Sunday, May 27, 2012

Whole30 Breakfast Recipes

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
salt
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.

24 comments:

  1. Hey! Found you by searching for (what else?) "whole30 breakfast." Good ideas. going to pull out some pumpkin and try the breakfast pudding tomorrow. THANK YOU for doing this post!

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  2. I'm really eager to make this, it sounds great! Could you clarify a few ingredients for me please? Am I supposed to use canned coconut milk or the refrigerated kind? And is the can of pumpkin 15 oz or the larger can? Thank you!

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    1. somehow I never got notified of this comment until a more recent one went up… so sorry! I only use canned coconut milk with no additional ingredients, and used a 15 oz. can of pumpkin.

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    2. Hi! I made this last Sunday night and have eaten it every morning for breakfast. It is SOOOOOO amazingly delicious!!! I will definitely be making it again. Oh, and I have one serving left, so the whole recipe lasted me five days. Love, love, love it! :)

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  3. Could you also clarify how long you are cooking this on the stove. Are you looking for it to become creamy?

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    1. I would say I cooked it down for about 5 minutes before baking for the 30 minutes. It will be thick and a bit creamy.

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  4. Replies
    1. thanks for the question! I don't like to gauge calories, fat, portion size etc… I would say 6 if I had to hazard an estimate?

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  5. Made this last night and I'm enjoying it for breakfast! I added chopped pecans over the top right before eating and it is delish! Thanks for sharing :)

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    1. Glad you liked it & thanks for letting me know!

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  6. Hmmm...think we could stick some chicken apple sausage in there to hike up the protein?

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    1. it would certainly work (though if you're doing a Whole30 I would watch out for sugar in the sausage).

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  7. This looks delicious, I will try it out. Thanks for the recipe.
    Hong Kong Compliance

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  8. How big a can of pumpkin did you use?

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    1. I used a standard sized can (I believe 15 oz.).

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  9. Is almond meal whole 30 approved? I know they warn against "paleo cheats" on whole 30 so where do you draw the line?

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    1. Hi Ashely, Since technically almond meal is just ground almonds I would not worry about it as long as you're not using it to create cookies or pancakes! In the pudding it is used just to add a little thickness. I didn't view the pudding as "sex with your pants on" per Whole30 guidelines just because for me it wasn't filling a sweetness void and I only ate it once or twice during my Whole30. I think the line in terms of paleo cheats on a Whole30 is very personal.

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  10. This looks yummy...a question..How long would you say this lasted stored/how did you store it after it was made?

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  11. What size baking dish did you use? I was thinking an 8x8 but yours looked rectangle and I don't want to over or under cook.

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    1. An 8x8 would work. I didn't have that size at the time so used one that is 4x8. Yours might be
      "shorter" in the 8x8 dish but cooking time should be about the same.

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  12. Would arrowroot work in place of almond meal?.. I'm AIP

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    1. I'd suggest ground flax before I would arrowroot, only because the arrowroot might be a little too dense. If you do go with the arrowroot I'd try out only 1 tbs. and see how it works.

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  13. Do you taste the banana at all? I REALLY dislike baked banana. If it is used for sweetness, could I sub pureed dates? I am not currently doing whole30, so that may make substitutions easier.

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    1. Hmmm... you could definitely try pureed dates, though the banana adds both sweetness and a creaminess that I don't know would work the same with the denser dates. Certainly worth a try!

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