Stuffed Sweet Potatoes with Eggs and Bacon

No-Bake Birthday Cakes


Sundays are for meal prepping around here and this one was a big one! We are heading into week 6 of our current workout program and we need to complete this program STRONG!

Meal prepping is the #1 habit that we teach in our online fitness and nutrition challenge groups. It can feel really labor intensive the first few weeks you try out making a meal plan and prepping clean foods ahead of time. To be honest, when I first learned how to meal plan and prep I hated it!! Now I cannot imagine life without this habit! I take 1 hour on Sundays to prep foods ahead to make clean foods into fast and easy foods all week long.

When I saw this recipe on, I knew it would be a winner! I also knew I would have to tweak it and make it my own. Maybe it’s the totally disorganized part of my brain– but I can never follow a recipe just as it is written. I always have to add or take out parts. It’s my favorite part of cooking! If you make this, I would love to hear how you change it up too!

This recipe combines some of my all time fave foods and will make a super quick and easy breakfast all week long! Eggs, peppers, and sweet potatoes? Yes, please! And add some smoky fire roasted poblano peppers and bacon? Double yes!

Here’s how I made them:


  • 4 Medium Sweet potatoes (cut lengthwise)
  • Coconut oil spray (trader Joes is my fave)
  • 1 red pepper, diced
  • 4 green onions, sliced thin
  • 1 cup frozen diced fire roasted poblano peppers
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 6 slices Trader Joes Nitrate and Nitrite free Bacon (microwaveable!!)
  • 8 eggs (medium eggs work well)
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Preheat the oven to 400 degrees.
  2. Cut the sweet potatoes in half, lengthwise and spray them with the coconut oil.
  3. Roast them on parchment paper on a baking sheet for 35 minutes or until fork tender.
  4. Allow the potatoes to cool while you add olive oil to a saucepan on medium heat. Saute the peppers (red and poblano), garlic, and green onions for 3-4 minutes. Add in the seasonings. Turn off heat when the veggies have softened.
  5. When potatoes have cooled, scoop out the flesh and add to the pan of sauteed peppers and onions until well mixed.
  6. Scoop the potato mixture back into the skins of the sweet potatoes.
  7. Cook the bacon in the microwave as directed. Crumble and scatter across each sweet potato top.
  8. Make a well in the center of each sweet potato using a spoon. Crack the eggs one at a time into a small bowl and add to the well of each sweet potato.
  9. Bake for 12 minutes in the preheated oven.
  10. Enjoy!

Alternate method: Skip Steps 8-9 and add the egg just before eating in the morning.

I can’t wait for breakfast tomorrow!! Let me know if you try this one and how you liked it!


Happy Clean Eating!!



Sweet Potato and Spinach Waffles


Sometimes I see or hear about a recipe and I think, “That will NEVER work.”

Spinach? In a waffle? Say what??

These came out to be delicious!!

I love my green veggies, but I was super nervous about how this might come out. After some googling, I found a few recipes to for this special breakfast item but none really fit what I needed.

That’s when I decide I had to try it my own way. I am a rogue when I cook in terms of recipe following and I am always looking for ways to make it on my own so that it will have the cleanest ingredients and will fit into my current nutrition plan.

I am working my way through a brand new workout program called 80 Day Obsession. It has 80 different workouts that I can do at home, on my time schedule, it comes with a nutrition plan that is based on eating the right foods at the optimal times to build lean muscle, shed fat, and tone up all over- but especially abs and booty. It has been a tough program but I have stuck with it for 50 days so far and am getting ready to start Phase 3. This timed nutrition means that I am getting up just a smidge earlier than normal to eat breakfast BEFORE my workout at 5:30 am. This preworkout breakfast HAS to be made ahead of time, has to be delicious and easy to eat, and needs to have a protein, carb, veggie, and a tsp of healthy fat. That’s what I used as my guide for this recipe.


Full Disclosure: I tried a few different methods of putting together the ingredients and you can see in my picture that the waffles looked different with each method.

The first way: I mashed the sweet potato by hand and whipped it into the eggs, then added chopped spinach. This was the best way to get a waffle that looked most waffle-esque.

The second way: I blended all of the ingredients in a blender. This made the waffles come out green (hello, spinach!) and might be less appetizing to some of you out there.

In order to stick to my nutrition plan, I made these one at a time to ensure they each had the right amount of ingredients in them, but you could always double and triple this recipe to make a bigger batch!

After the waffles are made and cooled, I tucked them into a large plastic baggie with wax paper in between them and stuck them into the fridge. Each morning I would grab a waffle, toast it up in the toaster oven and then schmear it with a teaspoon of natural peanut or almond butter. Delish!

The recipe below makes exactly 1 waffle:


2 eggs

1/2 cup steamed and then mashed sweet potato

1/2 tsp baking powder

pinch of salt

1 cup finely chopped spinach (loosely packed)

1/2 tsp cinnamon (optional)


Steam and then mash the swee

Sweet Potato Spinach Waffles

t potato. Beat the eggs in a separate bowl and then whip together eggs, sweet potato, salt, baking powder, and cinnamon. Add the spinach and mix well. Pour onto a hot waffle iron that has been sprayed with non stick cooking spray. I like to use Coconut Oil spray. Cook for 5-7 minutes until cooked through. Allow to cool completely before storing.

Serve with a tsp of peanut or almond butter, or your favorite maple syrup!

Clean Eating Spaghetti Squash Pie


As a mom of two super active boys, we are constantly in the car on the weeknights running here and there to practices. Between getting home from work, getting the homework completed, and getting back out the door, it means that sometimes we have just 30 minutes or less for dinner. I am not a drive thru dinner mom! So I rely on recipes that are fast but still keep us eating clean foods as much as possible.

With this kind of time crunch, I am always looking for easy recipes that can be made in just one dish. This saves time and dishes too! This recipe is a hit because it has all of the italian flavors that my kids and husband love to eat, but it really full of healthy lean proteins and tons of veggies too. The ground turkey can be swapped for grass fed beef, if you choose to use that. You can also throw in a ton of chopped fresh spinach to really boost the nutrients in this meal!

Best part– the leftovers are almost better than eating it the first time around. It reheats in a snap!


  • 1 medium spaghetti squash
  • 1 pound lean ground turkey (organic)
  • 1 jar of Rao’s tomato basil sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzerella cheese
  • 2 eggs
  • Salt, pepper, parm cheese to taste


Preheat the oven to 350. Poke holes with a fork all over the spaghetti squash. Place it on a plate in the microwave for 8 minutes. Allow to stand in the microwave for an additional 5 minutes. Meanwhile, brown the ground turkey in tsp of olive oil in a saute pan with deep sides. Add salt, pepper, and italian seasoning. Cut the spaghetti squash in half and scoop the seeds out of the middle using a spoon (a grapefruit spoon with those little edges on it works really well here). Then scrape the spaghetti squash strands out and into the pan with the meat. Add the jar of sauce, the cup of ricotta cheese and stir, using a fork, until well combined. Pour the contents of the saucepan into a large mixing bowl. Beat the eggs in a small bowl. Temper the eggs by putting a small amount of the warm spaghetti squash mixture into the beaten eggs and whisking to bring the temperature up. This will help keep the eggs from scrambling when you add it to the hot spaghetti squash mixture. Add the tempered eggs to the squash mixture and stir to combine.

Spray two baking dishes with non-stick cooking spray. Pour the mixture into the prepared baking dishes and top with the shredded mozzerella cheese. Bake at 350 for 205-30 minutes until the top is golden brown and the middle is set. Allow the pies to cool slightly before serving. This dish is even good served at room temp.

Top tip: This makes two pies— eat one for dinner and save the other for lunches/ leftovers for a quick reheat meal!

spaghetti squash pie

Meal Planning 101

K Lepley Nov 30 meal planMeal Planning 101! I am sitting here with my cup of coffee and getting a meal plan on paper and ready to go for this busy first week in December. If you are struggling with being healthy or losing weight, I can almost guarantee that you are not doing this number one healthy habit– making a meal plan!

Here are the steps I follow:
1. Look at my calendar to see what nights we have events– dinner out, work events, sports for the kids, etc.
2. Plan all workouts and breakfasts first— super easy since I love my chocolate Shakeology for breakfast each day! If you plan your workouts for the week and put them in writing, it is like any other important event on your calendar and you are more likely to stick to it!
3. Plan dinners– easy or quick things on the nights my kids have sports, crockpot meals for really busy nights, and things that make leftovers for an even quicker dinner fix!
4. Fill in lunches and snacks last. Sometimes I use leftovers from dinner for lunches. Other times, I keep it simple with greek yogurt and fruit, or homemade chicken salad.

Then I go shopping— and only buy items I need for my meal plan. I am rarely throwing away food and by the end of the week, our fridge and pantry are pretty bare—- we are getting really good at eating through everything we have bought for the week.

Later today I will post pictures of the SECOND most important step======> Meal Prep. I spend one hour or less on a Sunday each week prepping foods so that I can stick to my meal plan throughout the week. This makes my life easier all week long!

If you need help with this, message me at and we can get started working on your meal plan today! One great thing about the challenge groups I run online is that we walk you through how to do this— step by step— and support you every step of the way. A new Challenge group is starting tomorrow called “Beat the Holiday Eats”. I can help you learn to enjoy this holiday season- with a few treats and cocktails, and get into shape at the same time!

K.L. November 30 fix meal plan

Clean Eating Chicken Salad

I love chicken salad! It is such an easy and filling lunch. I make a big batch of this on Sundays and take it with me all week to work. This recipe combines some great spices with sweet fruits and crunchy walnuts and celery so it is not-your-average chicken salad.

A working mom’s best friend is a rotisserie chicken. Try to find an organic version if you can. Buying a fully cooked chicken makes this recipe take less than 10 minutes to prepare. Did you hear that? An entire week worth of work lunches prepped and ready to go in just 10 minutes? It can be done! I place the finished chicken salad into 5 separate containers and grab one each morning to pop into my lunch bag.


  • 1 rotisserie chicken 2-3 lbs (breasts removed, meat diced)
  • 2-3 stalks of celery, finely diced
  • 1/2 cup chopped walnuts
  • 1 medium green apple, peeled and diced
  • 1/2 cup purple grapes, halved
  • 1 cup plain greek yogurt
  • 1 tsp McCormick Garlic and Herb seasoning
  • 1 tsp McCormick Lemon and Herb seasoning
  • Salt and pepper to taste


  1. Mix greek yogurt with seasonings, salt, and pepper. Stir until well combined.
  2. Add in the chopped grapes, celery, chicken, green apple, and walnuts. Stir until all ingredients are coated well.
  3. Portion this out into 3/4 cup to 1 cup servings. Makes 5 servings.IMG_4326