Friday nights are made for being lazy, if you ask me. The last thing I want to do after work is make another meal from scratch.
Thank goodness for leftovers!
I used the rest of our Mushroom and Sage loaf to make some veggie “burger crumbles!” I simply mixed the remaining loaf (about a cup) with one egg, and spread it out on a baking sheet to bake for 20 minutes at 400F. After baking, I used a fork to crumble it up, and baked for another 10 minutes.
Not bad for leftovers, eh?
We also enjoyed some tasty salads:
Austin loves ANY salad with raisins sprinkled on top!
And I prefer mine with goat cheese. 😉
The focus of my meal was a massive salad, smothered in this tasty dressing:
Roasted Red Pepper Dressing
Makes 1/2 cup
2 roasted red peppers
2 cloves garlic
2 Tablespoons apple cider vinegar
3 Tablespoons almond milk
Blend all ingredients in a high-powered blender until completely smooth. Serve chilled.
In fact, this dressing made my salad taste so decadent, I wanted something pretty simple on the side:
Spaghetti squash with shredded raw goat cheese on top. Perfect!
Of course, no evening is complete without TREATS for us. 😉
A chocolate milkshake for me, and peanut butter blondies (with melted dark chocolate on top) for him.
I’ve enjoyed this milkshake almost every evening, and it’s the perfect way to end any meal– since it’s neutral, for food combining purposes. 😉
Neutral Chocolate Milkshake
1 cup almond milk
1 Tablespoon cocoa powder
1/2 teaspoon vanilla extract
10-12 drops NuNaturals Liquid Stevia
6-8 ice cubes
Blend it all up in a high-powered blender, and enjoy immediately!
We’re going OUT to dinner tonight, so I’m off the hook in the kitchen today. Woo-hoo!
Hope you’re all having a great weekend!