baby spinach frittata with sweet potato crust

FRITTATA FOR YOUR FRIDAY. And weekend because this recipe screams brunch! And dinner... Probably lunch too. Basically it screams "eat me whenever because i'm amazing". Does food talk to you? It totally talks to me.

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"my CRUST IS AMAZING"                                                                                                                                                                                   - frittata

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told you.

Sweet potato hash is one of my favorite things to eat soooo making it into a crust of frittata? Hell yes. Plus we've got some creamy goat cheese and crazy delicious sweet chili garlic sauce to make this frittata even more magical. if that's even possible. debate is still out. 

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baby spinach frittata with sweet potato crust

yield: 8 slices

calories: 215 calories per slice

total time: about 45 minutes

specialty diets: vegetarian, gluten-free


8 large eggs

3 tablespoons sweet chili garlic sauce

1/2 cup coconut milk

sea salt + freshly cracked black pepper

2 medium sweet potatoes, peeled and diced (about 4 cups)

2 tablespoon olive oil

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

4 green onions, thinly sliced

2 cups baby spinach, roughly chopped

4 oz herbed goat cheese, crumbled

2 tablespoons chopped cilantro (for garnish)



1. preheat oven 425F.

2. in a large bowl, whisk together eggs, sweet chili garlic sauce, coconut milk plus a dash or two of sea salt and pepper.

3. Heat olive oil in a large oven-proof skillet (that you have the lid to) over medium heat, add diced sweet potatoes, ground cumin, cayenne pepper, and a dash of sea salt then stir coat. cook the sweet potatoes for about 15 minutes or until they are tender.

4. top the cooked sweet potatoes with chopped baby spinach and sliced green onions, cover pan and cook for 2-3 minutes or until spinach wilts.

5. remove lid, reduce heat to low then pour egg mixture from step two over contents in the skillet. sprinkle crumbled goat cheese on top of the eggs. 

6. place skillet in the oven and cook for about 14-18 minutes (or until you can shake the pan and the middle eggs are barely set).

7. remove frittata from the oven, let sit for a few minutes before slicing. top with cilantro then eat!

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happy frittata friday weirdos!

are you doing anything fun this weekend!?!? we're going to a game night on friday then a euchre tournament party saturday. i love games!!!! and yes, i did link to the euchre wiki page because I used to live in the south and southerns do not play euchre lol. sooo yeahhh making some baller appetizers for saturday... stay tuned for those or get a sneak peak on my instagram story. have a fantastic weekend!

- a

creamy garlic zoodles with bursting cherry tomatoes

WOAH. Where are we?! How is it already 2017?! So many things have happened in the past six months but I'll write more about that in another post. Today I'm here to get back to food and blogging. I've missed this space so much in the past six months (year really...) and I'm super excited to be back!

I first made this recipe almost one year ago and I've made it at least ten times since then because it's SO GOOD AND EASY. It's also perfect for this time of year since people are all about being healthy and are still committed to those unrealistic New Year's Resolutions... Including myself. Zero judgment. 

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Have I mentioned that I love zucchini?! Because I really do. AND it's the only kind of squash that Tom has admitted to liking ha (though I know he secretly likes butternut squash too). We eat tons of grilled zucchini in the summer but zucchini noodles AKA zoodles are so fun and a nice change of pace from the standard grilled zucchini. If you don't have a spiralizer, no problem! Watch this video to learn how to make zoodles without one. You can do it! Promise.

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Bursting cherry tomatoes provide so much tangy flavor to this "pasta" dish! They are like little exploding flavor bombs. And who doesn't love flavor bombs?! Also, this "cream" sauce is my go to dairy-free sauce! It's so easily altered for whatever taste/flavor you want in your pasta dish. Seriously, I haven't made another dairy-free cream sauce since I found this one! Try it, you won't regret it! So yeah, this recipe contains no meat, dairy, or gluten but if you're in to those things - it's easy to substitute!! Use normal milk or flour if you'd like plus mixing in some grilled chicken or ground beef would taste great and add a nice source of protein! Let's get to the recipe.

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creamy garlic zoodles with bursting cherry tomatoes

servings: two

total time: about 30 minutes

specialty diets: vegetarian, vegan, dairy-free, gluten-free


"cream" sauce

1 tablespoon olive oil

1 shallot, diced

5 garlic cloves, chopped finely (or minced)

sea salt + freshly cracked pepper

2 tablespoons almond flour

1 teaspoon corn starch

1 1/4 cup coconut milk


zoodles + bursting cherry tomatoes

1 pint cherry tomatoes, halved

1 1/2 tablespoons olive oil, divided

sea salt + freshly cracked pepper

2 large zucchini, spiralized


red pepper flakes



1. preheat oven to 400F

2. in a medium sized bowl, toss tomatoes in 1/2 tablespoon of olive oil plus a little sea salt and freshly cracked pepper. place on a baking sheet lined with parchment paper and roast for about 20 minutes!

3. heat one tablespoon of olive oil in a small/medium-sized sauce pan over medium-high heat. add in the diced shallot and garlic cloves plus a healthy dash of sea salt and freshly cracked pepper. stir frequently and cook for about 3-4 minutes (shallot and garlic should be fragrant and soft).

4. stir in the almond flour and corn starch then mix with a whisk. once the flour and corn starch are incorporated into the oil, slowly whisk in the coconut milk! i add a little at a time and whisk very quickly so clumps don’t form.

5. once all the coconut milk is whisked in, continue cooking for another 4-5 minutes to thicken. then reduce heat to low and simmer the sauce until it reaches your desired thickness. taste and adjust seasonings as you see fit! (optional step: use an immersion blender to blend the sauce until creamy and smooth)

6. add one tablespoon olive oil to a large skillet over medium heat. add zoodles plus a pinch of paprika then sauté for about 3-5 minutes or until zoodles are soft-ish but not limp.

7. stir in cream sauce (completed in step five) and bursting cherry tomatoes (from step one) then cook for another 3-5 minutes or until zoodles are soft and resemble spaghetti noodles.

8. divide zoodle mixture into two bowls, top with a pinch of red pepper flakes then EAT.

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Happy wednesday!

If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on Instagram!! I'd love to see your zoodles in action. Peace, friends!

- A

Disclaimer: Please note that some of the links above are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed above and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions!


ok where are we?!?! sorry guys... summer has seriously been a blur and it's not stoping anytime soon!! when I started this weekly meal post thing, I forgot I was going to be out of town for the last weekend in june, all the weekends in july plus the first weekend in august... fail. we've been to virginia, had two weddings weekends (madison, wi and grand rapids, mi), and a fun lake weekend. now this friday through monday I'm heading to texas to visit my sister who just had the cutest baby ever!!! the weekend after that i'm headed to traverse city for a bachelorette party and the weekend after that i'll be in the upper peninsula visiting/camping with family. OMG very busy but very fun times!! soooo for the time being (aka until august) i'm going to table this series because I can't keep up. but i do have a new recipe post for you coming soon! get excited. sorry for failing you guys with my weekly meal posts. promise you'll still like me? okay, thanks!!!! (i'm pretending you all said yes) :)

life lately

(aka a whole bunch of pictures from all these fun times that prevented me from posting about food)


see you back here soon with a new recipe!!!!!!!!!! be excited :)