Breakfast is the most important meal of the day, right? So why do we pay it the least attention? Well, maybe you don't. But I do. Besides on the weekends, I don't really want to put a lot of time into preparing breakfast. It has to be quick and tasty.
Inspired by my children, I had a bagel topped with peanut butter and banana for breakfast today. The banana slices are certainly healthier than the jam I usually choose to sweeten up my peanut butter.
It must have inspired a new interest in bananas, because I grabbed this one and ate it a little later in the morning.
For a few mornings this week I ate slices (and slices!) of this gluten-free vegan pumpkin bread with pecans. Recipe here.
Here is the pumpkin loaf prior to baking. I think it's such a lovely colour for fall.
My Monday meals began with a breakfast of not one but two Heavenly Hemp Banana Muffins with chocolate chips (recipe to come soon).
I bought a giant bag of broccoli florets at Costco and it needed using up. So I steamed a bunch of broccoli with garlic, olive oil and salt for lunch. I also had spaghetti with leftover homemade tomato sauce.
It certainly wasn't a day of variety! I had more broccoli for dinner AND more spaghetti. This time, I baked vegetarian cutlets topped with tomato sauce and Daiya vegan mozzarella and cheddar shreds. I threw that on top of the spaghetti. It's not pretty, I know. It doesn't help that it's completely dark here by 6:00 now so it's hard to take a decent picture.
What have you been eating for breakfast lately?
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