Many of us have a love-hate relationship with caffeine. It gives you the extra boost of energy you need in the morning but can leave you feeling jittery and anxious. If you want to skip the coffee and still get an extra energy boost- Try this delicious egg white scramble!

INGREDIENTS:

- 4 egg whites
-1/8 tsp of garlic
-1 tablespoon fresh parsley
-1/2 cup roasted sweet potatoes*
-Salt and pepper (to taste)
-1 tablespoon coconut oil

DIRECTIONS:

-Dice garlic and parsley
-In a bowl combine egg whites and parsley
-Heat skillet over medium heat
-Add coconut oil to heated skillet
-Once the oil is heated, sauté sweet potatoes and garlic for about three minutes
-Add egg white and parsley mixture
-Scramble it together until the egg whites are no longer runny (around 3-4 minutes)
-Enjoy!

Roasted Sweet Potatoes
*To save yourself time, you can roast the diced sweet potatoes in the oven and freeze them until you need them. Roasted sweet potatoes are good for up to a year in the freezer. Here is how to do it.

Directions for Potatoes -
Preheat oven to 425 degrees

-Wash sweet potatoes (keep the skin on as the skin has lots of added protein, fiber, potassium, and vitamin c).
- Cut sweet potatoes into cubes and toss in a little coconut oil and a pinch of salt and pepper (about 1 tablespoon of coconut oil per pound of potatoes)
-Place potatoes on a baking sheet and cook for 25-35 minutes.
-Once they have cooled, place them in an airtight (Ziplock bag or Tupperware) and store in freeze for up to 12 months.
-For the scramble take 1/2 cup of sweet potatoes out of the freezer and allow them to thaw overnight in the fridge.