Happy Monday! I started today off with a Burn and Flow class at BFX, a bootcamp-yoga hybrid that I found on ClassPass. The Burn part of it was really challenging and broken up into four 4-minute high-intensity pushes of bodyweight and weighted exercises. The Flow part wasn’t really yoga like I expected–it was more a mix of high-rep low-weight arm moves and then some dynamic stretches. Not my favorite class at BFX (I’d recommend Box and Bell instead), but a great way to kick off the week nonetheless!
Recently I mentioned on the blog how I go through phases of being grossed out by eggs. Clearly with today’s post, my most recent ewww episode has passed. 😉 It is bizarre though how I can go from being nauseated by the smell of them to craving eggs in the morning (no I’m not pregnant so don’t even go there haha).
This pesto breakfast skillet with spiralized sweet potatoes is an egg go-to for me because it combines things I typically prepare in bulk at the start of each week: pesto, quinoa, sweet potato noodles. Since I have them on hand in my refrigerator, it’s super easy to toss them all together on the stovetop. I’ve included ingredient portions below, but this is one of those dishes you can totally eyeball. Toss in however much you want!
- 1 cup spiralized sweet potatoes (about 1/2 medium potato)
- 1/2 small red onion, diced
- 1/3 cup cooked quinoa
- 1 handful baby spinach
- 2 eggs
- 2 tbsp pesto (I used this recipe)
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- Prepare your ingredients: Spiralize the sweet potato (remove skin first), dice the onion, mix the pesto into the quinoa.
- Heat oil in the skillet on medium-high heat. Add in the onion and sweet potato, seasoning with salt and pepper and stirring occasionally until onion starts to turn soft and translucent (4-5 minutes).
- Add in the spinach and quinoa-pesto. Mix together until spinach softens (1-2 minutes).
- Press everything to the corners of the skillet into a sort of nest and reduce the heat to low-medium. You may need to add a little extra oil to the center of the skillet. Crack the eggs into the middle of the skillet. Cook until whites are opaque (I usually cover the pan to speed up this process).*
- Enjoy right from the skillet (careful--it's hot!) or transfer to a plate. Optional to sprinkle with cheese, hot sauce or additional salt and pepper.
*If you prefer scrambled eggs, use a fork to scramble 'em up and mix the eggs into the rest of the skillet!
Not only do I have a delicious breakfast skillet recipe for you today, but also a KICKASS giveaway …
Giveaway! YogaFest in Portland, ME
One lucky reader is going to win a three-workshop pass to YogaFest in Portland, ME July 8-10th! The festival looks awesome with workshops ranging from Stand Up Paddleboard Yoga and Aerial Yoga to Yoga Bootcamp and Ayurveda. When they graciously invited me to go, I was so bummed to pass it up (we’ll be in New Jersey that weekend for our nephew’s 9th birthday). Portland is a really cool city and I’ve wanted to attend a yoga retreat or festival for a while now. I’m adding it to my summer 2017 to-do list, and in the meantime, whichever one of you wins is going to have to tell me all about it! 🙂
For your chance to win, visit THIS ENTRY PAGE. You’ll just be asked to enter your name and email address. Winner will be randomly selected Wednesday night. Good luck!
Did you start your week off with a workout? What’d you do?
Eggs for breakfast: yay or nay?
Are you going to enter the YogaFest giveaway?? If you can’t make it, share with friends in the Portland area–they’ll thank you! 🙂