It’s the week after Thanksgiving, and you might still feel full from the holiday dinner. With the likelihood of many celebrations in the coming weeks, you may be wanting to start your day off on a healthier note. This week I’ll be sharing some of my favorite breakfast options that are filling but also are on the lighter side.
Off to the original post
Continuing with this week’s theme of healthy breakfast options, allow me to introduce you the PB&J Sweet Potato. This is a new to me breakfast option, and one that I thoroughly enjoy.
We always hear that breakfast is the most important meal in the day. For me, I believe that to be true. The way I start the day is key to my schedule and my inner balance. If you’re curious, this is how the majority of my days start:
- Wake up by 5:30
- Work for about an hour, answering overnight emails and handling a few work tasks.
- Be at the gym by 7:00; workout for an hour
- Shower, etc. and back home by 8:45
- 8:45 BREAKFAST- NOW
I know everyone sets their own routines, but for me I go to the gym on an empty stomach. I don’t feel tired or weak without food, and I’ve been working out this way for years, so why change it? In fact, I don’t even feel hungry when my workout is done. However, once I shower and dress, I am READY. TO. EAT.
Make some food now. . .
So, when I get home I want a breakfast that is ready in little time and is healthy. I also don’t want a high calorie breakfast, as lunch isn’t that far away. However, I do want to get some protein in after a workout, which is why Greek yogurt and peanut butter powder are included in this recipe. I get a nice boost of protein without a ton of calories.
The even better part of this recipe (besides being delicious AND healthy) is that on day 2 the prep is almost nonexistent. You have half of a baked sweet potato ready and waiting, the peanut butter yogurt is mixed, and the strawberries are diced. All you need to do is a quick reheat on the sweet potato, and then breakfast is ready.
Yep, for all of these reasons, this is a breakfast that frequently appears in my rotation of breakfast options.
PB&J Sweet Potatoes
Ingredients
- 9 ounce sweet potato
- ¾ cup plain Greek yogurt I prefer nonfat
- 2 tablespoons peanut butter powder
- 2 teaspoons sugar
- 3 tablespoons almond milk
- 8 strawberries
Instructions
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Scrub sweet potato, and pierce with a fork.
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Cook in microwave for 5-6 minutes on high or until fork tender.
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Remove, and set aside to cool slightly.
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Combine yogurt, peanut butter powder, and sugar in a small bowl, stirring until smooth.
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Slowly add milk, 1 tablespoon at a time, until you reach desired consistency.
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Hull and dice strawberries.
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Sprinkle with a pinch of sugar, if desired.
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Slice sweet potato in half.
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Serving options:
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Spread peanut butter yogurt on cut sides of sweet potato and sprinkle with strawberries.
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Serve each sweet potato half with half of the toppings, and allow the diners to choose each bite combination!
