I made sweet potato toasts for the first time this weekend. (Yes, I'm a little behind the times from a food blogging perspective...) And it got me thinking about a principle I teach my clients that I wanted to share here.
Shifting your mindset from can't have to can have.
I focus on whole, nutrient-dense nutrition - the more variety, the better. It's one of the main foundations of my coaching practice.
I'm not anti-bread, anti-gluten, or anti-anything really (unless it's packaged, processed, and full of crap). There's a time and a place for real sourdough bread, Danish rye, buckwheat pancakes, and sprouted English muffins. All of which are currently in my freezer!
My sweet potato toast breakfast isn't about NOT eating bread. It's about eating sweet potato! It's simply a fun alternative that tastes delicious and fuels my day with complex carbs, fiber, and tons of nutrients.
This is the mindset shift. It's never I can't have this or I can't have that, it's I CAN switch things up and try something new in order to incorporate more fruits, vegetables, and whole foods into my diet.
And because I'm sure you want to know the recipe, these toasts were baked at 400 degrees for 30-ish minutes with a light coating of avocado oil (no seasoning). Then I reheated them in my toaster oven. Topped here with almond butter, grain-free granola, and cinnamon. You could also go savory with mashed avocado, hemp seeds, and lemon or hummus and cucumber.
So tell me, would you try these sweet potato toasts? What creative ways do you add more whole foods into your diet? Let me know in the comments!