I literally think I’m immune to my deodorant. Straight up. I won’t be sweating, then as soon as I put my deodorant on, I’m pouring sweat. Seriously, pouring. It’s either one of two things….1) I’ve used the same deodorant for so long that my body is pissed and is resenting it, thus sweating more to flush the invading deodorant away or 2) My body knows that as soon as deodorant is applied, it’s go time. Whether that means a wod, or a trip to Whole Foods, or to a coffee shop, my body knows sh*t is about to go down and it’s physically preparing itself. Either way, I think I need a new deo. This deo just ain’t cuttin’ it bro.
You know what I got goin’ on this weekend? A CrossFit competition. Yes sir. CrossFit Eminence is putting on quite the little competition that day. Winter WodFest to be exact. Wods and heats have already been announced! Citing. Yes, that was exciting in the shortened version. I should seriously think about making brownies and selling those b*tches for $5 a pop. They wouldn’t sell, who the f*ck in there right mind would buy a brownie for $5?? Well, I would, but I REALLY like food, especially in chocolate form. And these aren’t made with with 2lbs of almond flour that makes me feel like I ate a cat for dinner. F*cking cats. Excess almond flour just weighs me down. Yep, sure does. But hey, if you’re looking to learn more about your diet and all the crazy sh*t that goes along with eating in our day and age, you should check out the Whole9 Seminar going on at CrossFit Eminence May 20th! Good info to help you figure out what works for you!
So this recipe is pretty damn delicious. Jake gave it a 8.5 out of 10…he said it would have been higher if he would have gotten a bigger portion. He’s a big dude, he eats a lot, but feeding myself is a bigger priority, sooooo he gets what he gets. Anywho, I loved this recipe. I got the inspiration from a sweet potato salad at Tony’s Market right by our gym. They have daaaaamn good food and daaaaaamn expensive food. Eating there is a real joy since I have to question eating for the rest of the week afterward because of the hole they’ve burnt in my pocket. That was a joke. I don’t have pockets. I wear spandex. But seriously, it’s not a joy to spend that much money. Sorry Tony.
But for real, I think this a great breakfast alternative if you’re still unsure what to eat for breakfast. I’ll eat anything for breakfast if it has something to do with meat. I recommend topping these sweet potato cakes off with a breakfast sausage patty or a burger AND THEN an egg. Genius effing idea Juli, I know!
By the way, I have a BIG announcement Friday. Be sure to check out the website for the exciting news. Hehehehehe. So cited.
Cranberry Sweet Potato Breakfast Cakes
- Yield: 3+ 1x
Ingredients
- 2 sweet potatoes
- 1/2 cup dried cranberries
- 2 tablespoons fresh or dried parsley
- 1/2 red onion, diced
- 1/2 red onion, sliced thin
- 2–3 egg whites, beaten
- 6 eggs (or more if needed)
- salt and pepper, to taste
- 2 tablespoon oil (olive, coconut, bacon fat, etc)
Instructions
- Preheat your oven to 425 degrees to get your sweet potatoes baked.
- Use a fork to poke holes all around each one of your sweet potatoes.
- Throw the sweet potatoes on a baking sheet, throw in the oven, and bake for 25-35 minutes or until soft to the touch. (the time will range depending on the size of the sweet potatoes)
- In a large bowl, add your sweet potatoes and use a fork or masher to mash the sweet potatoes until smooth. Add your dried cranberries, parsley, onion, and salt and pepper.
- Mix thoroughly then taste to see if you want to add any more spices.
- Now add 2 egg whites that were beaten to your sweet potatoes and mix well. I say 2-3 on the ingredients because you may need 3 if your sweet potatoes are large. To figure out what how many you need, try to use your hands to clump up a patty, if it sticks to your hands completely, you need an extra egg white.
- Now make 6 or more patties from your sweet potato mixture.
- Heat up a large skillet under medium heat with 2 tablespoons of oil in it, then add your patties. Cook on each side for 3-5 minutes or until they have a nice outside crisp to them.
- Now grease a8×8 glass baking dish or whatever works for you then add your cooked patties to baking dish.
- Use a spoon to push down in the middle of each patty just enough that when you crack an egg on top, it will stay on your patty.
- Crack eggs directly on top of sweet potato cakes.
- Bake for 10-15 minutes or until yolk is cooked to preference.
- While the eggs are baking, add your sliced onions directly to your hot greased skillet and let those caramelize in the meantime. My caramelization means burnt, but cook onions to what you love.
- Top caramelized onions on top of baked eggs on sweet potato cakes. Then top everything off with a little bit of hotness. Bomb dig.
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Pesto Chicken and Sweet Potato Breakfast Bake
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Sorry for the double comment…..that’s how good they were…..lol