Ohh happy Monday!!
Happy for multiple reasons— the first being today’s SNOW DAY!! North Carolina got hit with a winter storm this weekend and since literally flurries shut the city down, our four inches of snow and sheets of ice have had people confined to their houses for the past two days.
I must confess, I’m still like a child at heart when it comes to snow days. I get so excited the days leading up to the snow (probably not unlike every other teacher out there) and seriously take advantage of my surprise day off. Aka I stay in PJ’s all day, cook tons of delicious food, catch up on blogging, casually binge watch a new show— my kind of snow day!
Another reason this Monday is so happy is because…
…my blogger buddies Alexa from Fooduzzi, Rebecca from Nourished the Blog and I are starting a 10 day Veggie Challenge today! After the holidays, I always find my body a little off of it’s game— mostly because of all the indulgences that this season usually bring. Lots of carbs, glasses of wine, and a little too much sugar later, my body is craving clean, whole foods to get back on track after the new year and feeling my best.
Enter: the “Eat More Veggies” Challenge! Rebecca, Alexa, and I are spending the next 10 days experimenting with all that amazing winter produce and sharing our ideas with you guys on our blogs and Instagram. Speaking of winter produce, there is SO much plant-based goodness coming out of our gardens this season. Just check out the list:
So if you’re interested in checking out our veggie-loaded creations, or want to participate in eating more veggies, just follow @pumpkinandpb, @nourshingblog, and @fooduzzi on Instagram and use the hashtag #eatmoreveggieschallenge to share your ideas with us!
In the meantime, the first winter veggie I’m serving up today is POTATOES! Potatoes are an excellent source of vitamin C, B6, and potassium. Not to mention they’re SO versatile, delicious, and filling.
On our first day of snow this weekend, I woke up in the mood for brunch. So brunch I made! I’d been wanting to try a egg hash skillet for quite a while, so I started with your typically hash base: onions and potatoes. I went with red potatoes for this recipe because that’s what I had on hand, but feel free to use whatever kind you’d like. I think sweet potatoes would be awesome in this dish!
Once my onions and potatoes were crispy and tender, I added in some black beans, cumin, smoked paprika, and garlic— because when in doubt, go mexican! Now that all my ingredients and flavors were combined, I just made some wells for my eggs, cracked those babies in, and threw my skillet into the oven for 5-7 minutes to bake. PS if you’re vegan, you can totally omit the eggs and this whole step— it’ll still be SO delicious. Top it all off with some diced avocado, green onions, and cilantro and you’ve got yourself the PERFECT one-pan brunch!
This dish is literally mouth-watering because of how all the textures and flavors meld together into the most perfect little bites. The crunchy, tender potatoes, the runny eggs, the earthy black beans, the creamy avocado, the fresh herbs— I honestly can’t picture a more delicious breakfast combination.
The best part is that this dish one takes ONE pan. And you can easily adjust the servings of this meal by using a larger (or smaller) cast iron skillet and tweaking your ingredient amounts. So you can easily feed a crowd or a family of two!
Hope you guys enjoy all this veggie goodness! And don’t forget to follow along for the next 10 days of our veggie challenge for lots more plant-based goodness and inspiration 🙂 #eatmoreveggieschallenge