I have been trying to think about how I could blog about our meals — I enjoy keeping a running record of our favorite things and always enjoy reading other people’s favorite meals. This week, I am going to showcase my favorite breakfast: Stuffed Acorn Squash.
This recipe is from True Roots (P11) and always feels like such a decadent choice for Sunday brunch — there are only four ingredients and with sugar-free sausage, it can be Whole30 & Paleo. Sausage, Celery, Egg, and Acorn Squash complete this dish — we always sprinkle with hot sauce too.
Bonus: You get to eat out of an acorn squash!
This is one of those meals that you eat for brunch and you’re full throughout the way but there’s no guilt with any side dishes, be them fruit or mimosas because you’re putting so many nutrients in your system to start the day.
We will probably make these again this coming weekend because we enjoy them so much and we know the kids will have a nice, healthy filling meal before our family date date takes over and everyone is filled to the brim with sugar.
What are some of your favorite breakfasts?
I eat a lot of eggs — basically, my daily breakfast of choice and has been for years. They’re loaded with nutrition and can be made in advance (hard boiled) or scrambled, fried, or poached quickly. This past week, I discovered a combo with roasted red peppers and feta and I had it for breakfast every.single.day.
If you’re looking for an egg scramble that is quick, easy, and filling, you’ll like this!
1/4c roasted peppers
1. Add peppers to a pan to heat; you may need to cut them (I just used the spatula).
2. Once they are heated and the water has cooked off, spray the cooking spray and add two eggs; scramble the eggs.
3. As the eggs are finishing, add the feta and stir to let it melt a little.
This breakfast takes less than 10 minutes to make and is delicious! I haven’t been using MFP lately because I have been trying Weight Watchers instead. This breakfast is 2 points (feta). I usually have this is with strawberries or some other fruit to round things out. It’s been a nice breakfast and is loaded with flavor.
I do not claim to be a wonderful food blogger by any means: I rarely have my phone around when food is involved, so I am always forgetting to photograph meals. When I do take pictures, they’re not particularly beautiful. I remembered to snap a few pictures as I made this breakfast scramble — it’s something I’ve been eating to fuel my body when I feel I have a big day ahead or if I’m just feeling leisurely in the morning.
Prep time: 5 minutes
Cook time: ~10 minutes
Cooking spray (optional)
4-5 slices Canadian bacon (Trader Joe’s) — the meat can be anything; I’ve used WF 365
breakfast sausage as well (4 links)
1-1.5c fresh spinach
1-2T almond milk
Trader Joe’s Everything but the seasoning
2 Campari tomatoes
2T jalapeños (I used pickled ones)
Whisk eggs, almond milk, and TJ’s Everything seasoning in a bowl; set aside. Chop tomatoes and jalapeños if desired; set aside.
Spray pan (if needed), cook ham/meat.
Once the meat browns, add the spinach and let it cook down.
Add the eggs; scramble.
As the eggs start to cook, add the tomatoes and jalapeños.
Finish cooking eggs to your liking; plate.
I rounded out my breakfast with two kiwi and about 1/3c of blueberries.
I used MyFitnessPal to figure out the nutrition breakdown for this (including the kiwi and berries) *based on 2000kcal diet: