Inside Yummie's Recipe Box with Mariann Yip (@mariann_yip) + Lauren Sharpe (@loandlemons)
What inspired you to make this dish?
Mariann: Most people associate butternut squash with the fall or winter but since I love it so much, I wanted to incorporate it as an all year round ingredient. I think it's an underrated vegetable so I definitely wanted to give some love to it! It's so delicious and healthy and that's what I'm all about when it comes to food!
Lauren: I am a big believer in carbs and how they are extremely important to fuel our bodies but sometimes we forget that there are so many other nutritious carbs aside from bread and pasta! I wanted to create a new and innovative recipe and the sweet potato French toast was born, I hope you enjoy.
Butternut Squash Smoothie Bowl
- Small Butternut Squash
- 1 cup Almond Milk
- 1/2 cup of Coconut Cream
- Protein Powder
- Nut Butter
- Almonds, chia seeds, hemp seeds, fruit (toppings)
Cut up your butternut squash and put it into a pot and boil. Add your coconut cream and stir until it becomes soft. After you have let it cool down, transfer it to a blender. Add some 1 cup almond milk and blend it (it should now have a baby food texture). If you want to add some protein powder, feel free to do it now*. Transfer the butternut squash base to a bowl. Add toppings of your choice (nuts, fruits). ENJOY!
Sweet Potato French Toast
- 1 medium sweet potato, thinly sliced
- 1 tbsp unsweetened vanilla almond milk
- 2 eggs
- 1/2 tsp cinnamon
1/2 tsp vanilla
Toast sweet potato as you would a piece of toast, continue to toast until you can pierce with a fork. Mix together eggs, almond milk, cinnamon and vanilla. Dip sweet potato toasts into egg mixture and cook on a skillet for 1-2 minutes each side. Top with granola, maple syrup, yogurt, and/or fruit!
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!