Squash and Yogurt Breakfast Bowl

This is kind of an un-recipe. Actually, everything I make is an un-recipe but I have to remeasure everything the second time I make it when I want to publish a recipe. Cooking by eye and instinct is where my creativity flows. That said, cater this breakfast bowl to how you feel.

Don’t get me wrong, I still love eggs for breakfast but eight months of eggs being one of the only foods I didn’t get sick from has me wanting anything but eggs. Listening to my intuition and making more variety-driven bowls for breakfast with carbs has been sensational.

I’d be lying if I said I wasn’t feeling some fear and discomfort entering back into eating after seven weeks without food and eight months of extremely restricted eating. Hyperoxularia is a tricky issue that doctors know almost nothing about. The leading experts on the condition aren’t doctors, but research scientists doing their best to advise on symptom management.

My acute symptoms are gone and the detox protocol for mold toxicity is underway. I still have co-infections to kill off and because of my MTHFR mutation, it is going to take a while for me to truly detox. I’ve gone back to eating pretty much whatever I want, but still take it easy on the super high oxalate foods, grains, and natural sugars. I simply don’t know if I’m storing oxalates or not, or just how bad my co-infections are. Until I can do more tests in a few months, I don’t want to overload my system with a gut lining that’s probably still leaky.

ingredients

• 1 cup roasted kabocha squash (recipe here, omit sage)

• 1/3 cup coconut yogurt (recipe here)

• 1 tablespoon raw local honey

• toppings: sprinkle of cinnamon, handful of sprouted nuts, coconut, and/or fresh fruit

method

Grab a bowl and heat cubes of roasted kabocha squash in microwave until hot, roughly 45 seconds.

Add a dollop of coconut yogurt, drizzle with honey, sprinkle cinnamon, and add any other desired toppings.