Breakfasts have looked pretty different for me during this elimination diet. Instead of eggs and avocado on toast or granola with almond milk or green smoothies (too cold!), my breakfasts have consisted of leftover veggies, kale, and sauerkraut. This has been nice for a change, thinking outside of the box for breakfast, but the other day I really wanted granola, so I set out to make a granola I could eat (gluten-free, nut-free, maple syrup/honey free). I came across a genius base recipe, and tweaked it to suit my tastes and make it nice and spicy for fall. It’s only sweetened with puréed fruit, and honestly I don’t miss the extra sugar. The granola scented the house with cinnamon, ginger, clove, and nutmeg as it baked and it was perfectly sweet from the apples, pumpkin, and dates. Packed with vitamins and minerals from the seeds and fruit, this will definitely make its way into our breakfast rotation even after the elimination diet is through.
I believe we’ve just turned the corner here in Nashville. It seems like we are finally making our way into the cooler temperature of fall. I’m so thankful I live in a place that has distinct seasons. I always get excited when the seasons begin to change, and I start to see different produce in my CSA box. Oh how I’ve missed you butternut squash, dark leafy greens, pumpkin, beets, brussels sprouts, and carrots!
One of the things I received in my CSA box this week was a butternut squash, and I decided on trying it roasted in a frittata. Did you know butternut squash is actually a fruit, rather than a vegetable because it contains seeds? It’s really a powerhouse of a fruit! It’s full of vitamins A and C, which are helpful in maintaining good vision and a healthy immune system, and boasts loads of antioxidants, specifically carotenoids (think orange and yellow fruits), which can prevent cancer and heart disease. This squash also contains 15% of your daily value of folate, which pregnant women need for healthy fetal brain development. The seeds, which are a good source of iron, can be washed and lightly roasted for a delicious snack.
A frittata is very versatile, and a great way to enjoy vegetables from your farmer’s market or CSA, especially ones you aren’t sure what to do with. I will admit I’ve never had mustard greens, let alone cooked with them. So, for me this was a good introduction. Slightly spicier than kale, the mustard greens added a nice kick, nuzzled up against warming butternut squash, and complimented with the sweet, rich flavor of caramelized onions, this frittata is a great way to celebrate fall produce!