In a large skillet, heat olive oil over medium high heat. Sauté onion, pepper, kale and garlic until soft, about 5 minutes. Add roasted sweet potatoes and cook for another 2 minutes. Serve hot topped with a fried egg. Enjoy!
In a blender, combine yogurt, mango, yogurt, pineapple, almonds, and coconut. Blend until smooth
In a microwave, heat butter and coconut oil. Combine brown sugar, hot sauce and chili powder. Pour over popcorn and toss to coat. Enjoy!