Hey there! So I shot the Playboy holiday party last weekend, which was super fun and exciting, and this is what I wore. I got all of these pieces c/o some of my new favorite clothing brands: Liberty Sage, Marloe & White Plum- so it worked out really well that I didn't have to stress about going out to find an outfit for this shindig. The event took place on the rooftop at the Standard in DTLA and it was a chilly one, so this sweater from White Plum came in mighty handy. I'll probably share some photos from that at a later date, but today I have an exciting giveaway planned so let's focus on that! All you need to do is click below and follow the entry guidelines (super easy) and you'll be entered to win a $50 gift card to White Plum. Because who couldn't use another cozy sweater?
Enter below and best of luck!! I'll announce the giveaway winner on IG next week!
And everyone's a winner in the end, because you can use code OWLHOLIDAY25 for 25% everything online at whiteplum.com until 12/26! And it gets better, because there's also free shipping through the end of the year!
It's BRUNCH month! I did pumpkin matcha smoothies last week (catch up here), and kicked things off two weeks ago with sweet potato waffles (catch up here), and this week I'm here with breakfast tacos. I'm a huge fan of breakfast tacos, because you can basically make them with whatever you have on hand, which is why I feel a little silly even posting a recipe- but you have to start somewhere. I like adding beans into the mix, you could always throw some bacon, rice, or greens in here... Like I said, whatever you have in the fridge and add eggs.
For the Eggs:
2 tbsp almond milk
Salt & pepper (to taste)
For the Potatoes:
2 sweet potatoes
2 tbsp coconut oil
1/4 cup diced onions
1 tbsp minced garlic cloves
Cayenne, salt & cinnamon (to taste)
For Yogurt Sauce:
1 cup greek yogurt
3 tbsp. cilantro
1 lemon (squeezed)
Salt & pepper (to taste)
Toppings: (all optional)
... and don't forget the tortillas!
Start by mixing up the yogurt sauce (just combine all ingredients in a bowl and stir) and chopping the cilantro, then set both aside.
Then heat up your coconut oil in a sauté pan, and add onions and sweet potatoes. Cook on medium/high heat making sure to stir regularly, until cooked through and crispy. Add seasoning to taste and set aside.
Whisk together the eggs, almond milk, salt and pepper in a small bowl and pour into hot pan after adding more coconut oil as needed to coat the pan. While the eggs are cooking, place tortillas in the over for a minute or two at 350 degrees to warm them.
Then just top the taco with all the goods and enjoy!
Have you ever made breakfast tacos? What are some of your favorite ingredients to use? I'd love to hear! Link to comment up top by the title!