This super simple SIBO friendly pumpkin breakfast may seem more like a dinner to some but trust me, as I discuss in this breakfast blog, having ‘dinner-esque’ meals for breakfast will give you more sustained energy, enhance cognitive function and balance blood sugar levels. This recipe is SIBO friendly but don’t let that steer you away if you aren’t following a SIBO diet, it is filling, delicious and can be prepared in advance to be heated up the morning. Enjoy!
- 1 Pumpkin
- 1 lb Ground beef or turkey (Which ever you prefer)
- 2-3 tbsp Coconut Oil
- 1/2 cup pecans or your favorite nut
- Salt & pepper
- Cut the pumpkin in half, cutting off the stem and remove the seeds. Cook in the oven for 20 – 30 minutes (based on how big your pumpkin is). You can tell it’s done when a fork can easily puncture the flesh. Take the pumpkin out and let cool before peeling off the skin. Cut into 1inch cubes.
- Cook the ground beef by frying in 1 tbsp of coconut oil.
- Add the pumpkin pieces to the ground beef mixture and let the flavors meld together.
- In a bowl add your pumpkin mix, then top with 1-2 tbsp of coconut oil and drizzle pecans over top. Add your desired amount of salt and pepper.
This recipe is big enough to serve 3-4 people or to have for your breakfast, lunch and dinner. Yay for leftovers!
I am a Certified Holistic Nutritionist, CHN™ and have a transcript in Iridology from the Canadian Institute of Iridology. I achieved my diploma with honors in holistic nutrition at the Canadian School of Natural Nutrition in Calgary, Alberta. My vast knowledge of supplementation has been acquired from working in naturopathic clinics, health food stores and ongoing education through webinars, books and podcasts. It is important to me to have up to date information on the newest nutritional research and popular diets. I have also completed my 200hr yoga teacher training in Brazil in 2013 with Define Yoga.