Sweet Potato Breakfast Bowl

I used to be a cereal lover. No, fanatic is probably the better word. In college, I could have survived on cereal for three meals a day. About a year ago, I swapped my high-carb, high-sugar cereal for high-fat and high-protein breakfasts and have never missed it. We don’t even keep cereal in the house anymore. One of my go-to brekkies these days has been this Sweet Potato Breakfast Bowl. I’ve eaten it a LOT during this pregnancy. I’ve even used canned pumpkin as a quick replacement if my sweet potato stash got low. Pregnant women need 40% more plant based Vitamin A which helps with cell differentiation for the fetus. Sweet potatoes fit the bill, and a dollop of cashew butter gives just enough protein to keep me full longer than 10 minutes like a bowl of cereal would do.

My secret weapon for batch cooking these is plopping the unpeeled potatoes right into my pressure cooker. I usually do 6-7 sweet potatoes at a time, which translates to a weeks worth of breakfasts. It takes about 12-15 minutes in the pressure cooker, or until my thermapen reads 200 degrees. The skins peel right off, so you save a lot of time from peeling them at the start!

Sweet Potato Breakfast Bowl

  • Servings: 1
  • Difficulty: Moderate
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Ingredients

  • 1 sweet potato (or 1/2 can pumpkin puree)
  • 2 tablespoons cashew butter
  • 4 tablespoons full-fat coconut milk, divided
  • 1/4 cup blueberries
  • 2 tablespoons pepitas
  • 2 tablespoons walnuts
  • 1 teaspoon cinnamon

Directions

Wash and cut ends of sweet potatoes. In large pressure cooker, cook sweet potatoes to 200 degrees F, or approximately 12-15 minutes. Allow these to cool on a cooling rack before peeling skins off. In a stand mixer, blend with cashew butter, half of the coconut milk, and cinnamon. Top bowl with your favorite toppings, however I’ve found blueberries, pepitas, walnuts, coconut milk, and even a drizzle of flax oil is a perfect combination.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Strawberry Quinoa Pancakes

Who doesn’t love fat stacks of…pancakes. Oh, you thought I was going to say cash? Most people like that too, but these flapjacks are equally as satisfying thanks to the protein in the quinoa.  These freeze up nicely, so what I like doing with pancakes is making large batches, wrapping 4-5 in folds of parchment paper, then putting multiple pouches in a gallon ziplock bag. When morning comes, simply pull out one stack from your ziplock bag and microwave it to thaw.

Strawberry Quinoa Pancakes

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1 cup quinoa (I used tri-color)
  • 1 cup all purpose gluten-free flour (I like Bob’s Red Mill)
  • 2 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 2 tablespoons maple syrup
  • 1/2 cup diced strawberries
  • 2 eggs
  • 1 teaspoon vanilla

Directions

Cook quinoa according to instructions on package.  In a large bowl, mix dry ingredients and set aside. In a separate bowl, mix together wet ingredients and stir until combined. Stir in cooled quinoa and mix both bowls together until incorporated. Drop 1/4 cup servings of batter into a non-stick skillet coated with coconut oil. Flip pancakes once bubbles form around the edges.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018