December 31, 2022

A nice, sunny NYE walk to check out Lusail Boulevard and the whale shark suspended overhead.

Peanut Butter Onion Salad Toast

Here I am with another weird one, this time from Sudan. This dish sounds bizarre, but is actually quite tasty and filling. I ended up eating half for lunch one day as pictured, and spread the other half over some thinly sliced deli roast beef in a sandwich with mayo the second day. Ah-may-zing. I will have to make this again!

gluten-free, vegetarian, vegan

Peanut Butter Onion Salad Toast

1 small red onion, sliced wafer thin

2 Tbsp no sugar added peanut butter – crunchy is great here

1-2 Tbsp lime juice

1 Tbsp chopped cilantro

1/2 tsp red pepper flakes

Add your thinly sliced onion to a bowl and cover with cold water. Massage with a generous pinch salt and let soak 20 minutes.

Drain well and add to a bowl with the rest of the ingredients. Mix well to combine.

Serve over toast with or without roast beef.

Serves 2

December 30, 2022

Stumbled upon an outdoor kids thing after our movie

December 29, 2022

December 28, 2022

Oops! No pic today, so here’s a shot from lunch out at an Argentinian steakhouse a couple days ago.

December 27, 2022

I think this years Christmas toy is a hit!

December 26, 2022

😍😍😍

December 25, 2022

Christmas brunch, Santa Monica Beach Club

December 24, 2022

Sea walk @ Doha old port Mina District

Overnight Protein Cheesecake Breakfast

This is a good one. One of my girlfriends shared the recipe, and she was right – this is a breakfast to look forward to.

gluten-free, vegetarian, vegan

Overnight Protein Cheesecake Breakfast

1.5 medium bananas (about 120g)

60g quick oats

1 tsp maple syrup

2 tsp ground cinnamon

Big pinch salt

145g package vegan cream cheese (if your cream cheese will soften, soften it – I did not and I had lumps)

120g Skyr or Greek style vegan yogurt

Juice of 1/2 lemon – about 1 – 3 Tbsp, depending on your dairy and how tart you want your cheesecake

4 servings your favorite plain protein powder

125g package blueberries

1 tsp vanilla

Mash your banana with the oats, maple syrup, cinnamon and salt.

Mush into the bottom of 4 containers (or 1 big one and cut into 1/4 to serve).

Mix the cream cheese, yogurt, lemon juice, protein powder and vanilla together until smooth (or as smooth as you can get it – see above). Fold in the blueberries.

Distribute evenly to the containers and spread in a thick layer.

Let refrigerate overnight.

Serves 4