After quite an active morning, the rest of our Sunday was exactly what a Sunday should be… relaxing! Ryan and I cleaned up around the apartment, did some laundry and hung out in the backyard with Sadie while soaking up the sun.
Snacks from the afternoon included a million peanut butter fingers and a toasted English muffin with melted shredded cheese and raspberry jelly.
The cheese and jelly combo is good on any kind of bread but I like it best on a toasted cinnamon raisin bagel. It just works.
Since we were working around the apartment, we had plenty of time to make a more in depth dinner and when I expressed my interest in veggie lasagna, Ryan was more than game. Unfortunately I didn’t have all the makings for traditional lasagna, but I did have all the ingredients required for roasted eggplant lasagna!
I got to work and within an hour, we had a deliciously cheesy dinner ready for eatin’.
Between the two of us, we finished the entire dish!
Ryan said this lasagna tasted “meaty” which is funny since there’s absolutely no meat in it whatsoever. It might be worth a try for those of you out there with he-man meat eaters to feed!
Since I have exactly one week left until it’s Easter and I can enjoy the sweets I gave up for Lent again, I had to get a little creative in the kitchen when I felt my sweet tooth start kickin’ in after dinner.
I grabbed a bag of frozen pineapple, almond milk and Greek yogurt and threw the three together into the blender. I went very light on the almond milk in an attempt to make a creamy and fairly thick pseudo ice cream.
I would estimate that I used the following measurements:
- 1 1/2 c. frozen pineapple
- 1/2 c. vanilla Greek yogurt
- 1/2 c. almond milk
It was delicious and definitely satisfied my desire for something cold, creamy and sweet. I only wish I had all the mix-ins that Mochi has to take this pineapple “dessert” to another level!
Time to watch America’s Next Great Restaurant!