I struggle between the need to be extremely organized and simultaneously fight it since being too rigid and prepared can backfire on me. I find rigidity and strict rules to be suffocating. I mean for the most part I’m organized or so I view myself to be.
But being on top of things all the time is fairly exhausting. Keeping up with all that needs to be tended to, particularly with kids, seems to be a job in itself. I plan and strategize all day, every day. Am I alone? Please say no. But that’s the reality if you want to eat consistently well. And while I’m on consistency, I’m thinking some meal plans will be in the works soon. But off topic…
Today we’re talking about sweet potato toast. As I mentioned, while I’m pretty good at having most meals accounted for at the beginning of the week but there are weeks when I just can’t and don’t. I’m human. But I still have to eat and do so while keeping gut health in mind.
Breakfast is sacrosanct for me and whatever it is I’m eating has to go with coffee. While I want variety in most meals, I tend to stick to some basics for breakfast. Most of the time it’s these pancakes. I make a big batch, reheat them in the morning and slather them in almond butter, honey and cinnamon.
But today it was different. I found myself scrambling for something to eat, feverishly searching for some ideas. Then it dawned on me. Sweet potato toast with almond butter, banana slices, cinnamon and some sliced almonds! Perfect. But why stop there? I figured, while I was already cutting a sweet potato, I could use some extra slices and spruce them too.
Sweet potato toast truly is a versatile, very speedy alternative to bread. The options are endless but for my quick breakfast, in addition to the almond butter piece, I simply made a scrambled egg with plenty of salt and fresh pepper, plopped it on the toast and topped it with fresh dil. The third piece of sweet potato toast got some mashed avocado and tomato slices.
How could you not be happy with such a good breakfast? Or lunch? Or dinner??
sweet potato toast 3 ways
Prep time: 5 minutes
Cooking time 10 minutes
1 medium or large sweet potato, sliced
1/2 banana, sliced
1 tbsp almond butter
1 tbsp sliced almonds
optional: honey (omit if whole30)
1/2 tomato, sliced
1/4 tsp salt
optional: sliced scallions
optional: fresh dill
1 tsp olive oil
Cut sweet potato into thin slices. Place them on a microwave safe plate and poke them with a fork several times on both sides. Microwave for 1.5 minutes per side.
Carefully remove from plate and place in toaster. Toast twice on the highest setting until fully cooked and slightly crispy.
Meanwhile prepare your toppings. In frying pan, heat oil, beat egg, add salt and pepper and scramble it for 1-2 minutes until fully cooked.
To assemble, spread almond butter on one of the pieces of sweet potato toast, add bananas, cinnamon, almond slices if you wish and a drizzle of honey.
To the next slice, add scrambled egg to sweet potato toast and top with scallions and dill.
Mash avocado with a fork right on the remaining piece of sweet potato toast and add tomatoes, additional salt and pepper if you wish and fresh dill. Enjoy!