For a long time I struggled with what to eat for breakfast, because I can’t bear to start the day with something that will give me stomach pain. So I ate rice cereal and berries with almond milk, but then after that (not very nutritious) heavy-carb breakfast, I’d experience an energy crash every afternoon. Fortunately, my fabulous nutritionist Sarah Kennedy (message me if you want her info) suggested that I make myself some kind of sweet potato porridge, so I invented one that I love so much I’d be happy to eat it for breakfast AND lunch every day. Sarah told me to pair this with turkey bacon or chicken sausage so that I’m getting plenty of protein, and my afternoon energy crash has totally disappeared. Here’s the recipe:
Sweet potato porridge
-1 cup of mashed sweet potato* (see the end of the recipe for easy cooking instructions)
-1 teaspoon of maple syrup
1/4 cup berries (any kind)
2 tbsp slivered almonds
1/2 teaspoon cinnamon
a dash of nutmeg
1 teaspoon ground flax seeds
Mix it all together, then add enough hot water to make it a porridge-y texture. It is seriously the best thing ever!
*For the mashed sweet potato: Quarter and boil a small potato for about 10 minutes, or until it’s soft all the way through when you poke it with a fork. When it’s soft, the skin peels off super easily. To avoid burning yourself, I suggest dribbling cold water over the potato as you peel it. You should be able to mash it easily with a fork.