That was a huge factor in why I chose to make a squash dish. I have an absurd amount of squash right now that I store on top of my fridge and every time I open the freezer, they fall and almost kill me.Plus, it’s humanely raised without hormones or antibiotics. No sugar, no nitrates, no gluten, no soy, no dairy, no calls to my plumber. Mulay’s Sausage is the absolute best sausage I’ve ever had. Whole Foods stopped carrying my beloved Mulay’s Sausage and I’ve had to make the long trek (across the street) to Bristol Farms to buy it #FirstWorldProblems. ![]() And I think about these things A LOT, so that’s definitely saying something. The one requirement for the recipe is that it’s nutrient dense, properly prepared, and whole foods based. I had another recipe assignment for my NTC training and these assignments are my favorite! I don’t know why, but these assignments get me thinking about the food quality, macronutrient ratios, and micronutrient quantity way more than I do on a daily basis.So why not recreate it and go full out breakfast?! Sharon’s recipe was savory and as much as I loved it with the other Thanksgiving dinner foods, I couldn’t stop thinking about it as a breakfast food. I think my cousin’s ratio was something like 1 cup of sugar for every sweet potato and the topping alone had a glycemic index of 4,000. But it was a lovely replacement for the sweet potato “casserole” my cousin used to make. ![]() Hers might have had Italian sausage or plain ground pork – not sure.
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