December can be a tough month and even tougher this year I think with stress and feelings of blah. Having a crappy run at the gym tonight did not help, it was a bonk since I’m still getting rid of chest cold remnants. But still I’m glad I got it in and I think it helped open things up. Miko is blah about the chilly winter weather, he just wants to park it in front of the fireplace and pout about morning walks.
But I am feeling sad about taking our senior cat Smokey to the vet tomorrow. She seems to be doing better after her downturn over the weekend, eating and slightly more energetic. But also very skinny and still acting off. We will do what’s best for her and keep her comfortable at home for as long as possible.
With so much going on this week, meals have not been that exciting. Here’s a usual lunch salad with beans, edamame, hummus dressing, and plenty of nutritional yeast.
Last night I wasn’t sure what to do, but I knew we needed to use up a butternut squash I’ve been ignoring for too long. So I chopped it up and simmered with greens, black beans, and chopped red bell pepper in Trader Joe’s vegan enchilada sauce.
It may not be pretty, but it was tasty, warming, and filling. The leftovers also made a simple lunch today.
Tonight’s dinner was another interesting combo of veggies that needed to be used up. I sauteed brown rice with tofu and veggies seasoned with a dash of vinegar, tamari, sriracha, and garlic.
We also tried an interesting product that was a Whole Foods impulse buy – Sophie’s Kitchen Breaded Vegan Coconut Shrimp.
Simple to cook in the oven and looked oddly real.
And not bad! Hubby was a fan of the flavor and texture and something we’ll probably grab again for a fun food.