Sweet Potato Rounds

This side is:

  • simple
  • easy
  • cheapppp
  • delicious
  • kid-friendly

It’s the perfect side to a black bean burger or any veggie burger. I’ve also made it just for snacking! My kids quickly devour these sweet potato rounds. It’s like a potato chip, but healthier and tastier. 🙂

I usually serve this with diced avocado. I love how the textures go together (fatty, soft avocado+crispy, kinda crunchy sweet potatoes=mmmmm). Also, what doesn’t taste good with avocado? Serious question.

Sweet Potato Rounds

Serves 1 (for every additional person you’re cooking for, add another sweet potato, another 1/4 of an avocado, and a little more oil and spices)


  • 1 sweet potato
  • 1/2 tablespoon of olive oil
  • 1/2 teaspoon of the seasoning of your choice (I used everything bagel seasoning here, but you could also just use salt and pepper)
  • 1/4 of an avocado, diced (optional)

Preheat the oven to 450. Spray a cookie sheet with non-stick spray.

Slice the sweet potato into thin rounds. Toss with the oil and seasoning. Arrange on the baking sheet. You want them spread out so that they’re not overlapping. This helps them get crispy!

Bake for 10-15 minutes. Use a spatula to flip them over and then bake 10 minutes longer.

Let them cool then serve alongside the diced avocado.


Mmmmmm, everything bagel seasoning…onion-y goodness. ❤


PB&J Oatmeal

I used to hate oatmeal. One time in college, I made it for breakfast on the same day I came down with a migraine. *Cue intense nausea and gagging.* It was years before I could eat oatmeal without associating it with that sick, queasy feeling.

Nowadays, it’s my favorite breakfast. Not only is it comforting and yummy, but it makes me feel really freakin’ good.

I think it’s so important to listen to our bodies. I used to eat cereal for breakfast, and I was always left hungry and hangry an hour later. Then I started “eating clean” (*cringing at the pretentiousness*) and I kicked the cereal boxes out of my kitchen. Cereal and milk got replaced with eggs and avocado. Sometimes I threw a tomato on the side. Eggs and avocado taste amazing, but they also left me feeling shaky and hungry an hour later. I shoved those feelings aside and called myself crazy because it’s eggs and avocado. Healthy, right? High-protein, right? We’re told to fill up on protein for breakfast; that that’s the key to weight loss and feeling full and overall good health. So I ate my fried egg and my avocado and then went about my business of getting kids ready for school and heading to the gym for an hour-long cardio session. And then I spent the rest of the morning feeling like absolute crap. I even tried adding a protein shake to my breakfast to bulk it up and help with the hunger. Didn’t help at all.


At first, I thought something was wrong with me. Why wasn’t the “healthy” breakfast doing its job? Was I dehydrated? Did I need to drink more water? Did I have adrenal fatigue? Blood sugar issues? Was I not eating enough?

No to all the things.

Turns out, bodies need carbs. A revelation, I know. What with everyone demonizing them and telling us they make us fat and all the bad things. No. Just no. Your body needs carbs. This is a thing. A universal thing. Carbs have glucose. Glucose is what gives our bodies energy. No carbs=no energy. And that’s exactly the issue I was having. I was giving my body almost no carbs each morning and then expecting it to chase after my kids and run five miles at the gym. I was running on fumes and miserable.

So, at the advice of a runner friend, I switched to a carb-heavy breakfast instead of worrying about protein. And you know what? I felt good. I had energy. I could do all the things. Once I fed my body what it needed, I became a functioning human being again.

And thus my love of oatmeal was born.

This is the jam I used for this recipe. At 8 grams of sugar per serving, it’s certainly not low in sugar, but it is lower:


This is one of my favorite recipes. Enjoy 🙂

PB&J Oatmeal

Serves 2 (save half for the next morning if cooking for one, double the recipe as needed for more servings)


  • 1 ripe banana
  • 1 cup of rolled oats
  • 2 cups of water
  • dash of salt
  • 2 tablespoons of natural peanut butter (the only ingredient on the back of the jar should be peanuts)
  • 2 tablespoons of seeds (either chia, flax, or hemp; or a mixture of all three)
  • 2 tablespoons of jam, divided
  • 6 strawberries, thinly sliced

Mash the banana in a pot. Add the oats, water, and salt. Stir to combine and bring to a boil. Once bubbling, turn the heat to medium and cook it down for a few minutes until oatmeal is cooked and thick.

Remove from heat and stir in the peanut butter and seeds.

Ladle into two bowls and drop a tablespoon of jam into the middle of each. Arrange the sliced strawberries around the jam and serve.