I didn’t do a lot of cooking this week, due to still recovering and also starting back at work. This was dinner on Monday. I had gotten some quinoa pasta as an experiment, due to a suspicion that the TeddyBear has some gluten intolerance issues. He didn’t like it, but I thought it wasn’t that bad. Here I am having it with some kale and diced tomatoes that I made over the weekend. I was just looking for something quick and easy to make that would also be nutritious. It was a nice filling dinner after a long day at work.
The Fronch Toast was my breakfast on Saturday. The topping is a Cinnamon Spiked Blueberry Sauce (along with some maple syrup) that I found over at FoodTV from Robin Miller. She uses it on frozen yogurt, but I like it on the Fronch Toast (VwaV) and it would be good on pancakes or waffles as well. An easy way to eat some fruit at your breakfast or brunch, and if you don’t like blueberries then the cinnamon is a nice touch.