breakfast procrastination

In subconscious effort to avoid econometrics this morning, I made a big breakfast.

Big salad with mixed greens, baby spinach, sprouts, cukes, sautéed asparagus, avocado, red wine vinegar, and s&p.

Kale and jalapeño sauerkraut quesadillas made with Daiya vegan cheese and Nick’s hot sauce mixed with salsa for dipping.