With so many different food intolerances and candida/fungus issues breakfast can be difficult when grains, eggs, dairy and fruit are out of the question. There are some days we can tolerate some gluten free grains or eggs once a week, but all the other days we are left asking, “What is for breakfast?”
We have come to adore winter squash as a breakfast choice. We love to bake it with cinnamon and spices. We slather is with vegan margarine since we can not tolerate dairy and then we top it with toasted nuts of the day, preferably soaked nuts.
Delicata and sweet meat are all time favorite squash varieties because they are so incredibly naturally sweet.
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