Saturday’s Breakfast

Sautéed sweet potatoes in olive oil with garlic, then wilted spinach greens in with the potatoes. Used this as a bed for eggs. Fresh fruits on the side. And a big mug of green tea.

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The seasoning on the eggs is something I call Sazonot, as in Sazon-not. If you’re familiar with Puerto Rican cooking, they use Sazon like it’s going out of style. Most versions have turmeric (great anti-inflammatory spice), but they all have MSG. I put together my own combination. It passed my mother-in-law’s taste test, so I feel pretty good about its authentic Sazon flavor, without any of the bad stuff.

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