As many of you know, I’ve done Whole30 twice and enjoyed quite a few paleo-friendly recipes over the past couple of years. I love how I feel when eating healthier, but sometimes making better food decisions is HARD. Because let me tell ya… I’m right there with you! It is so much easier to just order a pizza, eat a cookie, or munch on a bag of chips than to consciously make the healthier option. And more times than not the not-so-good-for-you foods are the tastiest. Oh and don’t get me started on how much I love comfort food once the weather gets colder. #guilty
But this holiday season my goal is to do better than I did last year. After the first trimester food aversions (and cravings) and eating my cares away after my dad passed away, let’s just say that I put on way more weight than I should have, and now I have those pesky 20 pounds that just don’t want to leave. So rather than looking at the holidays as an excuse to pig out on sweets (have I mentioned I have THE biggest sweet tooth ever?!), I want to leave this season feeling good, inside and out.
And that starts NOW!
The past couple of weeks I’ve been slowly getting rid of foods I don’t need – I’m talking to you, box of sugary cereal that I love oh so much – and replacing them with better options. Our dinners have been mostly paleo-friendly and full of veggies. And I’ve been snacking on plantain chips, apples & peanut butter, and KIND bars between meals. While I know it’s not “perfect”, I already feel better and look forward to doing even better in the upcoming weeks. My plan for now is to eat mostly lean, clean & green through the holidays (cuz mama wants her some pecan pie, green bean casserole and cranberry sauce without the guilt!) and once January hits, jumping on the bandwagon and starting the year off with a round of Whole30.
I’m excited, nervous and ready to get my act back together again. The past six months have been SO crazy, and I’m happy to have the old motivation back to take care of myself. :)
And that’s where today’s recipe comes in. Last week it got SO cold, and I was craving something warm and comforting for breakfast. Eggs didn’t sound good, a smoothie was too cold, and I was trying to avoid caving in and eating a giant bowl of oatmeal or cooking up some pancakes. So as I scanned my pantry my eyes fell on the sweet potatoes and I knew exactly what I wanted for breakfast.
A baked sweet potato. Topped with pecans, peanut butter, chia seeds and a banana. With a drizzle of maple syrup. YUM.
And so the Sweet Potato Breakfast Bowl was born.
It definitely hit the spot, filled me up, and SO easy to make. To make it paleo friendly you can swap the peanut butter out with some almond butter, and omit the maple syrup for it to be Whole30 compliant. I know that when I do Whole30 in January this will be a go-to breakfast recipe for those days eggs just don’t sound good. This sweet potato breakfast bowl is seriously delicious, and I can’t wait to try it out with different toppings to mix things up!Print
- 1 medium sweet potato
- 1/2 Tbsp peanut butter (or almond butter!)
- 1 small banana, sliced
- 2 Tbsp pecans
- 2 tsp chia seeds
- Maple syrup or honey (optional)
- Preheat your oven to 400.
- Wrap the sweet potato in foil and bake until soft, about 45 minutes.
- Once the potato is cooked, remove from the foil and slice it in half. Open it up, then top with the peanut butter, banana, pecans and chia seeds. Drizzle the maple syrup on top for a little added sweetness.
- Dig in and enjoy!
- Serving Size: 1
Now it’s your turn to talk! Answer one of these questions in the comments below:
How are you eating healthy this holiday season?
Have you ever tried a paleo diet before? How did it go?