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Cinnamon and scrambled eggs may seem like a strange combination but they work together really well and give you a sweet tasting breakfast without the refined sugar.
The butternut squash can be roasted the night before so it makes a really quick, simple and nutritious breakfast which will keep you full and your blood sugar stable for hours.
Vegetarian & gluten free
1. Fry some pre cooked butternut squash in a little butter or coconut oil until it starts to caramelise slightly.
2. Add a sprinkling of ground nutmeg and cinnamon
3. Add beaten eggs and scramble until cooked.
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