We had an errand to run this morning, and fortunately it landed us very near the library, so we stopped in for a visit. First stop: the bird cages.
Be sure to check out Maxine’s self selected ensemble. I just got those shoes for her at a thrift shop ($2!!) and no other shoes have been worn since. I kid you not that she threw a complete fit last night when I told her she could not wear them to bed.
Home from the library, I was thrilled to get the mail and find the new Runner’s World waiting for me!
I’m especially excited about this issue though because yours truly is mentioned in one of the articles this month! Do you get Runner’s World? Be sure to check out the article “Run for All” article by John Hanc. When I attempted to train for the marathon in 2007 I had to stop because I wasn’t ready, but I still volunteered at the race that year and it made me more determined than ever to do it in 2008. The article is basically about how running can do much more for you than just shedding some pounds.
Breakfast was so late this morning that I wasn’t really hungry for lunch, but I felt like I should eat a little something and cut up a (Washed! TWICE!) apple for a mid day snack.
Later in the afternoon while I made a late lunch for myself the girls were ready for a “snack”. This would be Ava’s recipe, hold on to your hats.
They were so excited for ice cubes on a stick it made me wonder why I ever buy them cookies. Ava made these a while ago but found them today when the snacks I offered (an apple, a banana) were unappealing to her.
Someone remind me why I spend so much money on organic food.
During water popcicle fun, my I enjoyed a sun filled salad with the left over white bean dip smeared on a piece of Ezekiel toast. My beast of a salad was comprised of red leaf, spinach, grape tomatoes, cucumbers, sprouts, mushrooms, broccoli and carrots.
After water snacks Ava and I sat down on the couch together to read a book about volcano’s and Maxine crawled up into my lap to listen, but apparently we bored her to sleep.
Tonight for dinner I was in the mood for something new. I was going to try one of Brendan Brazier’s pizza recipes but when I realized it was getting kind of late and the pizza recipes in his book take 45 minutes just to BAKE (not even including prep time) I decided to save it for another night and went with a new spin on black bean burgers instead.
Tonight’s All Star Ingredient? Why sun dried tomatoes! Thanks for asking!
I put about a 1/2 cup of jarred sun dried tomatoes packed in oil into my mini prep and chopped them up to mix into the can of rinsed black beans that I had mashed up. I then chopped up about a 1/2 cup or so of sunflower seeds in the mini prep and stirred it all together. I added a little minced garlic on a whim, formed into patties and cooked on each side for about 4 – 5 minutes.
Sun dried tomato burger on an Ezekiel roll with pickles, mustard and red leaf lettuce. This turned out so great and held together the best of all my veggie burger experiments yet! Served with steamed broccoli topped with Nutritional Yeast. I usually use parm but Brendan talks about the benefits of nutritional yeast in Thrive and I’ve had some in the cupboard for a while now, not knowing what to really do with it. I whipped it out tonight for a broccoli topping and it was good. It’s got a very nutty, almost cheesy flavor and is a good source of protein. I liked it and will use it again.
And now I better prepare myself to fight the Pink Shoes Bedtime Battle again tonight, I’m sure. Wish me luck.