After the breakfast omelette debacle I decided to go with an old fave. Okay, I had only made it one other time, but it came out terrific then, and sure enough, we killed all 4 servings in one sitting last night! : )

I also made carrot cake cupcakes with cream cheese frosting for dessert, so I shredded up an extra 2 cups of carrots and made a carrot slaw to go with it. It was a very orange meal. (Carrot Slaw recipe below!)

Ty’s Carrot Slaw

2 c. of shredded carrots
1/3 c. of vegan mayo
1 tsp. lemon juice
1/4 c. of raisins

Combine and let flavors combine in fridge for at least 30 minutes.