Fast Food: Breakfast Acorn Squash Two Ways

Grocery stores are filled with beautiful squash varieties this time of year, but it can be overwhelming figuring out how to actually use them. Here are two easy and unique ways to enjoy acorn squash for breakfast. A Roasted Acorn Squash with Yogurt and Walnuts for those of you with a morning sweet tooth, and a Sausage and Egg Roasted Acorn Squash for those in need of a hearty breakfast.

Sweet Roasted Acorn Squash with Yogurt and Walnuts

(serves 2)

sweet-squash

1 acorn squash

1/2 cup walnuts

1 tablespoon cinnamon

1 tablespoon coconut oil

1/4 cup maple syrup

pinch of salt

1 cup vanilla yogurt

ingredients-1

Preheat oven to 350 degrees Fahrenheit. Cut acorn squash in half. Remove seeds and fibrous threads. Slice halves into wedges. Place wedges in a pan over aluminum foil. Prepare wedges by rubbing with coconut oil, and sprinkling on salt and cinnamon. Bake wedges for 30-40 minutes, or until they are soft. While wedges are baking, prepare filling by mixing walnuts, maple syrup, and cinnamon. Remove wedges from the oven, and spoon mixture onto squash. Return to oven for 20 minutes, or until edges are slightly crispy. Be careful not to burn the walnuts. Top with your favorite yogurt, and a drizzle extra maple syrup on top if desired.

nuts

Sausage and Egg Roasted Acorn Squash

(Serves 2)

savory

1 acorn squash

1 tablespoon olive oil

Salt and pepper for seasoning

2 large sausages (Italian style vegetarian sausage also works well)

1 tomato

1 cup spinach

1/4 cup cheese

2 eggs

1/2 avocado

ingredients

Preheat oven to 350 degrees Fahrenheit. Slice acorn squash in half. Remove seeds and fibrous threads. Place halves in a pan over aluminum foil. Prepare squash by rubbing with olive oil and seasoning with salt and pepper to taste. Bake halves for 30-40 minutes, or until they are soft. While the squash is baking, prepare the filling by sautéing sliced sausage, spinach, and chopped tomato. Remove squash from the oven, and place filling in the halves. To create more room, you can scoop out some of the squash and mix it with the filling. Top with cheese, and crack one egg on top of each half. Return to the oven for about 25 minutes, or until the egg has cooked to desired consistency. For a more cooked egg, finish off cooking with your broiler. Remove from oven, and top with fresh avocado.

sausage

Fast Food: Kona Island Breakfast Bowl

Summer has officially passed us by, which has us yearning for one last round of beach time or a tropical getaway. HOKA athletes such as Kevin Collington, Luke McKenzie, Heather Jackson, and Leanda Cave are lucky to have this chance, as they head to beautiful Kona, Hawaii to race in the IRONMAN World Championships. They are in for a 2.4-mile swim, a 112-mile bicycle ride and a marathon through strong winds and lava fields. Sounds relaxing, right? Don’t worry, these guys are experts.

If you really want to get in the Hawaii mood, try this Kona inspired Breakfast Smoothie Bowl. It will have you thinking you are relaxing on a Hawaiian beach, even if the sound of the waves is coming from the race on TV. Add your favorite tropical fruits and a healthy handful of granola to take your usual smoothie experience up a notch. This breakfast bowl will give you the recovery fuel you need after a long run without leaving you hungry.

Feel like you need more island vibes in your life? Check out the limited edition Kona Clayton. Or, check out the HOKA Tracer, another lightweight tri favorite that you will likely spot in the race.

bowl-edited-new

Ingredients:

Smoothie base:

1/2 banana

1/4 c pineapple juice

1/4 c coconut milk

1/2 c frozen mango

1 package frozen acai

Don’t have pineapple juice? Substitute with orange juice.  Don’t have coconut milk? Substitute with any other milk product (almond, soy, skim, etc.).

Toppings:

Tropical fruit: banana, strawberry, kiwi, blueberries, get creative!

Granola

Shredded coconut

Honey

Use a blender to combine banana, pineapple juice, and coconut milk. Add frozen mango and acai packet. Blend again. Smoothie mixture should be thick enough to eat with a spoon. Pour mixture into a bowl. Top with sliced fruit, granola, and shredded coconut. Drizzle honey over the top. Enjoy!

Fast Food: Easy Overnight Oats

Eating breakfast is the most important way to start the day, but it is easy to skip when life gets hectic. Overnight oats allow you to do the work at night, so healthy breakfast is handy right when you wake up. The best part? Only 3 common household ingredients are necessary for overnight oats- rolled oats, your favorite milk (skim, almond, soy, etc.), and chia or flax seeds. The rest is up to what you are craving or what you have stocked in the pantry.

These oats are a great way to get in some carbs before your morning run, or quick way to refuel when you finish your work out and don’t have time to cook. Here’s how to make your old staple oatmeal breakfast into something new and exciting!

oats-small

Base:

1/2 cup rolled oats

1 tablespoon chia or ground flax seeds

1 cup of milk of choice

Start by mixing your base. Add all ingredients to a mason jar or other sealable container. If you like thicker oats, you can experiment with adding some yogurt or protein powder.

pouringChoose your mix ins: Nut butter, cinnamon, honey, vanilla extract, nuts, dried fruit, frozen berries, frozen peaches, cocoa powder, chocolate chips, coconut flakes, etc.

Get creative! Add as many as you like. Then, seal your jar and shake until well mixed. Refrigerate overnight (about 8 hours is ideal).

fridge

Toppings: sliced banana, blueberries, raspberries, strawberries, apples, etc.

After your oats have sat in the fridge overnight, re-mix with a spoon, then add fresh fruit as a topping. Banana is our favorite!

Enjoy!