Happy Sunday All! I hope it’s nice and sunny where you are. It definitely feels like spring here in the Rockies and I am lovin’ it. I started this sunny day with a run and a breakfast pizzert.
To make this delicious dessert breakfast:
- ½ cup whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 tsp stevia
- 100 grams almond milk
- 2 tbs. mashed banana
- Dash of nutmeg
- ¼ cup dark chocolate, chopped
- ¼ cup walnuts
- Dash of salt
I mixed everything together, poured into a non-stick cake pan and baked @350* for about 12 minutes. Then I topped it with my homemade coconut butter.
So yum. I somehow managed to save half the pan for Meeker, but believe me when I tell you I could have easily eaten the whole thing. Nothing like dessert for breakfast.
After church and Sunday things, I made a protein packed (and vegan) taco salad
- 2 cups lettuce
- ½ cup TVP, cooked with salsa, corn and water
- 2 tbs. hummus
- ¼ cup salsa
- Handful of tortilla chips
Sprinkle of nutritional yeast
Again, so yum.
Meeker had to work this afternoon, and I was feeling sorry for him, so I cooked up a manly meal for him to come home to. My very first attempt at Shepherd’s Pie.
I used Angharad’s recipe and it was easy and delicious. I omitted the wine (because I didn’t have any), the egg yolks (we were out), the rosemary (because I hate it) and used bison (we have a freezer full) – but otherwise, I followed her recipe and it was a complete hit. I kid you not when I say that there is only one serving left…out of EIGHT. I married a hungry man.
Here’s my tasty bowl:
I was so excited about trying it that I had already dug in when I remembered to document the delicious experience. I will most definitely make this again. Now I’m going to relax and relish the fact that I still have another day of the weekend left. Jealous? You should be. Enjoy the last drops of your Sunday!