Hey y’all 😊
I’m happy to report that last week was wonderful (& busy). The race went pretty well for me! I plan on doing a post on race day nutrition soon, because I feel like I really nailed my pre- and post- run fuel this time. I’d love to share what I’ve found that helps me and works for me on race day, so that maybe you’ll find some ideas for fueling your activities as well.
Looking forward to this next week, I’m setting my intentions and goals, and making sure my room is clean and ready for me to get work done in. I also just prepared some overnight oats to grab for breakfast tomorrow morning 😊
Sunday is such a necessary rest day for me. It gives me time to breathe, get ready for my week, and ask God to speak to my heart, correcting and refining my focus before I step back into the world again. If you need a little fresh air tonight, check out one of today’s sermons at churchofthehighlands.com or troychurch.tv 😍 They were both fabulous.
This week I’m doing oats for breakfast, but last week I made fancy toast every day! That’s what I want to share with y’all in this post – how I took yummy toast to wayyyyy higher nutrient-dense heights last week. I dare you – go beyond butter for a change!
Sweet Potato Toast!
My first crazy idea was to buy these microwaveable sweet potatoes they sell in a package at Publix. I crave these guys, and the dining hall hadn’t had them in forever. It’s not their fault, they just don’t understand my love. They tried to trick me with butternut squash, which are nice… but just not the same. So here they are!
So, I microwaved these guys for 7-8 minutes, and while they cooled I popped some toast in the toaster. You know I love hearty, whole grain bread with a lot of seeds in it, but lately I’ve preferred the lighter (and much cheaper!) store-brand, classic, fluffy whole wheat. It tastes more like spring.
The first morning I made the sweet potato toast, I did it like this – slices, topped with a drizzle of natural almond butter, a sprinkle of cocoa powder, and a few roasted almonds.
I really enjoyed it!! I have to say, though… day 2 turned out way better. I used the pre-cooked sweet potatoes, and made a mash with almond butter, cinnamon, and a little unsweetened almond milk. Then, I decorated with a drizzle of unsweetened coconut yogurt, maple agave, and a few salted almonds. Oh my gosh, it was wonderful!
Once I get my own kitchen and a big knife…
If you google “Sweet Potato Toast,” you’ll see that you can actually turn slices of sweet potato into toast! You can have yummy toasted slices without using any bread at all. Bread is definitely a staple in my diet, but I don’t want it to be all I eat. Sweet potatoes are low on the glycemic index, which means they won’t spike your blood sugar as high as many other carbs, giving you more sustained energy. They’re also full of countless vitamins and minerals. And they satisfy the sweet tooth. And they go great with cinnamon, which research shows can help lower blood pressure. I love that our food can do more for us than just fill our tummies.
The other new toast I made this week was Avocado Toast!
This one’s pretty straightforward. You can do it mashed, sliced, however you’d like. I sprinkled salt and tricolor pepper on top, and it totally makes it THE BEST. This picture is from Wednesday, when I had a piece of avocado toast and the other with an egg on it (microwave-cooked!). Totally balanced carbs, fats, protein. I love it!
Have a great night, and a sweet week (no matter what you eat for breakfast)! And remember, whole grains will always give you the best bang for your buck. Greater satiety (fullness lasts longer), and more natural micronutrients and fiber.