I looooove breakfast. I can’t seem to say enough of that around here, but words aren’t necessary, the large proportion of breakfast recipes will do. Sometimes I’ll have two breakfasts, or have other daily meals very resemblant of breakfast, especially when eating alone. There’s no better way to enjoy dinner leftovers than under a fried egg, for breakfast. It’s totally what I’m thinking about when dinner is over. I’m usually into savoury breakfast, but a sweet-ish one can also hit the spot once in a while, especially in the cooling months. Always looking for new ideas, I gather all of the genius things that other people come up with , if you’d like to follow along :)

It’s pumpkin for breakfast today, friends! The best and easiest way, I find, to make practical use of this wonderful vegetable is to cut it into thick (unpeeled) slices and roast it. Once roasted, the pumpkin peels easily, and can be stored refrigerated for all of your pumpkin needs. You can use this roasted squash recipe that I shared last year – it works the same way with pumpkin. One thing I should point out, is that I no longer roast anything with olive oil (olive oil + heat = yuk!), but use melted coconut oil or ghee instead. To prevent the oil/ghee from from hardening upon contact with the pumpkin/squash, put the un-oiled slices in the oven for a couple of minutes to warm them up before coating them.

So, back to this breakfast thing. It’s all fall ingredients – warm pumpkin, fresh pear & cranberries, pumpkin seeds, and cinnamon/maple/flax yogurt. You can go anywhere with it, this is just the version that I came up with, but I’m sure other fruit/seeds/flavours would work just as well.