hash

Sweet Potato, Kale, Mushroom Hash

September 3, 2019 by theeverykitchen@gmail.com 2 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias — Especially the opinion that my recipe for Sweet Potato, Kale, Mushroom Hash will re-invigorate your breakfast routine.

#ad Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Mushroom, and Kale Hash features cholesterol-free corn oil. #ChooseMazola #vegetarian #glutenfree #sugarfree | theeverykitchen.com

September is Cholesterol Awareness Month and we’re starting our September mornings right with better-for-you breakfast. A few simple swaps can make this meal healthier, tastier, and more satisfying. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com.

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15 Sugar Free Recipes to Salivate Over

January 4, 2016 by theeverykitchen@gmail.com Leave a Comment

Happy 2016 friends! This is going to be a GOOD year. I can feel it in my bones.

I didn’t make any New Year’s resolutions, but I did make one January 3rd resolution: Each morning, I’m going to write down 10 things I’m thankful for and three goals for the week. Nothing overwhelming — just simple things. Today I was thankful for faux fur and new friends and a goal this week is to be confident at work.

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Sweet Potato and Kale Hash with Spicy Sausage

November 30, 2015 by theeverykitchen@gmail.com 2 Comments

Can I choose a favorite month of 2015 NOW, or do I have to wait until the last day of December?

What the heck. I’m gonna choose one now and I choose November. I’m 1% hesitant because December is starting to look promising and also because February was a pretty darn good month too. So yeah, I’m gonna go ahead and choose November.

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Beet Hash with Runny Eggs

October 15, 2015 by theeverykitchen@gmail.com 4 Comments

First I’m going to tell you about the food. The excellent food. I love this recipe. But then… then I want to share an inspirational story about how I landed my exciting new freelance gig. So keep reading!

I had all these beets in my fridge last week and no good way to use them up. I love beets, but sometimes the cleaning and peeling and roasting and the messy pink liquid that stains your fingers and your countertops seems like a lot of trouble for a simple salad. And when I decide I’m hungry, I’m hungry RIGHT NOW. I don’t want to wait for the oven to preheat and then wait for the beets to slow roast.

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