In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
We seem to be having a lot of breakfast lately.
Crescent rolls filled with Nutella, coffee.
Iced mocha: cold-brewed coffee (my new favorite thing to make at home), soy milk and chocolate syrup.
For me: scrambled eggs with Gruyere, toast with butter, ripe berries and iced mocha (this time made with chocolate soy milk). For Justin, egg and jalapeño tacos.
Ravioli with marinara and toast.
A mix of Barbara’s high fiber cereal, raisin bran, and Cheerios. Justin thinks mixing cereals like this is gross. (You can just see Roux’s nose in the photo, he wanted a sniff.)
Scrambled eggs with Gruyere, sauteed tomatoes, buttered toast, and iced mocha. I’m in a scrambled egg phase. If you know me at all, you know this is HUGE. I generally don’t like scrambled eggs, and always choose fried eggs. I have no explanation for this.
Spring rolls, peanut sauce, and Bacardi cocktails. Justin is the spring roll maker of the house – this time he filled them with lettuce, cilantro, red bell pepper, sauteed tofu and rice noodles. Sometimes he adds carrots, avocado, and/or cucumber. They’re so freakin’ good.