Power Breakfast

New Year’s morning is normally a tad rougher than most especially if you love champagne as much as I do. Most places open for delivery are not Erin friendly, which means: time to pull my hair back, peel open those eyes and fix myself a bloody mary while I begin think – what’s for breakfast?!

Luckily, we learned from the year previous to make sure the fridge and pantry were stocked! I had some leftover Cashew Crema which I knew would go perfectly with homefries and chipotle mushrooms. This breakfast was not only filling and full of essential nutrients.


  • 1 1/2 tbsp olive oil
  • 2 tbsp soy-free butter
  • 1 avocado
  • 4 cherry tomatoes (preferably on the vine)
  • 3 cups baby spinach
  • 1/2 yellow pepper
  • 4 cremini mushrooms
  • 10 – 12 baby potatoes
  • 1 – 2 chipotle peppers in adobo sauce
  • 2 tbsp Cashew Crema


  1. Preheat oven to 400F and cut the baby potatoes into cubes and carefully place into a pot of boiling salted water.
  2. Cook until tender, about 10- 15 minutes and drain. Toss in a bowl of olive oil.
  3. Once coated in oil, place the potatoes on a foil-lined pan and roast in oven for 25 minutes
  4. Meanwhile, in a smaller skillet, melt the soy-free butter over medium heat.
  5. Slice the mushrooms and add to heated skillet.
  6. Open the can of chipotle peppers and pick out one pepper – remove seeds if preferred. Dice chipotle pepper and add to the mushrooms.
  7. Cook for 8-10 minutes before adding a couple of spoonfuls of the adobo sauce to the skillet and reduce heat. Remove from heat after about 5 minutes.
  8. While the adobo sauce is reducing, in a nonstick pan melt soy-free butter and add in the sliced yellow peppers.
  9. Cook down for about 3 – 5 minutes before adding in the baby spinach and cherry tomatoes. Remove from heat once the spinach has wilted down.
  10. Slice up the avocado and begin to plate! Don’t forget to add the Cashew Crema!

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