Sweet potato breakfast noodle bowl with kale, avocado and fried egg
Confession time - I'm obsessed with food blogs. I barely read any fashion blogs anymore, but my reader is absolutely stuffed with food blogs. I read them on Feedly on my phone, then when I think I want to save a recipe I open it up in Safari, to eventually be pinned to Pinterest when I run out of browser windows (seriously I have like 20+ windows open at a time). And then alongside Pinterest I have a note in my phone called "Things I want to cook" where I co-ordinate everything I, erm, want to cook.
If you follow me on Instagram you'll know that I cook a LOT. I cook dinner from scratch at least 5 or 6 times a week, as well as food prepping on a Sunday, and my favourite meal of the week - Saturday, post-parkrun breakfast. I would love to post more recipes on my blog but the reality is I'm not actually very creative when it comes to cooking. The truth is, I'm too scared of doing it wrong. I'm scared I don't know which flavours go together, which textures work, and as a result I am a slave to my dozens of cookbooks and the aforementioned food blogs.
A few weeks ago though, Monkey Nutrition asked me to review something on their site, and I picked some coconut oil. Unless you've been living under a rock for the last few years, you'll know that coconut oil is kind of a big deal in the food world. I won't go into the details of why it is a better choice to cook with, but you can read all about it here. Anyway, I had a bit of a problem - I wanted to use it to make something unique for my blog, but as I said, I'm not a very creative cook.
But one of the few meals I do tend to play around with is my Saturday brunch. Phil and I usually go to parkrun, then head to Aldi and get home about 10.30am. By this time I'm starving, but I want something both quick and nutritious after my run. As we've just done a big food shop by this point I have plenty of options of what to make!
On Saturday I knew I wanted sweet potato noodles and I had a vague idea of what I wanted, but couldn't find a recipe online that perfectly satisfied my craving. So for a change, I made something up! It was so delicious that I decided to make it again on Sunday after my 6 mile run and this time used my coconut oil!
If you've never cooked with coconut oil before, I will warn you that it does, unsurprisingly, taste like coconut. This particular brand was quite strong, so this is something to bear in mind. I personally love coconut in savoury cooking, but don't like it in sweet cooking. I loved using it for this breakfast dish, but when I made brownies with the oil I could taste the coconut coming through. So for me I'll be prioritising it for savoury cooking - which is most of my cooking anyway!
Now a reminder. I am not a food blogger. I didn't weigh anything and I didn't measure my spices. I know, I know, that's really annoying for you. But it does mean you can tailor things to your taste. I also used mushrooms, kale and peppers here, but swap for the your vegetables of choice.
Also, I'm really nervous to post this - I don't know how food bloggers do it!
1. Heat a frying pan onto a medium heat with one tablespoon of the coconut oil
2. Add the sweet potato noodles and cook, stirring often, until soft - about 5 minutes. Keep an eye on them so they don't stick!
3. Add your mushrooms, peppers and kale. Sprinkle with nutritional yeast, chilli flakes and garlic powder to your taste (I used about 1 tablespoon nutritional yeast, about 1/4 teaspoon of chilli flakes and about a teaspoon of garlic powder).
If you follow me on Instagram you'll know that I cook a LOT. I cook dinner from scratch at least 5 or 6 times a week, as well as food prepping on a Sunday, and my favourite meal of the week - Saturday, post-parkrun breakfast. I would love to post more recipes on my blog but the reality is I'm not actually very creative when it comes to cooking. The truth is, I'm too scared of doing it wrong. I'm scared I don't know which flavours go together, which textures work, and as a result I am a slave to my dozens of cookbooks and the aforementioned food blogs.
A few weeks ago though, Monkey Nutrition asked me to review something on their site, and I picked some coconut oil. Unless you've been living under a rock for the last few years, you'll know that coconut oil is kind of a big deal in the food world. I won't go into the details of why it is a better choice to cook with, but you can read all about it here. Anyway, I had a bit of a problem - I wanted to use it to make something unique for my blog, but as I said, I'm not a very creative cook.
But one of the few meals I do tend to play around with is my Saturday brunch. Phil and I usually go to parkrun, then head to Aldi and get home about 10.30am. By this time I'm starving, but I want something both quick and nutritious after my run. As we've just done a big food shop by this point I have plenty of options of what to make!
On Saturday I knew I wanted sweet potato noodles and I had a vague idea of what I wanted, but couldn't find a recipe online that perfectly satisfied my craving. So for a change, I made something up! It was so delicious that I decided to make it again on Sunday after my 6 mile run and this time used my coconut oil!
If you've never cooked with coconut oil before, I will warn you that it does, unsurprisingly, taste like coconut. This particular brand was quite strong, so this is something to bear in mind. I personally love coconut in savoury cooking, but don't like it in sweet cooking. I loved using it for this breakfast dish, but when I made brownies with the oil I could taste the coconut coming through. So for me I'll be prioritising it for savoury cooking - which is most of my cooking anyway!
Now a reminder. I am not a food blogger. I didn't weigh anything and I didn't measure my spices. I know, I know, that's really annoying for you. But it does mean you can tailor things to your taste. I also used mushrooms, kale and peppers here, but swap for the your vegetables of choice.
Also, I'm really nervous to post this - I don't know how food bloggers do it!
Sweet potato breakfast noodle bowl with kale, avocado and fried egg
Serves 1
2 tablespoons coconut oil (or oil of choice)
3-4 mushrooms, sliced
1/2 pepper, sliced
1-2 handfuls of kale, washed
Nutritional yeast
Chilli flakes
Garlic powder
1 egg
To serve: 1/2 avocado, salsa
1. Heat a frying pan onto a medium heat with one tablespoon of the coconut oil
4. Get a second, smaller pan going on a high heat and after about a minute, add the rest of the coconut oil. After a few minutes give the oil a swirl around the pan and when it's smoking, add the egg.
5. Cook the egg until it's to your liking (I give mine a good 4 or 5 minutes because I like it super crispy. I had a bit of a nightmare here and my yolk split, but let's just ignore that).
6. Put the veg and noodles in a bowl, top with your egg and add avocado and salsa. Take a photo of your avocado because you have had some brown avocado nightmares recently and you can't believe it looks so perfect.
7. Serve and enjoy!
I would love to do more recipe posts but I just don't feel confident in my ability to create recipes myself - but I could definitely post recipes that I've tried from other blogs or books. Although I'm paranoid enough about keeping my kitchen clean!
Let me know if you give this a try!
Charlotte x
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