Tag: breakfast

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Flahavan’s delish oats with blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples


flahavans
Did you know that blackberries, blackcurrants, gooseberries, raspberries, strawberries and apples are all in season in Ireland in June? 🍓🍏 And we all know that nothing tastes better with porridge than fresh in-season fruit, sourced locally whenever possible! So if you’re looking for a healthy and tasty twist to your breakfast this morning, why not top your creamy oats with some of these delicious fruits for added goodness 🍓🍓 #FlahavansOats #JumpIntoJune
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Flahavan’s granola – fruits, nuts, seeds, toasted oats


Flahavans
6 d  ·

Let’s talk about Granola! Our granolas are a crunchy moreish mix of fruits, nuts, seeds and of course our finest quality Irish oats, toasted to perfection! Granola can be eaten with fruit for breakfast, or as a snack served over yogurt – it even works great as a sweet and crunchy porridge topper for that extra bite! Have you discovered our range of granolas in-store yet? Let us know your favourite way to enjoy granola in the comments below! 🥣❤️ #FlahavansOats #FlahavansGranol… See more
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Recipe: Butternut Squash Paleo Breakfast Hash

Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!

Ingredients

2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder

Directions

  1. Preheat the oven to 425 F.
  2. Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
  3. Pour the squash onto a baking sheet and spread out evenly.
  4. Bake the butternut squash for 20-25 minutes.
  5. In a large sauté pan heat the coconut oil over medium heat.
  6. Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
  7. Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
  8. Sauté the vegetables for an additional 5 minutes, stirring frequently.
  9. Use a spoon to create four small holes and add one egg to each hole.
  10. Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

Photo © BeingBrigid Functional Nutrition