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