Seeing Forks Over Knives has further inspired me because I made a huge salad for hubby and I for lunch.
Nothing new here, but I focused on adding a large variety of veggies to this one, including sprouted mung beans, fresh tomatoes, kale, red pepper, raw organic corn, and carrots. Topped with hemp seeds and nutritional yeast, it made a great lunch.
But it turned out to be a quiet 4th here because of family plans falling through and us babysitting my mom’s dog while she’s out of town. So we packed up the dogs after lunch and headed to South Yuba River State Park for a little hiking.
Chihuahuas are actually good little hikers, but love to stop and sniff everything. The water was gorgeous, but a little chilly for swimming even though it was 100 degrees outside.
I had to make a lot of stops to serve water to the pups to keep them cool and hydrated, good thing I packed 4 huge bottles of water – what’s a little extra weight in the backpack? :-)
Occasionally I was able to steal the camera from hubby, but let him do most of the picture taking on the hike while I juggled dogs.
Turns out organic blue corn chips make great trail food.
Wow that bag disappeared fast!
And we checked out the historic covered bridge.
Kind of fun walking on the creaky, musty-smelling wood, the dogs weren’t sure what to make of it.
When we got home, two very tired chihuahuas passed out on the couch and we started on dinner.
Then smeared some Vegenaise onto romaine leaves.
Layered the veggie burger, fresh tomatoes, and sprouts for a vegan burger masterpiece.
Of course that wasn’t all I had, we got some amazingly sweet organic corn in our farm box this week, so I soaked some in water for 30 minutes, before having hubby grill them in the husk for 12 minutes.
The husks got charred, but the corn inside was perfectly cooked.
And completed my 4th-themed dinner beautifully.
After such a long and fun weekend, I’m a little depressed to be going back to work tomorrow. How was your 4th?