I love Sundays. I sleep late and have time to craft a late brunch. Today I made a hash of butternut squash, turnip, pork loin, bacon, cilantro, dandelion greens, and shredded carrot, seasoned with garlic powder and grey salt. It was really good -- but I look forward to making it again when I can put a poached egg on top. I was planning to have some blueberries with it, but decided to add some raspberries and some pomegrante juice along with a couple of mint leaves and made a smoothie. It was yummy, but I did itch some afterward. I think I need to skip the mint for now and challenge it again later during reintroductions.
Then for dinner, I needed to use up some of my produce, so I put the rest of my kale, butternut squash, carrots, and cilantro in the pressure cooker, topped it with some frozen chicken strips, and seasoned it with fresh ginger, coconut aminos, garlic powder, and grey salt. 15 minutes later I had a yummy dinner.
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