And it's Monday again

For breakfast I had:

Apricot Mesquite chia cereal
2 tbsp chia seeds
soaked in 1 cup water
4 sliced apricots
1 sliced mango
1/2 tbsp of mesquite

I also had a small bowl of millet cereal with flax milk-- at breakfast late and wasn't sure when I'd be getting lunch.

Fo lunch I made:

Refried Black Bean Quesadilla with pumpkin seed cheese smothered swiss chard
Makes 2

2 rice tortilla
1 tomato chopped
6 tbsp refried black beans
1 small bundle swiss chard

cheese--
1 cup pumpkin seeds
 2-3 tbsp water
3 tbsp lemon juice
2 tbsp nutritional yeast
2 teaspoons agave
1 dash braggs

Mix the cheese ingredients in a blender until chunky -- consistency of ricotta.

Wash and chop the swiss chard, and pour cheese mixture on top, mix well.

Spread out 3tbsps refried beans onto the middle of the tortilla and put it in the oven
or broiler for 5-7 minutes until rice tortilla gets soft in the middle and crispy on the outside.

Remove tortilla from oven and spread tomatoes, in the middle and half of the swiss chard cheese mixture.


Dinner:

Veggie burgers
Sauerkraut
Daiya swiss cheese
ketchup
bread
bread and butter pickles

I got home late tonight.. so picked up some of my favorite veggie burgers, put on the cheese -- can throw them in the oven or microwave and then add the rest of the ingredients :)

Super easy.

Ginger Peach Tapioca

Switching it up for breakfast this morning:
2 medium to small sized portions

Ginger Peach Tapioca
1/2 cup tapioca pearls
2 1/2 cups of milk
1/2 cup of dried apricots and or peach
1 inch chopped ginger
micropinch of stevia

Put it either in a slow cooker for 1-2 hours or stovetop for 10 minutes.  Make sure to stir it, I made the mistake of not stirring and it burned the bottom.. but it was still good :)  I added a little bit of vegan horchata to this -- my husband likes to buy it, it's a little sweet and has a cinnamon flavor.. so alternatively once it hits your bowl, you can add a little more sweetener, or 'milk' or cinnamon.