Breakfast: Sweet Potato Toast
Updated: Jan 6
What better way to start the day than with a belly full of complex carbohydrates. I love potatoes, all of them; sweet, red, yellow, mashed, baked, you name it. One of my favourite ways to eat sweet potatoes lately is like toast, so simple yet versatile. Sweet potatoes are high in fibre, calcium, magnesium, potassium, zinc, plus vitamins C & E and some B's. These vitamins and minerals all help to support the cardiovascular, lymphatic and reproductive systems.
I have read sweet potatoes contain high levels of hormone like agents that stimulate the production of follicle-stimulating hormones (FSH) which may help to stimulate the ovaries. I have added them to my diet a few times a week, hoping they will help me regulate my menstrual cycles (will elaborate more about my personal health struggles in a future post). That being said, I have been experimenting with fun ways to incorporate them into my meal plans.
Here is my recipe for making Sweet Potato Toast:
- I recommend you get a rounded organic sweet potato from the store
- Preheat your oven to 400°F
- Cut the sweet potato into thin slices (about a little less than a centimetre)
- I use a silicon baking sheet on my pan to prevent food from sticking, I prefer it over parchment paper because it is reusable
- Cook sweet potato slices for about 20-25 minutes (until golden brown on both sides) *flip half way*
- I couldn't choose so I went sweet and savoury
- Sweet: any kind of nut butter with bananas sprinkled with ground flax seeds
- Savoury: avocado with ground black pepper and sea salt
I also made homemade pan fried hash-browns in avocado oil and had a few grape tomatoes on the side.
Breakfast of Champions, if I do say so myself.
Stephanie LeBlanc R.H.N.
*Sources of information from: Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC.*