Pioneer Woman at Heart

Just when I thought I was in shape, I was not.  The very first day outside weeding reminded me of that, ha ha!  Boy, oh boy, you do get a work out outside.   Did anyone else venture out this month to start the garden process, clean up beds and such?  Did you slide out of bed, like a sloth the next morning, and drag yourself to the ever needed delightful coffee you preset to brew the night before? Only to find out you have more muscles than you thought?  And can barely walk, let alone lift your arms? Note:  The above was drafted up prior to my foot fracture ha ha!   The arrival of April has pushed all of our "projects" (indoor anyway) on the back burner for now.  It's that time of year to till the garden ( done ), start weeding and mulching flower beds and the herb garden ( in the works ), and planting the garden.   Our homegrown asapargus is starting to come up!  I have my husband on picking duty for now.  Yum!  No as...

Today I am sharing how I made these delicious breakfast "bowls" by starting with sweet potatoes. The first time I made these, I used organic hannah sweet potatoes, and this second time I used locally grown sweet potatoes (which both were very good). Prepare fresh spinach, by cleaning it, and then slicing it.  Set aside.  I used two bundles of fresh spinach.  Set aside Prepare homemade cilantro-lime sauce. In a food processer, mix 2 full cups of cleaned organic (or home grown) cilantro and: -1/2 cup organic plain Greek yogurt (I have yet to use homemade for this), plus more to thicken to your taste -juice from one lime (not the bottled kind) -1 small can of organic salsa verde (or homemade), or about 14 Tbsp.  (cut the recipe in half to reduce the amount, but we really like the sauce on this breakfast dish) -2 cloves of garlic, minced -about 1/4 tsp salt and 1/4 tsp pepper Process until smooth, and like I mentioned above, add extra yogurt to make your sauce as thick ...