Welcome to our celebration of sugaring season. Hopefully, you read yesterday’s story and had a cup of Vermont Fancy Coffee.
For those of you who missed the start of this series, allow me to share. A couple of years ago, I traveled to Vermont with my best friend and our combined five children to visit her family. I had never been to Vermont, but I’ve long been a lover of all things maple syrup. I think I ate a “Maple Creemee” every day we were there, and I still crave them. Adding maple syrup to my homemade yogurt is the closest thing I’ve been able to do. Recently I met a woman from Vermont who is a fantastic storyteller and loves to cook with maple syrup. She offered to share some of her stories and recipes here on the blog. So in honor of the “sugaring” season, for six days, I’ll be sharing a different recipe made with maple syrup.
The recipes will start with morning coffee, followed by two options for breakfast (one is a power shake), lunch, dinner, and dessert. If you happen to be a homeschool mom, or really any mom and would like to teach your children about maple syrup, it’s history, and how it’s made, be sure to visit my Maple Syrup Homeschool Resources post.
Now, enjoy our next delicious recipe.
I was standing in line at Willey’s noticing like 8 college kids, and thinking to myself “feeding them is going to be a nightmare.” The gaggle was off to ski, so a dense, nutritious, filling breakfast should be on their minds. Well, it ended up on my mind too.
If there’s anything I love more than pork, it’s Japanese white sweet potatoes. It’s a perfect vegetable. Baked, and pureed, it’s a sweet afternoon treat. Stir-fried with maple syrup, eggs, pork, and onions, it’s an amazing breakfast food. It’s sweeter than other sweet potatoes and has a smoother texture. The maple syrup adds calories for those long winter days, while the turmeric helps reduce inflammation. Rosemary and thyme are also great immune-supporting herbs, both having anti-bacterial qualities to them.
I have a few go-to’s on rushed mornings. Breakfast sandwiches (wahoo egg maker that just plugs into the wall!), oatmeal, and sweet potato bowls. This morning, I had some pork cutlets that are juicy, and perfect to use. I’m a little burnt on breakfast sausage after gorging myself yesterday with dairy-free Sausage and gravy. I literally ate the whole pot for breakfast, lunch, and dinner. Cutting the pork cutlet into strips, and then thin slices was a perfect way to add to a staple breakfast in our home.
What’s great about this recipe is that it’s well-rounded for a filling meal. With the addition of rosemary, thyme, and turmeric, it’s a perfect way to get what you need during the winter. Thyme and rosemary are powerful anti-bacterials and anti-virals, and combined with the anti-inflammatory benefits of turmeric, we’ve got your major bases covered!
What’s great about this recipe, is you can make it for one, or for 150. The recipe below will feed two pretty adequately. Double it for four, triple it for six. It’s a great go-to recipe for those weekend ski trips with friends, and family!
Sweet Potato Breakfast Bowl Recipe
This recipe will serve two. Easily double, triple, quadruple for larger groups. Total time to make this recipe is about 30 minutes, with an active cook time of 20 minutes.
Ingredients
1 large sweet potato
1 medium onion
1 pork cutlet
2 eggs
a few sprigs of rosemary, and thyme
salt/pepper to taste
2 Tbs maple syrup (or more)
1 Tbs coconut oil
1 tsp turmeric
Instructions
Slice the onion and dice the potato
Cut the cutlet into strips and then 1/4″ slices. Toss in 1 tablespoon of the maple syrup
Heat a pan on medium-low, with a tablespoon of maple syrup (or to taste!), rosemary, and thyme sprigs, as well as a bit of coconut oil.
Throw in the sliced onion, and diced sweet potato. Cook for 15 minutes, stirring occasionally.
Push your veggies to one side of the pan, and add the pork cutlet to the other. Let brown. Stir the pork in their area, keeping the veggies separate.
After the pork cutlet is browned on both sides, crack the eggs over the top. Stir together, and let cook for 2-3 minutes.
Stir, let cook for 2-3 minutes. Keep repeating this another couple of times until the eggs are thoroughly cooked.
Let rest for a few minutes (grab that coffee!), and serve!
- 1 large sweet potato
- 1 medium onion
- 1 pork cutlet
- 2 eggs
- a few sprigs of rosemary, and thyme
- salt/pepper to taste
- 2 Tbs maple syrup (or more)
- 1 Tbs coconut oil
- 1 tsp turmeric
- Slice the onion and dice the potato
- Cut the cutlet into strips and then ¼" slices. Toss in 1 tablespoon of the maple syrup
- Heat a pan on medium-low, with a tablespoon of maple syrup (or to taste!), rosemary, and thyme sprigs, as well as a bit of coconut oil.
- Throw in the sliced onion, and diced sweet potato. Cook for 15 minutes, stirring occasionally.
- Push your veggies to one side of the pan, and add the pork cutlet to the other. Let brown. Stir the pork in their area, keeping the veggies separate.
- After the pork cutlet is browned on both sides, crack the eggs over the top. Stir together, and let cook for 2-3 minutes. Stir, let cook for 2-3 minutes. Keep repeating this another couple of times until the eggs are thoroughly cooked.
- Let rest for a few minutes (grab that coffee!), and serve!
