The other morning I woke attempted to wake up at 5:15am so that I could get to a 6am yoga class. Yes you heard right I take a 6am class 4x/week. And while that does sound like an ungodly hour to dress and get to a yoga class, it actually works for me. After hitting the snooze bar way too many times I roll out of bed, stumble into the kitchen (usually stubbing my toe on some furniture along the way) to make some tea or coffee. Once the caffeine gets into my system I’m ready to go. What motivates me most about attending class is the feeling I get right after, it feels like I’ve won the day.
I digress. I promise this is actually a recipe post.
Although I didn’t go to yoga that day I did do something great, I made greens!! Cause what else does an aspiring food blogger do with an extra morning hour? You make greens, obviously. Lying in bed I thought about how I would prepare the greens, but remembered I had an acorn squash that I’d been neglecting. And then I had a “light bulb” moment. “Why not add roasted squash to the cooked kale? When mixed with a some water, the squash could make a nice gravy and a different element to the final dish.” This early morning stroke of genius wouldn’t have been possible had it not been for this recipe posted by one of my favorite bloggers, Heidi Swanson.