My current obsession is probably super clear to everyone who follows me on Instagram but to those who don’t know, I literally can’t get enough of my kabocha squash breakfast concoction.
So I thought I would finally share the “official” recipe (even though I mostly just eyeball it). But just to back-track for a second: I basically created this recipe because all the ingredients are super easy on your stomach (easy to digest!) and it’s super filling so you stay fueled for the day. It’s kind of the perfect breakfast for anyone who has dietary restrictions… It’s grain-free, vegan, paleo, and the list goes on. It’s also great for immunity to prevent colds in the winter and has a good amount of plant-based iron :)
So all you need is:
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Frozen Kabocha Squash (I get mine from Whole Foods – exact brand is Earthbound Farm!)
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1 Banana
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Walnut butter (I use GoPals and I get it on Thrive Market!)
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Coconut milk (I make my own)
Overall it takes about 15 minutes to make and what I usually do is pour in the kabocha squash into a pan (obsessed with my healthy non-stick GreenPan ) and I cook the kabocha squash with a little coconut milk and mash in the banana. I add the nut butters and cinnamon. Then I blend it all together for an even consistency and sometimes I top it with hemp seeds or cacao!
