As you can tell by my posts, we eat A LOT of sweet potatoes in our house. This is one of my favorite recipes to make. It is so hearty, and satisfying, yet surprisingly on the healthy side. You can make the recipe as-is, or you can substitute the Chorizo for turkey/chicken sausage and make it "meal prep" friendly, if you're on a fitness restricted diet.
- 1 large sweet potato, cubed small
- 2 chorizo sausages
- 1 small onion, diced
- 4 cloves of garlic, crushed
- 2 tablespoons butter
- salt and pepper, to taste
- 3 eggs, over easy
- fresh parsley, for garnish
- Chop up the chorizo into 1/2 inch cubes.
- In a cast iron skillet, cook the chorizo until cooked through and a tiny bit crispy. Remove from pan.
- Add butter, diced sweet potatoes, and garlic to the pan. Cook on MED heat until sweet potatoes are cooked through, but not mushy.
- Add the chorizo back into the sweet potatoes and toss to combine.
- Plate and top with an over easy egg.
- Garnish with chopped parsley.
I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured. There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.
My passion for cooking came from those summers.
After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.
In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.
Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.