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Unfortunately, we were down to one banana on this day. So, I decided to split it between the both of us. Our son loves eating them too! I fried a couple of Gardein sausage patties in my cast iron and sauteed the spinach after they were crispy on the outside. I used Krusteaz Belgium waffle mix for our waffles. Instead of using an egg, I made a flax egg with 1 tablespoon of ground flaxseeds and 2 tablespoons of water. The blueberries are frozen because I can use them to eat as a snack, a side item to a dish or in a smoothie.
Y’all these tacos were the bomb.com! Inside of them are fajitas, corn, black beans, avocado and vegan slaw with red cabbage and carrots. Instead of lettuce, I put spinach on the side because the lettuce wasn’t going to give the nutritional content that I wanted out of this meal. I buy other greens, but I really use the kale for our juices mostly. These were so good! I plan to make them again very soon because my fiancée loves Mexican inspired food. They took about 15 minutes from start to finish!
This is one of my go-to meals for when I want to have a dinner that will last us for a couple of days. I accompany my Vegan Southwestern Chili with cornbread, but this time I made it with almond “cheddar” cheese and nutritional yeast for the cheesy flavor. This was my first time topping the chili with dairy-free sour cream. The sour cream helped to cut a little of the spice from the red pepper flakes and the acidity from the tomatoes. I recommend eating it with the sour cream for sure.
Which one did you like the most out of what was mentioned in my meals today? Comment below!
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