I am seriously loving this breakfast. The sweet potato toast is so easy to make. You just slice a sweet potato lengthwise – I usually get 4 slices out of mine. Once sliced, I toast mine in a toaster two times on the highest setting. This makes the slices crunchy on the outside and soft on the inside. I have been topping ours with almond butter, chia seeds, flax seed, and honey. YUM! We have also been having egg muffins with our sweet potato toast.
After breakfast, I put an elk roast in the crockpot. I am not a huge roast fan, but I love elk, so I thought I’d give it a try. I added onion and carrots, too.
If she could, Rhea would play ALL day long. This is how Lu escapes from her when she’s been a little too much.
I worked around the house all morning and took a break for lunch – tilapia and broccoli again. Mm.
I have to measure out my peanut butter, otherwise I’d eat the whole jar…also, Jake destroyed this tablespoon in our garbage disposal shortly after this. HA! (My front camera is super foggy. I can’t fix it. Any ideas?)
I switched things over to a bigger bag, but I got all packed and ready to go! Time to run in the mountains!
Jake has been busting his tail getting our garage organized, so I spent some time organizing Christmas decorations to go in our attic. We are having a garage sale at the end of June – thank goodness! We have some things to get rid of!
The roast turned out pretty delicious! We also had green beans on the side. All. The. Veggies.
We couldn’t let a single crumb of our wedding cake go to waste. Jake polished it off last night. I’m sad it’s gone.
My Dad just dropped me off at the airport, so the next time you hear from me, I’ll be in Colorado!
Happy Friday Eve, friends!