I was talking to a friend and she mentioned her husband HATES sweet potatoes. She had been trying out some of my suggested meals and his dislike for sweet potatoes was swaying him from eating them.
Personally I don’t know how one can hate sweet potatoes.
Well, I take that back. I actually didn’t like them much up until a few years ago. The only way I had ever really had them was on Thanksgiving with the marshmallow topping. Which was just way too much sugar for me. Now I love them just not with gobs of marshmallows and butter. So if that’s what people connect them to I see where their coming from.
Anyway, rather than trying to persuade him to like them, I told her I’d come up with a non-sweet potato recipe.
- 8 slice Nitrate Free, Uncured, cooked bacon
- 1 small butternut squash
- 2 cups spinach
- 6 eggs
- 1/2 cup canned whole fat coconut milk
- 1/2 tsp. dried oregano
- 1/2 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. coconut oil, melted
- Preheat oven to 350 degrees.
- Prepare a pie dish or tart pan by coating with melted coconut oil.
- Chop up half the cooked bacon and cut the other four strips in half.
- Peel and de-seed butternut squash then thinly slice into 1/4 inch disks.
- In a medium bowl, whisk together the eggs, coconut milk and seasonings.
- Line the bottom of the prepared dish with one layer of butternut squash.
- Sprinkle chopped bacon over the top.
- Layer the spinach over the butternut squash and bacon.
- Place another layer of butternut squash over the spinach followed by the remaining slices of bacon.
- Pour egg mixture over the top evenly.
- Bake for 35-40.
Yes it’s still a little sweet from the butternut squash but it’s not sweet potatoes! AND, it’s really good 🙂
So of course it’s added to my meal plan this week!
- Breakfast – Bacon & Butternut Squash “Quiche”
- Lunch – Left overs from Sunday’s Shepard’s pie
- Dinner – Macadamia Crusted Mahi Mahi with Cilantro Cauliflower Rice
- Snack – Raw nuts and coconut flakes
- Breakfast – Left Over Quiche
- Lunch – Kabocha Salmon Cakes (make with butternut squash if can’t find kabocha)
- Dinner – Spaghetti Squash Pizza Pie
- Snack – Veggie Sticks with Guacamole
- Breakfast – Chicken sausage, veggie and egg scramble
- Lunch – Left over Pizza Pie
- Dinner – Stuffed Sweet Potatoes
- Snack – Larabar
- Breakfast – Grapefruit, two hard boiled eggs and raw nuts
- Lunch – Tuna Salad in Romaine leaves
- Dinner – Tilapia Tacos – Cook Tilapia in coconut oil with zucchini, onions, bell pepper and cilantro. Serve in romaine leaves topped with guacamole
- Snack – Apple and Sun Butter
- Breakfast – Apple Pie Scramble
- Lunch – Roasted Veggies and Chicken Sausage
- Dinner – Crockpot Chicken Tortilla Soup
- Snack – Larabar
- Breakfast – Bacon and Egg Cups
- Lunch – Left overs
- Dinner – Burgers with Sweet Potato Wedges
- Snack – Raw Nuts and coconut flakes
- Breakfast – Two Eggs, Bacon and fruit
- Lunch – Turkey, Avocado in lettuce wraps
- Dinner – Roasted Chicken and vegetables (feel free to use any vegetables around the chicken)
- Snack – Veggie sticks
Grocery Shopping List
Click here for a printable grocery list
Meal Prep Check off list
- Roast a tray of veggies
- Boil eggs
- Cook Bacon
- Bake Spaghetti Squash
- Wash Lettuce
- Wash and cut up veggies
- Make Bacon Butternut Squash Quiche
- Make Mayo if desired
- Make Guacamole
I was so happy to see quite a few people interested in following this month with me. If you’re interested in joining check out last weeks meal plan for more ideas.
Disclaimer – I am not a registered dietitian, health coach or personal trainer. All thoughts and opinions come from research and information I’ve learned on my own. It is always recommended to speak with a medical professional before altering your diet or fitness plan.