Quick Meatless Breakfast/Dinner- Sunny-Side Up Eggs with a Veggie Hash Topped with Avocado and Tomato

Last night I went to a hot yoga class after work and when I got home I needed a quick fix for dinner. My DH was out of town and I needed food NOW, as in “I’m so hungry I could die now :).” I recently read an article in a cooking magazine about cooking eggs with a perfectly done yolk, so I decided to give their method a try and it was THE BEST! I loved that the yolk was done, but not too done and dry (ewww), and pair this with veggies that are a little crispy on the bottom in the hash, and you’ve got a winner :). 

Seriously, look at that yolk! My fav, but for those of you that like your yolk done, done, I’ll show you how to do that as well. 

Sunny-Side Up Eggs with Veggie Hash


A tiny amount of butter–a must to have crispy veggies

Zucchini, Mushrooms, Summer Squash, Carrots, Sweet Potatoes or whatever veggies you have in your fridge. Coarsely chopped or you could even grate them for a quicker cooking time

2 Eggs, yes the whole egg – healthy fats 🙂

Salt and Pepper

Tomatoes, I love heirloom baby tomatoes but any will do 


Optional: Avocado, sour cream or you could even wrap this all up in a tortilla or serve it on top. YUM. 

First, put all the veggies you want for the veggie hash, salt and pepper in a frying pan. I just happen to have zucchini, but this is the fun part, use a variety and make it colorful.  Put a small amount of butter in the pan (I like getting a hard stick of butter and heating up the pan until it’s warm and spreading a coat around the pan).  On medium-high heat, sauté the veggies until tender crisp. Around 3-5 min if coarsely chopped, less time if you grated the veggies. Spread veggies evenly in the pan to prep for the eggs.

Add eggs on top of veggies and salt and pepper. 

Cover with a tight fitting lid. If heat is too high at this point, turn it down to medium. Leave it for about 4-5 min for a softer yolk or longer for a harder. Test the yolk by touching it with a very clean finger 🙂 to make sure it’s done to your liking. Now remove from pan and top with your favorite toppings like avocado, fresh tomatoes, sour cream, wrap in a tortilla, add salsa. Seriously, the possibilities are endless with this one 🙂  Eat and enjoy!

This is one I’m going to be making over and over again :). 

Meatless Monday–Pan-Seared Pressed Tofu with Soy Sauce

Tofu has been one of my favs as far as meatless meat haha. This recipe comes from a recipe book called, “Oh She Glows” and is a winner!! It really does taste so good. Trust me. You’ll be glad you tried it :).  AND it’s soooo fast to cook after you have pressed it. 

Remove the extra-firm tofu from package and rinse with cold water. Place on clean towel. 

Fold towel over tofu and place some heavy books on top. By doing this, you are pressing the liquid out of the tofu to make it be a more meaty tofu. Leave the books on the tofu for at least 30 min to 1 hour. I pressed mine for about 4 hours and it was great. 

Cut tofu into squares and sprinkle on garlic powder, kosher salt, and pepper to both sides. 

Place 1 T. of coconut oil in a heavy pan on medium-high heat and let oil get nice and hot.  Place tofu squares in hot pan and drizzle soy sauce over all of tofu–not a lot but just a drizzle. Cook for approximately 3 minutes or until nice and brown. 

Turn over and cook other side for another 3 min.  And that’s it!! Serve with brown rice and roasted broccoli. Delish!

Meatless Monday–Dutch Oven Southwest Potato and Egg Bake

Last weekend we were in Portland to see our oldest daughter and her family. She has twin boys that are so ADORBS!! I know, I know, I’ve been spending so much time being grandma lately and I seriously need two of myself. LOL. My daughter is a dietician and I’m so excited to have her as a guest for a blog post soon.  I would love to have a question and answer session, so if you have a dietetics question, please email it to itsapegslife.com and she’s our gal to answer!! I love learning about the body and nutrition and I would love your input for this segment. 

Are they adorable or what?!!! They eat mostly vegetarian, and love it when I cook meatless meals for them, so this is what I came up with after looking at the ingredients that she had on hand. I went with a Mexican flare because of the whole Cinco de Mayo thing haha.

The inspiration for this recipe goes all the way back to the 90’s when we lived in Omaha, NE and my hubby was going to dental school at Creighton University.  We loved this restaurant called “The Garden Cafe.” They had the most delicious potato casseroles, but I decided to name my recipe a “bake” instead of a “casserole.”  I don’t know why but casserole does not sound too appetizing lol, but they were so amazing and the menu had such a variety to choose from that it turned out to be one of our favs! So here it is…..

Mexican Potato and Egg Bake


3 large green onions including tops, sliced (separate bright green tops from the rest)

Just look at these local beauties!! They were so huge!! Loved using local ingredients!

2 T. butter

1 clove garlic

4 med white potatoes

8 large eggs, whisked together

1 can chopped green chilies 

1 can vegetarian refried beans or black beans or pinto

1 tea. cumin

1 tea. chili powder

1/2 tea. red pepper flakes

Salt and pepper

2 c. cheddar cheese

Sour cream


Flour tortillas (optional)

Preheat oven to 350. 

Thinly slice potatoes and green onion. 

Mix eggs, salt and pepper, and can of green chiles, set aside. 
In a Dutch oven or heavy pan, sauté onions, garlic and potatoes in butter. Salt and pepper to your liking.  Cook for 10 min on medium high until outer edges of potatoes are slightly done. Cooked bacon would be delicious in this too, just sayin’ :). 

Add beans, cumin, chili powder, and chili flakes. Mix it in well and keep on heat until mixed (around 5 min). 

Remove from heat and pour egg mixture on top of potatoes and then sprinkle with the green part of the onion.  Bake with lid for 20 min then remove lid and cook 10-12 min. more or until egg is not runny but don’t bake too long because you will have dry eggs and that’s not good either. I like to check it after 30 min and then increase 5 min at a time. 

Add cheese and cover with lid. Let cool. 

I always love to serve some greens with a meal. These greens were also Portland fresh and were seriously the best!

These two were not into the meal so the thought occurred to me, “Why not wrap it up in a tortilla?” It was a hit!! I loved it that way too!! I hope you enjoy it too! Hugs to all!

Meatless Monday–One-Pan Mediterranean Eggs

This week has been one of those weeks that life just kicks you in the stomach, but as my mother would say, “And this too shall pass.” And it’s so true. IT DOES!! I’m starting the week off right with a meatless dish that I got from My Fitness Pal’s blog. It’s delicious! 

Serves 4


1 1⁄2 tablespoons cooking oil 

3 cloves garlic minced

1 medium onion diced

3 jalapenos seeds removed and diced

1 can (28 ounces) low-sodium diced tomatoes (I LOVE the Cento brand)

1⁄2 teaspoon cumin 

1⁄2 teaspoon paprika 

1⁄2 teaspoon chili powder 

1⁄2 teaspoon salt 

4 large eggs 

1⁄4 bunch parsley chopped

6 ounces baby carrots 

8 ounces store-bought hummus 

1 medium bell pepper sliced

1 medium cucumber sliced into sticks

Heat up a skillet or saute pan that you have a lid for over medium-high heat. Add cooking oil to pan; add garlic, onions and jalapenos to heated oil with a dash of salt. Saute for about 6 minutes, until softened.

Add in diced tomatoes with cumin, paprika, chili powder and salt. Mix everything through. Saute for about 4 minutes.

Crack eggs directly into tomatoes. Lower heat to medium, cover, and cook for about 5 minutes, or until eggs are done to your liking.

Garnish with parsley. Arrange your Mediterranean platter of pita or flat bread, baby carrots, peppers, cucumbers and hummus. If you have Greek yogurt, you can also serve that up with the eggs. Use pita to scoop up egg and hummus. The veggies can be dipped into hummus and yogurt (optional).

If you would like toasted pita, heat oven or toaster oven to 350 degrees F (about 177 degrees C). Toast pita for 5 to 7 minutes when oven has warmed up. Serve with the eggs.


Nutrition Information

Serves: 4 | Serving Size: 1/4 of dish

Per serving: Calories: 304; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 212mg; Sodium: 721mg; Carbohydrate: 28g; Dietary Fiber: 7g; Sugar: 11g; Protein: 12g

Nutrition Bonus: Potassium: 828mg; Iron: 17%; Vitamin A: 144%; Vitamin C: 75%; Calcium: 11%

Luscious Leftovers–another version of Sweet Potato Enchiladas with the Mexican Sweet Potato Boats

Earlier this week I posted a recipe for the Mexican Sweet Potato Boats and I had leftovers. Rather than just warm them up, I decided to make them into one of my favs. Can you tell I love Mexican food and I love sweet potatoes? Haha. 

So here is the baked Mexican Sweet Potatoes cooked just for a refresher. :). 

Additional ingredients needed for this recipe:

1 can Green Chile Sauce

1-2 c. Pepper Jack Cheese

1-2 c. Cheddar Cheese

Large Flour Tortillas or Corn

Sour Cream



Preheat oven to 400 degrees. To make the enchiladas with this recipe, I just took a spoon and scooped out the goods from the peeling of the sweet potato and placed it in the tortilla. Now put some green chile sauce on top and a little more cheese, roll the tortilla and place a baking pan. Put the rest of the can of green chile sauce on top of the enchiladas and more pepper jack cheese and cheddar cheese. Place in oven for 20-30 min. Enjoy!

Meatless Monday–Mexican Sweet Potato Boats

I’m excited to post this Meatless Monday recipe! I got the idea from a picture I saw and ran with it! 


Sweet potatoes (I like the fatter ones for this particular dish)

Olive oil

Salt and pepper

1 can black beans, drained and rinsed

1 Jalapeño, finely chopped and seeded

1/2 white onion, chopped

1 small can Green chile sauce (you won’t need all of this can)

1 c. Salsa

Pepper jack cheese

Cheddar cheese

Serve with sour cream, avocado, lime and salsa

Half sweet potatoes, brush with olive oil, sprinkle with salt and pepper, and bake in a preheated oven on 425 for 40-45 min. You can tell if they are done when you poke it with a fork. It should go in easily and that’s a done sweet potato :). I poked all of mine because they were all different thicknesses. 

With the back of a spoon slightly smash the middle of the sweet potato to form a half circle so you can fill it with delicious goods :). 

Sauté jalapeño and onion in olive oil until onion is translucent and add drained and rinsed black beans. Heat for a few min and set aside. At this point, you can add 1 c of your favorite salsa. 

Place groved sweet potatoes in a 9×13 pan or larger if needed. Now it’s time to fill those babies! First, fill with the bean mixture, put a couple of spoonfuls of green chile sauce on top and then sprinkle pepper jack cheese and cheese cheese to top it off. Mmmmmm my belly is growling!

Bake for 20 min or until cheese has completely melted. This is one of my new favorites and if you have any leftovers, I’ll show you how to make them into a Luscious Leftover later on in the week :).  My hubs loved this one too :). Bonus!


Browned Butter Gnocchi with Fresh Herbs

I was introduced to Gnocchi in Portland and I have been a fan ever since!  AND IT’S MEATLESS MONDAY!!  Finally, a post that’s the day of the so-called theme LOL.  I had my Sous Chef daughter, Natalie, helping me on this one and she has some killer photo skills :).


Packaged Gnocchi

1 Cube of Butter

2 T. Olive Oil

1 clove Garlic, smashed and left whole

1/2 c. Parmigiano Reggiano Cheese (high quality kind recommended)

Herbs:  Basil, Sage, Scallions or whatever you like.


I like this brand of Gnocchi because …. HELLO–IT’S MADE IN ITALY :).  I cooked the whole package according to the directions on the box.  It’s very fast to cook!brownbutterbasilWhile the gnocchi is cooking, I put a whole cube of salted butter along with a whole clove of garlic that is smashed (not cut up because I just wanted it to have a slight flavor of garlic and didn’t want it to overwhelm the dish) in a stainless-steel pan on medium high heat.  If you put it in a nonstick pan, you won’t be able to see the butter brown, and there will be a chance that you could burn it.  You can probably guess how I learned my lesson from this little tip :).  STIR CONSTANTLY AND BE ATTENTIVE because it can burn easily once it turns.  You’ll know when the butter is close to browning when the butter goes crazy, nuts bubbling and then all of the sudden it calms down and goes brown and has this delicious nutty taste.  Remove from heat and remove garlic clove.

Chop up FRESH herbs like sage, basil, scallions or whatever you like and put them in the browned butter.  It will sizzle a little because it’s still hot off the burner.


Add cooked and drained gnocchi to browned butter and gently stir then add the cheese.  I like steaming some broccoli and adding those to it as well to get our veggies in :).  Now gather that family around and enjoy.




Sweet Potato Black Bean Enchiladas with Homemade Chile Sauce

This recipe is one adapted from my daughter’s recipe–shout out to Bri, who is a registered dietician and we will be hearing more from her in the near future :).  Once you have this meatless meal, my hope is that you will leave the table satisfied and not really miss it,  and this is coming from a human that LOVES MEAT!

Every time I make this, it takes me back to when my hubs and I completed the St. George Ironman in 2014 (check that off my bucket list), my other daughter, Natalie, had this made when we got home and that was after she and my son cheered their hearts out for us on the course.  After that hard day, it hit the spot!  Great memories :).


Okay, back to business………..

This recipe looks a little intimidating to make, but it really isn’t.  You could also prep some ingredients the night before, such as the sweet potatoes and green chile sauce and even the bean mix and just throw it all together.  Remember– a recipe is just a guide, so feel free to experiment and throw your own twist to it.  Let me know how it turns out.  I love hearing from you!

Makes 6 large enchiladas

Preheat oven to 400 degrees.

Ingredients you will need:


2 c.  Sweet Potatoes, cooked, peeled and diced (I just halved mine and put it in the microwave on the “fresh vegetable” setting and it cooked it nearly perfect, but test it with a fork.  You don’t want it too mushy or too hard and then sprinkle some cumin and chili powder on sweet potatoes. Set aside.

1 Onion (half for bean mixture and half for the green chile sauce)

2 cloves Garlic (again, one for bean and one for chile)

*2 cans LaVictoria’s diced green chiles, fire roasted

2 cans black beans

Tortillas, large

(optional) Chicken Breasts, cooked

*3 c. Chicken Broth




Pepper Jack Cheese, grated

Cheddar Cheese (not shown), grated

Jalapeño Pepper (optional), seeded and chopped

*If you don’t want to make the homemade green chili sauce, omit these and the cornstarch from your ingredient list and just buy the LaVictoria 32 oz. can of green chile sauce at the store.  It does make it a bit more simple to make, but I love the homemade version best.



Cornstarch (not shown) Cumin, Chili Powder, Kosher Salt (if needed) I ended up not using it, but everyone’s salt buds are different :).


You can use this chicken if you prefer the meat option (quick method) or if you want to use your own uncooked chicken breasts, please refer to the part in my BBQ pizza post where I demonstrate how to cut and cook the chicken or use your own favorite method of cooking it.

Some tips to prep ingredients:

How to quickly dice an onion

Use half for the black beans and half for the green chile sauce.


How to peel garlic quickly

Before grating cheese, place in the freezer for about 15 min. and it will grate easier.

For the chile sauce:


Sauté onions in olive oil until translucent


Add 2 cans of green chiles and 1 teaspoon of cumin & 1/4 teaspoon chili powderIMG_5290

Add 3 c. chicken broth and bring to boilIMG_5293

Pour about 1/2 c chicken broth in a small bowl and add 2 T. cornstarch, mix well.  This will thicken the chile sauce.


Gradually add cornstarch mixture to boiling green chiles and boil until thickened and taste and season more with cumin if you like.  Set aside off heat.

For the black beans:


Sauté other half of onion, the minced garlic clove and minced jalapeño until onion is translucent then add 2 cans of drained, rinsed beans.

Add 1-2 tea. of cumin & 1/2-1 tea. chili powder and mix well.


Slightly mash beans with a potato masher, but not too much.

Now you’re ready to put these baby’s together!!



Spray baking pan with nonstick cooking spray and put a little of the chile sauce on the bottom.



Put the sweet potatoes, black beans, pepper jack cheese and a small scoop of chile sauce in tortilla.  If you’re making the chicken version add small amount of  cooked chicken breast, but I promise you won’t miss it if you don’t add it :).

Rolling technique:


Put enchilada in baking pan and repeat until all the sweet potatoes are gone.


Pour remaining green chile sauce on top and add more pepper jack cheese and a bit of cheddar.  Bake for 25-30 min.


AHHHHHH Delicious goodness!!

Let cool for about 5-10 min and ENJOY!!


Top with salsa, avocado, coarsely chopped cilantro, a lime wedge  and sour cream.

AND don’t forget your veggies:).closeupenchi