Fakiin' Bacon Sweet Potato Toast

gluten-free paleo Aug 24, 2016

If you're ever in a rut about what to make for breakfast, I've got a real treat for you. It's easy, relatively quick, knock-your-socks-off nourishing and will fake your taste buds out in the most bonfide way. It's my Fakiin' Bacon Sweet Potato Toast.

Back in 2013, when I was writing my first cookbook, I discovered that I could pretend I was eating bacon by roasting shiitake. That's when I dubbed it 'fakiin'.

Shiitake are probably the most nutritious and life-saving foods on earth. Scientific studies prove that these shrooms help prevent cancer, reduce inflammation and boost your immune system big time. That's on top of them containing a slew of other health benefits as well as having the good sense to have vitamins B and D.

And since they are over-achievers, shiitake mushrooms also impersonate bacon to a 't' when heated to within an inch of their lives. I would say it's one of their most impressive talents.

Sweet potatoes have their own natural gifts such as having vitamin A in the form of beta-carotene, as well as big amounts of magnesium which helps you relax and de-stress.

I'm telling you, you'll be able to eat this breakfast and meditate all at the same time.

Of course, avocado is a mensch in his own way and supplies you with potassium, heart-healthy mono-saturated fatty acids and most importantly tastes amazing on sweet potato.

So please find the recipe below and then make it for yourself and your family. It'll really change things up for you because after you make it this way, you can top the sweet potato toast with anything you please. The possibilities are infinite. And that's just the way it should be.


By Debbie Adler

Serves 4

Must Have
2 tablespoons coconut aminos (or tamari)
1 cup ¼-inch thick sliced shiitake mushrooms
1 large Sweet Potato cut in ¼-inch slices
1 small avocado, pitted, peeled and mashed

Must Do
1) Preheat the oven to 400°F. Line a 15 x 10 inch baking pan with parchment paper.
2) To make the fakiin' bacon; Spread the shiitake on the prepared pan. (Leave some room for the sweet potato slices) Drizzle the coconut aminos on the mushrooms, toss them gently with your hands to coat.
3) Add the slices of sweet potato to the prepared pan.
4) Bake the mushrooms and sweet potato slices until the mushrooms are crisp and the sweet potato slices are fork tender, but still sturdy, about 15 minutes.
5) Transfer the pan from the oven to a wire rack and let rest for 10 minutes.
6) Spread the mashed avocado on the sweet potato slices, top with the mushrooms and serve.

Serving size: 1 toast slice CALORIES 120; TOTAL FAT 6.5g; PROTEIN 2.9g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 5.9g; SUGARS 4.8g; TOTAL CARBOHYDRATE 15.0g