Life without eggs & a breakfast recipe

This past spring, after having a sore throat for three months (!), I finally got some blood testing done. Low and behold, I have a list of food sensitivities. Corn and egg whites being the most antagonistic. The first week was a breeze and my sore throat subsided in 2 days.

As time went on, I traveled and cooked for my family, I found avoiding all 6 of my food sensitivities very difficult. Even though I know plenty of great recipes that do not include the culprits and knew that I would feel better avoiding them.

Eggs and corn are in A LOT of food items. Corn is a big bummer, as Juanitas corn chips are one of my favorite snack foods of all time and TACOS, the perfect food, no tacos, how will I survive?! Now I proudly eat my tacos on a cabbage or lettuce leaf.

Eggs though are tough. They are in so many baked goods and mayo. My go to morning jam so often included saute of veggies with a soft boiled egg on top. Or a paleo-esque muffin that offered me an awesome protein bang in the morning. 

Now my morning jam is SWEET POTATOES. They are so nutritious & delicious. I'll either roast a couple at the beginning of the week or grate 3-4 of them, and portion them out as desired.

Sweet potatoes are loaded with Vitamin's C & A. And are super high in manganese, which is a trace mineral that aids our bodies in producing sex hormones, and builds our bones and connective tissues. 


1 T ghee

1 small onion, diced

2 cloves of garlic, grated or finely chopped

1 t turmeric

Salt & pepper to taste

1 medium sweet potato, grated

3 big leaves of kale

1/2 bunch of fresh parsley (or cilantro)

1/4 cup pepitas (or favorite nut/seed you have on hand)

Your favorite hot sauce

Heat a medium sized skillet over medium heat. Add ghee, once it is melted add onion and garlic. Saute for about 5 minutes. Add salt, pepper and turmeric, stir to coat the onions, then add the grated sweet potato, stir. Add 2 T water, stir and cover for about 5-7 minutes. This speeds up the cooking time. Stir once while steaming. Take lid off after 5-7 minutes, add kale, stir, cover for another 3 or so minutes. Test potatoes, add more water if you'd like to speed up the cooking time, otherwise, watch for sticking and let the pan frying get just tender and brown enough.

Finally add the fresh parsley, stir to combine and serve in a bowl, top with pepitas and your favorite hot sauce, kimchee or sauerkraut. And do your best to make it a good day.