Using vegetables in your morning meal is a great way to jump-start your day and squeeze in essential vitamins and minerals. Try our Sweet Potato Pie Parfaits for a grab-and-go savory-meets-sweet option. Top with berries for an extra kiss of sweetness.
2-3 tbsp pure maple syrup + additional for drizzling, if desired
1 tsp ground cinnamon
1 tsp pure vanilla extract
¼ tsp each ground allspice and nutmeg
1/8 tsp ground cardamom
1 13½-oz BPA-free can full-fat coconut milk
1½ cups unsweetened coconut yogurt or yogurt of your choice
2 cups rolled oats
¾ cup raw unsalted pecans
¼ cup raw unsalted pumpkin seeds
¼ cup hemp hearts
2 tbsp pure maple syrup
1 tsp ground cinnamon
½ cup chopped pitted Medjool dates
Preheat oven to 375°F and line a medium or large baking sheet with parchment paper.
Prepare topping: In a large bowl, add all topping ingredients except dates and combine until oats and seeds are completely coated in syrup. Evenly distribute on baking sheet and bake for 10 to 12 minutes, or until mixture is toasted and slightly brown. Set aside to cool on baking sheet and then place in an airtight container with dates for future use.
Meanwhile, prepare purée: To a food processor, add potatoes (including skin), 2 to 3 tbsp maple syrup, 1 tsp cinnamon, vanilla, allspice, nutmeg and cardamom. Purée until completely smooth.
Remove half of purée and set aside. To food processor, add coconut milk and process until completely mixed. Remove from processor and set aside.
In 6 12-oz Mason jars, layer parfaits in the following order: ¼ cup sweet potato purée, ½ cup coconut-potato mixture and ¼ cup yogurt. Seal and refrigerate until ready to eat. When ready to eat, top with ½ cup of topping. Drizzle with additional maple syrup (if using).
Making light, moist griddle cakes out of almonds is a snap! To create your own homemade flour, simply whirl unsalted almonds in a coffee grinder until most are ground. (Store-bought almond meal works well, too.)
Modern-day Italians serve cornmeal-based polenta as a simple side or hearty entrée, enriched with cheeses and herbs. Offering yet another take on the classic, our polenta is used to create a soft crust for a winter vegetable pie.
These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.