Here's one of my all-time favorite breakfasts — Cottage Tofu on Vegemite Toast. I made cottage cheese with crumbled tofu and a little Vegenaise and served atop toast with Vegemite (which is way better than Marmite).
Since I've been trapped at home, I've been trying to eat SUUUPER healthy. It's so easy to live on junk food in times like this, so I'm trying to do the opposite. Plus, I'm running a self-supported 50K this weekend (my race was postponed), so I need to fuel properly. I'll update y'all on the "race" next week. Here's a bowl of Caribbean Coconut Collards & Sweet Potato from The No Meat Athlete Cookbook.
And finally, here's my first "working from home" lunch this week. On Monday for lunch, I had a Burrito Bowl with brown rice, kale, pintos, Daiya cheese, salsa, and homemade yogurt. I made the yogurt in my Instant Pot!