I will just come right out and say it... You have to make today's recipe!

This past summer, we went on a little mini vacation to Eastern Oregon with a few families to soak up some sunshine. One of the mornings, my dear friend Fallon and her husband Alex made one of the most delicious breakfasts I've ever had.

I've been bugging her to share some recipes with you here in The Kitchen for a while and my goodness did she deliver today!

Fallon is a fantastic cook and always learning about new ingredients, trying new things and serving her friends and family her delicious creations.

I know you will enjoy today's recipe as much as I did!

ENJOY!

Elizabeth

Hi Friends,

I was so excited when Elizabeth asked me to share this recipe with you all. My journey to the kitchen is a rather new and ever-so-growing one. It wasn’t until about a little over a year ago that I really started to learn about and appreciate nutritious, whole foods. I was newly married to my husband, Alex, who has this amazing pallet for nutritious, whole foods having grown up experimenting with various kinds of foods having his own food limitations.

I quickly learned my husband’s love for a big, hearty breakfast. Not ever having been a breakfast person myself, I was excited to create something we’d enjoy together.

For the first year and a half of our marriage, we lived in Downtown Portland, which has an abundance of amazing breakfast spots. After trying many of those breakfast spots, I decided to create this recipe by mixing and matching some of our favorite foods together into one flavorful dish.

I hope you enjoy it as much as we do!

Fallon

P.S. I love trying new recipes and filling my little wood recipe box up with all kinds of different food ideas. Would you share some of your favorite recipes from over the years below or take a photo on instagram and tag it #hespeaksthekitchen so I can see what you are up to in the kitchen? Can’t wait to see everyone’s creations, my mouth is watering already!

SWEET POTATO HASH AND BLACK BEAN BREAKFAST

serves 4

Ingredients:

6 medium size sweet potatoes

2 cans of black beans

4 eggs

1 cup of grape tomatoes

¼ cup of green onions

2 tbs. brown sugar

1 tbs. coconut oil

¼ tsp. sea salt

½ tsp cayenne pepper

Black pepper to taste

Avocado (optional)

Cilantro (optional)

1. Rinse and cut sweet potatoes. In a large skillet over medium-low heat add coconut oil and sweet potatoes. Sautee with lid for about 5 minutes, stirring frequently. Add in brown sugar, sea salt, cayenne pepper, black pepper to taste, and stir well. Sautee without lid for another 5 minutes.

2. Cook black beans.

3. Heat a medium skillet over low heat with coconut oil. After coconut oil melts, crack eggs into pan. Cook with lid until your desired yolk consistency. Remove from heat, cover with lid, and let it continue to cook until the yolk has a white consistency.

 

4. Added chopped green onions and cherry tomatoes to sweet potatoes. Sautee for about 3-5 minutes until sweet potatoes are very tender. Remove from heat.

5. When the sweet potatoes, black beans, and eggs are ready, place on a large plate or in a bowl. Add your desired toppings − we love cilantro and avocado. Leftovers can be reheated for breakfast the following morning.

 

(all photos by Bethany Small)

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SWEET POTATO HASH AND BLACK BEAN BREAKFAST

serves 4

Ingredients:

6 medium size sweet potatoes

2 cans of black beans

4 eggs

1 cup of grape tomatoes

¼ cup of green onions

2 tbs. brown sugar

1 tbs. coconut oil

¼ tsp. sea salt

½ tsp cayenne pepper

Black pepper to taste

Avocado (optional)

Cilantro (optional)

1. Rinse and cut sweet potatoes. In a large skillet over medium-low heat add coconut oil and sweet potatoes. Sautee with lip for about 5 minutes, stirring frequently. Add in brown sugar, sea salt, cayenne pepper, black pepper to taste, and stir well. Sautee without lid for another 5 minutes.

2. Cook black beans.

3. Heat a medium skillet over low heat with coconut oil. After coconut oil melts, crack eggs into pan. Cook with lid until your desired yolk consistency. Remove from heat, cover with lid, and let it continue to cook until the yolk has a white consistency.

4. Added chopped green onions and cherry tomatoes to sweet potatoes. Sautee for about 3-5 minutes until sweet potatoes are very tender. Remove from heat.

5. When the sweet potatoes, black beans, and eggs are ready, place on a large plate or in a bowl. Add your desired toppings − we love cilantro and avocado. Leftovers can be reheated for breakfast the following morning.

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Crisp orange leaves that crunch beneath your feet. Bins overflowing with pumpkins and squash outside every grocery store.

Apple cider, apple pie, homemade applesauce.

That’s right, FALL IS HERE! 

(you know you are a true Oregonian when the first rainy day of the season feels like Christmas morning... sometimes I forget that I'm actually a Californian)

I’m am so excited to be back cooking with you and ready to share some new fall recipes that have been making it to our table these past few weeks.

A few things to note before we get cooking… and eating…

1. If you are curious what this page is all about, click at the top of the page where it says “learn more about The Kitchen”.
2. In these weekly posts you can count on finding plant based meals that are pretty easy to make and use all real and fresh ingredients. I am passionate about sharing recipes that satisfy your taste buds AND benefit the body God has given you.
3. You should be warned butternut squash is now in season and I’m slightly obsessed. I will try not to bombard you with too much of it but I make no promises.
4. All of the warm comfort foods and baked goodness we love to enjoy on cold rainy days can be made with real ingredients and actually be good for you! I will do my best to recreate some of those “comfort” foods and be sure to pack them with fresh and healthy ingredients.
5. I would love to hear from you! Please leave comments and feel free to ask questions. It fuels me to keep creating when I am in conversation with you!

ENJOY!

Elizabeth

PUMPKIN SPICE GRANOLA

INGREDIENTS:

4 C  oats (slow cooking)

1 C chopped pecans

1 T pumpkin pie spice

¼ t salt

½ C canned pumpkin

¼ C real maple syrup

¼ C honey

¼ C coconut oil

1 C raisins or dried cranberries

TO MAKE:

Preheat oven to 300F.

In a large bowl combine oats, pecans, pumpkin pie spice and salt in a bowl and stir well.

In a smaller bowl combine pumpkin, maple syrup, honey and coconut oil and whisk all together. It’s ok if there are small clumps of coconut oil after you have mixed it all up.

Add wet mixture to dry mixture and stir well. Make sure that you evenly coat the oat mixture.

Divide into two baking sheets and spread it out so that you have a thin layer on each sheet.

Bake for about 45 minutes total, stirring half way through. You want the granola to get brown and crispy.

Allow it to cool completely, then mix in the raisins.

TO SERVE:

We love it with unsweetened vanilla almond milk. It is also delicious with fresh fruit on top.

ENJOY!

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INGREDIENTS:

• 4 C  oats (slow cooking)
• 1 C chopped pecans
• 1 T pumpkin pie spice
• ¼ t salt
• ½ C canned pumpkin
• ¼ C real maple syrup
• ¼ C honey
• ¼ C coconut oil
• 1 C raisins or dried cranberries

TO MAKE:

Preheat oven to 300F.

In a large bowl combine oats, pecans, pumpkin pie spice and salt in a bowl and stir well.

In a smaller bowl combine pumpkin, maple syrup, honey and coconut oil and whisk all together. It’s ok if there are small clumps of coconut oil after you have mixed it all up.

Bake for about 45 minutes total, stirring half way through. You want the granola to get brown and crispy.

Allow it to cool completely, then mix in the raisins.

TO SERVE:

We love it with unsweetened vanilla almond milk. It is also delicious with fresh fruit on top.

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