Yammy Breakfast
This winter breakfast is delectably sweet and rich in Vitamin A and Vitamin C, that help my eyes see my enemies in the morning darkness and protect me from flu and colds.
1 acorn squash
1 butternut squash
2 yams
cinnamon and pumpkin seeds to taste
1-2 tablespoons of olive oil
Bake squash and yams in 350-375 F until it's soft and smells like heaven. Mush it all together, muttering and salivating. Then sprinkle some cinnamon and pumpkin seeds in.
I served it with some blue corn tortillas I found in Whole Foods.
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1 comments:
Ella&Rossanna!Miss you ladies!
Do you think you can teach a healthy cooking class to the people with developmental disabilities that I work with now?
We can rent a kitchen(I want to do it in a professional setting)and we'll pay you for the workshop.
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