Goats and Curry Stew

Blah, another weekend flew by too fast. But the weather was decent enough to do my long run outdoors which was wonderful even though parts of the trail were a little flooded from all the rain.

It’s so much nicer to get outside to see nature and wildlife for long runs than being stuck on a treadmill for an hour and a half! I also managed a trip to Trader Joe’s to load up for the week where I think I got enough tempeh to last for a bit.

Four packages! I couldn’t help myself, they’d just restocked it and I like supporting an awesome product. These will last a week or more of high-protein and fiber dinners for me, but cost less all together than a single steak for hubby – I adore Trader Joe’s for that! :-)

I also found something that our location finally had in stock – Cookie Butter!

For the last few months, they have not had any for me to try because it’s been so popular. I haven’t opened the jar yet and am a bit afraid to after reading so many amazing reviews in the blogosphere, this could be dangerous for me!

Today we lucked out with decent weather after it rained all night again, so we took the dogs for a long walk and visited the grazing goats in the neighborhood.

Every year in late winter, early spring, goats and sheep are temporarily set up in large fields in the area to eat the extra grass and weed growth to reduce wild fire risks and it’s such a fun sight when they’re in our area.

For the dogs, it’s all about shoving their noses in everything!

But I could watch the goats for hours, they’re so playful and have a lot of personality.

They came right up to the fence to check us out.

And hardly seemed phased by the dogs.

After my usual smoothies for breakfast and salads for lunch, I was craving something a little more hearty for dinner. Especially after a long run, my appetite can seem out of control for the next day or two after running 8+ miles! So I broke out two of my favorite hearty ingredients for dinner to create a modified version of my Curried Lentil Stew using quinoa in place of the potatoes.

And paired it with brussels sprouts sauteed in a little olive oil, lemon juice, salt and pepper.

Perfect and filling way to end the weekend and face the workday tomorrow.