Last weekend was a busy one. I had a typical schedule filled with homework, cleaning, laundry, grocery shopping, etc. But we also had a fun, not so typical, event planned for Saturday afternoon. My friend Maggie asked Chuck and I to help her out with a winter wedding photo shoot for some of her products. Maggie started Mark the Occasion Designs, where she creates some of the most beautiful florals, ones you can keep for a lifetime. We had handmade florals for our wedding, and I highly suggest them for the bride who is looking for something different for the big day!
Most of our winter here in Wisconsin has been mild. That is until this past weekend! Chuck and I thought we were going to be in the clear with a beautiful Saturday for a shoot. Instead it was in the 30's with high winds and lots of snow from the night before. As cold as it was, it turned out stunning thanks to Maggie's beautiful designs and our photographer Lisa's awesome eye! Here is a little sneak peak of the winter wedding I always dreamed of, to see the full shoot visit Lisa Mathewson's blog:
Most of our winter here in Wisconsin has been mild. That is until this past weekend! Chuck and I thought we were going to be in the clear with a beautiful Saturday for a shoot. Instead it was in the 30's with high winds and lots of snow from the night before. As cold as it was, it turned out stunning thanks to Maggie's beautiful designs and our photographer Lisa's awesome eye! Here is a little sneak peak of the winter wedding I always dreamed of, to see the full shoot visit Lisa Mathewson's blog:
Since I knew we were going to need lots of energy, I made us a hearty breakfast that morning. I like savory breakfasts, you know, more of an egg and potato type of a girl. It's not often that you'll see me eating waffles or pancakes, but every once and awhile I like something sweet. Remember a couple posts ago when I mentioned that roasting vegetables brings out the sweetness in them? I was inspired recently by a blog post from one of my favorites, My New Roots, where she created a beautiful breakfast with roasted sweet potatoes as the base.
I decided to give it a try, especially since I had sweet potatoes and some greens that needed to be eaten up. I made the breakfast for two, but here is what you'll need to make 4 servings:
2 sweet potatoes, peeled and cubed
small bunch of rainbow chard, chopped (see below...you can tell it's rainbow chard by the colorful stalks)
1 shallot, minced
6 eggs, scrambled ( I whisk mine with almond milk, salt and pepper)
*For Vegan or Dairy-Free, you could use tofu
olive oil
salt and pepper to taste
I decided to give it a try, especially since I had sweet potatoes and some greens that needed to be eaten up. I made the breakfast for two, but here is what you'll need to make 4 servings:
2 sweet potatoes, peeled and cubed
small bunch of rainbow chard, chopped (see below...you can tell it's rainbow chard by the colorful stalks)
1 shallot, minced
6 eggs, scrambled ( I whisk mine with almond milk, salt and pepper)
*For Vegan or Dairy-Free, you could use tofu
olive oil
salt and pepper to taste
Spread the cubed sweet potatoes on a baking sheet. Toss with olive oil, salt and pepper and roast at 400 degrees for 30 minutes or until soft. Meanwhile, saute shallot in a little olive oil until it starts to carmelize (7 or 8 minutes). Add the rainbow chard until it wilts (another 4 or 5 minutes). Transfer the greens to a small bowl and use the same pan to scramble your eggs. Layer your sweet potatoes in a bowl, topped with eggs and then some of the chard/shallot mixture.
What you get is a beautiful balance of sweet and savory....oh, and a hearty breakfast full of nutrients to get you through a cold winter's day.
Enjoy,
Nicole
What you get is a beautiful balance of sweet and savory....oh, and a hearty breakfast full of nutrients to get you through a cold winter's day.
Enjoy,
Nicole
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