They must be out of their gourd!
Blueberry Squash Breakfast
I made this nutrient dense breakfast Thanksgiving morning a few years ago and now has become a part of our morning breakfast rotation. It makes four servings and it keeps well in the fridge for a few days. This recipe has no added sugar and plenty of fiber and phyto-nutrients. It’s just gluten-free, whole food deliciousness. The original recipe can be found in Joel Fuhrman’s Eat to Live cookbook. Enjoy!
Ingredients 4 Servings
- ¾ C. Water
- 1 lb. Butternut squash (peeled and cubed)
- 2 Granny Smith or other cooking apples (peeled, seeded, cubed)
- 2 C. Frozen Blueberries
- 1 tsp. Cinnamon (ground)
- 1 tsp. Nutmeg (ground)
- ½ C. Raisins (none if diabetic)
- ½ C. Walnuts (chopped)
- Add water, apples, and squash to a large saucepan.
- Bring contents to a boil then reduce heat to medium and simmer for 15 minutes or until squash is tender.
- Heat blueberries, walnuts, and raisins on medium heat in another pan just until nice and bubbly. (Ok to add 1/2 tsp. of cinnamon and a dash of ground cloves here.)
- Remove squash saucepan from heat and mash contents of saucepan with a potato masher leaving some bitesize chunks.
- Add squash to serving bowl.
- Top with blueberry mixture.
Off The Grid Health Recommends
- Using organic or clean 15 ingredients where possible.
- Using Ceylon Cinnamon and fresh grated nutmeg for the best flavor.
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