I’m kind of sad that July is over already, summer is flying by fast with so much going on at work. Then again, we like to celebrate summer more in September when it’s still warm here, but not hot, and kids are back in school so popular places are less crowded. And hopefully things will be calmer at work so I can take some time off! It’s been a quiet weekend here, nothing too exciting beyond getting stuff done around the house and chilling after a crazy week. I’ve been taking the dogs for long walks, running, going to the gym, shopping, and catching up on laundry without feeling rushed which has been nice. I was perfectly happy to stay inside the air conditioning yesterday sorting through stuff and catch up with my to do list.
We had a casual dinner Friday at Pho Vegan Asian Cuisine where hubby got his favorite spicy broccoli “beef” dish.
I got the curry mock chicken dish which is my new favorite even though it may not be the prettiest.
The mild creamy and savory curry sauce is exactly like a shrimp curry rice dish my mom used to make a lot growing up making it a fun childhood throw back.
I am still on a salad kick with beans in the summer heat, been eating lots and lots of chilled bean salads. And this sauerkraut and pinto bean salad was great with a kicky hummus dressing mixing hummus, tamari, nutritional yeast, and apple cider vinegar to taste in a bowl.
I also tried a new splurge product from Whole Foods – Daiya Smoked Gouda Style vegan cheese.
It was delicious with Luke’s Organic Crackers.
I really do not miss cheese that much and rarely have the vegan stuff, but there is just something so classy and tasty about artisan cheeses paired with crackers, apple slices, fruits, etc. And it’s so awesome that there are so many great dairy-free vegan artisan cheeses now. I could see where the Smoked Gouda would be great baked over a lentil loaf, melted over a veggie burger, and cubed into a salad with chopped apple. It will be a regular when I feel like treating myself at Whole Foods.
I did finally enjoy a hot dish last night making a veggie loaded miso soup with Explore Asian Organic Soybean Spaghetti.
I had fun using up summer squash from our garden creating a colorful masterpiece with purple cabbage, broccoli, and cauliflower. And Miko was thrilled to have me share the veggies with him.
Running has been going this weekend with a 3.8 mile run Saturday and 4.1 mile run today that I decided to cut shorter because the heat and strong winds were getting to me. But the scenery for the run was gorgeous with geese and wild sunflowers.
I have been taking things a little easy this month with pace and distance with so many triple digit heat days and stress at work. But August will be more intense with more running workouts and longer distances as I start training for a half marathon in October and then a full marathon in December – eek!
This vegan “fish” taco bowl looks delicious.
Dr. Greger tackles how much sugar is too much.