Are you staying strong through this tempting time of year?
Confession: I ate too many cookies this week... (It happens.)
Needless to say, I am now feeling the need to greatly increase my veggie intake. :)
So, I got a little creative...
Who says you can't have squash for breakfast? :)
This replaced my usual ezekiel toast with almond butter and jelly today...
Maple Cinnamon Roasted Acorn Squash
- 2 acorn squash
- 2 tablespoons coconut oil
- 1/4 cup maple syrup
Preheat oven to 400 degrees F.
Slice acorn squash horizontally into 1" rounds.
Put melted coconut oil on squash rounds. (a basting brush works perfectly!)
Top with maple syrup and sprinkle with cinnamon.
Bake for 30 minutes.
By the way, acorn squash is pretty awesome in the nutritional department!
Source: World's Healthiest Foods
What do you do after too many holiday indulgences?