.
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