Dinner tonight was a new spin on an old favourite. How is that for a tag line? 😉
Before I get to that, though, I need to mention that I had an apple and a Kashi granola bar for a snack. No picture, because my pictures of apples and granola bars are B-O-R-I-N-G. At least that was my thought process this afternoon 🙂
We often have vegetarian tacos made out of veggie ground round mixed with black beans and taco seasoning, sauteed vegetables, sour cream, salsa, tomato, spinach, and shredded cheddar. Back in my pre-blogging days, I’d have two tacos and be stuffed afterwards. Now that I document everything I eat with pictures, I tend to be a bit more reserved in my consumption. Plus this means more room for dessert!
I made a “taco bowl” using the tortilla shell as a bowl. Sort of.
This “taco bowl” contains:
- 1 spinach tortilla
- Baby spinach
- 2 Tbsp diced tomato
- Spoonful of salsa
- Spoonful of sour cream
- Two scoops of veggie ground/black beans
- Two scoops of sauteed mushrooms, green pepper and onion
- A small handful of shredded cheddar cheese
I liked eating the taco this way. Less messy! I went back for a bit more of seconds, minus the tortilla shell.
Would you believe that husband requested a dessert plate for us to share? When I first made one, he thought it was just a bit too – what’s the right word? – um, precious. Maybe too effeminate when paired with a cup of tea? But now he is asking for them, which is proof that dessert plates are for the masses.
This one includes:
- 15-20 cherries
- 10 tiny local strawberries
- 1 slice of Blueberry Oat Bread cut in half (this loaf is never ending!)
- 2 chocolate wafer cookies
- 2 little squares of Cadbury Dairy Milk
Speaking of cherries, I froze more for tomorrow’s breakfast! If there is an easy way to motivate me to get up in the morning, it’s the promise of a Chocolate Cherry Bomb. This I know for sure.