Eggy potato scramble and strawberry swirl popsicles are two recipes that have been featured in People magazine. Strawberry swirl popsicles require minimum cooking, whereas the eggy potato scramble recipe calls for baking and frying.
To make an eggy potato scramble, bake 2 sweet potatoes at 400 degrees F for 40 minutes. Meanwhile, toss 1 cup of Brussels sprouts, 1 crushed garlic clove, 1 tablespoon of olive oil, 1 teaspoon of cider vinegar and a pinch each of salt and pepper. Bake the vegetables for 10 minutes in the same oven as the potatoes. Add 1/2 cup of chopped mushrooms to the vegetable mixture and bake for 10 more minutes.
Whisk 4 eggs and 2 tablespoons of milk in a bowl, and scramble the mixture for two minutes in a pan. Cut the cooked sweet potatoes in half lengthwise and scoop out the flesh. Add the roasted vegetable mixture and the scrambled eggs to the potato flesh, and mix well. Scoop the mixture onto the potato skins and sprinkle with 1/4 cup of cheese, 1/4 cup of breadcrumbs and 1/4 cup of shredded ham. Bake for five minutes at the same temperature.
To make strawberry swirl popsicles, blend 2 cups of strawberries until smooth. Stir in 2 tablespoons of agave and add 2 cups of Greek yogurt. Mix gently, leaving swirls of white and pink in the mixture. Pour the mixture into pospsicle molds and freeze them overnight, adding popsicle sticks after two hours of freezing.