Guide The Sweets Life Does Breakfast

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Once your sweet potato is cooked, slice it open and scrape the fresh into the bowl you'd like to eat it in, then mash to your desired texture.

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Of course, eating the sweet potato skin is nutritious too—just place the whole cooked sweet potato, skin and all, into your bowl and mash just the insides. Just like you'd pour some milk over the top of your oatmeal, you can add it to your sweet potato to make it feel like a nice, warm breakfast cereal. I like coconut milk best, and nut milk is my second choice. But, you can definitely add dairy milk as well. Stir in a drizzle and swirl it in as much as you desire. Then, you're free to add whatever toppings you'd like.

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As I mentioned before, this breakfast gets a boost of autumnal flavor if you add spices like cinnamon, or nutmeg, or even a homemade pumpkin spice mix. I like adding any kind of nut butter, or chopped nuts. I also love unsweetened coconut flakes, and chopped dried dates or figs. But, you can add sliced banana, diced apple, or even blueberries if you want strawberries and raspberries seem weird to me with sweet potato, but you do you. Dried fruit like currants or raisins would also be nice. Most things that you'd throw in your oatmeal for added nutrition and deliciousness would work here, like chia seeds or ground flax.

And of course, if you want to add in some healthy whole grains, you could totally cook up some oatmeal and stir it into the sweet potato for an extra-rich bowl of autumn goodness. This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.

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In a medium bowl, whisk first four ingredients to combine. Add eggs, milk, and vanilla. Stir just to combine. Pour in butter. Stir until a few lumps remain. Immediately dip hot waffle into cinnamon sugar, coating both sides. Serve at once. These flapjacks from Rachael Ray , featured on Food Network, add some banana to the mix to give them even more flavor.

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Tangy cherries are especially delicious. Cooking pancakes in a large skillet is the route most people take, but a large griddle will give you the most consistent results.

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Let it heat slowly, grease with butter, then dollop the batter on. Just stack those ones underneath the beautiful brown ones that follow. Directions : Mix first seven ingredients in a medium bowl. In a small bowl, mix next four ingredients to combine. Pour wet mixture into dry, then stir until just combined. Mix until incorporated. Heat a griddle over medium heat. Brush with melted butter. Cakes take about 2 minutes per side. Remove, and repeat with remaining batter. Keep finished pancakes warm under a tent of aluminum foil.

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Serve with syrup or honey. White chocolate is a divisive ingredient in the culinary world. Cooking for Keeps turns the sweet treat into a crunchy granola perfect for some milk or yogurt. The key to getting some of the white chocolate into every bite is sprinkling the chips on while the granola is still warm from the oven, then tossing it all together.

Directions : Preheat oven to degrees Fahrenheit. In a large bowl, mix oats, almonds, macadamia nuts, and coconut.

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In a liquid measuring cup, mix honey, brown sugar, and coconut oil. Microwave in second intervals, stirring, until brown sugar and coconut oil are completely melted. Stir liquid into oat mixture, and toss to coat. Spread onto a rimmed baking sheet, and bake 25 to 30 minutes, until golden, stirring every 10 minutes to ensure even cooking.

Remove from oven and immediately sprinkle with white chocolate chips. Let sit 5 minutes, then toss to coat. Let cool. Store in airtight container at room temperature. Not to be confused with the tiny French treats that are so popular, coconut macaroons are a completely different creature.

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Morph them into a morning meal with these delicious scones from My Baking Addiction. Despite the sinful inspiration, these scones manage to stay pretty healthy. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk flours, baking powder, sugar, and salt, Using a pastry blender, or a fork, cut butter into dry ingredients until butter is size of small peas.

Then fold in coconut and chocolate chips. On a lightly floured surface, with floured hands, knead dough 4 to 5 times, just to bring together.

Sprinkle additional flour, as needed. Dough will be sticky. Using a sharp knife, cut into 12 wedges.