If you’re someone who doesn’t tolerate eggs (which is about 2-3% of the population), and especially if you don’t tolerate grains very well either (which accounts for a lot of us spoonies), breakfast can be kind of tricky. What can we have if we’re not having eggs? or toast? or oatmeal? or cereal?

I find breakfast hits the spot when it is warm, savoury, maybe a liiiiittle sweet and PACKED with nutrients to get my day started!

This recipes hits all those marks and then some!

The base of this dish is butternut squash, under-utilized starchy vegetable, perfect for any winter dish!

The butternut squash provides:

• 6.6g of fibre per serving

• 84 mg of calcium

• 1.23 mg of iron

• 582 mg of magnesium

• 55mg of phosphorus

• 31 mg of vitamin C

• 1144 mcg of vitamin A

It is a nutrient powerhouse, particularly for the adrenals! Those minerals and that vitamin C are totally soaked up by the adrenal glands, which makes it perfect first thing in the morning to support your energy production and your resilience to stress throughout the day!

On top of that, this recipe works in some swiss chard, which provides:

• 18 mg of calcium

• 0.65 mg of iron

• 29 mg of magnesium

• 17 mg of phospohrus

• 136 mg of potassium

• 10.8 mg of vitamin C

• 110 mcg of vitamin A

• 0.68 mg of vitamin E

• 298 mcg of vitamin K

• 5 mcg of folate

This rounds out our mineral consumption and caps of a few additional vitamins that are essential for brain function, gut healing and immune health.

The addition of cinnamon gives it that extra “breakfasty” vibe while also setting you up for optimal blood sugar control throughout the day.

And, of course, you know I had to throw in our anti-inflammatory friend turmeric!

Convinced to give it a try yet?

I know it’s different, but I promise if you give it a go, you’ll start craving it in the morning… I know I do!

Ok, enough convincing. Let’s get to the recipe, shall we?

Breakfast Butternut Risotto

AIP, GAPS, GF, DF

TIME: 30 minutes

SERVES: 4

INGREDIENTS

4 cups butternut squash (peeled & cubed)

1 tbsp coconut oil

1 clove garlic (minced)

5 cups swiss chard (cut into ribbons)

1 tsp sea salt

1 tsp dried oregano

1/2 tsp onion powder

1/4 tsp cinnamon

1/4 tsp turmeric

DIRECTIONS

1) Place squash in food processor and pulse for 30 second, until squash is “riced.”

2) Heat coconut oil in a large skillet over medium-low heat. Once melted, add squash.

3) Cook for 4-5 minutes, stirring occasionally. Then, add garlic & cook until fragrant.

4) Add remaining herbs & spices. Stir to incorporate and cook for another 4-5 minutes.

5) Add swiss chard and place a lid over the skillet for 2 minutes until the chard starts to wilt. Then, remove the lid and stir to combine wilted chard.

6) Remove from heat & serve.

I recommend making this baby in a big ol’ batch and reheating for breakfast throughout the week to save you time and ensure you have a quick & easy, nutritious breakfast ready to go each morning!

Store in the fridge for up to 5 days!

In total, this recipe provides you 415% of your RDA for Vitamin A (hello gut-healing!) and 56% of vitamin C (you’re welcome adrenals & immune system)!

To up the protein content first thing the morning, consider stirring in a tbsp of collagen powder as it’s cooking or topping with a little smoked salmon or shredded chicken.

I hope you enjoy!!! If you try this recipe out, don’t forget to comment below or share your culinary adventure with me on instagram & tag me @realistic.holistic - I can’t wait to see how it goes!

Wishing you all the health, healing & self-love,

Kisses & kombucha,

Meg