Another day, another Brantford road trip.
While Eric was in his interviews, I took my laptop over to the Brantford Public Library. The library also houses the Laurier and Nipissing materials, so I imagine I’ll be spending a lot of time here.
I will gladly spend all day in that library – it is massive, modern and gorgeous. Also, free WiFi = happy Sam.
I promise I’m happier than I look in this picture. It looks kind of like I’m angry to be eating an apple – which I can assure you, would never happen.
Mmm, massive apple snack.
After the interviews we decided to head back to London instead of finding lunch first – faster and cheaper.
Although, we didn’t get back in London until after 4. I had breakfast at 10. The only snack in between was that apple.
Umm…out of my way world, I am HANGRY.
Carrots and hummus were immediately consumed while prepping lunch.
Salad Beast consumed right out of the lettuce container. #thatsclassy
Salad greens, carrot, cucumber, blueberries, sliced almonds, 2 sunny side up eggs, goat cheese and some hot sauce.
Hangry-ness (hungry + anger) averted.
I am not a pleasant person to be around when I’ve gotten too hungry. I get grouchy and irritable, without being able to focus whatsoever. Not a good scene at all!
For dinner tonight, I decided to try Anne P’s sweet potato and black bean veggie enchiladas. I love me some Mexican food, and I’m always looking for vegetarian recipes for meat lovers like Eric and myself (I figure I’m going to want to do one or two vegetarian dinners a week after we move – pretty much the easiest way I know to save some money).
I made a couple of alterations to the recipe:
- subbed a box of frozen spinach for 2 cups of fresh the recipe called for
- cut out the mushrooms (one of those things I can take or leave)
- added a few chopped green onions (just for the hell of it)
- I used two 220 mL cans of “Green Mexican Sauce” which I’m assuming is Canadian-speak for green enchilada sauce.
I have to admit, I wasn’t sure what to expect with this recipe – I thought the sweet potato would throw the taste off.
And…I am wrong. So wrong.
These were amazing! I love the sweet potato/black bean combo, and it worked perfectly in these enchiladas. The sweet potato added a bit of sweetness to the recipe, making them super satisfying.
I topped mine with salsa, a bit of sour cream and a bit of guacamole.
So so good.
I ate one, then helped Eric finish off a second one.
Now, the rest of my night is going to spent trying to digest. Oof, I am stuffed.
<—Meat eaters, do you aim for the occasional meat-free day? I just realized I had an unplanned vegetarian day. Awesome.
<— Can you handle being hungry? When I am hungry, someone needs to feed me or there will be consequences.