Hey friend,
This week I’ve been coming back to simple rhythms.
The kind that don’t demand perfection but invite presence.
Yesterday morning, while everything in me wanted to rush through the day, I slowed down long enough to actually make breakfast instead of just grabbing a quick smoothie or skipping breakfast altogether.
The smell of onion and garlic in the pan, the sound of cashews toasting, the bright color of sweet potatoes softening in oil reminded my body that I was important enough to take care of in the moment.
Over time I’ve realized that cooking for me has to follow a few rules.
It has to be simple. It can’t use a ton of dishes. It has to taste amazing. And it needs to be healthy enough that I don’t end up feeling like a bloated pig afterward.
A while ago I read something in How to Raise an Intuitive Eater by Summer Brooks that completely changed how I viewed my family's time eating together. She talked about elevating your meals and taking the time to truly enjoy them. She said that not only did that make meal time more enjoyable, your body also was actually able to absorb more nutrients from the food you ate compared to if you ate in a rushed, stressed state. I took what she said about "enjoyment" to mean every part of of a meal — from the cooking to the eating to the cleaning up.
My family and I try to “elevate” at least one meal each week.
We play music, use our nice dishes, cook together, and clean up together. It’s simple, but it’s one of the ways we reconnect and build real relationships at home.
I’d love to share a recipe from our kitchen this week. It’s one that always feels good in my belly and always sets the tone well for the day.
What I’m Cooking This Week
Fried Eggs & Sweet Potato Hash
- Dice one or two sweet potatoes and cook them slowly in olive oil with a pinch of salt.
- Add chopped onion, garlic, and enough paprika until the food gods tell you to stop.
- Add a handful of spinach near the end.
- Sprinkle in some diced cashews for crunch.
- Top it with two fried eggs, yolks just set, and a few parsley sprigs.
It's simple, colorful, and full of flavor. I love to pair this with whatever melon or berries I have on hand.
When I start the day by making the extra effort to take care of myself — when I “spoil” myself with good food — I notice I have more in me to give. More patience. More presence. And somehow, breakfast becomes less about eating and more about how I want to show up for the people I love.
Talk to you soon,
Kimberlie
PS: If you make this or change it up, let me know what you did. I love seeing how these recipes evolve in your kitchens. The food gods always approve of creativity. 👩🍳