Twice Baked Breakfast Sweet Potato Plaid

A tasty and wholesome paleo breakfast option are these twice-baked breakfast sweet potato plaids. Eggs are a great source of protein, and the savory flavors of the bacon and vegetables will keep you full until lunch.

Ingredients:

• 2 medium sweet potatoes
• 4 slices of bacon, cooked and crumbled
• 4 eggs
• 1/4 cup coconut milk
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon chopped parsley for garnish

Instructions:

Preheat the oven to 400F 200C

Wash the sweet potatoes and prick them several times with a fork

Place them on a baking sheet and bake for 45-50 minutes, or until tender

While the sweet potatoes are baking, heat a skillet over medium heat

Add the diced onion, bell pepper, and garlic

Saut until softened, about 5 minutes

Once the sweet potatoes are done, remove them from the oven and let them cool slightly

Cut each sweet potato in half lengthwise and scoop out some of the flesh, leaving a thin layer inside the skin

In a bowl, mash the scooped-out sweet potato flesh with the coconut milk until smooth

Season with salt and pepper to taste

Divide the mashed sweet potato mixture evenly among the potato halves, creating a slight well in the center of each

Crack an egg into each well

Sprinkle the cooked bacon evenly over the eggs and sweet potatoes

Return the filled sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny

Garnish with chopped parsley before serving

Vegan Kombucha Brew

This recipe for vegan kombucha makes it easy to make your own sour, probiotic-filled drink at home. It's a healthy alternative to store-bought options because it only has plant-based ingredients.

Ingredients:

• 1 SCOBY Symbiotic Culture Of Bacteria and Yeast
• 1 cup organic cane sugar
• 4 bags black or green tea
• 1 gallon filtered water
• 1 cup kombucha from a previous batch as starter liquid

Instructions:

Bring 4 cups of water to a boil in a large pot

Remove from heat and add the tea bags

Steep for 10-15 minutes, then remove the tea bags

Stir in the sugar until dissolved

Pour the sweet tea into a clean glass jar

Add the remaining water, leaving some space at the top

Once the tea has cooled to room temperature, add the SCOBY and starter liquid

Cover the jar with a clean cloth or paper towel secured with a rubber band

Place the jar in a warm, dark place, away from direct sunlight, and let it ferment for 7-10 days

Taste the kombucha after 7 days

If it's too sweet, let it ferment longer

Once it reaches the desired taste, remove the SCOBY and starter liquid

Pour the kombucha into bottles with airtight lids for carbonation optional

Store in the refrigerator and enjoy!