Robin here: I am SO excited for this week here at the AngellFood blog. The spectacularly brilliant and strong Bailey has sent in not only an update on her venture into dairy-free eating, but also recipes which add up to a beautiful and easy to execute meal plan for an entire week! We're going to get a Bailey post every weekday, including recipes for a breakfast, lunch, pre-workout snack, and two different dinners. The last day I've put together a complete grocery list for you to replicate Bailey's menu, my hope being that both you and I can go shopping this Saturday or Sunday and, starting Sunday night, follow Bailey's meal plan for an easy, nourishing, and wonderful week of food. I am beyond excited that Bailey wrote her recipes up for me to post; Bailey is a truly wonderful cook, and everything she's fed me has been beyond amazing.
We'll start with breakfast! Most of us eat the same thing for breakfast every day; I can tell you, I won't mind having this for breakfast seven days in a row. I might make mine with my fave starch, buttercup (aka kabocha) squash (note: "Sweet Mama" is my fave variety; Cook's Thesaurus says: It's sweeter, drier, and less fibrous than other winter squash, and it tastes a bit like sweet potatoes.).
Bailey's breakfast: sweet potato and banana pancakes topped with almond butter
Makes one serving
- 1/2 big or 1 small roasted sweet potato in cubes (I did a big batch the night before so I'd have leftovers, just cube, toss with oil and salt and cook at 425° for 30 min or so).
- 1/2 banana
- 2 egg whites (I used egg whites from a carton)
- sprinkle of cinnamon
- oil for cooking
- 1 tablespoon almond butter
- Mash all ingredients together except almond butter with a fork or food processor.
- Plop pancake sized blobs (I made two nice sized ones) into a greased pan on the stove top.
- Cook about 5 - 7 minutes, flip, and cook another 5 - 7 minutes on the other side.
- Microwave almond butter for about 30 seconds and pour on top. Looks a bit weird but tastes amazing.