Soft Boiled Eggs

My best friend Natalie and her sister Melissa introduced me to prepping soft boiled eggs for the week. For the last several months, the three of us always send snaps of our SBE’s (soft boiled eggs) to each other on snapchat. Yes, we are tools. But they are soooooo good!!! My husband and 3 year old love them too. I make a big batch of them on Sunday night and then we have them ready to go in the mornings for breakfast. 

I go through phases with eggs. I think because I avoided runny eggs when I was pregnant, now I am making up for lost time. Sometimes I love them, sometimes not so much. I’ve been in love with these SBE’s lately and I love that it’s a super convenient source of protein for my family. Also my 3 year old loves peeling them. Actually it’s a big problem if I try to peel it for her. Three year olds are very calm and rational people. 

Side note – did you know that super healthy chickens that eat organic and frolic around in the sun have SUPER yellow yolks? I’ve gotten some from local farms where the yolks are so yellow it’s almost orange. I LOVE IT. Honestly since I started eating almost all organic, conventional eggs taste and look gross to me. If you haven’t tried them yet, do yourself a favor!! I really think it makes a difference. 


Organic eggs – from a local farm if you can! You can use any amount that you need. It just depends how many will fit in your pot. 


1. Boil a pot of water. 

2. When it is already boiling, with a large spoon, carefully cradle the eggs into the pot with the spoon. 

3. Set a timer for 8-9 minutes. 8 minutes is about the perfect SBE. I usually do 9 minutes if sharing with my toddler. 

4. While the eggs are boiling, prepare an ice bath. Put about 10 ice cubes into a large bowl and fill with cold water. 

5. When your timer is up, carefully spoon the eggs into the ice bath. Let them sit for at least 5 minutes or until cool. 

6. Dry the eggs off with paper towels. They will stay fresh in your fridge for about a week. I like to pack 2 in sandwich bags to grab easily for breakfast during the week. 

Roasted Sweet Potatoes

Have you heard about all the benefits of coconut oil but you just stare at the jar and wonder how the heck you’re supposed to cook with it?  These roasted sweet potatoes are a great “gateway recipe” for you to get your feet wet with coconut oil.  I recommend trying it out now for a weeknight dinner, and if you like it, it is a perfect side dish to add to your Thanksgiving Dinner menu. 

This roasted sweet potatoes recipe is super simple and loaded with superfoods.  I love roasting sweet potatoes in the oven with coconut oil for a little bit of natural sweetness, rosemary for a fragrant woodsy heartiness, and salt and pepper to balance it out and make it savory.  It’s so fun to make something so healthy that tastes delicious and feels decadent.


5-6 medium or 2-3 large sweet potatoes

1.5 tablespoons organic virgin coconut oil (cold pressed)

1 tablespoon fresh or dried rosemary, chopped

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper



  1. Preheat oven to 400 degrees F.
  2. Scoop out 1.5 tablespoons of coconut oil onto your baking sheet.  (I like to cover mine with aluminum foil for easy clean up).  If you’re new to cooking with coconut oil, the weird part about it is that it changes form with the temperature.  In the summer, your coconut oil might be completely liquefied.  In the winter, it might be rock hard!  The good news is that it’s very malleable and you can soften hardened coconut oil in your hands easily.
  3. Peel the sweet potatoes and cut them into pieces somewhere between 1/2-1 inch.  You are going for 2 things here: size uniformity so that they cook evenly and a size that looks pleasant to bite into.
  4. Add your cubed sweet potatoes to the baking sheet.  Sprinkle salt, pepper, and rosemary over them.  I love using rosemary from my garden, but dried rosemary works great too.  Thyme works perfectly here too.  This is where you will get your hands dirty.  If the coconut oil is solidified, work it in your hands for a minute first to soften it.  Toss with your hands to coat all the sweet potatoes completely. Try and get them all in an even layer. 
  5. Roast at 400 degrees for 35-40 minutes.  Halfway through, take them out and turn them with a spatula so that they caramelize evenly.  They are done when you see them start to brown on the outside and the inside is tender.

Do you have any healthy recipes that feel like a cheat? Share them with me in the comments! 

Paleo Pad Thai

This paleo pad thai recipe came to me on a snow day last winter. With 6 inches of snow, I certainly wasn’t going to the grocery store.  I looked in the fridge and realized I had a bag of broccoli slaw that needed to be used. I also saw that I had frozen shrimp in the freezer and had a lightbulb moment đź’ˇ (Try and hold your applause, this doesn’t happen often when you’re a toddler mom).  Try it and let me know what you think!

Paleo Pad Thai
healthy asian recipes
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  1. 1 bag organic broccoli slaw
  2. 1/2 bag frozen raw shrimp – I used about 20 shrimp. (Try and get wild caught if possible!) run the shrimp under cold water in a colander for 5-10 minutes until no longer frozen. Dry off with paper towels.
  3. 2 organic cage free eggs
  4. 1/4 cup organic coconut oil
  5. 1/3 cup almond butter. (I make my own every week but jarred is great too)
  6. 1-2 tablespoons Bragg’s liquid Aminos
  7. Garlic powder (or fresh if you have it)
  8. Ground ginger (or fresh if you have it)
  9. Sea salt and ground black pepper
  10. Cayenne (optional)
  1. 1. Heat coconut oil over medium high heat in a skillet. Add the thawed shrimp and season with salt, pepper, ginger, and garlic powder and flip over after about 1 minute. These will only take about 2-3 minutes to cook. Once they are pink and curled up, they are done. Put the cooked shrimp in a bowl and set aside.
  2. 2. Turn the heat down to medium and add the almond butter and liquid Aminos to the coconut oil that you just cooked the shrimp in. Add another tablespoon of coconut oil as you whisk these together.
  3. Once whisked, add the broccoli slaw and use tongs to continually cook your “noodles”.
  4. 3. In a separate pan, scramble 2 eggs with salt and pepper. Break apart into bite sized pieces with the spatula.
  5. 4. Once your broccoli slaw noodles are cooked to your liking (I would say it took me about 8 minutes), turn off the heat. Add your eggs and shrimp and a little cayenne for heat if you want. You can also top with sesame seeds if you like them.
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