Breakfast Fun & Schnitzel!

I'm cooking my way through the e-books from the No Meat Athlete Health & Fitness Bundle that I purchased on Black Friday, and last week, I made a couple things from the Bruce's Roots Fall/Winter Anti-inflammatory Recipes book. These Sweet Potato Hash Browns are amazing and so simple to make with my food processor! I loved the avocado on top. 

I also made the Pressure Cooker Chocolate Steel Cut Oats from the book. I love any excuse to use my Instant Pot for anything besides rice (my primary use for it). These steel cut oats have cocoa, maple, and canned coconut milk. I've been a little burned out on rolled oats lately, but I'm not tired of steel cut yet!

Last Saturday, I picked up this Black Sesame Kimchi Bun from LuLu's at the Cooper-Young Farmers Market. The tangy sourdough and kimchi were a perfect complement to the toasted sesame seeds. I had this breakfast on the drive to TO Fuller State Park, where I walked a couple miles. My tailbone was still injured from my previous weekend's 25K, so I traded my planned 10-mile run for a two-mile walk. But it's finally better, and I'm running again.

I also got a LuLu's Chocolate Chunk Cookie, which I enjoyed in the car after my walk.

And here's recent lunch plate. I made the Vegan Schnitzel from Evolving Vegan awhile back, and I froze a few patties for quick lunches. Last week, I thawed one out and whipped up this quick vegan schnitzel sauce (with dill and nooch!). On the side, I had some Air-Fried Potatoes and the rest of my Pop-a-roos Collard Greens.