Leftover whole wheat pumpkin biscuits fit nicely in saved gelato containers.
They also make for a delicious breakfast.
Two days in a row.
Both times topped with unsweetened peanut butter, banana, and maple syrup. Mmm.
Spinach, sweet potato, black beans, nutritional yeast, goat cheese, and asparagus.
Chicken salad of sorts made with leftover sauteed chicken, garlic hummus, and tomato paste on whole grain bread with spinach, asparagus, and broccoli/edamame with Earth Balance/nutritional yeast drizzle.
Not pictured but worth mentioning, last night when I got home from class I took a cue from Heather’s mac and cheeze and Liz’s version to make my own variation. Into the rice cooker went a cup of brown rice, a cup of water, 1/2 cup almond milk, heavy handed splash of coconut milk creamer, chicken bullion cube, 2 tbsp nutritional yeast, and some freshly ground black pepper. It made the most dreamily creamy “cheese” rice! The leftovers are definitely dinner destiny for this evening.
I had to share this. The roommate’s pizza the other night made me laugh pretty hard.
Two olives? Really?
Have a good night everyone! Any Thanksgiving pre-prep going on?