One of the reasons I love spiralizing the most is because it really does revolutionize the way you perceive vegetables.
I remember a couple of years ago, I was a strict fruit, granola, Greek yogurt kinda breakfast gal.
Now, I look to get more vegetables in at the start of the day and save the fruits for snacks and desserts.
The other weekend, I was out to breakfast and I ended up getting bacon butternut squash “hash browns” with a salad. I stayed full and felt energized and nourished.
Even in the mornings now during the week, I have been branching out – taking more time for myself and my breakfast.
The spiralizer allows you to enjoy vegetables in a totally new way and adjust your tastebuds.
For instance, you’d probably never think of eating risotto for breakfast, would you? And if you would, then I have a lighter version for you today that won’t weigh you down for the rest of the day but will fill you up – in the good way, not the bloated way.
Plus, this breakfast “risotto” bowl has all the typical breakfast fixings – bacon, eggs, cheese. Mmmm.
The butternut squash rice is absolutely divine – its inherent sweetness combined with the saltiness of the bacon and the creaminess of the cheese is seriously addictive. But it’s okay, it’s less than 300 calories a serving – and provides 138% of your daily Vitamin A count. Fancy that!
You can easily transform this into a dinner by subbing out the egg and bacon for something heartier like a baked chicken or even some meatballs.
Will you ever think of breakfast the same again?
How to Spiralize Butternut Squash
Don’t forget! Tessemae’s is offering one lucky reader their Rainbow Pack, which consists of 10 different varieties of their products, including: Lemon Garlic, Zesty Ranch, Balsamic, Lemon Chesapeake, Soy Ginger, French Vinaigrette, Southwest Ranch, BBQ, Cracked Pepper, Mild Hot Sauce. To enter, use the widget below! Goodluck, giveaway ends March 17 at 5pm EST. Open to US addresses only.