I recently went back to my Grain-Free Sugar-Free diet – what is essentially a Paleo diet but with more emphasis on veggies, bone broth and fermented foods. My old issues with fatigue, exhaustion and mood swings came back with a vengeance and I know that a big part of it was from the stress I was carrying with everything going on in my life. I am very sensitive to stress and the first thing I tend to neglect is my relationship with food.
And so this week, I am healing that relationship once again and so far, in the past two days that I have been focused on eating gut-nourishing foods, I am feeling better already. We hear so much about mental health in the media these days (which are awesome) but rarely do we hear mental health AND diet in the same conversation (except in the blogosphere world of real food). Oh there is so much more I can say on this topic but for today, I’m excited to share a yummy healthy breakfast recipe that I enjoyed this week.
One awesome thing about foregoing gluten (and grains for me) is that I get to eat more veggies. I need to replace the grain portion of my meal and the carb-ish foods that I have found to work well so far are squashes. I’m trying to make it a habit again to eat greens with every meal as well as fermented veggies (sauerkraut is my go to topping for almost everything). I’m also a sucker for goat cheese but feel free to experiment what you want to add.
Side Note: If your diet is still heavy in gluten, I really encourage you to consider trying to cut back. There are so many reasons why and I explored them here on this old blog post I wrote a few years back. But mostly because many of us already have compromised guts as a result of our Standard American Diet and the gluten is hard to digest, plus very few of us prepare wheat products the proper way and not to mention that our modern wheat no longer resembles the ancient grain that it once was.
- 1 TBSP butter and more
- 1 frozen package of butternut squash
- Pastured Egg
- Favorite Leafy Greens
- Sauerkraut, Goat Cheese for toppings
- Heat butter or olive oil and add squash. Cook until squash is soft. Add more butter (eyeball it!), salt and any other spices you prefer. I dig ginger, cinnamon and nutmeg. Mash it to the consistency you like. Place on the middle of the plate.
- In another pan, heat oil and cook eggs as desired. I like mine over easy. Put egg on top of mashed butternut squash.
- In the same pan, saute’ greens until slightly wilted. Add salt to taste. Stack on top of the mashed butternut squash.
- Add your topping of choice and Enjoy!
(For my little girl, I served them separately on a bento plate and I let her eat whatever she wants. I also added a slice of bacon for her and some cut apples.)
Want to try this recipe? Go ahead and pin it to remind yourself! Or share it with your friends on Facebook who are on a Paleo diet.