November 12, 2013 By Leanne Vogel October 2, 2018
Healthy porridge made with fresh roasted butternut squash, gently scooped and surrounded with fresh cashew milk, toasted coconut and ginger chunks.
I usually go for savory breakfasts over sweet only because if I start the day with an overly sweet breakfast, I’ll be craving sugar all day long.
Roasted squash with eggs and greens is high on my list of favorite breakfasts (and I sneak in a quinoa cookie or two for good measure).
But then, this one day, I had a crazy idea of transforming my roasted squash into porridge by pouring in some freshly made cashew milk and adding a bit of nuts and seeds.
The result? A somewhat savory porridge that’s sweet but has no sweetener, or grains… very tricky to my taste buds ;)
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You could use all sorts of squash in this recipe, whatever you have handy.
And, although the toasted coconut with ginger is an awesome combo, feel free to add whatever toppings you have available.
This recipe is very, very forgiving and ready for your creativity!
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Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.