Winter Breakfast Favorite

This is one of my favorite breakfast idea’s this time of year. It’s so easy and can be used for multi meals.  This is just what I had left over on my counter and needed to use.  You can put almost anything in it.  In this recipe I used it as a base for my breakfast. I also like to make it and throw on top of some green for lunch or dinner.



  • 1 butternut squash
  • a couple small sweet potatoes
  • some slices of onion
  • 3 fresh carrots sliced
  • 1 or two beets slices
  • seasoning: Turmeric and some sea salt
  • coconut oil melted
  • Quinoa
  • Organic Eggs

Serves 4

How to make this yummy dish:

Preheat oven at 350 degrees.

1) Peel and chop all vegetables

2) Melt the coconut oil and mix everything in a bowl.  Add the spices

3) Throw on a cooking sheet, and cook for 35-40 minutes. (make sure to stir so it doesn’t burn)

4) Put your roasted vegetables in a bowl, top with 1 tablespoon of quinoa, and put on a fried egg.

Voila! Serve hot!





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