Pumpkin Breakfast Bowl

It’s fall so you know what that means…PUMPKIN EVERYTHING and I don’t hate it. Pumpkin tastes amazing whether you add cinnamon and make it sweet or some sea salt and butter to make it savory. You really just can’t go wrong.

 

Pumpkin not only tastes good, but has an abundance of nutritional benefits as well. You will find vitamin C, riboflavin, potassium, copper, b vitamins, magnesium, AND manganese all inside pumpkin. The beautiful orange color is provided by a particularly beneficial nutrient called carotene. Carotene converts to vitamin D in the body, which provides powerful antioxidants that help to prevent heart disease, cancer, and can even improve how we age. Pretty cool.

 

If you make this recipe (or any other pumpkin recipe) using a full pumpkin, you can also save the seeds and benefit from the healthy fats, vitamins, and minerals in those as well. Pumpkin seeds contain an amino acid called tryptophan and once that reaches the brain it converts to GABA, which supports relaxation and improves sleep.

 

 

 

 

 

Pumpkin Breakfast Bowl

Servings: 2 bowls

Ingredients

  • 1/2 cup pumpkin puree
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup unsweetened organic apple sauce
  • 1/4 cup coconut flour
  • 2 large eggs
  • 4 tbsp collagen peptides
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp monkfruit sweetener (optional)
  • 1 tsp vanilla extract (optional)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix all wet ingredients in a bowl then add dry ingredients.
  3. Separate into 2 glass bowls and bake for 30 minutes.
  4. Enjoy and save the second bowl for tomorrow or share with a loved one 🙂

 

I would LOVE to know if you made this recipe. Email me at amandamontalvord@gmail.com or tag me on Instagram!

 

 

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