My schedule is still goofed up from our camping trip and getting a day off, lots of catch up and I have not been feeling too motivated after two very crazy days at work. I kind of wish I was still parked in a comfy chair at the campsite enjoying peaceful nature because it was nice to disconnect and get in a little reading time. I started diving into Hansons Marathon Method and a little overwhelmed that not only will I be taking on longer runs, but swapping more cross training workouts for running workouts as well.
That won’t be easy with my work schedule, but should be interesting! I’m feeling pretty good after running every morning during the camping trip and a lot of it was trail running and hill training, hopefully the gradual mile increase will go smoothly now that I have three pairs of shoes to rotate between.
Summer is not Leela’s favorite season, she does not like the heat and always gets itchy, dry skin. Medication side effects have made her more miserable in the past, so she gets regular moisturizing baths which are thankfully simple!
The dry heat tends to have that effect on me too.
Before we left for our camping trip, we had my mom over for dinner and Miko was very happy to cuddle up.
Her dog was too excited to sit still!
And insisted on attack-kissing Miko.
We kept dinner simple because I scored a Tofurky Holiday Vegetarian Feast frozen meal for an amazing deal after the holidays.
Hubby did all the cooking while we sipped wine.
And created a beautiful presentation with chopped veggies.
The Feast box comes with a large vegan stuffed roast, vegan gravy, and a delicious vegan brownie cake for dessert. We added veggies and mash potatoes for a fun Thanksgiving-in-Summer meal.
It was delicious! Very hearty with savory herb stuffing in the center and nicely crispy texture on the outside. And the roast leftovers worked well chopped and sauteed with veggies for more meals.
I will definitely grab this again for a simple vegan holiday meal.
But summer is really about cool and refreshing salads and one of my favorite summer flavors is dill. This tangy dill avocado dressing is a healthier simple way to celebrate summer and worked well with kale and chickpeas for a hearty meal salad.
Creamy Avocado Dill Dressing
- juice of one lemon
- 1 tbsp. dill
- 1 avocado
- ¼ cup water
- ½ tsp. Dijon mustard
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
The dill flavor is bright and tangy and the creamy texture perfect for coating crunchy veggies.