Thursday, October 04, 2012

The Best New Autumn Breakfast

You probably know by now that my go-to power breakfast is my Banana-Coconut Custard, which fulfills everything I need in a breakfast:

1) Easy to make
2) A good mix of protein, fat, and carbs
3) Easy on digestion
4) Whole-foods ingredients
5) Reasonably paleo or at least no grains
5) Tastes like it could be dessert

But bananas are such a summery fruit. I need something that feels like fall. Something that tastes like a Starbucks Pumpkin Spice latte' without all that sugar and without costing me almost $5.

Enter my new favorite fall breakfast: Pumpkin Custard.

Here's how you make it - super easy! And just see if this doesn't fuel your next early morning swim or afternoon bike ride through the turning leaves to perfection:

- Whisk 3 eggs until frothy
- Add 3 Tbs Milk, Coconut Milk, Almond Milk, or whatever substitute you want
- Add 1/4 cup of Pureed Pumpkin (I used canned, but I'll use some fresh cooked/mashed once I pick some pumpkins)
- Add cinnamon and some pumpkin pie spices to taste (nutmeg, ginger, allspice, etc.)
- Add maple syrup to taste if you want it a bit sweeter and need some extra carbs

Put in microwave for 3 - 5 minutes until it puffs up and cooks all the way through. Serve warm. Enjoy!

4 comments:

Christina said...

Any idea how you could make this w/o a microwave?

Trail Smitten Mom said...

That looks super yummy! I'm going to try it this week! Thx! Bet sweet potato would be good too.

Robin said...

I think you could make it in a double-boiler if you don't have a microwave. I haven't done that in a long time, but I know that's how to make a custard before the era of microwaves.

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