This week was the first week after the marathon where I sorta felt like I was all better again. I started running again, I felt more positive about teaching, and I got back to cooking! I was in a bit of a post-marathon funk for a while and it felt really good to be back to myself!
Bri and I didn't have any plans this weekend and it has been so nice just relaxing! Last weekend, I went to a math conference and didn't really feel like I had any weekend time! However, it was a really cool conference and I already started using a bunch of the ideas I learned from it in my own classroom. For example, I taught this fun lesson about a Giant Gummy Bear! The video is really cute and my students did a great job with the lesson. Besides teaching and running, I made some amazing meals that I am really excited to share here!
One Pot Vegetarian Sweet Potato Breakfast Skillet
(adapted from Cookie Monster Cooking)
1 tbsp extra virgin olive oil
3 medium sweet potatoes, cut into 1 inch cubes (I left the skins on)
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup low sodium vegetable broth
1/4 cup pepper jack cheese
2 green onions (optional)
1 avocado (optional)
siracha sauce (optional)
1. Heat olive oil in a skillet over medium heat. Add in sweet potatoes, paprika, cumin, salt, and cayenne and toss to combine. Cover and let cook for about 5 minutes, stirring occasionally. Pour in the veggie broth, stir, and then cover again for about 10 minutes or until potatoes can be easily pierced with a fork. You may need to add more broth so that the potatoes don't stick. Stir every 2-3 minutes to check.
2. Once potatoes are done, sprinkle the cheese over the tops. Then, create 4 spaces and crack the eggs into them. Cover and let the eggs cook for 5-6 minutes or until your eggs are done the way you like.
3. To serve, cut up the green onion and sprinkle over the top. Serve with avocado slices and a little siracha.