Baked Acorn Squash Breakfast

Baked Acorn Squash Breakfast PinI never considered eating a Baked Acorn Squash Breakfast before, but this recipe is absolutely delicious. The squash is naturally sweet and full of fiber while the nuts and non-dairy yogurt supply the protein and savory flavor. Topped with cinnamon and drizzled with a little agave and you’ve got yourself one healthy, decadent breakfast treat.

We used So Delicious Dairy Free Plain Yogurt which is fortified with Vitamin B12. A quarter a cup of this yogurt has 10% of your RDV of Vitamin B12. If you’re a full vegan, B12 is a vitamin you can’t get from plants anymore.

Before we sanitized our veggies and chlorinated our water, we got B12 from the microbes that lived in the soil and water, and made their way onto our food. Now, we must get our B12 from other sources, like a B12 supplement or fortified foods such as Nutritional Yeast, non-dairy milk or yogurt.

There’s absolutely nothing wrong with getting B12 from these sources. In fact, because humans sanitize, pasteurize and cook animal products, it kills the B12 microbes there, too. That means animal products aren’t a great source of B12 either and some studies show that meat eaters, especially those over 50, suffer from B12 deficiencies. Here’s some more info on B12…

How to Cut Acorn SquashPrepping the acorn squash is the hardest part of this recipe. That’s why I created this How to Cut Acorn Squash guide to show you the easiest way to cut an acorn squash so it doesn’t fall over, spilling your delicious filling all over the place.

Be sure to save your squash seeds! They’re a delicious snack you can make with our Roasted Squash Seeds recipe.

Baked Acorn Squash Breakfast Cooking Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies PinIf you serve these Vegan Chocolate Chip Cookies to people and don’t tell them they were made without butter, eggs or milk, they won’t know. These may be the best chocolate chip cookies I’ve ever eaten!

I like mine soft and chewy…Amelia likes her’s crispier. We both get what we want with this recipe by cooking mine for less time and hers a little longer. The only bad thing about these cookies is that I can’t stop eating them. They barely last a day!

The really nice thing about these vegan chocolate chip cookies is they don’t have that greasy coating or aftertaste that you get from using butter and milk. They’re simply delicious!

Note: Oil is not a healthy food and coconut oil is probably the worst. If you are trying to lose weight, lower your cholesterol or reverse diabetes, please do not eat these cookies. They’re meant for a rare treat or to show non-vegans how delicious vegan food can be.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.