Veggies for Breakfast

A few mornings ago I woke up and I knew exactly what I wanted for breakfast.  It wasn’t typical breakfast food so it took me a couple of minutes to convince myself that it was really what I wanted, but my body knew what I was craving – veggies.  Not oatmeal, not eggs or pancakes, but veggies.

There was a spaghetti squash that had been sitting on my counter and its time had come. As I put some olive oil on a pan and cut the spaghetti squash in half to bake, I marveled at my body’s ability to tell me what it needed.  It was such a strong feeling, one that I’m experiencing more and more as I become better in tune with my body and as I offer it healthier foods.


While the squash baked, I heated up some olive oil in a pan and sautéed garlic, leftover lotus root, mushrooms, kale, pimientos, and tofu.  What’s wonderful about this breakfast (or lunch, or dinner) is that you can use whatever veggies you like, and whatever you have in your kitchen.  In the future I might add onion and white beans.

When the squash was done, I took it out and let it cool for a few minutes so I could touch it. If you haven’t tried spaghetti squash yet, I highly recommend it.  It’s really fun to scrap the flesh out with a fork and watch it transform into something that really does look like spaghetti.  I mixed it in with the veggies, and was so excited to try to it! I put some on a plate for Chloe and let it cool as I put a nice large serving in a bowl for myself and seasoned it with lemon pepper and garlic salt.

As we sat down at the table for a family meal, we all discovered a new dish that we really enjoyed.  I felt good because I listened to my body and in the process created a dish that nourished my daughter, my husband and myself.  Being in tune with your body and being able to give it what it wants is crucial during pregnancy (and all the time, really) because it will allow you to understand what your cravings are really telling you and to get the nutrients that your body needs.

I encourage you to get playful and creative in the kitchen even if it’s not a place where you usually spend much time or feel comfortable.  Start small.  What I’ve learned as I’ve been re-finding my way into the kitchen is that it excites me and gets me interested in the food I am creating.  Keeping a well-stocked pantry, fridge and freezer allows me to be able to walk in to my kitchen at any time and make something that will nourish both my body and soul.

If you’re interested in trying this dish, here’s the recipe:

Xandra’s Veggies for Breakfast:

What to Use:

Olive oil

1 spaghetti squash

3 cloves garlic

1 cup mushrooms

½ bunch of kale

1 small jar of pimientos

any leftover veggies (I had some leftover lotus root that I put in)

What to Do:

Preheat oven to 350.

Cut spaghetti squash in half and place flat side down on lightly oiled baking sheet.

Bake for about 45 minutes, or until soft enough to pierce with a knife.

While the squash is almost done, heat some olive oil in a pan and add the minced garlic.  After a few minutes add the mushrooms and allow them to cook for a few minutes.  Mix in the kale and cook until it starts to wilt.  Add the tofu and pimientos long enough to heat them.

Take a squash out and let it cool for a few minutes so you can handle it.  Scoop out the seeds and discard.  Use a fork to break up and scoop out the flesh of the squash and stir it into the veggie mixture.

Serve, season to taste, and enjoy.

Variations: Use whatever veggies you have on hand; add beans for another source of protein or instead of tofu; cook with eggs to make an omelet or frittata.

I’d love to know what you think if you make the dish so please share in the comments.

Peace, Love, and Wellness,


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