It’s been full on winter mode here this week with lots of rain, fog, and chilly overcast days. I’m not complaining, it’s been beautiful.
Even Leela has been enjoying staying warm in her snuggle bed and the new bowl set I picked up for her that has a tray to contain messes and bowls that cannot be flipped, perfect for a blind dog.
Getting to the gym has been a fun challenge this week with the New Year’s crowd, but also a great opportunity to rock my collection of vegan gym shirts and tanks. I got a sweet compliment on my Animal Place tank yesterday and have been rocking my Team Veg long sleeve shirt for chilly runs outdoors.
We’ve also been growing mushrooms this week with our Back to the Roots Organic Mushroom Farm, they sprouted and grew to full size rapidly in a week or so and were perfect for miso soup and stir fries.
And I’ve been seeing plenty of wild mushrooms on my runs thanks to all the rain and moisture currently.
It was cold, foggy, and very misty this morning and a bit of a challenge to motivate myself to get out for a run – but so glad I did because it was also gorgeous.
Of course hubby and I stepped out for spicy Thai tofu dishes Friday, cashews and baby corn are such a great combo.
And we’re still having fun trying new alternative vegan pastas loaded with protein. This week it was Tolerant Green Lentil Pasta with marinara and Beyond Meat crumbles for a hearty meal with steamed cauliflower. The pasta’s texture was great, a lot more pasta like than soybean spaghetti, not overly chewy and has enough protein by itself.
There have also been simple tempeh oil free stir fries and loaded salads this week.
I also found Wildbrine Raw Organic Kraut at Grocery Outlet yesterday and had to try it in a salad with roasted Delicata Squash and potatoes for a hefty healthy winter dinner.
The kraut has a the perfect amount of delicate tang without being too strong or bitter, it paired perfectly with a tahini ginger dressing while the roasted squash hit the spot for a satisfying, warm winter side dish.
And today hubby and I headed out to do a little clothes shopping for him, but stopped by Zest Kitchen for lunch first.
We started with probiotic drinks, hubby got the chipotle tacos, and I got the grilled veggie quesadilla because I’m obsessed with the “cheese” sauce and the crunchy texture. But the chocolate chai “cheese” cake was amazing, rich chocolate flavor, not too sweet, and a playful spicy chai flare – delicious!
Okay to the list and it’s a great one this week!