It requires a minor shift in mindset to imagine eating squash for breakfast, but it is a standard breakfast at our house. I usually bake a squash on Sundays so that it is ready to be re-heated for a quick and easy breakfast during the week.
Sweet and grain-based breakfasts became popular in the 1930’s when cereal companies thought it would be profitable to market grains as part of a regular breakfast. Of course this doesn’t mean that all grains are bad, but we should keep in mind that grains are also not part of a ‘required’ breakfast. High protein breakfasts are best, but when I become tired of eggs I like to have squash with sardines or squash with some seeds/nuts as a protein alternative. It is both a tasty and satisfying breakfast packed with protein, fat and fibre. You will not be left feeling hungry!
Ingredients:
- 1 cup baked squash
- 2 tbsp of nut/seed butter
- 1 and 1/2 tbsp chia seeds
- 2 tbsp sunflower seeds or nuts (walnut, cashew etc.)
- 1/2 cup berries, cherries or other fruit
- 1/4 flaked coconut
- 1-2 tbsp coconut oil
- 1/2 tsp cinnamon
