COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Butternut Squash Porridge

August 10, 2016

 INGREDIENTS:

 

1 c. butternut squash, roasted

1/2 c. mixed nuts (I used almonds, pecans, and walnuts)

3/4 c. almond milk 

1 T. pumpkin pie spice

1 T. maple syrup

coconut and cinnamon

 

INSTRUCTIONS:

 

1. Cover nuts with water and soak overnight.

 

2. In the morning, drain and rinse the nuts.

 

3. Place all ingredients in a food processor until well blended.

 

4. Pour into a bowl and top with shaved coconut and cinnamon. 

 

ENJOY!

 

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