Sweet Potato Porridge

I’ve been on a strict paleo diet for the month of October, trying to eliminate certain food groups to see if I have an intolerance to any. Dairy and grains are my nemesis. I grew up over-consuming both, so it took my body a while to re-establish what is healthy vs. what is toxic. And as some of you who have kicked gluten-heavy things out of your diets know: once you do, it’s really hard to go back. I am loving the creativity and challenge that is “gluten free.” Here’s a recipe I concocted to satiate my morning hot cereal craving. It’s simple, yet dense with nutrients and delish! I hope you enjoy.

 

Ingredients:

-1 sweet potato, already cooked*

-1 Peach, sliced small (or any desired fruit)

-2 Tbsp Coconut Oil

-1 Tbsp Vanilla Extract

-2 Tsp Allspice (or cinnamon, cloves, etc)

-Splash of milk or cream to taste

Directions:

1. In a small pot, over medium-low heat, melt the coconut oil.

2. Place cut peaches, sweet potato (cooked and peeled)*, vanilla, and allspice; stir thoroughly. Make sure to keep stirring so as not to burn the bottom. In about five minutes, you should have a smooth consistency, like cream of wheat.

3. Add the milk or cream (I use 1Tbsp of coconut cream and it’s delicious) and stir until desired consistency. Serve in a bowl and enjoy!

Additional Notes:

*Pre-cook the sweet potato (I do it the night before and just leave it cold in the oven for the next morning). You can roast it or boil it. If roasting, wrap in Aluminium foil and poke holes throughout. Keep oven at 400* for about 15-20 minutes or until soft. In the morning, your little guy will be all ready to go, just slide the skin off and place in the pot.

Also, I prefer to freeze my fruit in bulk which adds a little more stirring time in the beginning, but makes the consistency nice and smooth. Any fruit goes well with this, just keep in mind that each fruit cooks at a different pace. This is a perfect time of year to use apples!

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