January 15, 2016
One of the biggest challenges for me battling Leaky gut, are recipes, especially, breakfast recipes. Why?! Well, I guess the habit through the years of eating on the run ..that and the simple fact that I’m really not a breakfast person. I remember growing up, my sweet mom, would always fix me a killer breakfast and I would just tell her I wasn’t hungry…run out the door with nothing in my stomach.
But that’s all changed now, I’m like, Mom “Can you move near me and can we re-wind time?”..I could really use that breakfasts that I neglected over 20 + years ago. But, when dealing with an autoimmune disease and leaky gut, one of the golden rules if you will is get your nutrients in every chance you get! That includes incorporating vegetables in the AM if you can.
Challenge accepted! So, I wanted to share with all of you who may be struggling, my go to like 3 times a week for the first several weeks recipe.
I found this one via Pinterest and modified it a bit.
Ingredients You’ll Need
3 cups cooked spaghetti squash (or you can use acorn squash)
2 tbsp coconut oil, softened but not melted (I use this one)
1 tsp powdered cinnamon (I use this one)
1+1/4 cups shredded coconut (I use this one)
2+1/2 cups coconut milk (I use this one)
Use this as you would use butter Coconut Butter (I use this one)
1/8 tsp pink Himalayan salt (I use this one)
1 tsp chia seeds (I use this one)
Optional:
1 green apple or 1 pear (for garnish)
Special Notes:
On the shredded coconut, it’s not the coconut in the baking section that you typically buy to put in cakes or pies. This is a big, No, No! Did you know this coconut is half real half imitation and it’s loaded with lots of sugar. You want real, all natural, all organic, no added sugar shredded coconut.
Preheat the oven to 350˚F/180˚C.
Prepare a large squash by cutting it in half across the width and putting it cut side down in a roasting pan large enough to hold both halves. Pour a half inch worth of filtered water into the pan and bake for about 45 minutes to an hour. You want the flesh to be nice and soft, beyond that spaghetti or acorn stage so if you go over the 45 minute mark, like I often do when I get distracted and end up leaving it for nearly an hour and a half, no worries! Thank Gosh, right! In fact today, I got distracted working today and my hubby was yelling upstairs to my studio, “Hey, are you gonna take your stuff out of the oven already?” I waited another 10 minutes before I even decided to go downstairs…and it was still totally fine!
Carefully remove the hot squash halves and put them onto plates to cool. After they’ve cooled off a bit, spoon out the seeds.
In a small bowl, mix the coconut oil and cinnamon together, and divide between the apple or pear halves, and pour it evenly on your fruit. Place on cooking sheet or in roasting pan and bake alongside the squash for 30 minutes. Baste your apples or pears all over with the juices that have run into the pan, turn them so they are cut side down and continue roasting an extra 15 minutes or until nicely browned, slightly caramelized, and you can put a knife through them easily. You don’t want the apples or pears to be soft to the point of falling apart…(you’re not making applesauce or pear sauce in this recipe) LOL!
Finally, take a fork and scrape your squash meat out, add the shredded coconut, salt, dash of cinnamon, and chia seeds and tadaaa, a healthy, yummy, wholesome breakfast is served!
The coloring in the picture isn’t pretty I know, but the taste outweighs the fact that this dish doesn’t photograph that well.
The perfect thing about this, it’s totally transportable and worked perfect for me and hubs while we traveled during the holidays. I would just take my pre-cooked squash with me and a ziplock bag of all of the ingredients I wanted to add to it. This changes for me from time to time, sometimes I add a touch of cloves or nutmeg and somethimes I even top it off with some organic chia seeds (although it looks like tiny gnats) floating around in your food, I’m getting in my good fats in the am ant that’s what matters. Heat it up in the microwave and, it’s ready in a jiffy.
I hope this recipe helps you in your breakfast battle with AIP and Leaky gut as much as it has me.
Amen, Dig in!
xo,
Emily
Styling + Photography: Emily Burton Designs
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