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Butternut Squash Breakfast

I've been trying to be better about eating more than a piece of fruit for breakfast. Last Sunday, I made a quiche but split it up in my muffin tin to make 12 of the cutest tiny quiches anyone has ever eaten. Turns out when I plan ahead for breakfast, I actually eat it and thus I find myself feeling healthier. Why? Cause even though breakfast comes at the most inconvenient time of the day, it's the best meal for your body. Here's 7 reasons why you shouldn't skip breakfast.

On mornings where you've got a 45 minutes to make breakfast, consider making this one. It's a fucking multi-vitamin in itself and it's got like less than 200 calories per serving. If that's not enough for you eat banana, apple, or whatever for breakfast-dessert, and call it good.

1 butternut squash, cubed
1 1/2 tbsp maple syrup
cayenne, to taste
1 lb mushrooms, sliced
1 tsp liquid smoke
2 tsp tamari or soy sauce
1 tbsp montreal steak seasoning
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 bunch of kale, stems reserved and chopped
  1. Preheat to 375.
  2. Marinate your sliced mushrooms in the liquid smoke, soy sauce, and steak seasoning; put it in the corner for later. 
  3. Toss your cubed squash in the maple syrup; sprinkle with cayenne pepper, and toss her in the oven until they look done to you. Mine took about 20 minutes
  4. Get your oil hot in a skillet and throw in the onion and kale stems. When the onion turns translucent and the kale stems start to get tender, add in the garlic for a stir around the skillet.
  5. Add in your marinated mushrooms and crank the heat. I like my mushrooms well done and caramelized but I like it done quick (I think they taste better that way). When you're mushrooms stop releasing their juices and all the pot liquor evaporates, throw in your chopped kale.
  6. Now all you gotta do is wait until the food has achieved and acceptable level of done-ness, mix it all together, and eat that shit with a strong cup of coffee.


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