I am frequently reminded (in documentaries about other places that my son loves) that much of the rest of the world actually eats a breakfast that looks a lot like the other meals of the day – some kind of grain and some veggies, maybe a little protein, maybe not. And yet these sweet loving taste buds lead so many of us to constantly seek out a breakfast that does a great job in satisfying a sweet tooth, but doesn’t necessarily do much else. Despite all my sugar busting, I confess that my own flavor preferences in the morning tend toward the sweet side of the spectrum.
While on the morning in question, I wasn’t necessarily interested in simply having leftovers for breakfast (although this is an entirely reasonable proposition), it occurred to me that I had no good reason for not including vegetables in my morning repast. Vegetables CAN be in a dish that’s not primarily savory. I took my lead from my sister (yet again 😉 ) and just turned up the volume.
The result? Very slightly sweet, super satisfying, nutritionally superb and a definite keeper.
- bowl of oatmeal & leftover sweet potatoes (cooked to your preference; I like my oats decidedly underdone)
- 1 stalk celery, chopped and cooked with the oats
- handful of fresh spinach or other mild green, chopped
- palmful of raisins
- sprinkle of grated coconut
- handful of walnuts
- splash of coconut milk (or your preference)
I thought the celery and greens would interfere, but truth is they were absolutely delightful. And I don’t care who you are, there is absolutely NOTHING wrong with sweet potatoes for breakfast. Okay, so I haven’t shaken the sweet tooth just yet, but things are definitely looking up. Throw some greens in there – you just might be surprised. Delish!