I hope you guys have had a wonderful, restful weekend. I went for a couple errands yesterday, and then one today. Other than that, I have been taking it easy for most of the weekend. I finally finished editing a poetry book that I have been working on for the last month and a half. I read a little bit out of a good twelve books, both fiction and non-fiction, and had a book club meeting for one of the books (Little Fires Everywhere) via Zoom. And guess what? I even got some cleaning done.

Two weeks ago, I decided to make a quick breakfast wrap. It was simple, but filling, and it definitely hit the spot. The one thing that I was glad about is the fact that grating the potatoes were easier than expected. And so was the cleanup job. I hope that you enjoy it!

Ingredients:

• 6 organic golden yellow potatoes
• 1 cup of cheese
• 5 tablespoons of parsley, onion powder, italian seasoning, ginger, cumin, chili powder, and garlic powder
• 1 package of whole wheat tortilla wraps
• 1/2 cup of avocado oil

Directions:

• Place a grater inside a big bowl or plate.
• Grate the potatoes.
• Add the avocado oil to the skillet.
• Add the potatoes and seasonings to the skillet.
• Cook, stirring the hash browns several times until they’re nice and brown.
• Heat up your tortilla wrap, adding the hash browns and cheese to the inside, along with any other toppings, and enjoy!

Have a blessed week!

Katina