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!

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