What's For Breakfast?

My favorite meal? BREAKFAST. I love everything about it. Probably because I like to have my biggest meal at breakfast which means more food for me! But mainly because I have a major sweet tooth and breakfast is the best time to get that craving taken care of. Usually I like to make smoothies or my smoothie bowls (recently posted about them) or something in the season. For example, I roasted a butternut squash the other night and ate half of it with leftover smoked pork in a fresh basil tomato sauce. The next morning I used the other half in a hash. I tried to make it "fall" inspired because after all, it is my favorite season. It ended up being DELICIOUS. Another thing I think is so great especially if you're on the go is "overnight oats", something I recently discovered and am now in love with. The thing about fall, it's the easiest (and the yummiest) season to make seasonal breakfasts! I also made an autumn inspired overnight oatmeal last week. Pumpkin spice latte. It was perfect because coincidentally my brother and I were running late so I just grabbed it out of the fridge (already in a mason jar and ready to go) and took it on the road. The recipes?

Butternut Squash & Apple Hash

1/2 butternut squash
1 apple (i prefer honeycrisp)
1 orange (half zest, 1/2 juice, half segments) 
salt & cinnamon
1 tsp. raw honey 
crushed walnuts
2 tsp. coconut oil

To roast the squash-  Preheat oven to 400°. Cut the butternut squash in half and brush with extra virgin olive oil or coconut oil and sprinkle with salt (lightly). Place on a baking sheet and roast until soft in the inside- about 30-40 minutes. 

Let the squash cool. Cut the squash in vertical lines all the way until just before the peel. Do the same horizontally to make cubes. Scoop them out just as you would do with an avocado getting as close to the peeling as you can. Cut an apple (unpeeled) into cubes. In a medium-sized pan melt the oil on medium low heat and throw in the apples and squash when heated, add a pinch of salt, 1 tsp. cinnamon, and the orange zest. Stir around until warmed all the way through. Add the orange juice and drizzle with honey. Stir quickly and place the pan in the broiler- broil until lightly crisp. Top with toasted walnuts and fresh orange segments. 

It's absolutely delicious and looked beautiful but there wasn't a camera in sight and I was just too hungry to get one. 

Pumpkin Spice Latte Overnight Oats

1/2 cup rolled oats
1 cup milk of choice (i use almond milk)
2 heaping tbs. pumpkin puree  
1 tbs. pure maple syrup or coconut sugar
ground cinnamon & nutmeg
vanilla extract
2 tbs. instant espresso powder

Mix everything except the oats in a medium-sized mason jar. Stir in the oats and pop in the fridge for the next morning. 

So easy right? And delcious. Trust me.

Since I didn't take any pictures of my food-

 from the blog- www.sugarfreemom.com
I'm really loving these and will definitely  be making more of these for breakfast.

                                   XOXO- Cecilia A.

Comments

Popular Posts