Ever tried acorn squash for breakfast? Well after seeing how cute and delicious these are - you'll definitely want to give it a taste! But then once you realize just how good for you it is, and how easy it is to prepare, it'll become a breakfast staple. It's a wonderful fall breakfast! So cozy and the perfect mix of hot and cold.
Ingredients for your luteal phase: squash and walnuts. During the luteal phase, you want to focus on fiber-rich foods to support the large intestine in flushing out excess estrogen and consume nutrient-dense food as your body's metabolism naturally speeds up.
Squash is a slow-burning, complex carbohydrate, which is a great addition to your diet in the luteal phase when your metabolism naturally speeds up so you may find yourself getting hungrier faster. It is also rich in calcium which helps reduce PMS symptoms, and high in vitamin B which aids progesterone production
Walnuts are high in fiber, protein, and magnesium, but are also high in omega-3s. Our body cannot produce omega-3s on its own, so it's important to consciously add them to our diets. It's vital for our overall health, but also for our hormone balance as it aids the production of progesterone.
Acorn Squash Breakfast Bowls
Serves: 2 Active Time: 5 minutes Total Time: 50 minutes
Ingredients
1 acorn squash
1/2 tbsp coconut oil, melted
cinnamon
Serve with
1 cup Greek yogurt
1 tsp honey
2 tbsp walnuts
Process
1. Preheat oven to 400°
2. Wash, halve, and de-seed your acorn squash. Place each half onto a baking tray with the inside facing up and skin down on the tray. Brush coconut oil over the squash and sprinkle cinnamon on top.
3. Bake for 45-50 minutes, until the squash is soft enough for a spoon to cut through.
4. Serve with Greek yogurt, honey, and walnuts!
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