Ugh on the heat here this week, over triple digits for the next week and 111 degrees for Friday and Saturday! Odd and scary to be this hot this time of year. It’s been sucking my energy and makes everything feel slower and dragging. Including poor Leela, lately taking her on walks has been even more of a challenge since she will just dig in and stop not wanting to go any further. And take extended periods of time just resting and sniffing grassy areas.
I’m having to carry her much more lately and I’m not sure if it’s adjusting to blindness and/or just aging in general, but I need to start walking Miko separately so he gets enough exercise. Well, in this heat, even he’s happy to cuddle in the air conditioning more too.
I have not been too inspired in the kitchen this week feeling a little drained, more simple spicy curry veggie stir fries.
Huge salads with hummus dressing.
And I finally tried Trader Joe’s Cauliflower Pizza Crust.
It was a pain to cook requiring 10 minutes baking on one side, flip, 10 more minutes, then add pizza toppings and bake more. I added organic mushroom pasta sauce, Follow Your Heart Vegan Mozzarella shreds, peppers, tomatoes, and basil.
And the crust is tasty, worth the cooking effort! It’s corn flour and cauliflower based, so it has a great cornbread-like texture and flavor on it’s own making it a delicious flatbread too. I like that the texture was not very chewy as some pizza crusts can be.
I also tried House Foods Wok Me Up Spicy Orange Tofu stir fry starter kit we found at a huge international market.
It comes with pre chopped tofu cubes and sauce ready to go into a wok with your own choice of veggies.
I was super lazy and used a frozen blend of organic carrots, broccoli, and cauliflower.
And skipped on using the oil the instructions called for which was fine. The flavor is nicely spicy, but not too spicy with a tangy, citrus sweetness. And it was ready in minutes, perfect for a healthier option on a busy week night.