Happy weekend, so glad it’s finally here after this week at work – ugh! Keep hoping things settle down there soon because days are leaving me feeling mentally fried lately which isn’t great for getting creative in the kitchen after work. I was feeling inspired leaving for work yesterday when I saw the morning sun hitting our pretty tree in the front yard and grabbed the camera. Such beautiful fall colors!
And we have a lot of leaf cleanup to do this weekend, lol!
I gave the men’s multi to hubby of course. :-) And was very impressed with the nutrient profile in these including a hefty amount of B-6 and B-12.
And that they’re vegan and gluten free.
The pills are huge, a little horse pill like which I suppose a good multi vitamin should be. I like that they’re more natural, earthy versus being a smooth, unnatural chemically-looking color like some cheaper vitamins might be.
And thankful and thrilled that I get to try these out. I’ll most likely update my Amazon Subscribe & Save orders to include these for a more complete vitamin since that will probably be a good thing with the stresses of the holidays and work lately! So thanks again, Jennifer!
With so much going on at work, I’ve been keeping things simple in the food department, lots of breakfast smoothies, lunch salads, and simple dinners like this tofu mushroom oil-free stir fry.
Last night was more of a splurge since we had a last-minute family gathering at my sister’s house. Dinner was gluten-free pasta with vegan tomato sauce and nutritional yeast, a kale side salad with tahini ginger dressing I whipped up in the Vitamix, and wine.
It was a nice evening cooking and relaxing with family after a crazy week. Today it’s to the gym and running errands before heading to another family gathering, woohoo!