Summer Squash Breakfast Bowl

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So in this recipe, I recreated my own version of grits, with cauliflower. I tried grits one time when I was probably 19 at Waffle House. Ever been to Waffle House? It’s like dining in heaven when you’re intoxicated. For real. Eating waffles covered in thick warm syrup with a side of hash browns and eggs all swirled together is legitimately one of the best things I have ever tasted. But when I tasted my friends grits, I felt fairly neutral about them. Didn’t care for them, didn’t not care for them. It was kind of like eating baby food, in my opinion. So even though I’m calling what appears to be rice on the bottom of this bowl grits, please take that name with a grain of salt. You can call it ‘rice’. Or ‘cauliflower’. Or ‘I don’t know what the hell I’m eating’. Anything will do.

Guess what I did yesterday!? Picked up a barbell!! It’s been over a week of no barbell movement, just pretty much cardio. Running, box jumps, double unders, lunges, air squats. I was getting bored. Like REALLY bored. And being bored makes JB depressed. JB depressed means sugar consumption at it max. And JB at max sugar consumption means unhappy JB. Ugh, I hate myself for talking in the third person. Anyways, I finally felt alive again! Tired and exhausted, but alive. Lifting heavy things is just the best medicine. Truly. The size of my blister on my thumb come tomorrow is going to be unreal. And disgusting. Can’t wait!

Gosh, a lot of you hated my recipe yesterday. Sorry my food looks like an alien movie. I can’t control those things. Or my poor photography skills. Geez. Way to make me feel like a failure in life.

OMG. The other night, I was watching Diner, Drive-Ins, and Dives (Triple D, if you will) and it was an entire episode dedicated to ice cream. Like I wasn’t having a hard enough time staying away from my ice cream maker in the first place. This just made me want to make even more. Like every flavor my small little brain can come up with. Today’s blog post was almost another ice cream recipe but you paleo purist folk and non ice cream maker beholders would be super pissed if I put 2 dessert recipes up within 3 days. And you were mad enough yesterday, so I had to get back on your good side.

There will most likely be an ice cream recipe up by Friday. Be prepared to be mad at me. I’ll take the angry comments.

I’m totally and utterly obsessed with punchfork.com right now. You can also leave me hate comments for leading you to that magical website. You’re welcome.

Summer Squash Breakfast Bowl

0.0 rating
PREP 10 mins
COOK 15 mins
TOTAL 25 mins
Yields 2-3

INGREDIENTS :

    For the cauliflower grits

    • 1 large head of cauliflower, leaves and stem removed, roughly chopped
    • 1 cup vegetable broth
    • 3 tablespoons hot sauce
    • 1 tablespoon tomato paste
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • salt and pepper, to taste
    • 1 garlic clove, minced
    • 2 tablespoons fat of choice (I used bacon fat)

    For the bowl toppings

    • 1lb uncured smoked ham steak, diced
    • 1 zucchini, diced
    • 1 yellow squash, diced
    • 1 package mushrooms (about 8oz), sliced
    • 1/2 small yellow onion, diced
    • 1 garlic clove, minced
    • 1 teaspoon garlic powder
    • 1 teaspoon dried parsley
    • salt and pepper, to taste
    • 2 tablespoons fat of choice (I used bacon fat)
    • however many eggs you want - I recommend 1-2 per person

    DIRECTIONS :

    1. Let's get the veggies going. They take long. So dice them up. Place a large skilletover medium heat, add your fat of choice, add your minced garlic clove, then toss in your veggies. Use a spatula to move them around and heat all sides.
    2. Now it's time to rice your cauliflower. Place your shredding attachment on your food processor and shred your chopped cauliflower on down. If you don't have a food processor, you can also use a cheese grater and just grate/rice your cauliflower on that. It builds forearm strength anyways.
    3. Place a medium saucepan over medium heat and add your 2 tablespoons fat of choice to the saucepan.
    4. Toss in your minced garlic clove then once the garlic becomes fragrant, add in your riced cauliflower. Toss to help coat them cauliflower and not burn.
    5. Give your cauliflower about 2-3 minutes to begin to cook down then add your cup of vegetable broth.
    6. Let the vegetable broth cook off, about 6-8 minutes. Then add your tomato paste, hot sauce, garlic and onion powder, and salt and pepper. Mix well and set under medium heat to cook down.
    7. While your cauliflower grits are cooking down, mix your veggies around, then add your garlic powder, dried parsley, and salt and pepper. Add a splash of water to the pan then cover to let steam.
    8. Once veggies are almost done cooking, add your diced ham to mix around with all those flavors.
    9. Lastly, add a small skillet to the stove top and cook some eggs up however you like. I made my eggs over easy, because it's just so easy!! I'm funny.
    10. Place grits down, then toppings, then some eggs. Mash it all together. And eat!

    by

    INGREDIENTS :

      For the cauliflower grits

      • 1 large head of cauliflower, leaves and stem removed, roughly chopped
      • 1 cup vegetable broth
      • 3 tablespoons hot sauce
      • 1 tablespoon tomato paste
      • 1 teaspoon garlic powder
      • 1/2 teaspoon onion powder
      • salt and pepper, to taste
      • 1 garlic clove, minced
      • 2 tablespoons fat of choice (I used bacon fat)

      For the bowl toppings

      • 1lb uncured smoked ham steak, diced
      • 1 zucchini, diced
      • 1 yellow squash, diced
      • 1 package mushrooms (about 8oz), sliced
      • 1/2 small yellow onion, diced
      • 1 garlic clove, minced
      • 1 teaspoon garlic powder
      • 1 teaspoon dried parsley
      • salt and pepper, to taste
      • 2 tablespoons fat of choice (I used bacon fat)
      • however many eggs you want - I recommend 1-2 per person

      DIRECTIONS :

      1. Let's get the veggies going. They take long. So dice them up. Place a large skilletover medium heat, add your fat of choice, add your minced garlic clove, then toss in your veggies. Use a spatula to move them around and heat all sides.
      2. Now it's time to rice your cauliflower. Place your shredding attachment on your food processor and shred your chopped cauliflower on down. If you don't have a food processor, you can also use a cheese grater and just grate/rice your cauliflower on that. It builds forearm strength anyways.
      3. Place a medium saucepan over medium heat and add your 2 tablespoons fat of choice to the saucepan.
      4. Toss in your minced garlic clove then once the garlic becomes fragrant, add in your riced cauliflower. Toss to help coat them cauliflower and not burn.
      5. Give your cauliflower about 2-3 minutes to begin to cook down then add your cup of vegetable broth.
      6. Let the vegetable broth cook off, about 6-8 minutes. Then add your tomato paste, hot sauce, garlic and onion powder, and salt and pepper. Mix well and set under medium heat to cook down.
      7. While your cauliflower grits are cooking down, mix your veggies around, then add your garlic powder, dried parsley, and salt and pepper. Add a splash of water to the pan then cover to let steam.
      8. Once veggies are almost done cooking, add your diced ham to mix around with all those flavors.
      9. Lastly, add a small skillet to the stove top and cook some eggs up however you like. I made my eggs over easy, because it's just so easy!! I'm funny.
      10. Place grits down, then toppings, then some eggs. Mash it all together. And eat!

      by

      ______________

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      30 thoughts on “Summer Squash Breakfast Bowl”

      1. I have to say this looks very interesting….and btw the pictures keep getting better…Food Networks next star 🙂

      2. I think this would make an amazing meal any time of day! So creative. I call it riced cauliflower, It’s not like rice at all. It’s good but it’s not rice.

      3. I dunno – I thought yesterday’s recipe looked pretty good, but then I have a weakness for pork and fruit.

        I’m from Texas, so I adore grits, and have been known to cave into temptation every once in a blue moon (perhaps I should eat some Friday?). Whatever you call the stuff in the bottom of the bowl, this looks very tasty.

      4. I agree with Val. This photo is probably one of the best. Super colorful and vibrant. And it looks freakin delish.

      5. I feel you need to know that I rushed out and bought all the ingredients needed to make that pork dish and I cannot wait to make it!! Your pictures do not need to be perfect, people should be able to read the recipe, and build their own picture in their mind.

      6. YUM!!! Looks like I’ll be adding this to the list of foods I’ll be making the in-laws this weekend. I like to make paleo things for people who don’t yet know what paleo is and have them not even notice that they just ate healthier than they have in a long time. I get my inlaws for 4 days this weekend so I’m going to show them some awesome paleo food without them even noticing it!

        It makes talking about paleo eating a lot easier when you can say… “yeah, that meal we just ate… totally paleo!” 🙂

        Cheers to a wonderful Wednesday! And as always, thanks for all the work you put into this website!!! We love you!!

      7. I grew up in Florida with mom from Atlanta and dad from Nashville so we ate grits just about everyday! There are only two ways to enjoy grits — with butter and Swiss cheese or with ham and red-eye gravy! YUMMY! But Juli’s grits look amazing! I am definitely trying this recipe. Thanks!

      8. Ok that looks wicked yummy! I too am a believer in Awful..er I mean Waffle House.. Holy Greasy Heaven on a Plate!

        As for the haters.. People hate because they can’t be. I have never made a single thing of yours that my family didn’t like! By the way the Cuban Pork with Cabbage & Pickle slaw is the current fav!

        Forget the haters and keep on with the killer foods, fun reading, and the most bombtastic white girl dancing I have ever seen!

        Oh and Im counting the days till your Cookbook comes out!

      9. 1. Nice title! You very well could have gone with Cauliflower Grits, Ham, Squash and Egg Bowl but resisted the urge. Nice work.

        2. Waffle House. It has been years (thankfully) but the Patty Melt was Heaven on rye. I’m not sure I ever even ate the waffles. Definitely went eggs “scattered, smothered, covered” with a Patty Melt on the side but I don’t recall waffles. That doesn’t mean I didn’t eat any. Just don’t recall…

      10. If it makes you feel better I sent the link from yesterdays recipe to my hubby and he said it looks really good and wants to try it. (he’s super picky). This looks good but to be honest I can’t wait for another ice cream recipe.

      11. I was immediately obsessed with yesterday’s recipe and think today’s looks amazing as well.

        Your recipes are seriously so creative. And And delicious! Thanks for all the work you put into this blog.

      12. Rock on! This looks great. Oh, damn you for punchfork that shizz is amazing! Can I trouble you for some less ingredient and less step recipes? A girl I work with always says your recipes have too many ingredients and steps so she ends up not trying them….Yes, she is lazy but still….:p

        1. why of course 🙂 check out tomorrows post hehe. AND my cookbook will have a 5 ingredient section. and tell your friend to stop being lazy.

      13. Just wanted to say LOVE the recipe can’t wait for the ice cream. I am currently trying to find a cheap machine secondhand on ebay so I just read and drool over al your recipes.

        Also just wanted to say a huge thanks for inspiring me to take that final step to dropping nuts and dairy I have been skirting around paled for the last three years but after reading your story and your fight with acne – which I too suffer from and think at 24 that totally blows – I have decided to take the full pale plunge.

        Btw hope your book will be available to purchase in Australia cause I can’t wait to get it!

        1. @samantha If you go to any Goodwill, Salvation Army thrift store you are bound to find a second hand ice cream machine. Usually thereis more than one or two to choose from. =)

      14. This looks awesome. And I hate you for finding yet another way the internet can slowly leech away my time away from the gym. 🙂 JK the punchfork is the S*&%. Thanks for all you do on this site. You’re awesome.

      15. If you could stop being hilarious that would probably help me actually start cooking something. These recipes are awesome. I don’t cook. EVER. I’m starting week 2 of my 30 day Paleo challenge tomorrow and I am so effing happy I found your site. Most paleo sites have great recipes but are otherwise boring. I can’t help but imagine you typing this recipe while saying it in a southern accent. Mainly because that is how I read it. About your blister, if you use preparation H on your hands before you lift you won’t get blisters as easy. Word.

      16. Made this for breakfast this morning. LOVED it. Especially with the yolk mixed in with the other deliciousness… I didn’t know if it would be worth all the prep but it was so, so good.

      17. My god this was transcendent. Serves 2-3? More like serves 1. To be fair I’m a college student who hadn’t eaten in almost 24 hours due to my class schedule.

        But how big is a “medium saucepan”? It took me a whole 12″ cast iron skillet to fit the cauliflower…

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