|Plantain Mash with Bacon|
I will do my regular Whole30 Day 9 post later today, and based on the dinner I have planned it should be a good one! I wanted to write a "bonus" post, though, as I spent the morning menu planning and preparing a couple of things to have on hand for breakfasts.
The issue of breakfast and the Whole30 comes up quite often on message boards and blogs. Other than eggs-based recipes, it's a challenge to come up with traditional breakfast food options that adhere to Whole30 guidelines. Many people, myself included, find themselves eating leftovers and savory dishes instead.
I've found in my first week plus on the plan, though, that I really do better if I have some carbs and starch to start the day. I'm not doing the Whole30 to lose weight, but rather to lessen my natural sugar addiction and address some autoimmune issues. Thus foods like sweet potato, pumpkin and plantains are not the enemy. I do prefer to limit them to the morning, which fuels me for my runs and strength training and gets me going for the day.
Thus far I have gotten a lot of mileage out of two casseroles: turkey & sweet potato done up in the crock pot, and one based on sausage, spinach and cauliflower. This morning I came up with two dishes that will offer a slightly sweet and very tasty way to start the day.
First, I adapted Aaron McCargo Jr.'s Plantain Mash with Bacon recipe. There wasn't actually much to change; I simply used coconut milk instead of heavy cream. This was amazingly delicious, and I cannot wait for my kids to try it out too!
Next I went with a somewhat odd choice for Memorial Day weekend: organic canned pumpkin. I bought a case on Amazon this winter, so still have plenty of cans on deck. This one also came out very tasty, although I might want to tinker with the ingredients to get it to set up a bit better in the oven. I intentionally avoided egg, but I think including one would make this less of a pudding and more of a casserole/baked dish.
Whole30 Pumpkin Breakfast Pudding
2 cups coconut milk
1 can mashed pumpkin
1 ripe banana
cinnamon or pumpkin pie spice
1 tbs. coconut oil, melted
3 tbs. almond meal
Preheat oven to 350. Heat coconut milk in a medium saucepan over medium-low heat. Add pumpkin and banana. Cook for a couple of minutes, mashing up banana (you can also use an immersion blender, which I did). Season to taste with cinnamon or pumpkin pie spice and salt.
Pour mixture into a greased baking dish. Combine melted coconut oil with almond meal. Again, season to taste and then sprinkle over top of baking dish. Bake at 350 for 30 minutes, until topping is browned.