Breakfast started with a fruit salad, and made it's way to fancy steel cut oats.
I'm going to prep these sweet potato garlic knots before I get down to business with lunch: Risotto with red swiss chard and goat cheese Gouda.
Then I am classing it down and doubling this recipe to make my own pizza pockets to freeze! I'm introducing many different veggie options.
I will probably eat one or two with the soup I'll eventually put on. Who even knows what it will be!
I did not take this photoHurray!
