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)

Instructions

• 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.
• Enjoy.

Off The Grid Health Recommends

• Using organic or clean 15 ingredients where possible.
• Using Ceylon Cinnamon and fresh grated nutmeg for the best flavor.