Wednesday, November 3, 2010
Sweet Dumpling Squash Breakfast
(I just grab a palmful and crunch them in my hands...I'm about time saving!)
Add a small drizzle of coconut oil
Cover and shake.
After the squash has baked 20 min.
Take it out. Flip it over so it is like two little cups.
Add the apple walnut mixture.
If you just baked it another 30 min like this that would be delicious.
But I wanted protein... short on time and groceries. Grabbed egg whites.
(because I have a carton of them yes.)
Fill the squash apple walnut cups with egg whites.
Bake uncovered for 30min.
I like my eggs not at all runny so I had to cover with tin foil and add more time.
Flavor = good.
Not having to think or search for recipes or go to the store = priceless.
*Idea was inspired as a variation from recipes read weeks ago, probably on a friend's Wicked Appetite blog and/or tasty paleo.