We hung around the homestead today.
I ate fruit.
This sort of looks like something I might have hacked up and coughed onto the plate when in truth this was something I consumed. Fork smashed banana and fork scooped almond butter.
I played “One For Me, One For You” with my mouth and the Gladware container as I cut up watermelon.
And around lunch time, I enjoyed my latest trend in sandwich eating these days. Open faced. Toasted sesame Ezekiel bread, avocado slices and homemade salsa.
So today… there was a little of this.
A little of that.
We broke for lunch and I made a little hummus sandwich. And took a giant picture of it.
Toasted Ezekiel bread with mustard, garlic hummus, red leaf and tomato.
And pretended I was a little dinosaur eating giant steamed trees.
And steamed clouds.
Sometime between lunch and dinner came cookie time. We busted out the Newman’s Own Organics Champion Chip Cookies.
Observe.
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I think they were acceptable.
We hit a new park and playground today, to meet up with some homeschooling friends for a Summer Solstice gathering after lunch. Ava drove us there.
And then if letting her drive wasn’t enough, she tested my adrenal glands again.
OK so it wasn’t really THAT high but I did find myself holding my breath until she got to the top.
Blood pressure returning to normal.
We hit the grocery store for a few essentials (OATS!!) and they entertained themselves in their usual fashion while we went through checkout.
A lunch time mess.
But worth it for a masterpiece!
I mean come on, would you scold Michelangelo about paint brushes and paint cans everywhere as he painted the ceiling of the Sistine Chapel? Would you tell Da Vinci to “clean as he goes” while he worked on the Mona Lisa?
I think not.
I had this for a little protein and Vitamin C(hocolate), to help me power through clean up.
These (that can be seen in the background above) have been soaking since the early AM.
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 it!
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And when no one was looking I tossed in a few spinach leaves and they didn’t even notice! 😉 I’m getting them acclimated to the taste of spinach *insert evil cackle here*
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 a gigantic salad with red leaf, spinach, carrots, cukes, red pepper and tofu chunks.
6. When it starts getting close to dinner time, unchain self from desk and get started with dinner.
7. Make Black Bean and Salsa Soup
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 wilty.
While it was steaming, I put the following into the food processor:
1 can of garbanzo beans, drained but not rinsed
5 artichoke hearts from a can
1 Tbsp (+/-) Joyva Tahini
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, Gardenburger. These are all great and especially handy when we need to make something quick – but these days I prefer to make my own burgers when it comes to having them for dinner. Inspired by Kath’s bean burger post I fine tuned my technique and we are reaping the bean burger rewards over here.
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 tsp paprika
1 tsp chili powder
1 c +/- water or veggie broth (add more liquid as needed)
dash of hot sauce
1 tsp cilantro
salt and pepper
(all spices to taste)
(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, rinsed
2 medium carrots, grate
1 c vegetable broth
3/4 c pepper jack cheese, grated, divided
2 large red bell peppers, halved lengthwise, ribs and seeds removed
More Mama’s Weeds
