Fall is the time to break out the seasonal flavors, and warming foods. Intuitively, we make the switch from cooling dishes, to warming, comforting meals. According to Ayurveda, the ancient science of life, from Eastern Nutrition principles, our bodies crave these grounding foods, as to create inner balance, as the colder months settle in. Our body's energy appreciates you tuning in to this natural inclination.
For many, mornings during these colder months look like a warm bowl of oats, fresh toast, or even a rice or quinoa based breakfast. However, if you're paleo, these grain based options may not be congruent with your needs. Grains can be an inflammatory food for many individuals, and may be a contributing factor to some of your unresolved symptoms (aka bloating, fatigue, brain fog, joint pain). For this reason, I, and many of my clients, enjoy a paleo style of eating! However, this doesn't mean that we give up the comforts of the seasons. My favorite way to nourish and satisfy this seasonal change is to meal prep my sweet potatoes!
I believe that the reason many of us don't use this food as a breakfast resource, is that we assume it will be a time consuming morning. However, if you plan things the right way, you could have a 5-10min breakfast prep time on your hands! This is the same as if you were to run out the door with your morning shake or smoothie.
Sweet potatoes are an essential form of complex carbohydrates. Additionally, they are a great source of vitamin A (through Beta Carotene), antioxidants, and dietary fiber. They are an anti-inflammatory food as well, promoting gut health.
There are many different types of sweet potatoes, which is helpful to incorporate variation in your dishes! Traditional orange sweet potatoes lean more towards savory dishes, while Japanese and purple sweet potatoes lean more towards sweet! That being said, here are 2 ideas for your next paleo breakfast! One sweet, and one savory...
Meal prep your orange sweet potatoes the night before by baking them in the oven for 45min at 425F.
Heat a sauté pan with a bit of coconut aminos and coconut oil in the bottom.
Dice the prepped sweet potato and toss it into the pan.
Add in other savory vegetables, such as mushrooms, spinach, broccoli, etc...
(Optional addition to this sauté would be organic turkey bacon, coconut bacon, or tempeh bacon).
Season the sauté with a bit of Himalayan pink sea salt, and plate, once everything has simmered down to your liking. Top with 1/2 an avocado and sprinkle the avocado with a bit of sea salt. Enjoy!
Meal prep Japanese or Purple sweet potatoes the night before by baking them in the oven for 45min at 425F.
*You can enjoy this bowl hot or cold. To reheat, simply dice and sauté the potato quickly in a bit of coconut oil, or reheat in the oven. Avoid microwave heating due to radiation toxicity*.
Dice and place the potato in a bowl.
Rinse 1 cup of organic berries (I prefer raspberries and blueberries) and place them on top of the potato.
Top with 1-2 tbsp of organic nut butter (I love almond or cashew for this).
(Optional: you can add a dollop of organic, dairy free yogurt to break up the texture a bit. I love Laava pili nut yogurt for this recipe).
Sprinkle with cinnamon and enjoy!
Which one of these are you most excited to try?! Let me know your favorite!