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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Baked Avocado Eggs w/ Sweet Potatoes

Baked Avocado Eggs w/ Sweet Potatoes

The Breakdown: 

Serving Size - 2

  • Avocado - 1 ripe, halved
  • Egg - 2
  • Green Onion - 1 chopped
  • S&P

For the Sweet Potato Scramble:

  • Sweet Potatoes - 2 small, chopped
  • Red Bell Pepper - 1 small, finely diced
  • Shallot - 1 small, chopped
  • Garlic Powder - 1/2 tbsp
  • Cumin - 1 tsp
  • Chili Powder - 1 tsp
  • Cayenne - 1/2 tsp
  • Sherry Vinegar - 1 tbsp
  • Agave - 1 tbsp
  • EVOO - 2 tbsp
  • S&P


How to: 

1. Preheat oven to 425 degrees

2. With skins on, remove the avocado pit and scoop out a bit of the avocado,

3. Crack 2 eggs into the the avocados making sure that the yolks are intact

. Place the avocados in an oven-safe tray and into oven for 18 minutes


For the Sweet Potatoes:

1. Bring a pot of water to boil and add sweet potatoes. Let potatoes boil for 8 to 10 minutes

2. Turn oven to broil and once cool, begin chopping sweet potatoes, shallots and bell peppers

3. Put 2 tbsp of EVOO and chopped shallot in medium, oven-safe pan and raise heat to medium

4. As shallot softens, add the chopped sweet potatoes, garlic powder, chili powder, cumin, cayenne and dash of salt and pepper and mix well

5. As potatoes begin to soften (about 5 - 7 minutes), add diced red pepper, sherry vinegar, agave and additional dash of salt and pepper mix and then remove from heat

6. Place sweet potato mixture into oven on broil for about 5 minutes or until potatoes have lightly browned on the outside. With an oven mix, remove from pan and set into bowl (remember that the pan is HOT), cover and set aside. You will use this same pan for the tofu scramble


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