Looking for a relaxed brunch option? Raid your kitchen and throw together this little beauty – a breakfast tostada.

1. Saute chopped sweet potatoes with olive oil and salt and pepper. Set aside.
2. Saute chopped onions until caramalized.
3. Add sweet potatoes and 1 can of black beans (rinsed and drained) to the onions and stir until warmed through.
4. Grate cheese (we used white cheddar) onto corn tortillas and broil for a minute or so to melt the cheese.
5. Fry an egg in butter and season with salt and pepper.
6. How to plate:
   1. Cover plate in a bed of baby spinach
   2. Place corn tortilla on spinach
   3. Cover tortilla with sweet potato hash
   4. Top with fried egg
   5. Garnish with avocado, salsa, sour cream and hot sauce of your choice

Spring/Summer brings my favorite produce and I am so excited to start busting out the warm weather meals! Here is what we ate this last week:

Primavera Penne

The perfect “I’m too tired to cook” meal.  It takes 20 minutes to make and you’d have no idea it was a quick dish once you take the first bite!

Enchiladas Suizas

This was such a tasty recipe… the sauce is insane and aside from the chopping/shredding it isn’t super time consuming.  MAKE IT.

Vietnamese Noodle Bowl with Glazed Pork

You can make the dressing and marinade the night before/morning of, and can also prep the veggies before if you’d like.  Then there is no need to worry if it’s another late night at work, because all you will need to do is throw the rice noodles in a pot of hot water for 5 minutes, grill the pork chops, and plate the veggies! Voila!

PS I was seriously proud of every one of these meals.  This is my favorite weekly menu so far… you can’t go wrong with any of these… seriously.