See? I’m not kidding! I ate the whole dang thing! It was exactly the same as yesterday’s apple, tofu, cashew, feta, miso salad but with mushrooms today too. Maxine helped with today’s afternoon snack: Magenta Monsters. Magenta would be Maxine’s new favorite color. I don’t know how magenta these really were but we rolled with … Read more
1. Once the girls are on their way with Aunt Ellen, go for a 4.18 mile run in 32:13, so your pace average pace is 7:42 2. Come home and do some body weight exercises 3. Chain self to desk for remainder of afternoon 4. Go ahead and break for lunch around 1:00 5. Make … Read more
Thanks to Running Towards a Dream I was inspired to make a new flavor of hummus I’ve never tried before. With that I bring you: Spinach Artichoke Heart Hummus. This. Rocked. I threw a large handful of spinach in to the steamer and let it steam for about 5 minutes until it was soft and … Read more
Like most omnivores turned herbivore – we’ve eaten tons of veggie burgers in our day. It’s been years since I’ve eaten a “real” burger and I don’t even miss them, but veggie burgers? I admit it. I’m an herbivore and I love them. For a long time I bought them frozen. Morning Star, Sunshine Burgers, … Read more
Inspired by Fat Free Vegan’s Smoky Refried Bean Soup 1 Tbsp olive oil 1 large onion, chopped 3 – 4 cloves garlic, minced 1 green bell pepper, chopped 1 can diced tomatoes 1 can refried beans 1 can black beans 1 cup frozen corn (pre-cooked, thawed or canned work too) 1 tsp cumin 1 1/2 … Read more
(Adapted from Feb 2009 Vegetarian Times) Serves 4. 1 Tbs extra virgin olive oil 1 small onion, chopped 1/2 Tbsp ground cumin 1 clove minced garlic 5 oz frozen chopped spinach, thawed and squeezed dry 1 15oz can diced tomatoes, drained, liquid reserved 7 oz canned black beans, rinsed and drained 1/3 + cup quinoa, … Read more
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