Eating

White Omelet
- egg whites from 3 eggs
- two chopped green onions
- 1 tbsp chopped feta
- extra virgin olive oil
- pepper to taste

Put a bit oil and the onions in a pan and simmer until light golden brown. Add the eggs over the onions and stir until cooked. Add feta and pepper on top just before serving.

Garlicky Collard Greens
- chopped collard greens
- three chopped garlic cloves
- extra virgin olive oil
- crushed red pepper

Combine a bit oil and the garlic in a pan and cook until golden brown and crispy. Stir in the collard greens and crushed red pepper. Cover and cook until the collard greens wilt. (You can use chards, kale, or any dark greens.)

Sweet Potato with seasoned pecans
- small sweet potato
- extra virgin olive oil (or butter)
- 1/4 cup of pecans
- nutmeg, cinnamon, all spice
- 1 tbsp of sugar (any kind)
- salt/pepper to taste

Pop a whole sweet potato with the skin in the microwave for 6 minutes.

While the potato is cooking, toast the pecans in a pan for a few minutes. Add nutmeg, cinnamon, all spice, sugar, salt/pepper, and a bit oil. Allow the combination to cook for another few minutes until the spices stick to the pecans.

When the potato is done, split it length-wise. Dice the inside but allow the skin to hold it all together. Spread the pecans on top.